Name: Brazilian Fish Stew (Moqueca)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Brazilian
Ingredients: 2 pounds firm white fish (cod, halibut, black cod, sea bass, or tilapia); Juice from 1 lime; 2 garlic cloves, grated or finely chopped; 1/2 teaspoon Kosher salt; 2 tablespoons olive oil; 1 medium yellow or red onion, thinly sliced; Kosher salt and freshly ground pepper; 1 green bell pepper, diced or thinly sliced; 1 red bell pepper, diced or thinly sliced; 1 red chili, chopped in half or diced (optional, or use crushed red pepper flakes); 4 garlic cloves, minced; 2 tablespoons tomato paste; 2 tablespoons dendê oil (red palm oil), divided (*see notes); 3 small/medium-sized tomatoes (about 1 pound), chopped or 2 cups canned crushed tomatoes; 2 teaspoons paprika; 1 teaspoon ground cumin; 1 teaspoon ground coriander (optional); 1/2 cup fish or chicken stock (chicken stock is commonly used); 1 14-oz can full-fat coconut milk (stirred); ½ cup chopped fresh cilantro (or green onions/parsley); Lime wedges for serving

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Brazilian Fish Stew, also known as Moqueca, is a rich and vibrant dish that combines tender white fish with a flavorful coconut milk-based broth. With a perfect balance of smoky spices, zesty lime, and fresh vegetables, it’s a tropical delight that will transport your taste buds to the sunny beaches of Brazil. This stew is perfect for a comforting dinner or a special occasion meal.

Brazilian Fish Stew (Moqueca)

Why You’ll Love This Recipe

There are many reasons to love this Brazilian Fish Stew recipe. The dish is not only quick to prepare but also bursting with fresh, aromatic flavors. The tender white fish cooks perfectly in a creamy coconut milk base, while the tangy lime and fragrant herbs make each bite irresistible. It’s a one-pot wonder that’s easy to make and sure to impress anyone at the dinner table. Plus, the recipe is versatile, allowing for variations to suit your tastes, and it’s packed with nutrients, making it a healthy option for seafood lovers.

Ingredients

For the fish
2 pounds firm white fish such as cod, halibut, black cod, sea bass, or tilapia
Juice from 1 lime
2 garlic cloves grated or very finely chopped
1/2 teaspoon Kosher salt

For the sauce
2 tablespoons olive oil
1 medium yellow or red onion, cut into thin slices
Kosher salt and freshly ground pepper
1 green bell pepper, diced or cut into thin slices
1 red bell pepper, diced or cut into thin slices
1 red chili, chopped in half or diced (if you like heat, or use a pinch of crushed pepper flakes)
4 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons dendê oil, divided (*see notes)
3 small/medium-sized tomatoes (about 1 pound), chopped or 2 cups canned crushed tomatoes
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground coriander, optional
1/2 cup fish or chicken stock (I always use chicken – see notes)
1 14-oz can full-fat coconut milk (stirred)
½ cup chopped fresh cilantro or use green onions or parsley
Lime wedges for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Pat the fish dry and cut it into large chunks. Place in a bowl and marinate with lime juice, garlic, and salt. Set aside to marinate for 15-30 minutes.
Heat the olive oil in a large 12-inch skillet over medium heat. Add the onion and season with a pinch of salt. Sauté until translucent, about 3 minutes.
Add the green pepper, red pepper, chili, and garlic, and cook, stirring occasionally, for about 3 minutes more.
Stir in the tomato paste and 1 tablespoon of dendê oil (if using). Add the tomatoes, 1/2 teaspoon salt, a few grinds of black pepper, paprika, cumin, and coriander (if using). Cook until the tomatoes have started to break down, about 2-3 minutes.
Deglaze the pan with chicken stock and then pour in the coconut milk. Simmer over low heat, stirring occasionally, until the sauce thickens, about 3-4 minutes. Stir in the remaining tablespoon of dendê oil (if using).
Nestle the fish pieces into the sauce and cook, occasionally spooning sauce over the fish, for 3-4 minutes or until the fish is just cooked through. Taste for seasoning and add more salt if needed. Stir in the chopped cilantro.
Carefully ladle the fish and broth into bowls, top with white rice, and serve with lime wedges.

Servings and timing

This recipe serves approximately 4 people.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Different Fish: While firm white fish like cod or tilapia are ideal, you can use other types of fish like swordfish, snapper, or even shrimp for a seafood twist.
Vegetarian Option: For a vegetarian version, substitute the fish with hearty vegetables like sweet potatoes, cauliflower, or mushrooms.
Spicier: If you prefer a spicier stew, add extra chili or a pinch of cayenne pepper to the sauce for more heat.
Without Dendê Oil: If you don’t have dendê oil, substitute with more olive oil or coconut oil for a similar depth of flavor, though the authentic taste of Moqueca is best with dendê.

Storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat on the stove over low heat, stirring occasionally to ensure the fish doesn’t break apart. You may need to add a splash of broth or coconut milk to keep the sauce from thickening too much.

This dish is not ideal for freezing as the texture of the fish may change after thawing.

FAQs

How long should I marinate the fish for Moqueca?

Marinate the fish for about 15-30 minutes to avoid over-softening the fish. The lime juice will begin to break down the fish if marinated for too long.

Can I use frozen fish for Moqueca?

Yes, you can use frozen fish, but make sure it is thoroughly thawed before adding it to the stew to ensure even cooking and texture.

What is dendê oil, and can I substitute it?

Dendê oil is a red palm oil commonly used in Brazilian cuisine. If you don’t have it, you can substitute with coconut oil or olive oil, though it will alter the flavor slightly.

What kind of fish is best for Moqueca?

Firm white fish like cod, halibut, or tilapia are ideal, but you can also use sea bass or black cod. The key is to choose a fish that holds its shape while cooking.

Can I make Moqueca ahead of time?

Yes, you can prepare the stew in advance and store it in the refrigerator for 2-3 days. Just be careful when reheating so that the fish does not overcook.

What sides go well with Moqueca?

Serve Moqueca with white rice or a simple salad. You can also pair it with crusty bread to soak up the delicious sauce.

Is Moqueca spicy?

Moqueca can be mildly spicy depending on how much chili you use. If you prefer less heat, you can omit the chili pepper or use a small amount of crushed red pepper flakes.

Can I add vegetables to Moqueca?

Absolutely! Feel free to add extra vegetables like zucchini, carrots, or even bell mushrooms to the stew for added texture and flavor.

Is Moqueca gluten-free?

Yes, Moqueca is naturally gluten-free as it does not contain any wheat or gluten-containing ingredients.

Can I use chicken stock instead of fish stock?

Yes, you can use chicken stock in place of fish stock. It will still work well to create a rich and flavorful base for the stew.

Conclusion

Brazilian Fish Stew (Moqueca) is a simple yet impressive dish that brings vibrant flavors to your dinner table. With tender fish simmered in a fragrant, coconut milk-based broth, this dish is sure to become a family favorite. Whether you’re making it for a weeknight meal or a special occasion, this comforting stew offers a taste of Brazil in every bite.