Moqueca is a traditional dish from Brazil. This slow cook stew is rich in coconut flavor. It has touch of spic and beautiful orange color.
Why we love Moqueca
This soup is easy and fast to make. I think this recipe is great for dinner ideas. Originally is this dish serve with rice, but you can eat it as a soup as well. I love the combination of red pepper with flavor fish and creamy coconut milk.
Coconut milk
I love to cooked with coconut milk. In Asian cuisine is coconut milk oft used, because it can reduce spice in dishes. Coconut milk is great to use in soups, or sweets.
Over all coconut milk has a great benefits for our body, for instance is antibacterial, antiviral and antifungal. Helps heal eczema and is excellent for our skin, hair and bones.
Coconut milk benefits
Red pepper
Red pepper are great for our over health. They provide us with a lot of health benefits, for instance they are great for our skin, heart, eyes. They can help in weight loss, boosts immune system. Red pepper you can find a lot of different colors, for example red, green, yellow or orange.
Red pepper benefits
Ingredients for Moqueca
Fish – use any fish you like, or you have home. I like to use white fish like Halibut, Black Cod, Sea Bass. Be free to add some seafood in this soup as well.
Marinade – For marinade, I use two cloves of Garlic with Lime juice. If you let set the marinade with the fish for at least 5 to 10 minutes, it brings all great flavor out.
Onion – Use a large onion or two small. Onion is so important ingredients here. Plus it has a great health benefits like eye health, lower sugar levels, fight cancer and so many more…
Red pepper – I used two red pepper, but by free to use any color of red pepper you like. Red pepper is really great vegetables and bring us a great health benefits for our overall health, for instance help in diabetes, prevent cancer and stomach ulcers.
Chili – This soup should be spice, so be free to add as much chili as you can. I use two to three tbsp on the end the stew is not to spice, become of the lime and coconut milk.
Liquid – For liquids, I used coconut milk with vegetables stock.
Cilantro – Cilantro is one of my favorite hers. I have to say I used to hate cilantro, I couldn’t eat them in my spring rolls or in pho soups, but now I find it taste amazing, and I love to add it in my salads, sups and everywhere I can.
Don’t forget Salt & Pepper 😉
Moqueca
If you love this recipe, let me know with a 5-star rating!
Ingredients
- 500 gram Fish Halibut / Black Cod / Sea Bass
- 500 ml Vegetables stock
- 1 can Coconut milk
- 2 cloves Garlic
- 1 medium Lime
- 1 large Onion
- 2 large Red pepper
- 1 to 3 tbsp Chili
- 2 tbsp Olive oil
- 1 cup Cilantro
- Salt & Pepper
Instructions
- First wash sliced fish in small squares. In a bowl press lime juice with pressed garlic, salt & pepper, mix well then add fish and marinaded it at least for 10 minutes.
- Prep your veggies, sliced onion and red pepper into stripes.
- Meanwhile, heat olive oil in wok, addonion and let simmer till onion soften around 3 minutes then add red pepper andsimmer 5 more minutes. Add Chili, coconut milk, vegetables sock, cilantro, salt& pepper.
- Bring everything to boiled, then turnheat on lower. Add marinated fish in the soup, cover and let cooked till fishis cooed thought around 10 -15 minutes.
- Serve with extra cilantro on top.
Nutrition
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