Brazilian-Style Moqueca Fish Stew with Coconut Milk

4 servings · 20 minutes preparation · 25 minutes cooking · 20 minutes cooling, chilling or resting

Ingredients

• 1.5 pounds (680 g) skinless cod or halibut fillets, cut into 2-inch chunks
• 3 tablespoons freshly squeezed lime juice
• 4 cloves garlic, finely minced
• 1.25 teaspoons fine sea salt, divided
• 0.5 teaspoon freshly ground black pepper
• 2 tablespoons unrefined dendê oil (red palm oil)
• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, sliced into 0.25-inch rounds
• 1 medium red bell pepper, cored and cut into rings
• 1 medium green bell pepper, cored and cut into rings
• 2 medium Roma tomatoes, sliced into rounds
• 1 can (13.5 fluid ounces / 400 ml) full-fat unsweetened coconut milk
• 0.5 cup (120 ml) halal-certified vegetable broth
• 0.25 cup chopped fresh cilantro leaves
• 2 scallions, thinly sliced

Step-by-step instructions

1. Place 1.5 pounds of diced fish in a shallow non-reactive ceramic dish, toss thoroughly with 3 tablespoons lime juice, 4 minced garlic cloves, 0.75 teaspoon salt, and 0.5 teaspoon black pepper, then cover and marinate in the refrigerator for 20 minutes.
2. Heat 2 tablespoons dendê oil and 1 tablespoon olive oil together in a wide, heavy-bottomed Dutch oven or deep skillet over medium heat until shimmering but not smoking.
3. Arrange half of the sliced yellow onion, red bell pepper, green bell pepper, and Roma tomatoes across the base of the pot to form an even vegetable bed.
4. Layer the marinated fish pieces evenly over the vegetables in a single stratum, then scatter the remaining half of the onion, bell pepper, and tomato slices neatly across the fish.
5. Pour 13.5 fluid ounces full-fat coconut milk and 0.5 cup halal vegetable broth gently over the arranged layers, seasoning the top with the remaining 0.5 teaspoon fine sea salt.
6. Bring the liquid to a steady simmer over medium-high heat, then reduce the heat to medium-low, cover with a tight-fitting lid, and simmer without stirring for 15 minutes.
7. Uncover the pot and simmer gently for another 8 to 10 minutes, ladling broth over the exposed fish until the flesh turns opaque and registers an internal temperature of 145 F (63 C) on an instant-read thermometer.
8. Remove the pot from the heat source and garnish the surface evenly with 0.25 cup chopped fresh cilantro and 2 thinly sliced scallions before serving warm.

Kitchen notes

Select dense white fish like wild cod, haddock, or halibut that holds structure during gentle simmering without disintegrating into flakes. Authentic moqueca depends on unrefined red palm oil (dendê) for its distinctive amber color and earthy, nutty fragrance; do not substitute clear processed palm oil. Avoid vigorously stirring the pot after layering, as maintaining defined strata ensures gentle, uniform cooking while keeping the tender fish portions intact and preventing the vegetables from turning into a mushy puree.

Storage & make-ahead

Cool leftovers to room temperature and transfer to an airtight glass container within 2 hours of cooking. Store in the refrigerator for up to 2 days. Reheat gently in a covered skillet over medium-low heat until the broth simmers and the internal temperature of the fish reaches 165 F (74 C). Avoid freezing, as freezing separates coconut milk emulsion and alters fish texture.