- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 390 kcal
Quick summary
“Quick Moqueca made with white fish fillets seasoned with lemon, cooked with red bell pepper, ripe tomato, coconut milk, and dendê oil. It is ready in 30 minutes in the pot and perfectly serves four substantial portions with a striking perfume.”
What you need to know
- The brief 10-minute marinade with lime juice seasons the fish without cold-cooking the meat due to excess acidity.
- The prior sautéing of onion, garlic, and tomato in dendê oil builds the reddish and fragrant base of the stew.
- Cooking the fish in coconut milk lasts only 10 minutes over medium heat so as not to dry out or break the fillets.
Ingredients
Main
- 500g of firm white fish fillets (such as tilapia or sea bass)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pimentão vermelho cortado em tiras
- 2 tomates maduros picados
- 400 ml of coconut milk
- juice of 1 lemon
- cilantro to taste
- salt and pepper to taste
- 2 tablespoons of palm oil (optional)
Instructions
Principal
- Season the fish fillets with lemon juice, salt, and pepper and set aside for 10 minutes.
- In a large pan, heat the palm oil and sauté the onion and garlic until golden.
- Add the bell pepper and tomatoes and cook for about 5 minutes until the tomatoes soften.
- Place the coconut milk in the pan and mix well.
- Incorporate the fish fillets into the mixture in the pan and cook over medium heat for 10 minutes, or until the fish is cooked.
- Add the chopped cilantro during the last few minutes of cooking.
- Taste and adjust salt and pepper to taste.
- Turn off the heat and let rest for a few minutes before serving.
Chef's tips
- Cut the fillets into regular medium pieces so that they reach the exact point of doneness at the same time in the pan.
- Avoid stirring with a spoon after placing the fish; just tilt and shake the pan by the handles to move the broth.
- Add the chopped cilantro in the final two minutes of cooking to maintain the vivid color and aromatic freshness.
Variations
- Add 200g of cleaned medium shrimp in the last 5 minutes of cooking to compose a mixed Moqueca.
- Add thin strips of yellow bell pepper to the sauté to enrich the visual color and the sweetness of the sauce.
- Finely chop half a red finger chili pepper without seeds into the garlic sauté to give the dish a slight kick.
Substitutions
- Tilapia or sea bass can be substituted with cubed dogfish, fresh grouper, or white hake steaks.
- Fresh cilantro can be exchanged for an aromatic mixture of chopped parsley and green onions in the same amount.
- The dendê oil can be replaced by extra virgin olive oil if you prefer a mild Capixaba style version.
How to store
Store cooled leftovers in a closed container in the fridge for up to 2 days maximum. To reheat, bring to low heat in a small covered pan without letting it boil violently so as not to break the fish.
Can it be frozen?
It is not recommended to freeze moqueca with the fish already cooked, as the fillet softens and releases too much water when thawing. If you want to stock up, freeze only the raw and cleaned fish fillets without seasoning for up to 60 days.
What to serve with
Serve with loose white rice, crispy palm oil farofa, and pirão prepared with the broth from the pan itself. Fresh lemon slices and hot sauce on the table complete the meal with harmony.
Frequently asked questions
Can I use homemade fresh coconut milk in this recipe?
Yes, blending the dry coconut pulp with warm water results in an aromatic and naturally balanced coconut milk.
What to do if the sauce starts to curdle on the heat?
Reduce the heat immediately to the minimum and avoid continuous violent boiling after adding the coconut milk to the pan.
How to avoid the fish fillets breaking in the pan?
Keep the flame on medium-low heat and balance only the handles of the pot instead of mixing with a spoon.
Can I make the Moqueca without palm oil?
Yes, use regular olive oil instead of palm oil to get a lighter preparation inspired by moqueca capixaba.
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