Brazilian Cod Moqueca with Coconut Milk
A warm culinary journey to the coast of Brazil with this marinated cod stew, slow-simmered in a creamy coconut milk sauce. Tender vegetables and fresh herbs wrap the fish in an irresistible exotic sweetness — perfect for a comforting family dinner.
🛒 Ingredients
4 servings
- 4 cod steaks (about 200 g each)
- 3 medium onions
- 3 ripe tomatoes
- 2 green bell peppers
- 1 bunch of fresh parsley and cilantro
- 200 ml coconut milk
- 2 limes
- 3 tablespoons tomato sauce
- Olive oil
- Salt
- Freshly ground black pepper
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Directions
- 1
Dice the onions, tomatoes, and bell peppers into small, even pieces like a rustic brunoise.
- 2
Rinse the cod steaks, rub them with lime juice, then season generously with salt and pepper.
- 3
Drizzle olive oil into the bottom of a heavy pot and spread a first layer of vegetables (onions, tomatoes, peppers).
- 4
Alternate layers of vegetables and cod steaks until all ingredients are used, finishing with a layer of vegetables.
- 5
Cover the pot and let it marinate in the refrigerator for 2 hours to allow the flavors to develop fully.
- 6
Remove from the refrigerator and cook over low heat, covered, for about 45 minutes without stirring.
- 7
When the fish is almost cooked through, add the tomato sauce and coconut milk. Stir gently.
- 8
Continue cooking for an additional 10 minutes over very low heat.
- 9
Sprinkle with fresh parsley and cilantro, cover, and turn off the heat. Rest for 5 minutes before serving.
- 10
Serve immediately alongside steamed white rice.
💡 Chef's Tip
For deeper flavor, add a bay leaf during the marinating step. Cod can be swapped for pollock or haddock depending on availability. Avoid stirring too much during cooking to keep the fish steaks intact.
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