Brazilian Fish Stew – Moqueca

Name: Brazilian Fish Stew – Moqueca
Prep time: M
Total time: 33M
Yield: 4 Servings
Ingredients: 1½ lb. halibut filets, cut into 1½-inch pieces; 1 lime, zested and juiced, plus lime wedges, for serving; ½ tsp. Adobo All-Purpose Seasoning with Pepper; 1 tbsp. Puro Olive Oil; 1 jalapeño, seeded and finely chopped; 1 jar Sofrito; 1 lb. tomatoes, cut into 1-inch pieces; 1 can Coconut Milk; 1 cup low-sodium seafood broth; 1 packet Sazón with Coriander and Annatto; chopped fresh cilantro, for garnish; 4 cups Jasmine Rice

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Be inspired by the flavors of Brazil when you prepare this irresistible Brazilian Fish Stew – Moqueca! In this classic recipe, chunks of halibut are marinated with lime juice and zest, plus a touch of Adobo. The fish is then cooked in a fragrant base of jalapeño, Sofrito, and fresh tomatoes sautéed in GOYA® <a href="https://www.goya.com/en/products/puro-olive-oil/">Puro Olive Oil</a>. For the final touch, you add rich GOYA® <a href="https://www.goya.com/en/products/coconut-milk-goya/">Coconut Milk</a>, along with seafood broth and Sazón, creating a silky, aromatic, and delicious stew. Garnish with fresh cilantro and serve with white rice and lime wedges… a tropical and comforting experience you can’t miss!

Total Time

33m

Cook Time:15m

Yields:4 Servings

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Ingredients

1½ lb.

halibut filets, cut into 1½-inch pieces

lime, zested and juiced, plus lime wedges, for serving

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, plus more as desired

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1 tbsp.

GOYA® Puro Olive Oil, or coconut oil

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jalapeño, seeded and finely chopped

1 jar
(6 oz.)

GOYA® Sofrito

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1 lb.

tomatoes, cut into 1-inch pieces

1 can
(13.5 oz.)

GOYA® Coconut Milk, or <a href="/en/products/organic-coconut-milk/" title="Organic Coconut Milk">GOYA® Organic Coconut Milk</a>

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1 cup

low-sodium seafood broth

1 packet

GOYA® Sazón with Coriander and Annatto

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chopped fresh cilantro, for garnish

4 cups

cooked GOYA® Jasmine Rice, for serving

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Directions

Kitchen View

Step 1

In large bowl, combine fish, lime zest, juice and Adobo and toss to coat. Set aside.

Step 2

Heat oil in large heavy-bottom pot over medium heat. Add jalapeño and cook until fragrant, about 30 seconds. Stir in sofrito and cook for 1 minute. Add tomatoes and cook until tomatoes begin to soften, about 5 minutes.

Step 3

Stir in coconut milk, broth and Sazón until seasoning dissolves. Bring to simmer over medium-low heat for 5 minutes.

Step 4

Place fish in stew and simmer for 5-7 minutes until easily flakes apart. Season with Adobo to taste. Top with cilantro and serve with rice and lime wedges.

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Recipe Tags

Main Dish

Fish

Stew