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