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!
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
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
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.
- sea bass
- halibut
- black cod
- haddock
- escolar
- ono
- red snapper
- salmon
- scallops
- 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!
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.
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.
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.
Once done, the Moqueca will have thickened beautifully.
Sprinkle with fresh cilantro or Italian parsley and serve with a wedge of lime.
We enjoyed this with a simple green salad, dressed with lemon, olive oil and salt and rice.
Crusty bread makes a nice vehicle for left-over pan juices. Trust me, you won’t want to waste this! So much flavor!
Please let me know what you think of this Moqueca Recipe in the comments below!
You may also like:
- Balinese Fish and Potato Curry (Kari Ikan)
- Sinigang (Filipino Sour Soup)
- Sea Bass with Cannellini Bean Stew
- Portuguese Fish Stew (Caldeirada)
- Peruvian Seafood Stew with Cilantro Broth
- Simple Salmon Chowder
- Simple Authentic Cioppino Recipe
Happy week friends!
xoxo
Brazilian Fish Stew – Moqueca
- Prep Time: 20
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4
- Category: Main
- Method: Braise
- Cuisine: South American
Description
Brazilian Fish Stew (Moqueca) with coconut milk, lime and jalapeño – a flavorful seafood stew that the whole family will love.
Ingredients
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
- 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.
- 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.
- Add the coconut milk and taste and add more salt if necessary.
- 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).
- Taste and adjust salt and squeeze with lime.
- To serve, serve over rice, sprinkle with cilantro or scallions and a squeeze of lime.
- 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
I absolutely love this recipe! It’s absolutely delicious. I’m cooking for clients Monday and she has a ton of yellow tail tuna. I always use barrimundi or halibut. What do you think? Thank you.
Every recipe of yours I have ever tried has been wonderful
Hi Denise, do you mean Yellow tail as in Hamachi? If it is the pale tuna ( not dark red) I think it would be delicious and buttery!
Wonderful!
Thanks
A lovely, easy to make stew! All of the other ingredients are a perfect co0mplement for fresh fish!
Thanks for the review Parmer, so happy you enjoyed!
Yours are the only recipes I don’t bother testing in advance of delivering a top-taste meal.
Once again, you hit it out of the park. The friend I made this for raved about it, and now she has. your website too.
I did as you suggested and used real tomatoes, also bought a good fish stock, and hake and halibut. The result was exquisite, especially with additional lime, and cilantro.
I love having this resource for all the flavours I’d like to produce.
Thanks so much Katherine! Glad you enjoyed this!
Absolutely delicious. We turn to your recipes often and are never disappointed. Thank you!!
Nice to hear this Casandra!
Any substitutes for coconut milk for this recipe?
You could use regular milk or cream, also could try cashew or almond milk. Keep in mind the flavor will be different so adjust recipe if needed- like adding a pinch of sugar. Let us know what you try!
Sounds delicious, can this stew be frozen?
Here is what one commenter said-” I now make a large pan of the stew, freeze it in meal sized portions (about 10 servings), and defrost and add and cook the fish as required”.
Delicious! Just made it and I totally over ate because it’s so tasty!
Glad you liked this one Maricely!
Absolutely delicious, my husband fishes every weekend, this was a beautiful way to use his catches of the day!
How nice to have so much fresh fish! Glad you enjoyed.
Could this be done with frozen fish?
Yes, just thaw before adding to the stew.
This has been a family favorite for years!
So nice to hear this Elle!
This was superb! I added potatoes and corn 🌽 🥔
Sounds great, glad you enjoyed!
Perfect summer dish. Family loved it. Replaced bell pepper with fresh sweet peppers from the garden. Thanks for the recipe!
Sounds lovely Trinity! So happy everyone loved it!
Great recipe & comes together quickly!
Glad you gave it a try!
Took me back to my days in Bahia! A wonderful recipe that comes together quickly with ingredients I usually have on hand. I like mine a little thicker, so I don’t add the cup of fish stock–I just sprinkle in some dashi granules to add more fish taste to the coconut milk. I also vary the fish/shellfish according to what’s on hand. Thanks for making this recipe available! My partner, who’s never been to Brazil, is a huge fan of this as well.
Wonderful, so glad you are enjoying!
Really delicious and super fast. Even loved by my teenager
Awesome Sharne!
Wow! Delish! I made this tonight and followed the directions exactly, and it turned out great! My husband said it’s his new favorite fish dish…win!
Wonderful!
Amazing
Everyone in the family loved it. Even my toughest little critic who was so bummed to learn we were having “fish soup” 🤣. She went and got seconds!!
Love it Brynn!
It doesn’t mention when to add tomatoes?. Just the paste. I love this recipe
Hey Autumn, it is in step 2 in the recipe card. 🙂