Imagine tender, flaky fish simmering in a rich coconut milk broth with colorful bell peppers, juicy tomatoes, warm spices, and a refreshing touch of lime. That’s exactly what you get with Moqueca (Brazilian Fish Stew), a comforting seafood dish that’s bursting with vibrant flavors.
This Brazilian-inspired fish stew brings together simple ingredients to create a meal that feels special without requiring hours in the kitchen. The coconut milk makes the broth wonderfully creamy, while garlic, peppers, and spices add layers of delicious flavor.
And the best part? Everything comes together in one pot!
As Chef Omar, I love recipes that turn everyday ingredients into something exciting. This easy moqueca recipe is perfect for a cozy family dinner, a relaxed weekend meal, or an evening when you’re craving something different from your usual chicken and pasta.
Serve it over fluffy Brazilian-style rice, add a squeeze of fresh lime, and you’ve got a satisfying dinner worth making again.
What Is Moqueca (Brazilian Fish Stew)?
Braziliaanse Visstoofpot (Moqueca) – The FishLovers
Qué es la moqueca y cuál es el ingrediente secreto de este guiso tradicional de Brasil | TN
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Moqueca is a traditional Brazilian seafood stew known for its tender fish, colorful vegetables, and fragrant broth. It’s especially associated with Brazil’s coastal regions, where fresh seafood plays an important role in local cooking.
Two well-known regional styles are Moqueca Baiana, commonly made with coconut milk and dendê (red palm oil), and Moqueca Capixaba, which traditionally avoids coconut milk and dendê.
This recipe takes inspiration from coconut-based Brazilian moqueca, using coconut oil, olive oil, and full-fat coconut milk to create a creamy, flavorful broth. It’s an accessible home-cooking variation rather than a strictly traditional version.
Unlike heavy cream-based seafood soups, moqueca gets its rich texture from coconut milk, which pairs beautifully with tomatoes, peppers, and lime.
The fish gently cooks in the broth, soaking up the flavors while staying soft and flaky. The result is a warm, colorful stew that tastes delicious spooned over rice.
Why You’ll Love This Moqueca (Brazilian Fish Stew)
- Easy One-Pot Dinner: The entire fish stew cooks in one pot, making cleanup simple and stress-free.
- Ready in About 45 Minutes: A flavorful seafood dinner that fits into a busy evening, even when served with rice.
- Fresh, Simple Ingredients: White fish, coconut milk, tomatoes, peppers, and pantry spices do most of the work.
- Perfect for Family Dinners: The mild coconut broth is comforting, and you can adjust the heat for everyone at the table.
- Easy to Customize: Swap the fish, use your favorite peppers, or add shrimp for a seafood variation.
- Great for Entertaining: The bright colors and creamy broth make this dish look impressive without complicated cooking techniques.
Ingredients for Moqueca (Brazilian Fish Stew)
The beauty of this recipe is how everyday ingredients work together to create a rich, satisfying stew.
For the Brazilian Fish Stew
Brazilian Fish Stew (Moqueca) – Sandra Valvassori
- 2 tablespoons coconut oil
- 2 tablespoons olive oil
- ½ yellow onion, diced
- 1 jalapeño, diced, seeds removed if desired
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 2 garlic cloves, finely chopped
- 1 teaspoon sweet paprika
- ¼ teaspoon cayenne pepper, or to taste
- 1 teaspoon kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 2 pounds cod or another firm white fish, cut into 1–2-inch pieces
- 2 vine tomatoes, chopped with their juices, or one 13-ounce can of chopped tomatoes
- 2 cups seafood stock or vegetable stock
- 1 (13-ounce) can full-fat coconut milk
- Zest of 1 lime
- Lime wedges, for serving
- 2 green onions, chopped, for garnish
For the Brazilian-Style Rice
- 1 tablespoon olive oil
- ½ yellow onion, diced
- 1 garlic clove, finely chopped
- 1 cup jasmine rice, rinsed
- 2 cups vegetable stock
- ½ teaspoon kosher salt, or to taste
Choosing the Best Fish
Firm white fish works best because it holds its shape while simmering.
Cod is an excellent choice, but halibut, haddock, or other firm white fish can also work. Choose thick pieces when possible and cut them into similar sizes for even cooking.
Avoid thin, delicate fillets that may fall apart in the broth.
Why Full-Fat Coconut Milk Matters
Full-fat canned coconut milk gives moqueca its signature creamy texture. Light coconut milk can work, but the broth will be thinner and less rich.
Use unsweetened canned coconut milk rather than refrigerated coconut milk beverages.
How to Make Moqueca (Brazilian Fish Stew)
Follow these simple steps to make a delicious, restaurant-worthy Brazilian fish stew at home.
Step 1: Sauté the Onion and Jalapeño
Place a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the coconut oil and olive oil. Once warm, add the diced onion and jalapeño.
Sauté for 2–3 minutes, stirring occasionally, until the onion begins to soften.
Step 2: Add the Colorful Bell Peppers
Add the sliced red and yellow bell peppers.
