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Moqueca

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  • Prep 5 min
  • Total 30 min
  • Ingredients 16
  • Servings 6
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Get ready for this hearty Brazilian bursting with fresh flavors and succulent fish. It features a touch of creaminess and the addition of coconut milk and blended carrots. This soup will whisk you away to stunning Brazil without ever leaving your table.
by Vianney Rodriguez
Updated Oct 13, 2016
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Ingredients

  • 1 lb white flesh fish ( swordfish, haddock, flounder, grouper, pacific cod or hake)
  • Zest of 1 lime
  • Juice of 1 lime
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 green bell pepper, diced
  • 3 green onions, chopped
  • 1 14.5-oz can Muir Glen™ organic diced tomatoes
  • 1 14.5-oz can coconut milk, light-unsweetened
  • 1 pouch 100% carrot purée
  • 1 cup cilantro, washed and chopped

Garnishes, to taste:

  • Chopped cilantro
  • Pepper sauce

Directions

  •  
    1
    Cut fish into 2-inch pieces, toss in lime juice, lime zest, salt, and pepper, and place in fridge for 15 minutes.
  •  
    2
    Heat olive oil over medium-high in a Dutch oven or large sauté pan.Add the onion and sauté until translucent, about 3 minutes.
  •  
    3
    Stir in garlic and sauté an additional 30 seconds, stir in bell peppers, green onions and tomatoes.
  •  
    4
    Reduce heat and simmer for 10 minutes.
  •  
    5
    Add the coconut milk, carrot pouch and cilantro, stir to combine and add fish. Simmer an additional 10 minutes until fish flesh begins to flake.
  •  
    6
    Season to taste with additional salt and pepper if needed. Serve garnished with extra cilantro and pepper sauce.

Expert Tips

  • tip 1
    This dish is traditionally served with Dende (palm) oil, not available everywhere but worth every penny if you can find it locally.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Get ready for this hearty Brazilian bursting with fresh flavors and succulent fish. It features a touch of creaminess and the addition of coconut milk and blended carrots. This soup will whisk you away to stunning Brazil without ever leaving your table.
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