A simple Brazilian Fish Stew called Moqueca made with your choice of firm white fish simmered in coconut milk with onion, tomatoes, chilies, and lime. Easy, fast, and full of flavor! Serve with rice. Video.
This simple Moqueca recipe (pronounced “mo-KEY-ca”) is easy to make, takes about 35 minutes, and is perfect for busy weeknights and elevated enough for entertaining.
I love making Moqueca when I have guests over because it’s one of those recipes that’s truly simple to make but feels very elevated. You can make part of it ahead of time and finish it up quickly right before serving.
This recipe is a family favorite it's so versatile. It appears at request, every year at our Christmas eve dinner party, as a base for mussels. We make it throughout the year, with cod, or salmon, or shrimp and sometimes a combination. It is well loved.
Why you’ll love this Moqueca recipe!
Quick and easy! What I love about this Brazilian Fish Stew is how fast it is to prepare, and it’s made with simple, familiar ingredients. Ready in 35 minutes, it’s quick enough for weeknights, yet special enough for Sunday supper.
Bold, Brazilian flavor. Made with your choice of white fish, aromatic veggies, jalapeño for heat, savory tomatoes, cooling coconut, and fresh lime, this stew is layered in satisfying flavors!
Makes delicious leftovers. The flavor of the stew gets even better the next day. Leftovers keep for a few days, or you can freeze it! If making this ahead, leave out the fish and nestle it in when reheating.
What is Moqueca?
Moqueca is a Brazilian fish stew with coconut milk, tomatoes, and peppers. The dish is traditionally served over rice with lime and cilantro.
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.
Ingredients in Moqueca
- White fish: Use halibut, black cod, sea bass, cod, or escolar. Thicker cuts are best. Even shrimp or shellfish (clams or mussels) would work here.
- Lime: You’ll need both lime zest and lime juice to season the fish and the broth.
- Oil: My preference is Dende, a Brazilian red palm oil, for the best flavor. But coconut oil or olive oil works well too!
- Vegetables: Onion (red, white, or yellow), carrot, red bell pepper, garlic cloves, and jalapeño are sautéed for savory, aromatic flavor and subtle heat.
- Tomato paste and diced tomatoes: Freshly diced tomatoes are preferred for their juicy texture and fresh flavor.
- Spices: Paprika and ground cumin (or whole cumin seeds) add depth and warmth.
- Stock: Use fish or seafood stock, or chicken stock.
- Coconut milk: Use both the liquid and the solids.
- Fresh herbs: Finish with chopped cilantro, scallions, or Italian parsley.
The best fish for Moqueca
Use firm white fish that will hold their shape and not disintegrate in the liquid. Here are the best fish (and seafood) to use in this recipe and soups and stews in general!
- Halibut
- Pacitid Wild Cold or Haddock
- Sea Bass
- Black Cod
- Escolar
- Red snapper
- Scallops or Shrimp
Where to find the best fish
If you’re looking for a good source of wild-caught, sustainably-raised fish or seafood with no antibiotics, I highly recommend Seatopia!
How to make Moqueca
1. Season the fish. Rinse the fish and pat it dry thoroughly. Cut into 2-inch pieces and place in a bowl. Add salt, zest from half a lime, and 1 tablespoon lime juice. Massage the seasoning lightly into the fish to evenly coat all pieces.
2. Sauté vegetables. In a large sauté pan, clay pot, Dutch oven, or other large pot, heat the olive oil over medium-high heat. Add onion and salt, and sauté 2-3 minutes. Turn the heat down to medium, add carrot, bell pepper, garlic, and jalapeño, and cook 4-5 more minutes.
3. Simmer. Add tomato paste, spices, and stock, and mix. Bring to a simmer, then add tomatoes. Cover and simmer on medium-low for 5 minutes, or until carrots are tender. Add coconut milk, taste, and add more salt if needed.
4. Add fish. Nestle the fish in the flavorful coconut stew, pouring the remaining marinade over the fish and into the stew, and either continue cooking on the stovetop, spooning the flavorful liquid over the fish for about 4-6 minutes (or until desired doneness), or for thicker cuts, place in a 350F oven for 8-10 minutes.
Once done, the Moqueca will have thickened beautifully.
5. Season and serve. Taste and adjust, adding salt and lime as needed. Serve over rice, sprinkle with fresh cilantro, scallions, or Italian parsley, and garnish with a wedge of lime.
