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Welcome to my Paleo Moqueca Brazilian Fish Stew In The Slow Cooker recipe.
I am one of these foodies that are addicted to eating and lives for watching cookery shows and spends most of their time in the kitchen creating brand new dishes.
If you’re not a food blogger or as obsessed with your food as I am then the chances are you will remain typecast.
I know this because this used to be me. You would have a signature dish. You would also have about another dozen dishes that you could cook well.
You would probably rotate between these meals with some favourite easy midweek dinners and this would become your routine.
You may even try a few new recipes from time to time that you have found on a food blog or ones that you have seen being made on cookery shows. But that would be about it!
However once you become a food blogger (or the same applies to chefs and cookbook authors) you are on a constant experiment quest to find yet another recipe that you want to share. You will test it a few times and then you will publish it.
This has become very familiar with us. With us working incredibly hard to produce five new recipes a week this has meant that we are lucky if one recipe a fortnight is something that we have cooked for a while. Everything revolves around trying new things.
This means that as a couple we spend a lot of time either in the kitchen being creative or in the office writing up our notes.
Then the evenings are lost to the world of social media to promote our new recipes.
But one area we don’t seem to bother with that more is fish. It is not that we don’t like fish we are just big meat eaters and the likes of chicken and pork are incredibly cheap here.
But we decided to expand our fish beyond our popular fishcakes (that was my Grandads recipe) and have a go at making our own white fish stew.
There is lots of white fish, lots of vegetables as part of the sauce and the sauce is so creamy.
I just wish this was more frugal as if it was I would cook it all the time!
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What Is Moqueca Made Of In Brazil?
In Brazil, moqueca is made of seafood, usually fish or shrimp that has been cooked with garlic, coriander (cilantro if in the USA), vegetables and seasonings in a tomato and coconut milk sauce. If you have not tasted a Brazilian stew before, think of the flavour as a mix between a Thai curry and a Mediterranean stew.
How Long Is Fish Stew Good For?
Fish stew, like this Moqueca Brazilian fish stew, will be good for 2 to 3 days in the fridge. But you can freeze it in your favourite freezer containers (once cool) and it was last 3 months.
Is Brazilian Fish Stew With Coconut Milk Delicious?
Absolutely and Brazilian fish stew will make you want more.
Brazilian fish stew with coconut milk is famous for being cooked with the milk which gives it a lovely, creamy texture and exotic, almost Asian flavour profile with the garlic, coriander and tomato sauce.
Why Is Moqueca Yellow?
It is yellow because of the turmeric added to the coconut milk that give it the yellow curry look. But if you don’t like spicy food, then you will be in luck because a Brazilian stew is not spicy,
Can You Recommend A Slow Cooker?
I often get asked which slow cooker I recommend and which one I use. In 95% of our slow cooker recipes, we use the Ninja Foodi and its slow cooker setting. Because the Ninja Foodi is an all in one cooking pot we can sauté, air fry, slow cook, and even dehydrate and make yoghurt, all from the same cooking pot.
Plus, we recommend you head over to our slow cooker recipes category as we have more than 100 tried and tested slow cooker recipes and have been using slow cookers for 18 years. Or more specifically check out all our ninja foodi recipes.
More delicious Portuguese and Brazilian recipes:
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Nandos Peri Peri Chicken Bowl In The Air Fryer
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Nandos Peri Peri Chicken In Air Fryer
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Learn all about Moqueca Brazilian Fish Stew In The Slow Cooker below, note you can print it out with or without photos, adjust servings, or click between metric and imperial depending on where you are in the world.
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Paleo Moqueca Brazilian Fish Stew In The Slow Cooker
Ingredients
- Slow Cooker
- 1 White Fish
- 1 Tbsp Garlic Puree
- 250 ml Coconut Milk
- 1 Small Red Pepper, diced
- 3 Tbsp Coriander
- 1 Tbsp Paprika
- 1 Tsp Rosemary
- For The Sauce:
- 750 ml Homemade Tomato Sauce, get the recipe here
- 1 Medium Courgette
- 5 Large Carrots, peeled
- 3 Large Tomatoes
- 1 Tsp Garlic Puree
- 1 Tsp Coriander
- 1 Tsp Thyme
- Salt & Pepper
Instructions
- Place in the slow cooker (chopping into chunks as you go) the tomatoes, courgette and carrot. Add the tomato sauce along with a teaspoon each of garlic puree, coriander, thyme, salt and pepper. Stir well and leave to cook for 2 hours on low.
- Add the white fish and as you add the fish cover it in salt, pepper and the rest of the garlic puree so that it is seasoned as it goes in. Cook for a further 1 hour on low or until the fish is ¾ cooked.
- Drain the excess tomato sauce as it will be really runny now thanks to how watery white fish can be. I found that I emptied about 2 litres of excess runny water. Then add the coconut milk and stir it well.
- Finish by adding the remaining seasoning, a little more salt and pepper and the red pepper. Cook for another 1 hour on low and then serve.
Notes
Nutrition