Cook for another 2–3 minutes, stirring gently, until the peppers begin to soften but still hold their shape.
These vegetables create a sweet, flavorful base for the stew.
Step 3: Add Garlic and Spices
Stir in the chopped garlic, sweet paprika, and cayenne pepper.
Cook for about 1 minute, stirring frequently until fragrant.
Keep an eye on the garlic. You want it aromatic, not browned or bitter.
Step 4: Cook the Tomatoes
Add the chopped tomatoes along with their juices.
Stir to combine with the vegetables and spices.
Cook for 2–3 minutes until the tomatoes soften and release their juices.
The mixture should become slightly saucy and fragrant.
Step 5: Season and Add the Fish
Pat the fish dry with paper towels.
Season the pieces with some of the kosher salt and black pepper.
Arrange the fish over the vegetable mixture in a mostly even layer.
Try not to overcrowd or stack the pieces too tightly.
Step 6: Add Coconut Milk and Stock
Slowly pour in the full-fat coconut milk and seafood or vegetable stock.
Add the lime zest and remaining seasoning.
Gently move the liquid around with a spoon without breaking apart the fish.
The broth should surround the fish, allowing it to cook gently.
Step 7: Simmer Until Tender
Bring the stew to a gentle simmer over medium-low heat.
Partially cover the pot, leaving a small opening for steam to escape.
Cook for approximately 10–15 minutes, depending on the thickness of the fish.
The fish is ready when it turns opaque, flakes easily, and reaches an internal temperature of 145°F.
Avoid boiling vigorously, which can make the fish tough and cause it to break apart.
Step 8: Finish and Garnish
Remove the pot from the heat.
Taste the broth and adjust the salt, pepper, or cayenne as needed.
Sprinkle with chopped green onions and serve with fresh lime wedges.
The lime juice adds a bright finishing touch that balances the creamy coconut broth.
How to Make Brazilian-Style Rice
Brazilian Rice ~ with Onions and Garlic – Cup of Yum
While the fish stew simmers, prepare the rice.
- Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 3–5 minutes until softened and lightly golden.
- Stir in the chopped garlic and cook for approximately 30 seconds until fragrant.
- Add the rinsed jasmine rice and stir for 1 minute, coating the grains with the flavored oil.
- Pour in the vegetable stock and add the salt. Bring everything to a boil.
- Reduce the heat to low, cover, and simmer for about 15–20 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from the heat, let rest covered for 5 minutes, then fluff with a fork.
Spoon the rice into serving bowls and ladle the warm moqueca over the top.
Expert Tips for the Best Brazilian Fish Stew
A few simple techniques can make a big difference.
- Keep the fish pieces large. Cutting fish into 1–2-inch chunks helps prevent it from falling apart during cooking.
- Use gentle heat. A slow simmer produces tender, juicy fish. A rolling boil is not your friend here!
- Don’t stir too much. Once the fish goes into the pot, gently move the broth instead of stirring aggressively.
- Adjust the thickness. Simmer uncovered briefly if the broth seems too thin, preferably before adding the fish.
- Finish with fresh lime. A squeeze just before eating brings the flavors together beautifully.
Delicious Variations to Try
Shrimp and Fish Moqueca
Replace part of the cod with peeled, deveined shrimp. Add the shrimp during the final few minutes of cooking and simmer until opaque and cooked through.
Extra-Spicy Brazilian Fish Stew
Keep the jalapeño seeds or increase the cayenne slightly for a spicier broth.
Vegetable-Packed Moqueca
Add sliced zucchini or a handful of spinach for extra vegetables. Spinach should go in near the end so it stays bright and tender.
What to Serve With Moqueca
Brazilian-style rice is a wonderful partner for moqueca because it soaks up the fragrant coconut broth.
You can also serve it with crusty bread, steamed vegetables, a fresh green salad, or farofa, a toasted cassava flour side dish traditionally enjoyed in Brazil.
For a lighter dinner, serve the stew on its own in deep bowls with extra lime wedges.
How to Store and Reheat Leftovers
Let leftover moqueca cool promptly, then transfer it to an airtight container.
Refrigerator: Store for up to 3–4 days at 40°F or below.
Freezer: Freeze for up to 2–3 months for best quality. The coconut broth may separate slightly after thawing.
Reheating: Warm gently in a saucepan over low heat until the fish and broth reach 165°F. Avoid vigorous stirring.
Store the rice separately and refrigerate it promptly. Reheat thoroughly, adding a splash of water if needed.
FAQs About Moqueca (Brazilian Fish Stew)
What is the best fish for moqueca?
Cod, halibut, and other firm white fish are excellent choices because they hold together during simmering and absorb the flavors of the broth.
Is Brazilian fish stew spicy?
This version has mild-to-moderate heat from jalapeño and cayenne. Remove the jalapeño seeds and reduce or omit the cayenne for a milder dish.
Can I make moqueca without coconut milk?
Yes, but it changes the flavor and texture. Some traditional regional variations of moqueca don’t use coconut milk. For this particular recipe, coconut milk is an important part of the creamy broth.
Can I use frozen fish?
