Easy 20-Minutes Fish Stew cooked in a delicious, rich and fragrant broth. This Brazilian inspired fish stew (moqueca) is paired with rice and topped with fresh cilantro!
Growing up in Brazil, Fish Stew (known as Moqueca) was always a hot item on the menu. Each family would add their own touch but overall the dish consisted of white fish cooked in a delicious and flavorful broth, with or without spices but always with coconut milk as a base and fragrant palm oil.
Nowadays I continue to make fish stew a tradition for my family and have tried other variations such as this Shrimp Stew (moqueca de camarão) and Salmon Stew. But as the years have passed, I’ve settled for more approachable terms when it comes to making fish stew, such as using fresh wild cod instead of salted cod which required a day long of soaking to de-salt the fish. Additionally I’ve adapted my recipe without the use palm oil due to the shameful practices around the sourcing of such delicacy.
I think that switching to fresh cod made the biggest difference in this recipe. While the traditional recipe required some planning and a days worth of de-salting the fish, now it can be done in 20-minutes!
My wild cod comes from Sitka Salmon Shares, so does all the fish we eat. Sitka Salmon Shares are premium high-quality wild fish caught in the Pacific Ocean. These are known to be the healthiest fish you can eat!
In addition to the healthy and tasty fish, Sitka’s fish is traceable to the boats of fishermen-owners or trusted community partners. Their sustainable practices ensure the viability of wild fish populations.
How to Make Fish Stew
We start with the broth which is the flavoring base for this fish stew, and it is made of a specific combination of ingredients. The fish will cook rather quick, so it cannot be done the other way around. Plus the broth is what’s going to add flavor to the fish along with the cilantro. If you do not like cilantro you can opt for parsley.
Once the broth is done, you add the cod chunks. Because the broth is so hot, the cod will cook in a short period of time. Just make sure to immerse the fish in the broth as best as you can.
I don’t recommend cooking a larger piece of cod because it will not cook evenly. The edges will start to fall apart while the middle may still be raw.
Trust me on this one!
In 20 short minutes you will have dinner on the table!
Make it a whole meal with these:
Brazilian Pinto Beans goes really well together
Rice is the perfect side!
Bread for dipping!
Easy 20-Minutes Fish Stew
- 2 tbsp olive oil
- 1 small white onion
- 2 cloves garlic, minced
- 1 1/2 lb wild cod
- 15 oz can diced tomato
- 1/2 cup coconut milk
- 1/4 cup sour cream (optional)
- 2 tbsp tomato paste
- 1 whole red, green and yellow bell pepper, sliced in rounds
- 1 pinch sea salt and ground black pepper
- 1/2 tsp red pepper flakes
- 1 tbsp fresh cilantro
- Heat oil in a large skillet or cast iron. Add onion and garlic, cook until fragrant (3 minutes). Add diced tomatoes, stir. Proceed to add in coconut milk, sour cream (if using) and tomato paste. Give sauce a stir and allow it to cook for about 3 minutes.
- Add sliced pepper and cod chunks. Season wtih salt, pepper and red pepper flakes. Cover and allow fish to simmer for 10-12 minutes. About 3/4 of the way carefully turn the cod, if the fish hasn't been fully immerse in the broth.
- When done, garnish with fresh cilantro and serve.