A celebration of color and flavor, Moqueca is Brazil’s beloved seafood stew — a soul-warming dish where tender white fish gently simmers in a fragrant coconut milk broth with peppers, tomatoes, and a touch of lime.
Every spoonful bursts with tropical richness, a balance of heat, creaminess, and citrus brightness.
t’s coastal comfort food that tastes like sunshine and sea breeze, all in one bowl.
Why You’ll Love This Recipe
It’s creamy, vibrant, and naturally gluten-free.
The fish stays tender and flakes beautifully in the coconut broth.
Balanced with sweet bell peppers, lime zest, and a gentle kick of spice.
Perfect served with jasmine or Brazilian rice for a full meal.
Tastes gourmet but comes together in under 45 minutes.
What You’ll Need (Ingredient Highlights)
White fish – Cod, halibut, or snapper work best; firm and mild, they hold together well.
Coconut milk – Adds richness and signature Brazilian creaminess.
Bell peppers – A mix of red and yellow peppers gives natural sweetness and color.
Tomatoes – Create the base for a fresh, tangy sauce.
Garlic, paprika, and cayenne – Infuse warmth and depth of flavor.
Lime – Zest and juice cut through the richness, brightening the dish.
Coconut oil & olive oil – The perfect combination for an aromatic base.
Seafood stock – Deepens the flavor; vegetable stock works for a lighter version.
Pro Tips Before You Start
Pat the fish dry before cooking so it absorbs the broth better.
Use full-fat coconut milk for the best flavor and texture.
Keep the heat low — fish cooks quickly and can break apart if stirred too much.
Don’t skip the lime zest; it’s key to balancing the richness.
Garnish with green onions and fresh herbs for color and aroma.
How to Make Moqueca (Brazilian Fish Stew)
Step 1 – Sauté the aromatics
In a large pot, heat coconut oil and olive oil over medium heat.
Add diced onion and jalapeño and cook for 2–3 minutes until softened.
Add sliced red and yellow bell peppers and sauté for another 2–3 minutes.
Step 2 – Build the flavor base
Add garlic, paprika, cayenne, and a pinch of salt.
Stir for 1–2 minutes until fragrant and the spices deepen in color.
Step 3 – Add tomatoes and fish
Stir in chopped tomatoes (with their juices) and cook for 2–3 minutes until softened.
Season fish pieces with salt and pepper, then place them gently over the vegetables.
Step 4 – Simmer the stew
Pour in coconut milk and seafood stock.
Add lime zest and season with salt and pepper.
Stir the liquid gently without breaking the fish.
Cover partially and simmer for 10–15 minutes until the fish is tender and the broth thickens slightly.
Step 5 – Finish and serve
Taste for seasoning, then remove from heat.
Serve hot over jasmine or Brazilian rice. Garnish with green onions and lime wedges.
What to Serve It With
Traditional Brazilian rice or jasmine rice for soaking up the sauce.
Fried plantains or tostones for a sweet-savory pairing.
Crusty bread or flatbread to scoop up every drop of the stew.
A crisp white wine or caipirinha cocktail to balance the spice.
Variations / Substitutions
Swap cod for shrimp, scallops, or mixed seafood for variety.
Add extra chili or cayenne for more heat.
Use light coconut milk for a lighter, lower-fat version.
Include sweet potatoes or yuca for a heartier stew.
Make it vegetarian by replacing fish with firm tofu or chickpeas.
Storage & Leftovers
Store leftovers in an airtight container for up to 2 days in the refrigerator.
Reheat gently on the stove — avoid boiling to keep the fish tender.
Not ideal for freezing, as coconut milk may separate.
Best enjoyed freshly made for the best texture and aroma.
FAQs
Can I use frozen fish?
Yes, just thaw it completely and pat dry before cooking.
What’s the best fish for Moqueca?
Firm white fish like cod, halibut, or snapper hold up best in the stew.
Is Moqueca spicy?
It’s mildly spicy, but you can adjust the heat by adding or reducing jalapeño and cayenne.
Can I use light coconut milk?
You can, but full-fat coconut milk gives a richer flavor and creamier texture.
Can I make it ahead?
Yes — make the base ahead and add the fish right before serving.
Can I use shrimp instead of fish?
Absolutely! Shrimp cooks quickly and works beautifully in this stew.
What can I serve instead of rice?
Try couscous, quinoa, or bread for a different texture.
Can I make it dairy-free?
It’s already dairy-free — perfect for those with sensitivities.
How do I know when the fish is done?
It should flake easily with a fork and look opaque.
What region of Brazil is Moqueca from?
It’s a coastal dish from Bahia, known for African-influenced cuisine.
Final Thoughts
Moqueca (Brazilian Fish Stew) is a warm, tropical embrace in a bowl — creamy, tangy, and full of soul.
With every bite, you’ll taste the heart of Brazilian coastal cooking: simple ingredients elevated by vibrant flavor.
Serve it fresh with rice, a squeeze of lime, and maybe a sunny afternoon — it’s Brazil’s warmth brought straight to your kitchen.
