Brazilian Fish Moqueca with Fluffy White Rice and Toasted Farofa

Name: Brazilian Fish Moqueca with Fluffy White Rice and Toasted Farofa
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 3 servings
Cuisine: Brazilian
Ingredients: 1 pound cod (firm, cut into 1.5-inch chunks); 2 tablespoon olive oil; 1 yellow onion (medium, finely diced); 1 green bell pepper (large, diced); 3 clove garlic (minced); 1 can diced tomatoes (14.5 ounce, undrained); 1 can full-fat coconut milk (13.5 ounce); 0.25 cup fresh cilantro (chopped); 1 tablespoon lime juice (fresh); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 cup white rice (uncooked); 2 cup water; 2 tablespoon butter; 0.5 cup cassava flour (fine)

A vibrant and creamy Brazilian fish stew featuring white fish gently simmered in a coconut milk and tomato base with bell peppers and fresh herbs, served with white rice and savory toasted farofa.

Prep: 30 min
Cook: 30 min
Total: 1 hr
Servings: 3
Cuisine: Brazilian
Difficulty: Easy
Cost: $6.71/serving

Dietary

Gluten-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein
High-Fiber

Ingredients

1 pound cod (firm, cut into 1.5-inch chunks)
2 tablespoon olive oil
1 yellow onion (medium, finely diced)
1 green bell pepper (large, diced)
3 clove garlic (minced)
1 can diced tomatoes (14.5 ounce, undrained)
1 can full-fat coconut milk (13.5 ounce)
0.25 cup fresh cilantro (chopped)
1 tablespoon lime juice (fresh)
0.5 teaspoon salt
0.25 teaspoon black pepper
1 cup white rice (uncooked)
2 cup water
2 tablespoon butter
0.5 cup cassava flour (fine)

Instructions

Season the fish: Gently toss the fish chunks with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
Prepare the rice: In a small saucepan, combine 1 cup uncooked white rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Fluff with a fork and set aside.
Start the moqueca base: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the finely diced yellow onion and diced green bell pepper and cook until softened, about 5-7 minutes.
Add the 3 minced cloves of garlic to the pot and cook for 1 minute until fragrant.
Stir in the 1 can diced tomatoes (undrained) and 1 can full-fat coconut milk. Bring to a gentle simmer, stirring occasionally.
Carefully add the seasoned fish chunks to the simmering sauce. Reduce heat to low, cover, and cook for 8-10 minutes, or until the fish is opaque and cooked through. Avoid overcooking to keep the fish tender.
Stir in 1/4 cup chopped fresh cilantro and 1 tablespoon fresh lime juice. Taste and adjust seasoning as needed.
Make the farofa: While the moqueca simmers, melt 2 tablespoons butter in a small skillet over medium heat. Add 1/2 cup fine cassava flour and toast, stirring constantly, for 3-5 minutes until golden brown and slightly crispy. Season with a pinch of salt.
Serve the Brazilian Fish Moqueca hot, garnished with extra fresh cilantro if desired, alongside the fluffy white rice and a sprinkle of toasted farofa.

Notes

Moqueca is traditionally made with dende oil (palm oil), which adds a distinct flavor and color. If you can find it, use 1 tablespoon dende oil and 1 tablespoon olive oil for added authenticity. Cook the fish gently to prevent it from breaking apart. Farofa can be omitted if you prefer.

Nutrition (per serving)

Calories: 610
Protein: 40 g
Carbohydrates: 55 g
Fat: 28 g
Fiber: 8 g
Sodium: 1100 mg
Saturated Fat: 19 g
Sugar: 7 g
Cholesterol: 70 mg