Ingredients

1 lb (500g) firm white fish fillet, skin removed, cut into 1″ (2.5cm) cubes

1 tbsp lime juice

1/4 tsp salt

Black pepper, to taste

1 tbsp olive oil

1 1/2 tbsp olive oil or coconut oil

2 garlic cloves, minced

1 small onion (brown, yellow, or white), finely diced

1 large red capsicum (bell pepper), halved and sliced

1 1/2 tsp sugar

1 tbsp cumin powder

1 tbsp paprika

1 tsp cayenne pepper (optional)

1/2 tsp salt

14 oz (400ml) full-fat coconut milk

14 oz (400ml) canned crushed tomatoes

1 cup fish broth or stock (or chicken or vegetable broth)

1-2 tbsp lime juice, plus more for serving

3 tbsp roughly chopped fresh cilantro (coriander), plus more for garnish

Instructions

Step 1: In a bowl, combine the fish cubes with 1 tbsp lime juice, 1/4 tsp salt, a pinch of black pepper, and 1 tbsp olive oil. Cover and refrigerate for 20 minutes to marinate.

Step 2: Heat 1 tbsp olive oil in a large skillet over high heat. Add the marinated fish and cook just until golden brown and cooked through, about 2-3 minutes per side. Remove and set aside.

Step 3: Reduce heat to medium-high. In the same skillet, heat 1 1/2 tbsp olive or coconut oil. Add the minced garlic and diced onion, cooking for about 1 1/2 minutes until the onion becomes translucent.

Step 4: Add the sliced red capsicum and cook for another 2 minutes, stirring occasionally.

Step 5: Stir in sugar, cumin, paprika, cayenne pepper (if using), and 1/2 tsp salt. Then add the coconut milk, crushed tomatoes, and fish broth. Bring the mixture to a simmer.

Step 6: Reduce heat to medium and let the stew cook gently for 15 to 20 minutes, allowing it to thicken and the flavors to meld. Taste and adjust salt and pepper as needed.

Step 7: Return the cooked fish to the skillet and gently reheat in the broth for about 2 minutes.

Step 8: Remove from heat and stir in 1 to 2 tbsp lime juice for brightness.

Step 9: Garnish with fresh cilantro and serve hot with rice or lime-flavored rice. For a low-carb option, try serving with cauliflower rice.

Tips & Variations

Use firm white fish such as cod, snapper, or halibut to prevent the fish from breaking down in the stew.

Full-fat coconut milk adds richness, but light coconut milk can be used for a lighter version.

Adjust cayenne pepper to control the heat level, or omit it for a milder stew.

Adding fresh lime juice at the end brightens the flavors and balances the richness.

For extra depth, include sliced tomatoes or fresh herbs like basil along with cilantro.

FAQs

Can I use frozen fish for this stew?

Yes, frozen fish can be used, but make sure it is fully thawed and patted dry before marinating and cooking to avoid excess moisture in the stew.

What can I serve with Moqueca Baiana?

This stew pairs wonderfully with white rice, lime rice, or even cauliflower rice for a low-carb option. A side of crusty bread also works well to soak up the flavorful broth.