Chef’s Tips
- Use firm, thick-cut fish. Choose sturdy fillets, like halibut, cod, or sea bass, and cut them into large chunks so they hold their shape and stay tender.
- Pat the fish very dry. Removing excess moisture helps the seasoning adhere better and prevents watering down the broth.
- Use full-fat coconut milk. For the best texture and flavor, don’t substitute light coconut milk. It won’t give the same silky, luxurious broth.
- Don’t overcook the fish. Gently nestle it into the simmering stew and cook just until opaque and flaky. Overcooking will make it tough and dry.
- Spoon the flavorful broth over the fish as it cooks. This keeps the fish moist and infuses it with all the flavors of the stew.
- Use dendê oil if you can find it. It adds authentic color and a distinctive depth that really defines traditional Moqueca.
Serving Suggestions
Serve Moqueca over cilantro lime rice, basmati rice, black rice, or everyday quinoa. We enjoyed this with a simple green salad, dressed with lemon, olive oil, and salt.
Crusty bread makes a nice vehicle for leftover pan juices. Trust me, you won’t want to waste this! So much flavor!
Storage
Leftovers will keep in an airtight container in the refrigerator for up to 3 days. You can also freeze the stew for up to 3 months. If planning to make ahead, prepare the stew without the fish. When reheating, nestle the fish in to cook just before serving.
Please let me know what you think of this Moqueca Recipe in the comments below!
More Seafood Recipes You Might Like
- Tuna Tostadas
- Simple Authentic Cioppino Recipe
- Broiled Miso Salmon
- Mediterranean Baked Cod
- Peruvian Minestrone Soup
- Jambalaya
- 100+ Low-Carb Recipes
Happy week, friends! xoxo Sylvia
Watch How to make Moqueca
⭐️ After you try this Moqueca recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Moqueca Recipe (Brazilian Fish Stew)
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 1x
- Category: 30 minute Dinner, easy dinner, entertaining, fish, healthy dinner, Main
- Method: stovetop
- Cuisine: American, South American
- Diet: Gluten-Free, Keto, Low-Carb
Description
Brazilian Fish Stew (Moqueca) with coconut milk, lime and jalapeño – a flavorful seafood stew that the whole family will love.
Ingredients
- 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
- 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
Instructions
- Prep the fish. 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.
- Saute. 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.
- Simmer. 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. 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).
- Season. Taste and adjust salt and squeeze with lime.
- 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.
If making this ahead, I recommend making the stew ahead (without fish), refrigerating it for up to 3 days, reheating it, and then nestling it in the fish to cook right before serving.
Leftovers will keep up to 3 days in an airtight container in the refrigerator or can be frozen for up to 3 months.
Nutrition
- Serving Size: 4 ounces fish plus ¼ of the stew
- 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 would never use fish at the store because you don’t know how long it has been sitting there. Me personally I would get my stuff from a fresh fish mongrels’ that sells everything fresh right from the sea.
I wish we all had access to that!
This was amazing for our first fish stew! Our kids want to have it again in the future!
Great to hear Curt!
This has been a favourite in our family for a long time. Highly recommended!
Now my father is recovering from a major surgery in his esophagus, and we are struggling to get him enough calories. He can only eat minced and moist foods. So I minced all the veges, pureed the fish before adding it, and used a bit more chicken stock to make the stew soupy. It is a lifesaver! one of the few foods he actually likes enough to request!
I do have a question for you. The nutrition information included with the recipe does not seem accurate. The serving size is listed as 4 oz, and you say it makes 4 servings. But clearly this recipe makes more than 2 cups of finished stew. Can you please double check and update this info?
Thanks
Hi Melanie I am so glad you are enjoying this! The recipe makes 4 servings with 4 ounces of fish per serving, plus 1/4th of the stew. I updated the nutritional info to make it more clear. 🙂
What a delicious, simple and easy recipe. I tried this today and it was amazing. Thank you for sharing this.
Thanks Jack- So happy you liked this!
Very flavorful dish. A family favorite!
Great to hear Anne!
This sounds delicious. Could it be made earlier in the day and kept warm in a crock pot?
Or made the day before and reheated?
Thanks!
Hi Sheri, If making this ahead, I recommend making the stew ahead (without fish), refrigerating it for up to 3 days, reheating it, and then nestling it in the fish to cook right before serving. If you keep this warm in a crockpot the fish will overcook. 🙂
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. 🙂