Absolutely. Thaw frozen fish safely in the refrigerator before cooking, then pat it dry to remove excess moisture.
Can I make moqueca ahead of time?
Yes. For the best fish texture, prepare the vegetable and coconut broth ahead of time, refrigerate it, then bring it to a simmer and cook the fish just before serving.
Bring Brazilian Flavor to Your Dinner Table
There’s something special about a meal that looks colorful, tastes comforting, and doesn’t require complicated cooking.
Moqueca (Brazilian Fish Stew) brings together tender seafood, creamy coconut milk, fresh vegetables, and bright lime in one delicious pot. Add fluffy rice, and you’ve got a satisfying dinner that’s perfect for sharing.
Give this Brazilian-inspired recipe a try, and don’t forget to save it for your next seafood night!
More Delicious Recipes You’ll Love
If you enjoyed this Moqueca (Brazilian Fish Stew), there are plenty of other flavorful dishes waiting for you on PulseRecipes! Whether you’re craving more seafood, creamy coconut flavors, or another taste of Brazil, these delicious recipes are worth trying next:
- Coconut Lime Fish Soup – Love the creamy coconut broth in moqueca? This comforting fish soup brings together bright citrus flavors and tender seafood for another satisfying dinner.
- Spicy Brazilian Coconut Chicken – Explore more Brazilian-inspired flavors with this delicious chicken dish, perfect for anyone who enjoys rich coconut sauces and a little spice.
- Baked Cod with Lemon and Garlic – Looking for another easy white fish recipe? This simple seafood dinner is a wonderful choice for busy weeknights.
- Brazilian Lemonade – Complete your Brazilian-inspired meal with this refreshing, creamy citrus drink that pairs beautifully with the warm spices in moqueca.
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Moqueca (Brazilian Fish Stew)
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Moqueca (Brazilian Fish Stew) is a flavorful Brazilian-inspired seafood dish made with tender white fish, creamy coconut milk, juicy tomatoes, colorful bell peppers, and aromatic spices. Served with fluffy Brazilian-style rice and fresh lime, this comforting one-pot fish stew is perfect for an easy, delicious family dinner.
Ingredients
Fish Stew
2 tablespoons coconut oil
2 tablespoons olive oil
½ yellow onion, diced
1 jalapeño, diced (seeds removed if desired)
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
2 garlic cloves, finely chopped
1 teaspoon sweet paprika
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 pounds cod or firm white fish, cut into 1–2-inch pieces
2 vine tomatoes, chopped with juices (or one 13-ounce can chopped tomatoes)
2 cups seafood or vegetable stock
1 (13-ounce) can full-fat coconut milk
Zest of 1 lime
Lime wedges, for serving
- 2 green onions, chopped, for garnish
Brazilian-Style Rice
1 tablespoon olive oil
½ yellow onion, diced
1 garlic clove, finely chopped
1 cup jasmine rice, rinsed
2 cups vegetable stock
½ teaspoon kosher salt, or to taste
Instructions
Moqueca (Brazilian Fish Stew)
Heat coconut oil and olive oil in a large pot over medium heat. Add diced onion and jalapeño. Sauté for 2–3 minutes until softened.
Add sliced red and yellow bell peppers. Cook for another 2–3 minutes.
Stir in garlic, paprika, and cayenne. Cook for about 1 minute until fragrant.
Add chopped tomatoes with their juices. Stir and cook for 2–3 minutes until softened.
Pat fish dry, season with salt and pepper, and arrange over the vegetables.
Pour in coconut milk and seafood stock. Add lime zest and gently move the broth around the fish.
Partially cover and gently simmer for 10–15 minutes until fish is opaque, flaky, and reaches 145°F internally.
- Remove from heat, adjust seasoning, and serve over rice. Garnish with green onions and lime wedges.
Brazilian-Style Rice
Heat olive oil in a saucepan over medium heat. Add diced onion and sauté for 3–5 minutes until lightly golden.
Add chopped garlic and cook for 30 seconds until fragrant.
Stir in rinsed jasmine rice and sauté for 1 minute to coat the grains with oil.
Pour in vegetable stock and add salt. Bring to a boil.
Reduce heat to low, cover, and simmer for 15–20 minutes until the liquid is absorbed and rice is tender.
Let rest covered for 5 minutes, then fluff with a fork and serve with the fish stew.
Notes
Best Fish: Use cod, halibut, haddock, or another firm white fish that holds its shape while simmering.
Coconut Milk: Full-fat canned coconut milk creates the richest, creamiest broth.
Spice Level: Remove jalapeño seeds and reduce cayenne for a milder stew.
Cooking Tip: Avoid vigorous boiling or excessive stirring to keep the fish tender and intact.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Freezing: Freeze the fish stew for up to 2–3 months for best quality.
Serving Suggestion: Serve over Brazilian-style jasmine rice with fresh lime wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Stovetop, Simmering
- Cuisine: Brazilian-Inspired
Nutrition
- Serving Size: 1 serving (⅙ of recipe with rice
- Calories: 510 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 65 mg