Name: Brazilian Fish Stew (Moqueca) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Brazilian
Ingredients: 1 to 1 1/4 pound firm white fish such as halibut (sea bass, mahi-mahi, monk fish, barramundi, and/or snapper); 1 1/2 tablespoons fresh lime juice; Salt and ground black pepper, to taste; 1 small onion, finely diced (yellow, brown or red); 1 red bell pepper, seeded and diced or sliced; 2 carrots, diced; 1 small red or green jalapeño pepper, seeded and diced (or 1/4-1/2 teaspoon ground cayenne pepper); 4 garlic cloves, minced; 1/2 to 1 teaspoon sea salt or Kosher salt; 1 tablespoon tomato paste; 2 teaspoons paprika; 1 teaspoon ground cumin; 1 cup fish, chicken or vegetable stock or broth; 2 fresh tomatoes, diced or 1 (14-ounce) can crushed tomatoes; 1 (14-ounce) can coconut milk (full-fat recommended); Salt and ground black pepper, to taste; A squeeze of fresh lime juice (about 1 tablespoon or to taste, plus more for serving); 3 tablespoons chopped fresh cilantro (plus more for serving); 1 scallion, sliced (optional); Lime wedges for serving (optional); 2 tablespoons coconut oil (olive oil, avocado oil or Brazilian palm oil can be used as alternatives)

Jump to Recipe· 3.8 from 38 reviews

If your taste buds are craving something vibrant, comforting, and packed with exotic flavors, this Brazilian Fish Stew (Moqueca) Recipe is exactly what you need. It’s a celebration of simple yet bold ingredients that come together in a luscious, creamy coconut milk base, brightened with fresh lime and fragrant cilantro. Each bite feels like a warm hug, transporting you straight to the sunny shores of Brazil, with tender flakes of fish soaking in all those rich, spicy, and tangy notes. Whether you’re cooking for a cozy night in or impressing friends with your culinary skills, this dish has a way of turning any occasion into a delicious fiesta.

Ingredients You’ll Need

A ceramic white bowl filled with large, thick, white fish chunks, stacked unevenly showing soft and smooth shiny textures; behind and slightly to the left, a small white bowl holds salt and black pepper powders side by side, creating a split color pattern; next to it, a small clear glass cup contains light yellow cooking oil, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Brazilian Fish Stew (Moqueca) Recipe lies in its beautifully straightforward ingredients. Each one plays a role in building layers of flavor, texture, and color—from the creamy coconut milk to the bright, zesty lime, and the earthy spices that bring warmth to every spoonful.

Firm white fish (1 to 1 1/4 pounds): Choose halibut, sea bass, snapper, or your favorite firm white fish for the perfect tender but sturdy texture.

Fresh lime juice (1 1/2 tablespoons): Adds a bright acidity that balances the richness and keeps the flavors lively.
Salt and ground black pepper: Essential seasoning to enhance all the other vibrant tastes.
Coconut oil (2 tablespoons): Provides a subtle tropical richness; can substitute with olive, avocado, or Brazilian palm oil.

Small onion (finely diced): Forms the aromatic foundation of the stew with sweetness and depth.
Red bell pepper (seeded and diced): Adds vibrant color and a gentle sweetness to brighten the stew.
Carrots (2, diced): Bring a subtle earthiness and texture contrast to the dish.

Small red or green jalapeño (seeded and diced): Adds heat and a fresh pepper kick; adjust based on your spice preference.
Sea salt or Kosher salt (1/2 to 1 teaspoon): For seasoning the aromatics and balancing the stew perfectly.
Garlic cloves (4, minced): Infuses the dish with its unmistakable, hearty punch.

Tomato paste (1 tablespoon): Concentrates the tomato flavor to give the base richness and umami.
Paprika (2 teaspoons): Adds smoky warmth and a beautiful red hue.
Ground cumin (1 teaspoon): Offers an earthy, slightly nutty undertone.

Stock or broth (1 cup): Use fish, chicken, or vegetable stock to build depth in the stew’s liquid.
Fresh or canned tomatoes (1 cup diced or 14-ounce can crushed): Sweet and tangy notes that blend seamlessly with coconut milk.
Coconut milk (14-ounce can, full-fat preferred): Creates the creamy, tropical base that defines this stew’s signature texture and flavor.

Fresh lime juice (about 1 tablespoon, plus more for serving): Finishing touch to brighten the finished stew.
Chopped fresh cilantro (3 tablespoons, plus more for serving): Adds a pop of fresh, herbaceous flavor and color.
Scallion (1, sliced, optional): For a mild oniony crunch and added freshness.

Lime wedges (optional): Perfect for serving and an extra burst of zing.

How to Make Brazilian Fish Stew (Moqueca) Recipe

A white pan holds three layers of diced vegetables arranged side by side without mixing. On the left, there are small white pieces of cooked onions with a soft texture. Next to it in the center, a large pile of finely chopped orange carrots with a slightly firm texture. To the right, bright red diced bell peppers with a shiny, smooth surface. A rustic wooden spoon rests diagonally inside the pan, touching the vegetables. The pan has a red handle, and the whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prep and Season the Fish

Start by rinsing your fish and patting dry with paper towels—this helps it absorb the flavors better and ensures a nice texture once cooked. Cut the fish into roughly 2-inch pieces so they cook evenly. Toss the fish gently in a bowl with fresh lime juice, salt, and ground black pepper. Let it rest, covered, for about 20 minutes but no longer, since the lime juice starts “cooking” the fish and you don’t want it to get mushy.

