- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 335 kcal
Quick summary
“Amazonian Moqueca prepared with freshwater fish fillets cooked with coconut milk, palm oil, ripe tomato, red bell pepper, and fresh herbs. An aromatic and practical meal that serves four portions with traditional flavors from the Northern rivers.”
What you need to know
- Regional fish like pacu offer tender meat that harmonizes with the tasty fat of creamy coconut milk.
- Cooking the tomato with dendê oil forms a full-bodied reddish broth that perfectly coats the fillets.
- The chopped parsley and chives added at the end provide freshness and balance the richness of the fatty seasonings.
Ingredients
Main
- 2 fish fillets (pacu, tilapia, or another of your preference)
- 1 medium onion, chopped
- 2 tomates maduros picados
- 1 red bell pepper, chopped
- 2 tablespoons of dendê oil
- 1 cup of coconut milk
- parsley and chives to taste
- salt and black pepper to taste
Instructions
Principal
- In a large pot, heat the palm oil and sauté the onion until translucent.
- Add the tomatoes and the bell pepper, cooking until the tomatoes start to break down.
- Season with salt and black pepper to taste.
- Place the fish fillets in the pan, letting them cook for 5 minutes.
- Pour the coconut milk into the pan, covering the fish.
- Reduce the heat and let it cook for about 20 minutes, or until the fish is well cooked.
- Finish with chopped parsley and chives to taste.
- Serve hot, accompanied by white rice and farofa.
Chef's tips
- Use clean, boneless fish fillets to provide comfortable and safe consumption at the table.
- Cook with the pan semi-open over low heat for the broth to reduce to the correct consistency without overflowing.
- Do not stir the fish with a hard spoon during preparation; just tilt and swirl pan firmly by its handles.
Variations
- Add a sliced green sweet pepper to the onion sauté to perfume the fish broth without heat.
- Add slices of ripe plantain in the last 10 minutes of boiling the broth to bring sweetness.
- Add medium pieces of cooked cassava to the coconut sauce to make the moqueca even more substantial.
Substitutions
- The pacu fillet can be replaced by tambaqui, tilapia, fresh pirarucu, or filhote fillet, keeping the two fillets.
- Parsley and scallions can be replaced with fresh cilantro or chopped culantro.
- The palm oil can be replaced by oil flavored with annatto seeds (colorau) for a mild version.
How to store
Store leftovers cooled in a covered glass jar in the refrigerator for up to 2 days. To reheat, place in a pan over low heat without stirring to keep the fish pieces whole.
Can it be frozen?
It is not recommended to freeze the moqueca with already cooked fillets, as the meat releases water and gets a fibrous texture. Keep the raw fillets frozen in the freezer if you wish to stock them for up to 60 days.
What to serve with
Serve with very crispy toasted cassava flour, simple white rice, and pirão made with the pan sauce. Pickled murupi or cumari pepper served on the side pairs perfectly with river fish.
Frequently asked questions
Can I make this moqueca in a clay pot?
Yes, the clay pot distributes the heat evenly and keeps the moqueca steaming at the table for much longer.
Can I use fish steaks with skin and bones?
Yes, bone-in steaks hold up well to long cooking, just be careful of bones when eating.
Does pacu usually have a residual earthy taste?
When raised in clean water and well washed with lemon juice before preparation, the pacu has delicate meat and clean flavor.
How to thicken the broth if it gets thin?
Remove the lid in the last 5 minutes over medium heat to evaporate the excess water released by the vegetables.
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