Brazilian Fish Stew (Moqueca) Recipe

If you’re craving a bowl of pure comfort with a hint of tropical adventure, Brazilian Fish Stew (Moqueca) is a dream come true. This beloved Brazilian classic is brimming with tender fish, peppers, tomatoes, and a luscious coconut broth—one spoonful will transport you straight to the sun-kissed coast of Bahia.

this Recipe

Ingredients You’ll Need

Brazilian Fish Stew (Moqueca) is all about bright, wholesome ingredients that create an irresistible balance of richness and zing. Each one plays a starring role, from the fresh fish to the classic peppers and that iconic hit of coconut milk.

• Firm white fish (2 pounds): Cod, halibut, sea bass, or tilapia hold together beautifully and absorb all those bold flavors.
• Lime juice (from 1 lime): The citrus begins the marinating magic, brightening and tenderizing the fish.
• Garlic cloves (6 total): Marinate with two, then boost the sauce with four more for depth and aroma.
• Kosher salt: Essential for both the fish marinade and seasoning the stew as you go.
• Olive oil (2 tablespoons): Gives a silky base to start the vegetables cooking gently.
• Onion (medium, yellow or red): Sweetly fragrant and foundational in every spoonful.
• Green and red bell peppers (1 each): Bring a sweet crunch and pop of color.
• Red chili: Adds approachable heat; adjust with more or less depending on your spice threshold.
• Tomato paste (2 tablespoons): Gives the stew body and a rich umami punch.
• Dendê oil (2 tablespoons, divided): Gives authentic color and flavor—sub coconut oil or olive oil if needed.
• Fresh tomatoes (3 small/medium or 2 cups crushed): Use peak-season tomatoes or your favorite canned brand for ease.
• Paprika (2 teaspoons): Adds a gentle smokiness and beautiful color.
• Ground cumin (1 teaspoon): Infuses warmth and earthiness.
• Ground coriander (1 teaspoon, optional): Optional, but if you love a citrusy lift, it’s worth it!
• Fish or chicken stock (1/2 cup): Adds a savory backdrop—chicken broth is classic if you don’t have fish stock handy.
• Full-fat coconut milk (14 oz can): The luscious heart of the moqueca, creating an irresistible creamy broth.
• Fresh cilantro (1/2 cup, chopped): Lively punch of herbaceousness; swap in parsley or green onions if you’re not a cilantro fan.
• Lime wedges: For a final extra squeeze of tropical freshness.

Variations

One of the true joys of Brazilian Fish Stew (Moqueca) is how easy it is to personalize. You can riff on the base recipe to suit your pantry, adapt for allergies, or make it even more of your own colorful creation!

• Moqueca Baiana: Use dendê oil and add cooked shrimp to create the Bahia region’s most iconic version.
• Vegetarian Moqueca: Swap out the fish for hearty vegetables like eggplant, sweet potato, or tofu—still so rich and satisfying!
• Extra Spicy: Add more fresh red chili, or sprinkle in a pinch of crushed red pepper flakes for extra fire.
• No Coconut Milk: If coconut’s not your thing, try a light cream or cashew milk—it changes the profile but makes for a fun twist!
• Herb Swaps: Use parsley or green onions to finish instead of cilantro if preferred (or mix for extra freshness!)

How to Make Brazilian Fish Stew (Moqueca)

Step 1: Marinate the Fish

Pat your white fish dry, then cut it into generous, chunky pieces—think big enough to hold their shape as they simmer. Toss them in a bowl with lime juice, grated garlic, and a little salt. Give everything a gentle massage, and let it marinate while you head to the stove (but don’t go longer than 30 minutes or the lime will “cook” the fish!).

Step 2: Sauté the Aromatics

Heat up some olive oil in a wide skillet and add your sliced onion. Season with a little salt to help it soften faster, then let it become translucent and sweet for about three minutes. Next, in go the chopped bell peppers, red chili, and minced garlic—let this medley sizzle until the kitchen smells like a sun-warmed garden.

Step 3: Build the Sauce

Stir in the tomato paste and one tablespoon of that golden dendê oil (if you have it—it makes all the difference!). Add the tomatoes, another sprinkle of salt and pepper, paprika, cumin, and coriander if you’re using it. Let everything bubble happily together for a few minutes until the tomatoes begin to break down and the aromas become irresistible.

Step 4: Simmer with Broth and Coconut Milk

Pours in your fish or chicken broth to deglaze the pan (scraping up all those delicious bits), then swirl in that can of creamy coconut milk. Let the sauce simmer until it thickens into a velvety pool, about 3-4 minutes, then stir in the final tablespoon of dendê oil for pure Brazilian flavor.

Step 5: Cook the Fish in the Sauce

Now for the best part: Gently nestle the marinated fish pieces into the bubbling sauce. Don’t stir—the trick is to spoon that beautiful broth over the fish instead. Simmer until the fish is just cooked through and flakes easily, about 3-4 minutes. Taste for seasoning, then shower with chopped cilantro for the final flourish.

Step 6: Serve Brazilian Fish Stew (Moqueca)

Carefully scoop the tender fish and fragrant broth into bowls. Top with fluffy white rice and a squeeze (or two!) of fresh lime, then dig in and savor every sunshine-soaked bite.

How to Serve Brazilian Fish Stew (Moqueca)

Garnishes

Nothing says festive quite like a handful of chopped cilantro (or parsley) and an extra wedge of lime perched on the rim. For a little extra heat, thinly sliced chili or even some microgreens can make your bowl as colorful as the streets of Salvador.

Side Dishes

The most traditional companion to Brazilian Fish Stew (Moqueca) is simple, fluffy white rice, which soaks up all that irresistible coconut broth. You can also pair it with farofa (toasted cassava flour, if you can find it) or a crisp green salad for crunch and freshness.

Creative Ways to Present

Serve moqueca in wide shallow bowls to show off the colorful peppers and generous fish chunks, or ladle it family-style into a deep serving dish for everyone to dig into. Tiny ramekins make adorable single servings for a dinner party, or top each bowl with a swirl of coconut milk for a restaurant-worthy flourish.

Make Ahead and Storage

Storing Leftovers

Leftover Brazilian Fish Stew (Moqueca) stores beautifully in an airtight container in the fridge for up to two days. The flavors deepen and mellow, but try to eat it soon for the best texture.

Freezing

This stew isn’t the best candidate for freezing, as the delicate fish can become mushy when thawed and reheated. If you must freeze it, do so only with the sauce and add freshly cooked fish when ready to serve.

Reheating

Reheat Brazilian Fish Stew (Moqueca) very gently over low heat on the stove, just until warmed through. Avoid stirring too much so the fish stays in nice, hearty chunks. A fresh squeeze of lime when serving revives the flavors beautifully!

FAQs

Final Thoughts

This Brazilian Fish Stew (Moqueca) is the kind of dish that brings people together and makes a regular evening feel like a celebration. I hope you’ll give it a try soon—every aromatic, coconut-infused bite is sure to win new fans at your table!

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