Dive into the vibrant flavors of Brazil with our delightful Brazilian Fish Soup, Moqueca! This dish is not just a meal; it's an experience that transports you to the sun-kissed beaches of Bahia with every spoonful. Imagine tender fish fillets simmered in a creamy coconut milk broth, perfectly balanced with zesty lime and fresh vegetables. Whether you're looking to impress guests or simply treat yourself to a culinary escape, this recipe promises to be a hit. Ready to embark on a delicious journey? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Brazilian
Serves: 4 servings
Ingredients
- 1 pound white fish fillets
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 can coconut milk
- 2 tomatoes, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the white fish fillets under cold water and pat them dry with paper towels. Cut the fillets into bite-sized pieces and season them with salt, pepper, and lime juice. Let them marinate while you prepare the other ingredients.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once hot, add the sliced onion and sauté for about 5 minutes, or until they become translucent and fragrant.
- Add the minced garlic and sliced bell pepper to the pot. Cook for an additional 3-4 minutes, stirring occasionally, until the bell peppers are tender.
- Stir in the chopped tomatoes and cook for another 5 minutes, allowing them to soften and release their juices.
- Pour in the can of coconut milk, stirring to combine all the ingredients. Bring the mixture to a gentle simmer.
- Once the soup is simmering, carefully add the marinated fish pieces to the pot. Gently stir to ensure the fish is submerged in the coconut milk mixture.
- Cover the pot and let the soup simmer for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish, as it can become tough.
- After the fish is cooked, taste the soup and adjust the seasoning with more salt, pepper, or lime juice as needed.
- Once ready, remove the pot from heat and let it sit for a few minutes. Serve the moqueca hot, garnished with fresh herbs like cilantro or parsley, if desired. Enjoy with rice or crusty bread for a complete meal.
Tips
- Choose the Right Fish: Opt for firm white fish like cod, tilapia, or snapper, which hold up well in the soup and absorb flavors beautifully.
- Marinate for Flavor: Allow the fish to marinate in lime juice, salt, and pepper for at least 15 minutes before cooking to enhance its taste.
- Sauté the Aromatics: Take your time when sautéing the onions and garlic; this step builds the foundation of flavor for your soup.
- Don’t Overcook the Fish: Fish cooks quickly, so keep an eye on it. It’s done when it flakes easily with a fork—overcooking can make it tough.
- Garnish Wisely: Fresh herbs like cilantro or parsley add a burst of color and freshness. A sprinkle just before serving elevates the dish visually and flavor-wise.
- Serve with Sides: Pair your Moqueca with fluffy white rice or crusty bread to soak up the delicious broth, making for a satisfying meal.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
