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A simple Brazilian Fish Stew called Moqueca made with your choice of fish and simmered in coconut milk with onion, tomatoes, chilies and lime. Easy, fast and full of flavor! Serve this with rice! Video.

Looking for more? Check out  50+ Best Fish Recipes!  and  50+ Easy Dinner Ideas!

A simple Brazilian Fish Stew called Moqueca made with your choice of fish, simmered in coconut milk with onion, tomatoes, chilies and lime. Easy, fast and full of flavor! Serve this with rice! #Moqueca #fishstew #brazilianfishstew

This simple recipe for Brazilian Fish Stew is easy to make and takes about 35 minutes, perfect for busy weeknights! Brazilians call this dish Moqueca (pronounced “mo-KEY-ca”) and it can vary a bit from region to region.

This version hails from Salvador, a bustling city on the coast of Brazil, just north of Rio de Janeiro, that offers up delicious seafood prepared using African influences and techniques. This part of Brazil is known for pairing fish with spicy chilies, lime, and cooling coconut milk, a lovely combination.

What I love about this Brazillian Fish Stew is how simple it is, and how quick it is to make! Quick enough for weeknights and special enough for Sunday supper….either way, I think you will like this recipe for Moqueca. Serve it with rice or a simple green salad, or both!

We have several other popular fish stews on the blog all super delicious; Portuguese Fish Stew (Caldeirada), Sea Bass with Cannellini Bean Stew and Peruvian Seafood Stew with Cilantro Broth

How to make Moqueca! | 45-second video

A simple Brazilian Fish Stew called Moqueca made with your choice of fish, simmered in coconut milk with onion, tomatoes, chilies and lime. Easy, fast and full of flavor! Serve this with rice! #Moqueca #fishstew #brazilianfishstew

What is Moqueca?

Moqueca is a Brazillian Fish stew with coconut milk, tomatoes and peppers. It’s traditionally served over rice with lime and cilantro.

Ingredients in Moqueca:

  •  White fish- Halibut, Black Cod, Sea Bass , Cod, escolar, etc.  (thicker cuts are best)
  •  Dende – Brazillian Red Palm oil ( or coconut oil)
  • Onion
  • Carrots
  • red bell pepper
  • garlic
  • chili peppers
  • tomato paste
  • spices
  •  fish or chicken stock
  • Tomatoes
  •  coconut milk ( liquid and solids)
  • Lime

A simple Brazilian Fish Stew called Moqueca made with your choice of fish and simmered in coconut milk with onion, tomatoes, chilies and lime. Easy, fast and full of flavor! Serve this with rice!

The best firm fish for soups or stews:

You generally want to use firm white fish for most stews and soups, because they will hold their shape and not disintegrate in the liquid. Here are 10 the best fish (and seafood) to use in soups and stews.

  1. sea bass
  2. halibut
  3. black cod
  4. haddock
  5. escolar
  6. ono
  7. red snapper
  8. salmon
  9. scallops
  10. shrimp

Where to find the best fish!

If looking for a good source of wild-caught, sustainably-raised fish or seafood with no antibiotics, I highly recommend Seatopia!   Use this link and the code FEASTINGATHOME  for $25 off your first box. Yes, this is an affiliate link- we are partnered- but know I use them and highly recommend as far as quality and their sourcing.

How to make Moqueca

It starts with seasoning the fish. Use black cod, halibut, sea bass, black cod, escolar or any firm white fish ( or shrimp) you like.

A simple Brazilian Fish Stew called Moqueca made with your choice of fish, simmered in coconut milk with onion, tomatoes, chilies and lime. Easy, fast and full of flavor! Serve this with rice! #Moqueca #fishstew #brazilianfishstew

Even shrimp or shellfish (clams or mussels) would work well here.

In a large saute pan, heat the olive oil over medium-high heat. Add onion and salt, and sauté 2-3 minutes.

Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno pepper and cook 4-5 more minutes.

A simple Brazilian Fish Stew called Moqueca made with your choice of fish, simmered in coconut milk with onion, tomatoes, chilies and lime. Easy, fast and full of flavor! Serve this with rice! #Moqueca #fishstew #brazilianfishstew

Add tomato paste, spices and stock.

