Go Back

Moqueca

A light and vibrant Brazilian Fish Stew made with tilapia, packed with flavor and nutrition, perfect for healthy eating.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Brazilian
Calories: 300
Ingredients Method Notes

Ingredients
  

Marinade
  • 1/4 cup lime juice Freshly squeezed preferred
  • 1.5 tablespoons cumin
  • 1.5 tablespoons paprika
  • 1 tablespoon minced garlic
  • 1/2 tablespoon salt Adjust to taste
  • 1/2 tablespoon pepper Adjust to taste
  • 2 pounds tilapia fillets, cut in half Can substitute with another white fish
Vegetables and Base
  • 1 tablespoon olive oil Can use coconut oil for a different flavor
  • 12 ounces frozen pepper and onion strips
  • 14 ounces diced tomatoes, drained Canned or fresh
  • 14 ounces light unsweetened coconut milk Use full fat for a richer taste
  • 1 handful fresh cilantro, chopped (optional) Garnish before serving

Method
 

Marination
  1. In a large bowl, combine lime juice, cumin, paprika, minced garlic, salt, and pepper.
  2. Add tilapia fillets and mix until they are well coated.
  3. Cover the bowl and place it in the refrigerator to let the fish marinate for 20 minutes.
Cooking
  1. Heat the olive oil in a large skillet or casserole over medium-high heat.
  2. Add the frozen pepper and onion strips. Cook for about 3 minutes until they start to thaw.
  3. Stir in the drained diced tomatoes and the marinated tilapia, mixing them together well.
  4. Pour the light unsweetened coconut milk over the mixture. Stir to combine, cover, and let it simmer for about 20 minutes, stirring occasionally.
  5. In the last few minutes of cooking, add fresh cilantro into the stew (if desired).
Serving
  1. Once tilapia is cooked through and flakes easily, garnish with more cilantro (if you wish) and serve hot.

Notes

This stew can be served over brown rice or quinoa for added nutrition. For storage, allow it to cool before transferring to an airtight container. It can be kept in the refrigerator for up to three days or frozen for up to three months.