Brazilian Fish Stew - Moqueca

Brazilian Fish Stew - Moqueca
Brazilian Fish Stew - Moqueca

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  • About this Recipe
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  • Ingredients
  • Directions

1 ½ lb.

halibut filets, cut into 1 1/2-inch pieces


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

½ tsp.

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

1 tbsp.

GOYA® Olive Oil or coconut oil


jalapeño, seeded and finely chopped

1 lb.

tomatoes, cut into 1-inch pieces

1 can (13.5 oz.)

GOYA® Coconut Milk ​​​​or GOYA® Organic Coconut Milk

1 cup

low-sodium seafood broth

1 packet

Sazón GOYA® with Coriander and Annatto

chopped fresh cilantro, for garnish

4 cups

cooked GOYA® Jasmine Rice, for serving


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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