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.
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.
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
An absolutely delight, easy to make and very very tasty. This dish was served with rice drizzled with coriander. Thank you.
Hoping to make this week but could u clarify plz is the jalapeño & chili pepper the same thing
Thx
Yes, jalapeno is mild green chili pepper.
Good/ ok. Very healthy and decent flavor. We used cod
Many thanks for a great recipe! We had this tonight and really enjoyed it. As we like heat, I used two jalapenos and also added chili flakes. Definitely a dish that we’ll be having again and again!
thanks Sue, glad you enjoyed!
Incredible taste and not too complicated to make!
Amazing!
I’ve been wanting to try this for the longest time, and I finally made it today. It was delicious! I am sure I will be making this again and again. Thanks for the keeper. 👍
So delicious! I made the base in the morning, then put it in the refrigerator until closer to dinner time. Took it out, heated it gently on the stove until simmering and added the fish and shrimp and cooked a few minutes until cooked through. Topped with cilantro and fresh lime juice. Perfect for Christmas dinner, served with jasmine rice, persimmon and arugula salad and crusty bread. Yum! Next time will add some red pepper flakes of siracha for a little more heat.
I never post on blogs so that should tell you how impressed I am. From now on, this is my go-to date night recipe. It’s super easy and absolutely amazing.
Beautiful site…great recipe! I lived in Brasil for a year and fell in love with the country and the food. I think the pronunciation is actually mo-KEH-ka
So so tasty!!! What a wonderful dish. Might be one of my favorites on your site (and I’ve definitely made a bunch now)!
Loved it! Only change was a whole jalapeño. Served it over wild rice. Delicious
I used cod and served it over white rice, it was so good.
simply thumbs up
Absolutely delicious! Pleased the whole family, both the meat eaters and the non-dairy eating pescatarians alike and I only had to cook one meal for a change. Lovely, lovely flavours. I used cod. Depending on what accompanies it, this fish stew is bold enough to be a satisfying winter dinner or a light summer supper. I cooked it with mashed sweet potato, green beans and broccoli on a cold and rainy December day.
Delicious
Even our grandsons devoured it
Delicious, and simple to make.
Used walleye fillets.
We loved this recipe! We added scallops and shrimp. Just mouth watering and paired with a Pine Ridge Chenin Blanc + Viognier. We made it 3 hours ahead and let the flavors set and warm just before serving. Warm bowls in the microwave just before serving. Delicious!
Delicious and flavorful! My family loved it.
Fabulous.
A hug to your tummy.
Sooooo good.
Thank you
This was SO delicious. Like many others have said, I found it hard to stop eating!
I accidentally picked up Haddock instead of cod but it turned out really well and I served it with couscous. I’ll definitely be cooking it again. Thank you for the recipe Sylvia!
So tasty! With my son living with us for his job during the pandemic I am feeding 3 again so I double everything. I should have tripled this one. We all just ate way too much it was so good. Not hard to make, not time consuming it was just perfect. If we can find the right fish here I am making it again tonight. It looks like I could probably use something else but nothing here is fresh most of the time and now none of the time. Still, it is fabulous! Thank you. Mmmmmm
This is spectacular! I added extra lime and lime zest, and paired it with “Easy Coconut Lime Rice.” I had bought great rustique bread to dip in it, and OMG.
Thank you for sharing this recipe!
Made it with tilapia, and I added a cup of Sauvignon blanc.
Curious to know how your meal was with tilapia since it’s much thinner than cod or haddock.
Made this as a late nite meal with my niece. We used lobster, clams, mussels and shrimp. It was amazing with the lime and cilantro! I have a nut and tree nut sensitivity, so we went back and forth on how much coconut milk to add. I added half a can, and she added the rest when I wasn’t looking🤨. I was ready to go back for a second bowl and realized the can was missing. You can only imagine the argument in the kitchen. 😡 I’m adding this to my list of easy stews. Thank you for this recipe!
Aweosme so happy everyone liked it!