Brazilian Moqueca with Toasted Cashews
Experience a burst of tropical flavors with this vibrant Brazilian fish stew. It combines creamy coconut milk with fragrant bell peppers and a squeeze of lime, making it a perfectly exciting and refreshing dinner for Week 34.
In short
Brazilian Moqueca with Toasted Cashews takes about 30 minutes (10 min prep, 20 min cooking), serves 4 and needs 11 ingredients.
Ingredients
- White fish fillets (cod or halibut)600 g
- Full-fat coconut milk400 ml
- Red bell pepper, sliced1 stk
- Yellow bell pepper, sliced1 stk
- Red onion, thinly sliced1 stk
- Garlic cloves, minced3 stk
- Diced tomatoes2 stk
- Fresh lime juice2 tbsp
- Fresh cilantro, chopped1 handful
- Toasted cashew nuts50 g
- Smoked paprika1 tsp
Instructions
- 1
Heat a large skillet with a splash of oil over medium heat. Sauté the onion, garlic, and sliced bell peppers for 5 minutes until softened and fragrant.
- 2
Stir in the diced tomatoes and smoked paprika. Pour in the coconut milk, bring to a gentle simmer, and let it cook for about 5 minutes to allow the flavors to meld.
- 3
Season the fish chunks with salt and pepper, then gently nestle them into the simmering coconut sauce. Cover and cook for 5-7 minutes until the fish is opaque and flakes easily.
- 4
Stir in the lime juice and half of the cilantro. Serve the stew in bowls over rice, topped with the remaining cilantro and the toasted cashews for a delightful crunch.
Questions and answers
How long does Brazilian Moqueca with Toasted Cashews take?
About 30 minutes in total: 10 minutes prep and 20 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 11 ingredients: White fish fillets (cod or halibut), Full-fat coconut milk, Red bell pepper, sliced, Yellow bell pepper, sliced, Red onion, thinly sliced, Garlic cloves, minced …. With Veloop you can add them all to your shopping list.
