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Moqueca

Moqueca
  • Prep 5 min
  • Total 30 min
  • Ingredients 16
  • Servings 6
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.

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.

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

No nutrition information available for 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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