Brazilian Fish Stew - Moqueca Recipe
Brazilian Fish Stew (Moqueca) with coconut milk, lime and jalapeño - a flavorful seafood stew that the whole family will love.
How to Make the Best Brazilian Fish Stew - Moqueca
Moqueca is a traditional Brazilian fish stew that hails from the coastal regions of Bahia and Espírito Santo. This vibrant dish showcases the beautiful fusion of Portuguese, African, and indigenous Brazilian cuisines, featuring tender pieces of white fish simmered in a rich coconut milk broth infused with tomatoes, peppers, and aromatic spices.
What makes this Brazilian fish stew so special is its incredible depth of flavor despite being surprisingly simple to prepare. The combination of creamy coconut milk, bright lime, and the gentle heat from jalapeño creates a perfectly balanced dish that’s both comforting and exotic. The fish gently poaches in the fragrant broth, absorbing all those wonderful flavors while staying tender and flaky.
Serve this moqueca over fluffy white rice to soak up every drop of that delicious coconut broth. A generous sprinkle of fresh cilantro and an extra squeeze of lime at the table brightens everything up and brings the dish to life. It’s the perfect weeknight dinner that feels like a special occasion.
Brazilian Fish Stew - Moqueca
Brazilian Fish Stew (Moqueca) with coconut milk, lime and jalapeño - a flavorful seafood stew that the whole family will love.
Ingredients
Fish
Stew
Garnish
Instructions
Prepare the Fish
- Rinse and pat dry the fish and cut into 2-inch pieces. 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.
Make the Stew
- In a large sauté 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 jalapeño and cook 4-5 more minutes.
- Add tomato paste, spices, and stock. Mix and bring to a simmer, then add tomatoes.
- Cover and simmer gently on medium-low for 5 minutes or until carrots are tender.
- Add the coconut milk and taste. Add more salt if necessary.
Cook the Fish
- 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 (longer for thicker pieces). You can also finish this in a 350°F oven.
- Taste and adjust salt, then 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
- For the most authentic flavor, use Dendê (Brazilian Red Palm oil) instead of coconut or olive oil.
- Thicker cuts of fish work best for this recipe as they hold up better in the stew.
- This stew can be finished in a 350°F oven instead of on the stovetop if preferred.
