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a Brazilian moqueca in a wide bowl, chunks of sea bass with red and yellow peppers in a creamy coconut-lime broth, topped with fresh cilantro, a side of white rice, on a bright tropical table, natural light, shallow depth of field, landscape orientation

Brazilian Moqueca with Sea Bass

A stew with sea bass, bell pepper, and tomatoes with a coconut and lime sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.25 lb sea bass fillets cut into chunks
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 1 medium onion sliced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 4 cloves garlic minced
  • 2 tomatoes sliced
  • 1 can coconut milk 14 oz
  • 1 cup seafood stock
  • 0.5 cup cilantro chopped
  • salt and pepper to taste

Method
 

  1. Toss the sea bass with the lime juice and a pinch of salt and let it sit while you prep the vegetables.
  2. Heat the oil in a wide pot and cook the onion and bell peppers for 6 minutes until softened.
  3. Add the garlic and tomatoes and cook 3 minutes, then pour in the coconut milk and stock.
  4. Bring to a gentle simmer and cook 8 minutes to let the broth come together.
  5. Nestle the sea bass into the broth and simmer 5 to 6 minutes until just cooked and flaky.
  6. Stir in most of the cilantro, season to taste, and serve over rice with the rest of the cilantro on top.

Notes

A pinch of turmeric or paprika adds the warm golden color of a traditional moqueca.