Step 2: Sauté the Aromatics

Heat your chosen oil in a large sauté pan over medium-high heat. Add the finely diced onion first, cooking for around 3 minutes until soft and translucent. Next, toss in the red bell pepper, diced carrots, and jalapeño. Stir regularly to combine and let these veggies cook down for another 3 minutes. Add salt and garlic last and sauté until the kitchen is filled with that irresistible garlic aroma—about 45 seconds.

Step 3: Build the Flavor with Tomato Paste and Spices

Time to get hands-on with the tomato paste, paprika, and cumin. Stir them into the pan thoroughly and cook for just under a minute. This short step toasting the spices unlocks their fullest flavor, giving your stew that essential depth and warmth.

Step 4: Simmer the Sauce

Pour in the stock, fresh or canned tomatoes, and the creamy coconut milk. Bring this mixture to a boil, then reduce the heat to medium-low and let it gently simmer for about 8 minutes. During this time, the sauce will thicken and evolve into the luscious, fragrant base you’re aiming for. Taste it and season well with salt, pepper, and fresh cilantro to make the flavors pop.

Step 5: Cook the Fish in the Stew

Nestle your seasoned fish chunks gently into the simmering sauce. Spoon sauce over the pieces if needed to keep them partially submerged. Let everything cook together for 4 to 5 minutes until the fish flakes easily with a fork but remains tender and juicy. This gentle cooking helps the fish soak up the stew’s bold flavors without drying out.

Step 6: Finish with Fresh Herbs and Lime

Stir in the chopped cilantro and sliced scallions if you’re using them. Add a final squeeze of fresh lime juice to brighten the stew just before serving. Give everything a last tasting to adjust salt, pepper, or lime if needed. Now your Brazilian Fish Stew (Moqueca) Recipe is ready to shine!

How to Serve Brazilian Fish Stew (Moqueca) Recipe

Garnishes

A sprinkle of fresh cilantro and a few sliced scallions bring fresh herbal notes and a pop of green color that make the dish look as good as it tastes. Lime wedges on the side let each person customize the brightness to their liking, elevating the whole experience.

Side Dishes

This stew is wonderfully served over fluffy white rice. The rice not only soaks up the rich, flavorful sauce, but also provides a gentle balance to the dish’s complex spiced elements. For a heartier meal, try adding fried plantains or a crisp green salad with a citrus vinaigrette on the side.

Creative Ways to Present

For a festive twist, serve the Moqueca in individual mini coconuts or rustic bowls that bring a bit of Brazilian flair to your table. Garnish with additional fresh herbs and a drizzle of coconut cream to impress your guests visually and flavorfully. A cold caipirinha alongside will make it a true Brazilian celebration!

Make Ahead and Storage

Storing Leftovers

Leftover Brazilian Fish Stew (Moqueca) keeps beautifully in an airtight container in the refrigerator for up to 2 days. The flavors only deepen, so it tastes even better the next day! Just be mindful that the fish might soften more, so enjoy it sooner rather than later.

Freezing

While you can freeze this dish, it’s best to freeze the stew base separately from the fish. Freeze the coconut milk sauce with vegetables in a sealed container for up to 3 months. When ready, thaw the sauce and gently cook fresh fish in it to keep the best texture and flavor.

Reheating

Reheat gently over low heat, stirring slowly to prevent the coconut milk from separating. Add a splash of fresh lime juice and a handful of chopped cilantro after reheating to revive that fresh bright flavor right before serving.

FAQs

Can I use other types of fish in this Brazilian Fish Stew (Moqueca) Recipe?

Absolutely! Firm white fish like halibut, mahi-mahi, snapper, or sea bass all work beautifully. Just avoid very delicate fish, as they can break down too much during cooking.

Is it possible to make this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as you use a gluten-free broth or stock. Always check labels if buying canned or packaged ingredients.

Can I make Brazilian Fish Stew (Moqueca) Recipe vegetarian or vegan?

To make a plant-based version, swap the fish with firm tofu or hearty vegetables like eggplant and zucchini. Use vegetable stock, and you’ll still enjoy the rich flavors and creamy coconut milk.

What if I can’t find Brazilian palm oil?

No worries! Coconut oil, olive oil, or avocado oil are excellent substitutes that bring their own delicious flavors and maintain the stew’s authenticity.

How spicy is this recipe? Can I adjust the heat?

The recipe has a gentle heat from the jalapeño or cayenne pepper, but you can easily make it spicier or milder based on your taste. Remove seeds for less heat, add more peppers or cayenne for a kick.

Final Thoughts

I can’t recommend this Brazilian Fish Stew (Moqueca) Recipe enough. It’s the perfect way to bring warmth, color, and incredible flavor to your table without hours in the kitchen. Whether you’re a seasoned cook or new to Brazilian cuisine, this dish is an absolute crowd-pleaser that makes every meal feel special. So grab your ingredients, turn up some music, and dive into a taste of Brazil—you won’t regret it!