Moqueca (Brazilian Fish Stew) Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastybella.com/moqueca-brazilian-fish-stew-recipe/
