Brazilian Seafood Moqueca

A vibrant one-pan Brazilian fish stew with coconut milk, tomatoes, and bell peppers. Bright, aromatic, and ready in under 30 minutes.

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Ingredients

1
Pat the fish fillets dry with paper towels and lay them on a plate. This removes surface moisture so they cook evenly instead of steaming.
2
Remove the stem and seeds from the red bell pepper by slicing lengthwise from the top to the bottom on all four sides. Cut the remaining pepper into 1-inch-wide strips.
3
Cut the lime in half and squeeze both halves into a small bowl. Set the lime juice aside.
4
Pour 2 tablespoons of olive oil into a 10-inch skillet and set it over medium-high heat. Heat the oil for 60 seconds until it shimmers and slides quickly when you tilt the pan.
5
Add the red bell pepper strips to the hot oil and stir once every 30 seconds for 3 minutes, until the pepper is softened and the edges look slightly caramelized.
6
Pour the canned tomatoes with their juice into the skillet, then add the coconut milk. Stir everything together until well mixed.
7
Reduce the heat to medium and let the mixture simmer gently for 3 minutes, stirring once halfway through, until it begins to bubble slowly at the surface.
8
Lay the fish fillets directly into the simmering sauce and turn the heat to medium. Simmer gently without stirring for 6 to 8 minutes until the fish is opaque throughout and flakes easily when poked with a fork.
9
Remove the skillet from the heat and pour the squeezed lime juice over the entire dish. Stir gently once to combine the lime into the sauce.

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