Mix and bring to a simmer and add tomatoes.

Cover and simmer gently on medium-low for 5 minutes or until carrots are tender.

Add the coconut milk and taste and add more salt if necessary.

Nestle the fish in the flavorful coconut stew, pouring the remaining marinade over the fish and into the stew, and either continue cooking stovetop, spooning the flavorful liquid over the fish for about 3-5 minutes ( until the desired doneness)  or for thicker cuts, place in a 350F oven, for 8-10 minutes.

A simple Brazilian Fish Stew called Moqueca made with your choice of fish, simmered in coconut milk with onion, tomatoes, chilies and lime. Easy, fast and full of flavor! Serve this with rice! #Moqueca #fishstew #brazilianfishstew

Once done, the Moqueca will have thickened beautifully.

Sprinkle with fresh cilantro or Italian parsley and serve with a wedge of lime.

A simple Brazilian Fish Stew called Moqueca made with your choice of fish, simmered in coconut milk with onion, tomatoes, chilies and lime. Easy, fast and full of flavor! Serve this with rice! #Moqueca #fishstew #brazilianfishstew

We enjoyed this with a simple green salad, dressed with lemon, olive oil and salt and rice.

A simple Brazilian Fish Stew called Moqueca made with your choice of fish, simmered in coconut milk with onion, tomatoes, chilies and lime. Easy, fast and full of flavor! Serve this with rice! #Moqueca #fishstew #brazilianfishstew

Crusty bread makes a nice vehicle for left-over pan juices. Trust me, you won’t want to waste this! So much flavor!

A simple Brazilian Fish Stew called Moqueca made with your choice of fish, simmered in coconut milk with onion, tomatoes, chilies and lime. Easy, fast and full of flavor! Serve this with rice! #Moqueca #fishstew #brazilianfishstew

Please let me know what you think of this Moqueca Recipe in the comments below!

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Happy week friends!

xoxo

 

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A simple Brazilian Fish Stew called Moqueca made with your choice of fish, simmered in coconut milk with onion, tomatoes, chilies and lime. Easy, fast and full of flavor! Serve this with rice! #Moqueca #fishstew #brazilianfishstew

Brazilian Fish Stew – Moqueca

★★★★★ 4.9 from 191 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Braise
  • Cuisine: South American
Print Recipe

Description

Brazilian Fish Stew (Moqueca) with coconut milk, lime and jalapeño – a flavorful seafood stew that the whole family will love.

Ingredients

Units Scale

Fish:

  • 1 – 1 1/2 pounds firm white fish- Halibut, Black Cod, Sea Bass ( thicker cuts are best)
  • 1/2 teaspoon salt
  • one lime- zest and juice

Stew/ Sauce:

  • 2–3 tablespoons coconut or olive oil (or use Dende – Brazillian Red Palm oil for the best flavor!)
  • 1 onion- finely diced ( red, white or yellow)
  • 1/2 teaspoon salt
  • 1 cup carrot, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves- rough chopped
  • 1/2 jalapeno, finely diced
  • 1 tablespoon tomato paste
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin (or whole seed)
  • 1 cup fish or chicken stock
  • 1 1/2 cups tomatoes, diced ( preferably fresh)
  • 1 14 ounce can coconut milk ( liquid and solids)
  • more salt to taste
  • 1/2 cup chopped cilantro, scallions or Italian parsley
  • squeeze of lime

Serve over cilantro rice,  basmati rice, black rice or everyday quinoa.

Instructions

  1. Rinse and pat dry the fish and cut into 2 inch peices. Place in a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Massage lightly to coat all pieces well. Set aside.
  2. In a large saute pan, heat the olive oil over medium high heat. Add onion and salt, and sauté 2-3 minutes. Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and stock. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium low for 5 mintues or until carrots are tender.
  3. Add the coconut milk and taste and add more salt if necessary.
  4. Nestle the fish in the stew and simmer gently until it’s cooked through, about 4-6 minutes.  Spoon the flavorful coconut broth over the fish and cook until desired doneness or longer for thicker pieces. ( You can also finish this in a 350F oven).
  5. Taste and adjust salt and squeeze with lime.
  6. To serve, serve over rice, sprinkle with cilantro or scallions and a squeeze of lime.
  7. Drizzle with a little olive oil if you like.

