There’s something magical about a dish that captures the soul of coastal Brazil.
Moqueca, a Brazilian fish stew, combines coconut milk, peppers, tomatoes, and lime for a silky, aromatic broth that perfectly complements tender white fish.
It’s vibrant, nourishing, and full of tropical comfort — a true celebration of flavor and color.
Why You’ll Love This Recipe
This stew is beautifully balanced, rich from coconut milk and bright from fresh lime.
It’s surprisingly easy to make yet feels luxurious enough for special occasions.
The one-pot preparation keeps cleanup simple while infusing deep, layered flavors.
It’s gluten-free, dairy-free, and naturally wholesome without compromising taste.
What You’ll Need (Ingredient Highlights)
Coconut oil and olive oil form the flavorful base and enhance the stew’s richness.
Fresh bell peppers, onion, and jalapeño add layers of sweetness and mild heat.
Cod or any firm white fish provides a flaky, tender texture that holds up in broth.
Coconut milk brings creaminess and a tropical aroma that defines this dish.
Seafood or vegetable stock deepens the flavor, while lime zest adds a refreshing brightness.
Green onions and lime wedges complete the dish with color and freshness.
Pro Tips Before You Start
Use firm white fish like cod, halibut, or sea bass to prevent breaking apart.
Sauté the vegetables slowly to build flavor before adding the liquids.
Always season the fish before adding it to the pot for full flavor.
Don’t over-stir once the fish is added — it’s delicate and can fall apart.
Serve with warm jasmine rice to soak up every drop of the flavorful broth.
How to Make Moqueca (Brazilian Fish Stew)
Step 1 – Sauté the aromatics
Heat coconut and olive oil in a large pot over medium heat.
Add onion and jalapeño and sauté for 2–3 minutes until softened.
Step 2 – Add the peppers and garlic
Stir in bell peppers, garlic, paprika, and cayenne.
Cook 2–3 more minutes to deepen the flavors.
Step 3 – Add the tomatoes
Add chopped tomatoes and their juices.
Let them simmer for 2–3 minutes until softened.
Step 4 – Add the fish
Pat the fish dry, season with salt and pepper, and lay it gently on top of the vegetables.
Step 5 – Add the liquids and simmer
Pour in coconut milk, stock, and lime zest.
Stir gently and simmer, partially covered, for 10–15 minutes until the fish is cooked through.
Step 6 – Taste and serve
Remove from heat, adjust seasoning, and serve over Brazilian rice.
Garnish with green onions and lime wedges.
How to Make Brazilian Rice
Step 1 – Cook aromatics
In a saucepan, sauté diced onion and garlic in a bit of oil until fragrant.
Step 2 – Add rice and liquid
Stir in washed jasmine rice, vegetable stock, and salt.
Step 3 – Simmer
Bring to a boil, then reduce heat, cover, and cook for about 15 minutes until tender.
Fluff with a fork before serving.
What to Serve Them With
Serve Moqueca with warm jasmine rice or coconut rice.
Pair with crusty bread to soak up the flavorful broth.
Add fried plantains or a fresh green salad for balance.
A chilled glass of white wine or sparkling water pairs perfectly.
Variations / Substitutions
Use shrimp or scallops instead of fish for a seafood twist.
Swap coconut milk for light coconut milk to reduce fat.
Add diced mango or pineapple for a touch of sweetness.
Include chili flakes for extra heat or omit jalapeño for a milder version.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat to preserve texture.
Avoid boiling after reheating to prevent overcooking the fish.
Freeze for up to 2 months; thaw overnight in the fridge before reheating.
FAQs
What is Moqueca made of?
It’s a Brazilian stew made with fish, peppers, onions, tomatoes, coconut milk, and lime.
What kind of fish is best for Moqueca?
Firm white fish like cod, halibut, or snapper works best.
Can I make Moqueca without coconut milk?
Yes, substitute with cashew cream or a light broth, though flavor will change slightly.
Is Moqueca spicy?
It’s mildly spicy, but you can adjust heat by adding or removing jalapeño seeds.
Can I use frozen fish?
Yes, thaw completely and pat dry before cooking.
How do I thicken the stew?
Let it simmer uncovered for a few minutes, or mash a few tomatoes into the broth.
Can I make Moqueca vegan?
Absolutely, replace the fish with tofu, hearts of palm, or mushrooms.
What side dishes go with Moqueca?
Rice, fried plantains, or green salad pair perfectly.
How long does it take to make?
About 40 minutes total, including prep and cooking time.
Can I store leftovers overnight?
Yes, it tastes even better the next day as the flavors deepen.
Final Thoughts
Moqueca (Brazilian Fish Stew) is comfort food with a tropical soul — creamy, fragrant, and full of color.
It’s the kind of dish that turns any meal into a celebration, offering warmth, depth, and freshness in every spoonful.
