A traditional Brazilian dish of fish and bell peppers (capsicum) in a delicately flavoured coconut base broth. The broth is quite refreshing and not too rich, unlike many strong flavoured, rich coconut based curries. I made this just using fish but it is also made as a seafood stew with prawns and calamari. Traditionally this is cooked with palm oil which is not easy to source so I made this with olive oil.
1. This is best made with firm white fish fillets because they hold their shape better. Firm white fish fillets include: Ling, Blue-eye Trevalla, Coral Trout, Emperors and Mahi Mahi, Halibut, Sword fish, Cod, Bass and Catfish.
However, I have made this with gem fish (like tilapia) and it works great, you just need to be slightly more careful when searing the cubes of fish so they don't fall apart. Use an egg flip to turn them carefully!
2. As with every traditional dish in this world, there are many variations of Brazilian Fish Stew! My recipe is a mish mash of various recipes that stays true to the traditional recipe but slightly tweaked to work for my palette. The main difference is that I like sauce so mine is saucier than most! The recipes I referenced include:
a) Feast Magazine - Fish soup (moqueca baiana)
b) Brazilian Foodie - Moqueca Baiana
c) Saveur - Brazilian Fish Stew
d) Simply Recipes - Moqueca - Brazilian Fish Stew
3. Update: A suggestion from a reader (from Brazil!) is to use coconut oil instead of olive oil. She said that this is a closer substitute to palm oil. She also suggested stirring in 1 or 2 tbsp of coconut oil at the end for extra flavour!
4. Nutrition per serving assuming 3 servings.