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Brazilian Fish Stew (Moqueca Baiana)

Patricia Valbrun
Wait till you try this BRAZILIAN Fish Stew (Moqueca Baiana)! Brace yourself for an irresistible tomato coconut sauce with a zesty kick of lime.  It's an exotic and refreshing twist on serving fish that will blow your taste buds away.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine brazilian
Servings 2 people
Calories 486 kcal

Ingredients
  

Pan Fried Cod

  • 2 Atlantic Cod Fish
  • 3 teaspoon olive oil
  • ½ teaspoon ½ teaspoon paprika
  • ¼ teaspoon ¼ teaspoon salt
  • 4 springs of thyme and rosemary

Tomato and Coconut Pure:

  • 1 cup coconut milk
  • 1 - 1 ½ cups chicken stock
  • 2 ½ cups roasted tomatoes
  • 8 roasted garlic cloves
  • 1 teaspoon basil
  • ¼ teaspoon salt

Additional Ingredients:

  • 1 teaspoon olive oil
  • ¼ cup shallots
  • 2 tablespoon tomato paste
  • 1 teaspoon basil
  • ¼ teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • ½ teaspoon ginger paste
  • 1 cup spinach
  • 1 teaspoon honey
  • ½ teaspoon lime or lemon juice

Instructions
 

Step 1: Seasoning the Cod Fish

  • Season the cod fish by coating it with olive oil, paprika, and salt.

Step 2: Pan Frying the Cod Fish

  • Heat a medium pan over medium heat. Add olive oil or butter, along with rosemary and thyme. Cook the rosemary and thyme in the oil to infuse the flavors.
  • Place the seasoned cod fish in the pan and cook for approximately 2 minutes on each side.
  • Remove the fish from the pan and set it aside to rest.

Step 3: Roasting Garlic and Tomatoes

  • Preheat a sheet pan. Place garlic cloves, tomatoes, a sprinkle of salt, and basil on the sheet pan.
  • Broil the ingredients for about 3 minutes until they turn brown and become toasted.

Step 4: Creating the Sauce

  • Transfer the roasted garlic cloves, tomatoes, salt, and basil to a blender.
  • Add coconut milk to the blender. Blend the ingredients until smooth and well combined.

Step 5: Sautéing Shallots and Simmering the Sauce

  • In the same pan used for cooking the fish, sauté the shallots until they become tender. Pour the coconut veggie puree blend from the blender into the pan.
  • Add seasonings such as black pepper, pepper flakes, and basil, along with chicken stock.
  • Allow the mixture to simmer for a few minutes, allowing the flavors to meld together.

Step 6: Adding Spinach and Lemon Juice

  • Add spinach and lemon juice to the pan. Let the stew simmer for another few minutes until the spinach wilts and the flavors are well incorporated and then add your fish into the sauce.
  • You're now ready to serve the delicious Brazilian Fish Stew. Enjoy!

Nutrition

Serving: 2g | Calories: 486kcal | Carbohydrates: 37g | Protein: 11g | Fat: 35g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 1222mg | Potassium: 809mg | Fiber: 5g | Sugar: 18g | Vitamin A: 3261IU | Vitamin C: 18mg | Calcium: 160mg | Iron: 7mg
Keyword cod fish, fish stew, moqueca baiana
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