Moqueca Baiana: An Easy Skillet Brazilian Fish Stew

Most fish stews risk turning the seafood to mush before the liquid reduces. Moqueca Baiana: An Easy Skillet Brazilian Fish Stew solves this by browning the fish first and setting it aside. You build a thick coconut and tomato broth in 15 to 20 minutes and gently reheat the fish right before eating.

Choosing the fish

Firm white fish fillets remain intact best during the cooking process. Cod, snapper, and tilapia are excellent choices, though you can also use trout or salmon. Easily dried-out seafood such as tuna or swordfish requires careful monitoring so it does not overcook. Start by slicing 1 lb (500 g) of skinless fillets into 1-inch (2.5 cm) cubes. Place the chunks in a bowl and coat them with 1 tbsp of olive oil, 1 tbsp of lime juice, 0.25 tsp of salt, and a pinch of black pepper. Cover the container and leave it in the refrigerator for 20 minutes to let the fish absorb the flavors.

Cooking the fish and vegetables

A large skillet handles the whole recipe. You warm olive oil over high heat and cook the marinated fish. You want the pieces to turn pale and golden on the outside while cooking fully in the center. The fish leaves small browned bits in the pan as it sears. These bits flavor the vegetables and the final sauce. You move the cooked fish to a plate so it stays tender and does not overcook.

You turn the heat down to medium-high and add more olive oil to the empty skillet. Traditional cooks use palm oil for this step, but coconut oil or extra olive oil work just as well. You drop in the minced garlic cloves and diced onion. The onions need about a minute and a half to soften and turn translucent.

You toss the sliced red bell pepper into the pan next. Everything cooks together for another two minutes until the peppers soften.

The coconut tomato broth

Full-fat coconut milk makes the stew taste strongly of coconut. The coconut flavor lives in the fat, so low-fat milk will leave the sauce tasting thin. You mix 14 oz (400 ml) of canned coconut milk with 14 oz (400 ml) of canned crushed tomatoes. You pour in a cup of broth. You can use fish stock, but chicken or vegetable stock work fine if you do not have it. You stir in a spoonful of sugar, ground cumin, and paprika. You can also add cayenne pepper if you want a spicy stew. The liquid needs to simmer over medium heat for 15 to 20 minutes. The water boils off and leaves behind a thick sauce.

Finishing the stew

You taste the thickened broth and add more salt or black pepper if it needs it. You put the cooked fish back into the pan right at the end. The fish only needs two minutes over the heat to warm through. You take the pan off the stove before you stir in one to two tablespoons of fresh lime juice. The raw lime juice cuts through the heavy coconut milk. You finish the pan with a handful of roughly chopped fresh cilantro.

Sides and storage

You need something plain to soak up the heavy sauce.

• Spoon the stew onto mashed potatoes, lime rice, or plain rice to absorb the sauce.
• Spoon the dish over mashed cauliflower if you prefer a lower carbohydrate meal, though cauliflower rice makes an equally good base.
• Serve crusty bread on the side to soak up any liquid left in the bowl.
• Pair the dish with a fresh cucumber salad or mixed greens dressed with vinaigrette.

You can keep leftover seafood stew in a covered container in the refrigerator. The stew stays safe to eat for up to 3 days.