Moqueca-inspired fish stew

If you’ve never tried Moqueca, you’re in for a treat!

Moqueca is a traditional Brazilian fish stew that’s all about bright, fresh flavors and a cozy, comforting vibe. Typically made with fresh fish, coconut milk, tomatoes, and fragrant herbs, it’s a dish that makes any meal feel like a little celebration.

This Moqueca-inspired version puts a twist on the classic while keeping the heart of it alive. Tender cod paired with pak choi, smoky paprika, fresh coriander, and a squeeze of zesty lime. The result is a vibrant, colourful, and incredibly flavourful stew that’s light but satisfying.

It’s easy to make, low-calorie, fast enough for weeknights, and perfect for anyone who loves bold, fresh flavours without spending hours in the kitchen. Serve it with rice or crusty bread, and let each spoonful transport you straight to the sunny shores of Brazil.

Ingredients: (for 3 portions)

• 1 hot chilli pepper
• 2 garlic cloves
• 1 tablespoon smoked paprika (sweet or spicy, depending on preference)
• 1 bell pepper
• 1 lime
• 2 medium tomatoes
• 1 stock cube
• 1 pak choi
• 3 pieces of cod fillet (or any white fish you like)
• 1 knob of butter
• 200 ml coconut milk
• Fresh coriander
• Salt and pepper
• 500 ml hot water
• A little olive oil or sunflower oil

Preparation:

Prepare the soup by pouring the hot water over the soup cube, in a bowl. Mix well and leave it aside.

Wash and prep the vegetables as follows: wash the pak choi and separate the white stems from the green leaves. Slice the white part into even pieces and roughly chop the greens. Dice the tomatoes, and do the same with the bell pepper. Remove the seeds from the chilli pepper and finely chop it. Cut the onion in half, then into thick slices, and finally into smaller pieces. Finely chop the garlic as well.

In a large, deep pan, heat a little olive or sunflower oil and sauté the onion together with the bell pepper and chili. Cook over medium heat for about 5 minutes, stirring occasionally. Then add the tomatoes, garlic, the white part of the pak choi, and the smoked paprika. Mix well and cook for another 2–3 minutes.

Next, pour in the prepared stock and the coconut milk, stir to combine, cover with a lid, and let everything simmer for about 5 minutes over medium heat. Add the green pak choi leaves, the juice from half a lime, stir again, and let it come to a gentle boil for about 1 minute. Remove from the heat and keep covered.

In a separate pan, melt the butter, season the fish on both sides with salt and pepper, and once the butter is fully melted, add the fish. Cook it for about 3–4 minutes per side, keeping the lid on to help it steam gently.

Transfer the cooked fish on top of the stew you prepared earlier. Chop the fresh coriander and sprinkle it over everything. Slice the remaining half lime and use the slices to garnish the dish. Serve with extra lime wedges on the side for anyone who wants an extra squeeze of fresh citrus.

And that’s it: your Moqueca-inspired fish stew is ready to make you feel like you’re on a sunny Brazilian beach, even if you’re actually in your kitchen wearing mismatched socks. Fresh, fragrant, and full of colour, it’s the kind of dish that disappears fast… so don’t forget to claim your bowl before everyone else does!

If you try the recipe, let me know how you liked it! 😊

*All photos and texts are the exclusive property of AndreeaCooks.com. Reproduction, in whole or in part, is prohibited without prior written consent and is subject to legal action under applicable copyright laws.