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Moqueca De Peixe

Moqueca De Peixe recipe image
This authentic Moqueca de Peixe is a quintessential Brazilian dish that celebrates the flavors of the coast. The stew features tender monkfish and sweet sea scallops simmered in a creamy, aromatic broth made from coconut milk, fish stock, and vibrant dende (palm) oil. Bell peppers, tomatoes, and serrano chiles provide a fresh, slightly spicy foundation, while green onions and cilantro add a bright herbal finish. The result is a luxurious, colorful dish with a perfect balance of richness and acidity. It is best served hot in large bowls, garnished with toasted coconut and fresh lime, accompanied by fluffy white rice to soak up the delicious sauce. Ideal for a special dinner or a festive gathering.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 76.3
Dietary: Gluten-free
Description
This authentic Moqueca de Peixe is a quintessential Brazilian dish that celebrates the flavors of the coast. The stew features tender monkfish and sweet sea scallops simmered in a creamy, aromatic broth made from coconut milk, fish stock, and vibrant dende (palm) oil. Bell peppers, tomatoes, and serrano chiles provide a fresh, slightly spicy foundation, while green onions and cilantro add a bright herbal finish. The result is a luxurious, colorful dish with a perfect balance of richness and acidity. It is best served hot in large bowls, garnished with toasted coconut and fresh lime, accompanied by fluffy white rice to soak up the delicious sauce. Ideal for a special dinner or a festive gathering.
Ingredients
  • 2 tablespoons Olive oil
  • 1 md Onion, cut into 1/4inch
Directions
  1. 1
    Heat a large cast-iron or heavy casserole over low heat and add the olive oil.
  2. 2
    Sweat the onion and diced bell peppers together for about 5 minutes, or until nicely softened.
  3. 3
    Add the tomatoes, salt, black pepper, and minced serrano chiles and cook for 2 minutes more.
  4. 4
    Add the fish stock and coconut milk and bring the mixture to a simmer.
  5. 5
    Cook for about 10 minutes, stirring occasionally, until the peppers are tender.
  6. 6
    Add the green onions, scallops, monkfish cubes, and rock shrimp to the pot.
  7. 7
    Cover and cook for 5 to 7 minutes, stirring gently twice to ensure even cooking.
  8. 8
    Stir in the lime juice, dende oil, and chopped cilantro.
  9. 9
    Simmer for 5 minutes more to meld the flavors.
  10. 10
    Serve in large heated bowls, sprinkled with the toasted coconut and diced limes.
  11. 11
    Offer fried plantains and white rice on the side, if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 76.3kcal
% Daily Value *
Total Fat 7.5g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Dende oil is Brazilian palm oil, available in Latin American markets. Be sure to get the Brazilian rather than the West African product, which is much heavier. Or use half the amount of the West African palm oil and substitute vegetable oil for the other half.

Keywords: moqueca, fish, stew, brazilian, seafood, coconut milk, dende oil, monkfish, scallops, shrimp, peppers, lime, cilantro, rice, dinner, spicy, simmer, coastal, traditional, flavorful
Read it online: https://www.chefs-mate.com/recipe/moqueca-de-peixe/