My interpretation of Brazilian seafood stew (or moqueca) uses just fish, so I'm calling it the weeknight version. It's ready to serve in less than 30 minutes.

Recipe Summary

prep:
12 mins
cook:
20 mins
total:
32 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

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  • Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.

  • Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.

Nutrition Facts

399 calories; protein 25.6g 51% DV; carbohydrates 32.6g 11% DV; fat 19g 29% DV; cholesterol 46.9mg 16% DV; sodium 599.8mg 24% DV. Full Nutrition

Reviews (106)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/20/2017
Awesome seafood dish! I added a teaspoon of red curry to turn the heat up a little. Wonderful dish. Read More
(9)
132 Ratings
  • 5 star values: 117
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/20/2017
Awesome seafood dish! I added a teaspoon of red curry to turn the heat up a little. Wonderful dish. Read More
(9)
Rating: 5 stars
03/03/2017
Substituted sole for the sea bass. Pleased by how easy and quick this was to make, about 30 mins from prep to serve! Even quicker if you use instant rice. This stew tastes amazing, even with the less expensive/fancy fish. Very flavorful, nice and spicy (without being overwhelming so). I normally can't stand my own cooking, but this dish tasted like I'd ordered it at a pricey restaurant. My husband took leftovers to work and coworkers asked where he'd gone out to eat the night before because it smelled so good. Making it again tonight, I'll be sure to snap a photo this time! Read More
(7)
Rating: 5 stars
02/19/2017
Substituted haddock for sea bass and added deveined shrimp--fabulous stew! Consistent with Chef John's video, preparation is straightforward. Read More
(4)
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Rating: 5 stars
02/17/2017
This is simple and amazing. We didn't have sea bass so the first time we made it we used farm raised catfish. Since then we tried it with the sea bass. It's very good both ways. The very expensive sea bass is more traditional but for a quick weeknight meal the catfish worked great. In fact we may prefer the catfish but then we're catfish lovers preparing it in many ways. This is one to try. Do watch the video at least once. Read More
(3)
Rating: 5 stars
09/11/2019
I followed this recipe as closely as possible other than using smoked paprika instead of regular & also I used Cod instead of sea bass since I can't get that here. I used 1 full teaspoon of cayenne for the perfect heat. Not only does this dish look incredible with it vibrant colors but has a very nice, kind of exotic, dark, smokey flavor with just a hint of heat. My wife said it looks and tastes like something from a nice restaurant and that she would pay for a bowl of it if on a menu. Great stuff, this is going in the "keeper" file! **Update: I just made a batch tonight with some blackened chicken breast. I dare say it tastes even better than the fish batch... awesome flavor! I blackened the chicken breasts (the kind you get in 3lb bags frozen) separately on a foreman grill,. I coated the chicken with olive oil and then used a home made blackening rub (using smoked paprika). Read More
(3)
Rating: 5 stars
04/19/2018
Added some shrimp and it was excellent. Read More
(2)
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Rating: 5 stars
09/13/2019
Keep making this recipe over and over for guest. They’re always impressed how good it is. I add shrimp for a twist. Read More
(2)
Rating: 5 stars
02/20/2017
This was so delicious. Very flavorful. Even my picky husband liked it. I followed the recipe exactly didn't add anything. It was pretty easy. I made it with an ancient grain rice blend. Thanks! Read More
(2)
Rating: 5 stars
05/26/2020
Another winner from Chef John!!! Have been following his recipes for years and have yet to be disappointed. This one is SO amazing! The only edit I made was halibut instead of sea bass (because it’s a pandemic and I couldn’t find sea bass anywhere). Really, really good!!! My whole family loved it. As per usual, it’s going in my rotation of favorites. Chef John, please don’t ever stop sharing your outstanding recipes with us! Read More
(2)