Have you ever tried a dish for the first time and it reminded you of something you’ve tried before?

When I first tried Moqueca at a culinary event and it brought back so many memories of summers in the Dominican Republic near the beach. Memories of Holy Week and delicious seafood dishes. It reminded me so much of my grandmother’s Pescado con Coco. A typical Dominican dish that’s made with seared fish simmered in a coconut sauce with local flavors and spices. The flavors were so similar. The only difference? The hint of spice in Moqueca. Unlike Pescado con Coco, Moqueca includes chilies. An addition that I wasn’t mad about. Not one bit! Bring on the spice.

What’s Moqueca? It’s a simple Brazilian style fish stew simmered in a coconut creole sauce with onions, tomatoes, chilies, and lime. It’s an easy, fast and comforting dish that’s full of flavor!

This dish is an ode to the lasting influence that our African ancestors continue to have on everything that’s delicious and magical. Both fish dishes were so similar because at the core they were exactly the same. At their core they were a representation of us.

Brazil is a melting pot of African, European, and indigenous culture. The culinary scene in Brazil permeates of creole cuisine. While “creole” culture is well known for being present in the U.S and other countries, African influence is more prominent in Brazil than in any other country. It’s important that I share amazing recipes while also providing some context and it’s origin. A history lesson of sorts to educate you on the profound influence that African culture and cuisine has had (and continues to have) on tables and homes today.

So yeah, Pescado con Coco is really Moqueca.

What kind of fish is best to use in Moqueca?

I love using Mahi Mahi in this dish but you’re free to use other alternatives. You want to make sure that you stick to a thicker/meatier fish. Because this is a stew, a thicker fish will hold it’s shape as it cooks. Here are my go-to’s:

Sea bass
Halibut
Cod
Mahi Mahi
Red snapper
Salmon
Scallops
Shrimp
Mussels, Clams, and other shellfish work here as well

What kind of stock is best?

I love using Shrimp stock in Moqueca but you can use chicken stock, seafood stock, or vegetable stock.

Pro Tip: Save shrimp shells and use them to make stock. I simmer all of the ingredients below for 15mins and then I strain the liquid to get a nice stock. Use some for this recipe and freeze the rest to use in sauces, stews, and soups.

6 cups of cold water
light olive oil

shells from 1 to 2 pounds of shrimp
onion
carrot
celery
garlic
parsley
bay leaf
whole coriander
black peppercorn
water

Ok, now that we got all of that out of the way. Time to get busy!

Ingredients:

1 – 1 1/2 pounds firm white fish
Zest and Juice of half of a lime
2 tablespoons of avocado or olive oil
Half of an onion ( red, white or yellow), finely diced
A quarter of a red bell pepper, diced
4 garlic cloves- rough chopped or mashed
1/2 jalapeno, finely diced
1 tablespoon tomato paste
1 tablespoon of Home Beis Traditional Blend (or 2 Sazón packets )
1 cup shrimp, fish or chicken stock
1 cup of tomatoes, diced
1 14 ounce can coconut milk
Salt to Taste
½ cup chopped cilantro
Squeeze of fresh lime juice

Directions:

Pat your fish dry and cut into 2 inch chunks and then transfer to a bowl. Season your fish chunks with salt to taste, zest and juice from half the lime. Mix and combine. Set aside.

In a large saute pan, heat the olive oil over medium high heat. Add onions, peppers, jalapeño and tomatoes to your pan and saute for about 3-4 minutes. Next, add in your garlic. Mix and combine and sauté all ingredients in your pan for another 1-2 minutes until the garlic becomes fragrant. Add salt to taste.

Then, add tomato paste, spices and stock. Mix to combine.

Next, add in your coconut milk and . Combine and all of your ingredients in your pan until you get a orangey/reddish sauce. Simmer for 3 minutes.

Gently add in your fish chunks into the stew. Cover and bring heat to low. Simmer fish gently for about 4-6 minutes or until the fish is cooked through. Spoon the flavorful coconut broth over the fish and cook until desired doneness or longer for thicker pieces.