Esta moqueca de peixe é uma viagem direta aos sabores vibrantes do Brasil sem sair da cozinha. É um prato cremoso, aromático e cheio de cor, que combina a delicadeza do peixe branco com a riqueza do leite de coco e o toque inconfundível do azeite de dendê. Surpreendentemente fácil de preparar, é a escolha perfeita para um jantar exótico e memorável.

Ingredientes

  • 1 Robalo em filetes cortado em pedaços grandes.
  • 1 Cebola em finas rodelas.
  • 3 Dentes de alho finamente picados.
  • 3 Pimentos pequenos (amarelo, vermelho e laranja) em finas rodelas.
  • 2 Tomate maduros pelados e sem sementes cortado aos cubos.
  • 1 Malagueta em finas rodelas.
  • 250ml Caldo de peixe.
  • 150ml de Leite de coco.
  • 1 Colher de sobremesa de oleo de palma.
  • 100ml de Azeite
  • Sal e pimenta preta QB.
  • 1 Lima.
  • Folhas e caules de coentros QB.

Preparação

  1. Tempere o peixe com sumo de lima, flor de sal e reserve durante 1 hora.
  2. Refogue no azeite as rodelas de cebola até ficarem translucidas, adicione os alhos, os caules de coentros finamente picados, os pimentos, o tomate e a malagueta às rodelas.
  3. Acrescente o peixe e deixe apurar durante 3 minutos.
  4. Adicione o leite de coco, o óleo de palma, o caldo de peixe, retifique os temperos e deixe em lume brando 3 minutos.
  5. Quando estiver pronto, acrescente coentros picados e sirva bem quente acompanhado com arroz basmati aromatizado com sumo e raspa de lima.

Extra: Para o caldo, junte numa panela com água as espinhas, a cabeça do robalo, 2 aipos cortados grosseiramente, 1 cebola cortada grosseiramente, 5 grãos de pimenta preta e 1 folha de louro, deixe a ferver durante 1 hora e passe no chinês.

Let us take you on a trip to Brazil with the English version of this recipe.

Brazilian Fish Stew (Moqueca)

Moqueca is one of Brazil’s most iconic and beloved dishes, a vibrant seafood stew that is bursting with the flavours of the coast. Its beauty lies in its creamy, aromatic coconut milk broth, coloured and flavoured by a touch of dendê (red palm oil) and brightened with the fresh acidity of lime. It’s a dish that is both comforting and wonderfully exotic, a true celebration in a bowl.

This recipe uses sea bass, a fish with a firm texture and mild flavour that holds up beautifully in the stew, but you can easily substitute it with other firm white fish like cod, monkfish, or halibut. The combination of colourful bell peppers, tomatoes, and fresh coriander not only makes the dish visually stunning but also adds layers of fresh, sweet, and herbal notes that balance the richness of the coconut milk.

Traditionally served with pirão (a fish-broth-based porridge) and white rice, this moqueca is perfect for sharing. The homemade fish stock detailed in the recipe notes will add an incredible depth of flavour, but a good quality store-bought stock will also work well if you’re short on time.

Ingredients

  • 1 sea bass, filleted and cut into large chunks
  • 1 onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 3 small bell peppers (yellow, red, and orange), thinly sliced
  • 2 ripe tomatoes, peeled, deseeded, and diced
  • 1 chilli, thinly sliced
  • 250ml fish stock
  • 150ml coconut milk
  • 1 dessert spoon of red palm oil (dendê oil)
  • 100ml olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 lime
  • Coriander leaves and stalks, to taste

Method

  1. Season the fish with lime juice and a sprinkle of fleur de sel. Set aside for 1 hour.
  2. In a wide pan or casserole dish, sauté the onion slices in the olive oil until translucent. Add the garlic, finely chopped coriander stalks, bell peppers, tomato, and sliced chilli.
  3. Add the fish pieces and let them cook for 3 minutes, allowing the flavours to meld.
  4. Pour in the coconut milk, palm oil, and fish stock. Check the seasoning, adjust if necessary, and let it simmer on a low heat for 3 more minutes.
  5. When ready, stir in chopped coriander leaves and serve immediately, piping hot, accompanied by basmati rice flavoured with lime zest and juice.

Extra Tip: To make the fish stock, combine the fish bones and head in a pot with water, 2 coarsely chopped celery stalks, 1 coarsely chopped onion, 5 black peppercorns, and 1 bay leaf. Let it boil for 1 hour and then strain through a fine-mesh sieve (a ‘chinois’).