Notes

Serve with rice or crusty bread to mop up all the juices.

Nutrition

  • Serving Size: 4 ounces
  • Calories: 290
  • Sugar: 4.2 g
  • Sodium: 429.9 mg
  • Fat: 17.4 g
  • Saturated Fat: 9.3 g
  • Carbohydrates: 11.4 g
  • Fiber: 2.3 g
  • Protein: 23.5 g
  • Cholesterol: 50.1 mg

Keywords: Brazilian Fish Stew, Moqueca, Moqueca Recipe, coconut fish stew,

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Comments

  1. Easy and yummy! We made it with trevally in New Zealand and it was seriously amazing

    ★★★★★

    Reply

  2. Love ❤️ 😍 💖 ❣️ 💕 this recipe. I love coconut milk so I add extra. Made for my neighbors along with crusty bread and mixed lettuce spring salad (with arugula) my favorite lettuce. They ate every drop. It’s my go to recipe. I add shrimp and bay scallops. 😋 I’m making tonite for tomorrow’s dinner, SEAFOOD FRIDAY!

    ★★★★★

    Reply

  3. I made this stew with Argentina Rock Shrimp. Made the stew, then just added the frozen shrimp at the end and let them poach in the liquid. It was a huge hit, and a one-pot dish since I didn’t have to pre-cook the shrimp. I doubled the recipe, and I upped the spices a bit. This recipe is a keeper!

    ★★★★★

    Reply

    1. Yum! I think I have been seeing that at Trader Joes. I do like that it is wild. 🙂

      Reply

  6. Made it tonight, I used Halibut, Red Snapper & Salmon. Absolutely banging dish, so fresh. Will definitely be having it many more times.

    ★★★★★

    Reply

    1. I would use something thicker, like heavy cream- and maybe not as much. 🙂

      Reply

  9. Very tasty in deed and quick to make! Loved it! I always come to your site, when I need some dinner inspiration and this one hit the spot (once again 🙂 ). Thank you for your great recipes. They always deliver.

    Reply

  10. Double up this recipe.. you’ll want extra! What a tasty and fairly quick dinner that comes together without much hassle (the best kind, am I right?!)… Although the list isn’t long, my husband says this is one of the best things I make 😉 Love it!!

    ★★★★★

    Reply

  11. So delicious. I left out the jalepeno, added a few spoonfuls of cooked green lentils, a little finely chopped spinach, & prawns (with halibut). Put cilantro in the pot at the very end. Added some garlic croutons. Yum!

    ★★★★★

    Reply

    1. I haven’t tried- but my guess is yes. You may need to adjust acidity a bit. 🙂

      Reply

  14. I didn’t have high hopes but I was wrong, it was super tasty and would probably be even better after a night in the fridge! I added some prawns and a whole chilli for extra heat, yum.

    ★★★★★

    Reply

  16. Howdy Sylvia,
    This is awesome. It pairs perfectly with the cilantro lime rice. We made it with a little bit of halibut, prawns, scallops, clams (in the shell), and dungeness crab, and added a splash of clam juice. It’s absolutely amazing. And no leftovers…. Thanks for a killer recipe. Kindest Regards,

    ★★★★★

    Reply

  18. Made this quick, one pot meal for my husband before I went out with my girlfriends. He initially asked me to bring some take out home, but as soon as he ate this meal he said it was his favorite! We used tilapia and smoke paprika because that we had on hand. Great, easy recipe. Thank you!

    ★★★★★

    Reply

  19. Thiis recipe sounds wonderful and, judging by the comments, it is. I want to make it but am not sure which type of paprika to use – hot, smoked or just ‘plain’ paprika. Could you please help me. Thanks.

    ★★★★★

    Reply

  20. I’ve made this before and thinking about having it for a “non-traditional” Thanksgiving and serving over mashed potatoes for the traditional touch. What do you think?

    Reply

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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