Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
I still remember the first time I tasted the iconic Brazilian Fish Stew (Moqueca) Recipe that instantly won my heart. I was traveling along the northeastern coast of Brazil, and a small beachside café had the most irresistible aroma drifting from its open-air kitchen—coconut milk, garlic, peppers, lime, and fragrant cilantro swirling together in a single pot. One spoonful was enough to convince me this dish was something truly special.
Since then, Moqueca (pronounced mo-KEH-kah) has become one of my favorite recipes to make at home. It requires minimal hands-on time, bursts with bright tropical flavors, and feels both comforting and refreshing. Whether you’re planning a cozy meal or want to impress guests with an authentic and colorful dish, this Brazilian Fish Stew (Moqueca) Recipe never disappoints.
In this post, I’ll share everything you need to know to make the perfect Brazilian Fish Stew (Moqueca) Recipe—from the essential ingredients to step-by-step instructions, tips, variations, and serving ideas. Let’s dive into this vibrant taste of Brazil!
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Brazilian Fish Stew (Moqueca) Recipe (2026)
Ingredients for Brazilian Fish Stew (Moqueca) Recipe
Below is a classic list of ingredients for this Brazilian Fish Stew (Moqueca) Recipe. Feel free to adjust to your taste or based on what’s available in your kitchen.
For the Marinade
- 2 lbs (900 g) firm white fish fillets (cod, halibut, snapper, hake, or swordfish)
- 3 cloves garlic, minced
- 1 lime (zest and juice)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
For the Stew
- 2 tbsp olive oil (or a mix with 1 tbsp dendê/palm oil for authentic flavor)
- 1 large onion, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 medium tomatoes, sliced
- 1 can (14 oz/400 ml) coconut milk
- 1 cup fish or vegetable broth (or water)
- 1 tbsp tomato paste
- ½ tsp red pepper flakes (optional)
- ½ cup cilantro, chopped
- Extra lime wedges for serving
- Salt and pepper, to taste
Optional Add-ins
- Shrimp or prawns
- Scallions
- Fresh chili peppers
- Bay leaf
How to Prepare Brazilian Fish Stew (Moqueca) Recipe: (Step-by-Step)
One of the best things about the Brazilian Fish Stew (Moqueca) Recipe is how incredibly simple it is to prepare. The ingredients do most of the work for you!
Step 1: Prep and Marinate the Fish
Choose a firm white fish so it holds its shape during cooking. Cut into large chunks (about 2 inches).
In a bowl, combine:
- Garlic
- Lime juice and zest
- Salt
- Pepper
- Paprika
Toss the fish gently to coat. Cover and refrigerate for 20–30 minutes. This adds flavor and keeps the fish tender.
Step 2: Build the Flavor Base
In a large shallow pot or Dutch oven:
- Heat olive oil (and dendê oil if using).
- Sauté onions for 2–3 minutes until softened.
- Add sliced bell peppers and tomatoes, cooking until just beginning to soften.
The colorful layers create Moqueca’s signature look and depth of flavor.
Step 3: Add Liquids
Stir in:
- Coconut milk
- Tomato paste
- Broth
Season with salt and pepper. Bring the mixture to a gentle simmer.
The coconut milk creates a creamy, velvety broth while the tomato paste enhances richness.
Step 4: Add the Fish
Carefully nestle the fish pieces into the simmering stew. Pour in any leftover marinade for extra flavor.
Cover the pot and let everything cook together for 12–15 minutes, or until the fish is cooked through and flakes easily with a fork.
Avoid stirring vigorously—this helps keep the fish intact.
Step 5: Finish with Cilantro and Lime
Right before serving:
- Sprinkle fresh cilantro
- Squeeze in a little lime juice
This brightens the dish beautifully and balances the creaminess of the coconut milk.
How to Serve Brazilian Fish Stew (Moqueca) Recipe
In Brazil, the Brazilian Fish Stew (Moqueca) Recipe is more than a meal—it’s an experience. Traditionally, it’s served with:
1. Rice
Simple white rice absorbs the flavorful broth perfectly.
2. Farofa
Toasted cassava flour adds a nutty texture.
3. Pirão
A thick, savory porridge made by mixing fish broth with cassava flour.
