A Taste of Brazil Meets the Garden State: Try New Jersey’s Easy Moqueca Fish Stew Recipe

Photo byYummy Recipes

In New Jersey, where coastal influences shape much of the local cuisine, a dish that marries the ocean’s bounty with exotic flair feels right at home. Moqueca, a traditional Brazilian fish stew, is perfect for a state known for its fresh seafood. The flavors in this recipe bring the warmth of Brazil's vibrant culinary heritage to New Jersey kitchens, with every bite offering a blend of creamy coconut milk, savory seafood, and a slight kick of spice.

Imagine simmering a pot of cod, red and yellow peppers, and tomatoes, all infused with the tropical richness of coconut milk. The result is a dish that’s hearty but light, bursting with the fresh flavors of the Jersey Shore while giving you a taste of Brazil’s diverse culinary landscape. This moqueca recipe is easy, quick, and perfect for weeknight dinners. Even if you're new to Brazilian food, you'll find it approachable and full of flavor, making it a great way to explore new tastes while still embracing New Jersey's love of seafood.

Recipe: Easy Brazilian Moqueca (Fish Stew) New Jersey Style

Ingredients:

• 2 tbsp coconut oil
• 2 tbsp olive oil
• ½ yellow onion, diced
• 1 jalapeño, diced (seeds removed for less spice)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 garlic cloves, minced
• 1 tsp sweet paprika
• ¼ tsp cayenne pepper (optional for extra heat)
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 lbs cod (or any firm white fish like haddock) cut into 1-2 inch pieces
• 2 vine tomatoes, chopped with juices (or one can chopped tomatoes)
• 2 cups seafood or vegetable stock
• 1 (13.5 oz) can full-fat coconut milk
• 1 lime, zested and cut into wedges
• Green onions, chopped (for garnish)

Instructions:

1. Sauté vegetables: Heat coconut and olive oil in a large pot over medium heat. Add diced yellow onion and jalapeño, cooking until softened (about 3 minutes). Toss in sliced red and yellow bell peppers and cook for an additional 2-3 minutes.
2. Add spices and garlic: Stir in minced garlic, paprika, and cayenne pepper (if using). Cook for another 1-2 minutes, allowing the spices to bloom.
3. Simmer tomatoes: Add chopped tomatoes (with juices) to the pot, allowing them to simmer for 2-3 minutes until the mixture is fragrant and well blended.
4. Cook fish: Season the cod with kosher salt and black pepper. Lay the seasoned fish pieces on top of the vegetables.
5. Add liquids and simmer: Pour in the coconut milk, seafood stock, and lime zest. Bring the mixture to a gentle simmer, cooking for 10-15 minutes, or until the fish is fully cooked and flakes easily.
6. Serve: Spoon the moqueca over a bed of Brazilian-style rice (optional) and garnish with chopped green onions and lime wedges.

Brazilian Rice (optional):

• Heat 1 tbsp coconut oil in a pot. Add ½ diced onion and sauté until soft. Stir in minced garlic and cook for 1 minute. Add rinsed jasmine rice, vegetable stock, and kosher salt. Bring to a boil, cover, and reduce heat to simmer for 15-18 minutes, until tender.

Conclusion: This easy Moqueca recipe is a delicious way to bring the flavors of the Brazilian coast to the heart of New Jersey. The light yet flavorful combination of coconut milk and fish, with just a touch of spice, makes this dish perfect for any dinner occasion. Whether you're serving it over rice or enjoying it with a slice of crusty bread, each spoonful will take you on a mini-vacation to a tropical paradise, right from your New Jersey kitchen.

The Brazilian Fish Stew, or Moqueca, is a delightful seafood dish featuring a rich coconut milk broth, fresh vegetables, and tender fish. This recipe is ideal for bringing a taste of Brazil's coastline into your home kitchen, with its hearty yet tropical flavors.

This version of Moqueca uses firm white fish such as cod, halibut, or sea bass, seasoned with lime juice and a touch of cayenne for a subtle heat. The broth comes together with sautéed onions, garlic, and colorful bell peppers, which are simmered with tomatoes, coconut milk, and fish or seafood stock. The dish finishes with fresh herbs like cilantro and parsley, bringing brightness to the creamy stew.

What makes this recipe stand out is its balance of creamy coconut milk and the acidity of fresh lime, combined with the savory flavors of the seafood. It’s perfect served over rice or with a side of crusty bread to soak up the delicious broth​(Simply Recipes)​(Saveur).

If you want to try a classic Brazilian approach, some versions use palm oil for a richer color and deeper flavor, though olive or coconut oil are common substitutes outside of Brazil​(Saveur).

For more on different variations of Moqueca, visit (Simply Recipes)tps:​(Saveur)yrecipes.com/recipes/moqueca___brazilian_fish_stew/) or Saveur.