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Moqueca with toasted cassava flour served with fish and vegetables
Delicious fish Moqueca with toasted cassava flour and fresh cilantro

Fish Moqueca with Toasted Cassava Flour (Farofa)

Author: Flavelo
Recipes Main Courses
This recipe offers a textural twist on Moqueca. While the fish stew is silky and soft, the accompanying 'Farofa' (toasted cassava flour) provides a crunchy contrast. In Brazil, farofa is like bread is to us: used to soak up everything. Toasted cassava flour develops a nutty aroma that pairs fantastically with the sweetness of the coconut sauce.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Skillet for fish
  • Smaller skillet for toasting cassava
  • Cutting board, knife

Allergen Information

⚠️ Fish
⚠️ Tree Nuts

Instructions

1 ✓

Cut the fish into large chunks and salt them. Slice the leek into rings, dice the pepper and tomatoes, and finely chop the garlic and chili.

Tip: Let the salted fish sit for 10 minutes so the salt penetrates the fibers.
2 ✓

Prepare the Moqueca: heat 2 tablespoons of coconut oil in a large skillet. Sauté the leek, garlic, pepper, and chili until soft.

Tip: Coconut oil is stable at high heat and harmonizes with the dish's flavor profile.
3 ✓

Add the tomatoes and cook for a few minutes until they release juice. Then add the fish pieces and gently toss to turn them white.

Tip: We just sear the fish here to seal moisture between the fibers (flavor-wise, the seared surface adds a lot).
4 ✓

Pour in the coconut milk, reduce heat, and simmer covered for 15 minutes. Season with lime juice and fresh cilantro at the end.

Tip: The fat in coconut milk 'dulls' the chili heat, creating a more harmonious overall effect.
5 ✓

To make Farofa (toasted flour): heat the remaining 1 tablespoon of coconut oil in a clean skillet. Sprinkle in the cassava flour.

Tip: You can also use butter instead of coconut oil for a richer taste.
6 ✓

Stir constantly and toast over medium heat for 3-5 minutes until the flour turns golden brown and smells nutty. Lightly salt.

Tip: Don't leave it unattended, as the flour can burn in seconds!
7 ✓

Serve the fish stew in deep bowls, sprinkled with the crispy toasted cassava on top.

Tip: The contrast between the creamy sauce and crunchy crumbs makes this dish special.

Recipe FAQ

What is cassava flour?
It's flour made from the cassava (yuca) root. It's gluten-free and takes on a breadcrumb-like texture when toasted.
Where can I find it?
Look for 'Cassava flour' or 'Manioc flour' in health food stores or Latin/Asian markets.

Ingredients

  • 1 lb Firm White Fish Fillets
  • 13.5 oz Coconut Milk (1 can)
  • 2 whole Tomatoes
  • 1 stalk Leek (white part)
  • 3 cloves Garlic
  • 1 bunch Fresh Cilantro
  • 3 tbsp Coconut Oil
  • 1 whole Yellow Bell Pepper
  • 1 whole Chili Pepper (to taste)
  • 3.5 oz Cassava Flour (Manioc Flour)
  • 1 tsp Salt
  • 1 tbsp Lime Juice