Moqueca (Brazilian Fish Stew) Recipe

Introduction

Moqueca is a vibrant Brazilian fish stew bursting with fresh flavors and creamy coconut milk. This comforting dish combines tender white fish with colorful vegetables and fragrant herbs, perfect for a warm, satisfying meal any day of the week.

Ingredients

• 1 ½ lb firm white fish fillets, cut into 2-inch pieces
• 1 (13.5 oz) can full-fat coconut milk
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 2 bell peppers (1 red, 1 yellow), sliced
• 2 medium tomatoes, diced
• 2 Tbsp dendê oil
• 2 Tbsp olive oil
• 1 cup fish stock or water
• ¼ cup fresh lime juice
• 1 small bunch fresh cilantro, chopped, plus extra for garnish
• 1 tsp kosher salt, plus more to taste
• Freshly ground black pepper

Instructions

1. Step 1: Heat olive oil in a large pot over medium-high heat. Sauté the sliced onion until softened, about 5 minutes. Add the minced garlic and sliced bell peppers, cooking for an additional 2 minutes.
2. Step 2: Stir in diced tomatoes, coconut milk, fish stock or water, dendê oil, and salt. Bring the mixture to a simmer and cook uncovered for 10 minutes to meld the flavors.
3. Step 3: Season the fish pieces with a pinch of salt and freshly ground black pepper. Carefully nestle the fish into the simmering broth. Cover the pot, reduce heat to low, and cook until the fish is opaque and cooked through, about 5 to 7 minutes.
4. Step 4: Remove the pot from heat. Stir in fresh lime juice and chopped cilantro gently, nudging the fish to distribute the herbs and acidity. Let the stew sit for 1 minute to allow flavors to combine.
5. Step 5: Ladle the moqueca into bowls, garnish with extra cilantro, and serve immediately. It pairs beautifully with steamed rice.

Tips & Variations

• If dendê oil is unavailable, substitute with extra olive oil, though dendê oil lends the authentic flavor and vibrant color.
• For a spicier stew, add sliced fresh chili or a pinch of red pepper flakes along with the garlic.
• Swap firm white fish for shrimp or a mix of seafood for a different take.
• Use fresh lime juice at the end to preserve its bright and tangy flavor.

Storage

Store any leftover moqueca in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the fish from overcooking. Avoid freezing the stew, as the texture of the fish and coconut milk may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is dendê oil and can I substitute it?

Dendê oil, also known as red palm oil, is a key ingredient in Brazilian cooking that adds a unique flavor and bright orange color. If you can’t find it, you can substitute with more olive oil, but the taste and appearance will be less traditional.

Can I use other types of fish for moqueca?

Yes, firm white fish like cod, halibut, snapper, or sea bass work well. The key is to choose fish that holds together during cooking and has a mild flavor.

Moqueca (Brazilian Fish Stew) Recipe

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Moqueca is a traditional Brazilian fish stew known for its rich, creamy coconut milk broth infused with fresh vegetables, dendê oil, and citrus notes. This hearty, flavorful dish combines tender white fish with colorful bell peppers, tomatoes, and aromatic cilantro, simmered to perfection for an authentic taste of Brazil’s coastal cuisine.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Brazilian

Ingredients

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Fish and Broth

• 1 ½ lb firm white fish fillets, cut into 2-inch pieces
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup fish stock or water
• 2 Tbsp dendê oil
• 2 Tbsp olive oil
• ¼ cup fresh lime juice

Vegetables and Seasonings

• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 2 bell peppers (1 red, 1 yellow), sliced
• 2 medium tomatoes, diced
• 1 small bunch fresh cilantro, chopped, plus extra for garnish
• 1 tsp kosher salt, plus more to taste
• Freshly ground black pepper, to taste

Instructions

1. Prepare the Aromatics: Heat olive oil in a large pot over medium-high heat. Add the thinly sliced onion and sauté until softened, about 5 minutes. Then add the minced garlic and sliced bell peppers, cooking for another 2 minutes to release their flavors.
2. Simmer the Broth: Stir in the diced tomatoes, coconut milk, fish stock or water, dendê oil, and salt. Bring the mixture to a simmer and cook uncovered for about 10 minutes, allowing the flavors to meld and the broth to thicken slightly.
3. Add the Fish: Season the fish pieces with a pinch of salt and freshly ground black pepper. Nestle the fish gently into the simmering broth. Cover the pot, reduce the heat to low, and cook until the fish is opaque and cooked through, about 5 to 7 minutes.
4. Finish and Flavor: Remove the pot from heat. Stir in the fresh lime juice and chopped cilantro, gently nudging the fish to help distribute the flavors. Let the stew sit for 1 minute to combine.
5. Serve: Ladle the moqueca into bowls, garnish with additional cilantro, and serve immediately with rice for a complete meal.

Notes

• Dendê oil (red palm oil) is essential for authentic flavor; substitute with extra olive oil if unavailable, though taste will differ.
• Firm white fish like cod, halibut, or snapper work best to maintain texture during cooking.
• Adjust salt and lime juice to taste for a balanced seasoning.
• Serve with steamed white rice to soak up the rich broth.
• Leftovers keep well refrigerated for up to 2 days; reheat gently to avoid overcooking the fish.

Keywords: Moqueca, Brazilian fish stew, coconut milk fish stew, dendê oil recipe, seafood stew, Brazilian cuisine