4. Lime Wedges
To enhance acidity and brighten each bite.
5. Fresh Chilies or Hot Sauce
For those who like a little heat.
At home, I like to serve this Brazilian Fish Stew (Moqueca) Recipe in wide bowls with fresh cilantro scattered on top and warm crusty bread on the side—perfect for dunking.
Tips for Making the Best Brazilian Fish Stew (Moqueca) Recipe
1. Choose the Right Fish
Opt for firm varieties like:
- Cod
- Snapper
- Halibut
- Sea bass
- Monkfish
Avoid delicate fish such as tilapia, which may fall apart.
2. Don’t Skip the Lime
The acidity helps tenderize the fish and balances the rich broth.
3. Add Dendê Oil if Possible
Just a tablespoon transforms the dish with deep Brazilian flavor.
If you can’t find it, the stew will still taste wonderful.
4. Avoid Overstirring
Fish chunks can break apart easily.
5. Marinate for Flavor, Not Too Long
20–30 minutes is ideal. Longer may affect the texture.
6. Let the Vegetables Stay Slightly Firm
Overcooking vegetables can dull the colors and flavors.
Variations of Brazilian Fish Stew (Moqueca) Recipe
This Brazilian Fish Stew (Moqueca) Recipe is incredibly versatile. Try these fun twists:
1. Shrimp Moqueca (Moqueca de Camarão)
Swap the fish for shrimp or add shrimp during the last 5 minutes of cooking. Quick, juicy, and amazing!
2. Mixed Seafood Moqueca
Combine fish, shrimp, scallops, mussels, or calamari for a more extravagant stew.
3. Vegetarian Moqueca
Replace seafood with:
- Hearts of palm
- Tofu cubes
- Mushrooms
- Sweet potatoes
- Zucchini
Use vegetable broth and add more paprika or chili for depth.
4. Spicy Moqueca
Add fresh chilies, cayenne, or Brazilian malagueta peppers for a fiery kick.
5. Low-Carb Moqueca
Serve over cauliflower rice instead of regular rice.
6. Moqueca Capixaba Style
Skip the coconut milk and dendê oil.
Use annatto oil and add herbs like parsley and chives.
A lighter, brighter version.
FAQs
1. What does Moqueca taste like?
It’s creamy, citrusy, fragrant, slightly sweet from the coconut milk, and bursting with the flavors of garlic, peppers, and cilantro. The fish stays tender and absorbs the delicious broth.
2. Can I make Moqueca ahead of time?
Yes, but add the fish just before serving. The broth can be made a day ahead and refrigerated.
3. Can I freeze Moqueca?
The broth freezes well, but fish and coconut milk may change texture. If freezing, store the broth separately and add fresh fish when reheating.
4. Is Moqueca spicy?
Usually it’s mild, but you can easily make it spicy by adding hot peppers or chili flakes.
5. Can I use frozen fish?
Absolutely! Just thaw it fully and pat it dry before marinating.
6. What can I use instead of dendê oil?
You can substitute with a mix of olive oil and a touch of smoked paprika for depth. But dendê oil gives the most authentic flavor.
7. How long does Moqueca last in the fridge?
Stored in an airtight container, it keeps for 2–3 days.
Final Thoughts
This Brazilian Fish Stew (Moqueca) Recipe is one of those dishes that captures your heart with its colors, aromas, and warmth. Every spoonful feels like a celebration of Brazil’s vibrant culinary heritage—from the coconut-rich coastline of Bahia to the flavorful traditions passed down through generations.
What I love most about this Brazilian Fish Stew (Moqueca) Recipe is its simplicity. With just a handful of fresh ingredients, you create a meal that tastes like it simmered for hours. It’s comforting enough for a cozy night in, yet impressive enough to serve at a dinner party.
If you’ve never made this Brazilian Fish Stew (Moqueca) Recipe before, I highly encourage you to try it. Once you experience the magic of coconut milk mingling with lime, peppers, garlic, and tender fish, you might find yourself cooking it again and again—just like I do.
Enjoy your delicious journey into Brazilian cuisine! Let me know how your Moqueca turns out or if you discover your own unique twist to the recipe.
Bon appétit!