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
Quick and delicious. Used mahi, lite coconut milk, 1 tbsp sugar, 2-3 splashes Tabasco. Served with rice. My whole family enjoyed it!
Awesome Laura! Thanks!
Question, anyone tried this w salmon? Just wondering if that would be OK or what could go wrong?
I have not tried with Salmon, has anyone else?
Just made it with salmon and was a big hit with everyone!!!
Great to hear Bina! Thanks so much for letting us know!
ALL OF YOUR RECIPES ARE KEEPERS!!!
I made your Moqueca recipe using cod, pollock, shrimp and scallops for my friend from São Paulo. She asked for the recipe! I had some cauliflower on hand and made your cauliflower rice recipe using garlic, shallot, lime zest and cilantro which accompanied the stew perfectly. Thanks, Sylvia! You and my neighborhood CSA have made the past year in lockdown more yummy. 🍽
Perfect Vernon, thanks so much!
This is so easy and so delicious – and the stew comes together with miraculously little effort. It’s very tasty and chocked full of healthy ingredients. I used cod, but next time will use mussels. Thanks for another tasty recipe. Sissy
thanks, Sissy, Mussels sound good!
Hi, thank you SO much for this amazing recipe! It’s my favorite recipe I’ve ever cooked and also my partner’s favorite. I feel very privileged to have access to all your wonderful ideas! However, one small thing – this dish does not take 25-30 minutes to make – at least not for me. It actually takes me over an hour, so I figured out I should do all the veg prepping the night before to be able to make it more quickly the next day. Realistically I know I’m a much slower chopper/dicer compared to you and likely other people who use your recipes. Still, it might be good to think about revising the estimated amount of time to make. Thank you again for this recipe, Sylvia!
Thanks for the feedback, I will update the recipe time. 🙂
This is easy and so tasty. The sauce is absolutely delicious, I will be making this again.
Glad you liked it!
Delicious and amazingly simple 😋
Really easy and tasty way to eat that fish that’s been in the freezer !😎👍⭐⭐⭐⭐
Yes, great idea!
I love this soup! I live alone and since it freezes well, it saves me time many times over. And even though it says 4-4 oz servings, I’ve gotten 8-10 oz servings, which with a 1/4 to 1/2 cup of rice and bread is a great meal!
Absolutely love this dish .
What else can I say it’s delicious
Love this! It was perfect for a chilly night! Easy and we felt it was very nutritious!
Absolutely wonderful recipe! I’ve made it several times for family and friends. Everyone raves about it!
Excelent recipe!! The lime and coconut milk is a tasty combination!!!
Was the best had friends over and all loved it.
Was first time making it was so easy.
Incredible recipe!
Very good, thank you! Out of capsicum and carrots, so used green beans and mushrooms instead; this is going to go in our regular rotation as a delicious way to use up random vegetables.
Thank you for this recipe! I made this last night as I had fish to use and just googled for a recipe. This came up. I made it. Family Loved it! (I did too!).
Easy to follow and I am adding it to my meal plan.
I used Sea Bass (I had some frozen), red onions, coconut oil, cilantro, and fresh diced tomatoes. I stuck to the recipe and served over Basmati rice.
Thanks again!
Best I’ve seen on web… here in US. But, when I had real Maqueca in Bahia, Brazil, slightly spicy, but no jalapeño taste. I think that’s an American add-in replacing something else. Ours had far more seafood… likely since Bahia de Santiago is on the coast, there was long-grained rice and garbanzo beans… and the Al Dente oil was essential!!!!!!!!!!
Does it have olives? I see olives in the pics but not in the recipe.
No olives in this recipe- you may be seeing the multicolored tomatoes or carrots?
Hi. Do you know of any other healthy fish recipe? Coconut is hardly thing where I live.
Hi Mira, yes, there are lots on the blog- just go to the fish and seafood category on the recipe page. Or if you go to collections, you’ll see a seafood one. 🙂
My family loves this recipe. I have made it several times. It’s fun changing up the fish.
Excellent recipe! The only thing I did to modify the recipe was , I added a teaspoon of high quality fish oil. This really gave it a more pungent flavor and reduced the sweetness from the coconut milk and red pepper. But, that’s me, overall it is wonderful recipe. Thanks for sharing it.
Excellent recipe – made it tonight, very tasty and looks great as well. Will make it again. Thanks
This recipe is a splendid flavor for fish. I really enjoyed it.
Can this recipe be frozen?
I think it should be ok to freeze?
Recipe was very good although I did not understand how much coconut milk 1 14 ounces? Is that 32ml.
Will be nice to use metric as cups and ounces gets confusing.
Otherwise very good!
14-ounce can
google is your friend. 30 seconds to your answer.