Moqueca is a traditional Brazilian fish stew that’s rich, vibrant, and brimming with flavor. Coconut milk, fresh vegetables, and tender white fish come together in this dish for a taste that’s comforting yet exotic. It’s the kind of meal that transports you straight to the sun-soaked coasts of Brazil!
Moqueca quickly became a favorite in our household. My husband, who tends to favor comfort food, was a little hesitant to try something new. But once the rich aromas of coconut, lime, and spices filled the kitchen, I knew I had him hooked! Our kids were mesmerized by the vibrant colors of the bell peppers and tomatoes, and after just one bite, it became a weekly request. Now, this dish feels like a little celebration of Brazilian culture at our dinner table, and we love how it brings everyone together.
Why This Moqueca Recipe Is a Must-Try
This Moqueca combines the creaminess of coconut milk with a burst of fresh lime and tender chunks of white fish, all stewed to perfection with bell peppers and tomatoes. The blend of paprika and cayenne gives just the right amount of warmth, while the coconut milk balances it with a rich, smooth texture. Paired with jasmine rice, this is an incredibly satisfying dish that’s perfect for impressing guests or enjoying a cozy dinner at home.
Ingredients:
For the Moqueca (Brazilian Fish Stew)
- 2 tbsp (28g) coconut oil
- 2 tbsp (28g) olive oil
- 1/2 yellow onion, diced
- 1 jalapeño, diced (seeds removed for milder heat)
- 1 red bell pepper, seeds removed, sliced
- 1 yellow bell pepper, seeds removed, sliced
- 2 cloves garlic, finely chopped
- 1 tsp (2g) sweet paprika
- 1/4 tsp (0.6g) cayenne pepper (adjust for spice preference)
- 1 tsp (6g) kosher salt
- 1/2 tsp (1.2g) ground black pepper
- 2 lbs (900g) cod or other firm white fish, cut into 1-2 inch (2.5-5cm) pieces
- 2 vine tomatoes, chopped (or 1 can [13oz/370g] diced tomatoes)
- 2 cups (475ml) seafood or vegetable stock
- 1 can (13oz/400ml) full-fat coconut milk
- Zest of 1 lime + lime wedges for serving
- 2 green onions, chopped (for garnish)
For the Brazilian Rice
- 1/2 yellow onion, diced
- 1 garlic clove, finely chopped
- 1 cup (200g) jasmine rice, rinsed
- 2 cups (475ml) vegetable stock
- 1/2 tsp (3g) kosher salt
Directions:
Moqueca (Brazilian Fish Stew)
- Heat a large pot over medium heat and melt the coconut oil and olive oil together. Add the diced onion and jalapeño, sautéing for 2-3 minutes until softened. Then, add the sliced bell peppers and cook for another 2-3 minutes.
- Stir in the chopped garlic, paprika, and cayenne, allowing the spices to cook for 1-2 minutes until fragrant.
- Add the chopped tomatoes (with their juices) to the pot, stirring well. Cook for another 2-3 minutes to let the tomatoes soften and release their juices.
- Pat the fish pieces dry with paper towels, then season with salt and pepper. Lay the fish gently on top of the vegetables in the pot.
- Pour in the coconut milk and seafood stock, adding the lime zest. Season the broth with salt and pepper. Carefully stir the liquid, avoiding disruption of the fish pieces.
- Cover the pot, leaving a small gap to let some steam escape, and bring to a simmer. Cook for 10-15 minutes until the fish is cooked through and the stew has thickened slightly.
- Once done, taste and adjust seasoning as needed. Serve the moqueca over jasmine rice, garnished with green onions and lime wedges.
Brazilian Rice
- In a small pot, heat olive oil over medium heat. Add the diced onion and sauté for 3-5 minutes until lightly caramelized.
- Stir in the jasmine rice, making sure each grain is coated in the oil and onion mixture.
- Pour in the vegetable stock and season with salt. Bring the rice to a boil, then reduce to a simmer, cover with a lid, and cook for 20 minutes until the liquid is absorbed.
- Once cooked, fluff the rice with a fork and serve alongside the moqueca.
Notes:
- For a spicier dish, leave the seeds in the jalapeño or increase the cayenne.
- Cod works perfectly in this recipe, but you can also try other firm white fish like haddock or sea bass.
- If you don’t have seafood stock, vegetable stock is a great substitute.
