Moqueca Recipe – Try This Amazing Brazilian Fish Stew At Home

Moqueca is a Brazilian fish stew with coconut milk, tomatoes, peppers, and herbs, bringing bold flavors straight to your kitchen. This is a one-pot recipe that’s simple to make and highlights fresh ingredients, making it a great choice for anyone interested in Brazilian cuisine.

After looking into Brazil’s best traditional dishes, I started with Picanha and Feijoada. Both were incredible experiences.

Now, it’s time for Moqueca, a classic from Brazil’s coastal regions.

Let’s see how it’s made.

Table of Contents

Toggle

Moqueca Recipe - Brazilian Fish Stew

Moqueca is a traditional Brazilian fish stew that combines tender white fish with aromatic vegetables and a rich coconut broth. This flavorful dish, originating from the coastal regions of Brazil, is perfect for a comforting meal with bold tropical flavors.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Brazilian

Servings 4 people

Calories 400 kcal

Equipment

• 1 Large Skillet or Sauté Pan with Lid
• 1 Knife and cutting board
• 1 Measuring Cups and Spoons
• 1 Stirring Spoon

Ingredients

  

• 1 lb White Fish Fillets Cod or Snapper
• 1 Tbsp Lime Juice
• Salt and black pepper To Taste
• 2 Tbsp Olive Oil
• 1 Whole Medium Onion Sliced
• 1 Whole Bell Pepper Thinly Sliced
• 2 Clove Garlic Minced
• 2 Whole Medium Tomatoes Diced
• 1 Cup Coconut Milk
• ½ Cup Fish or Vegetable Broth
• 1 Tsp Paprika
• ¼ Tsp Cayenne Pepper Optional
• 1 Lime wedges For Serving
• 1 Fresh cilantro Chopped

Instructions

 

• Marinate the Fish:

  In a bowl, season the fish chunks with lime juice, salt, and pepper. Set aside to marinate while you prepare the other ingredients.
  
• Sauté the Aromatics:

  In a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell pepper, and sauté for 5 minutes, or until softened
  
• Add Garlic and Tomatoes:

  Stir in the minced garlic and diced tomatoes, cooking for another 3 minutes until the tomatoes start to break down and release their juices.
  
• Create the Broth:

  Pour in the coconut milk and fish or vegetable broth. Add paprika and cayenne pepper (if using) and stir well. Bring the mixture to a simmer.
  
• Cook the Fish:

  Gently add the fish chunks to the skillet, spooning some of the sauce over the top. Cover the skillet and cook for about 10–12 minutes, until the fish is tender and cooked through.
  
• Finish and Serve:

  Taste and adjust seasoning if needed. Garnish with chopped cilantro and serve with lime wedges on the side. Serve over white rice or with crusty bread to enjoy the broth.
  

Video

Notes

• Choose Fresh Fish: Use a firm white fish like cod or snapper, which holds up well in the broth and absorbs flavors beautifully.
• Adjust the Heat: For a spicier stew, add more cayenne pepper or even a sliced chili. For a milder version, leave it out.
• Make it Your Own: Some versions of Moqueca include shrimp or even squid for extra seafood variety. Feel free to add these along with the fish if desired.

Keyword Brazilian Cuisine, Coconut Milk, Dairy-Free,, Fish, Gluten Free, Seafood, Stew

Types of Moqueca

Brazilian Moqueca has evolved into two main regional versions, each offering a unique taste experience:

• Moqueca Baiana from Bahia.
• Moqueca Capixaba from Espírito Santo.

Key Differences

Moqueca Baiana is the version most commonly associated with Brazilian cuisine, especially in the tropical state of Bahia. It symbolises the African influence in this country.

Moqueca Capixaba skips the coconut milk and palm oil to focus on a lighter, tomato-based broth. It is especially popular among those who prefer a more delicate, less creamy stew.

Perfect Pairings for Moqueca

To complete your Moqueca meal, add some sides that complement the stew’s fresh, hearty flavors. Here are a few ideas to bring everything together:

• White Rice: The classic choice, white rice absorbs the rich, flavorful broth, letting each bite soak in the coconut and spice essence. Simple, satisfying, and traditional.
• Farofa (Toasted Cassava Flour): Farofa adds a lightly toasted flavor and a bit of crunch. Sprinkle it on top or serve it on the side. It’s great for texture.
• Plantains: Fried or baked plantains bring a hint of sweetness, which balances Moqueca’s savory elements perfectly. The slight caramelization adds depth and color to the meal.
• Crusty Bread: Grab a fresh baguette or crusty loaf to scoop up every last bit of broth. The bread’s crispiness complements the stew’s creamy texture.
• Caipirinha: The famous lime cocktail is a refreshing pairing.

Also, lunch is never complete without a dessert, so check out Brigadeiros.

Last Thoughts

Making Moqueca at home has been a bit of a journey for me. This recipe is the meal that turns an ordinary day into something special.

Give it a try, explore the sides and pairings, and make it your own.

Next on the menu is – Coxinha