Name: Moqueca (Brazilian Fish Stew) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Brazilian
Ingredients: 2 tablespoons coconut oil; 2 tablespoons olive oil; 1/2 yellow onion, diced; 1 jalapeño, diced (seeds removed if too spicy); 1 red bell pepper, seeds removed and sliced; 1 yellow bell pepper, seeds removed and sliced; 2 cloves garlic, finely chopped; 1 teaspoon sweet paprika; 1/4 teaspoon cayenne pepper (add more if preferred); 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 2 pounds cod or other firm white fish, cut into large 1-2 inch pieces; 2 vine tomatoes, chopped with their juices (or 1 13-ounce can chopped tomatoes); 2 cups seafood stock or vegetable stock; 13-ounce can coconut milk (full fat); 1 lime, zested and cut into wedges; 2 green onions, chopped (for garnish); 1/2 yellow onion, diced; 1 garlic clove, finely chopped; 1 cup jasmine rice, washed and rinsed; 2 cups vegetable stock; 1/2 teaspoon kosher salt (to taste); 1 tablespoon olive oil

Jump to Recipe· 4.3 from 1 review

If you have ever wanted to bring a vibrant taste of Brazil into your kitchen, this Moqueca (Brazilian Fish Stew) Recipe is an absolute must-try. It’s a stunning medley of tender white fish simmered in a luscious broth of coconut milk, fresh tomatoes, and colorful bell peppers, all infused with subtle heat and bright lime notes. This dish perfectly balances comforting warmth with fresh, tropical flavors, creating a stew that feels both luxurious and homey. Whether you’re familiar with Brazilian cuisine or just looking for a new favorite seafood dinner, this recipe promises a delicious experience that’s as joyful to make as it is to eat.

Ingredients You’ll Need

Inside a white pot with a light blue handle, there are two visible layers of fresh vegetables. The bottom layer is made of finely chopped white onions mixed with small pieces of green chili peppers scattered evenly. On top, there are thin strips of bell peppers in bright orange, deep red, and yellow colors, arranged loosely and overlapping each other. The pot is placed on a black metal stove with a white marbled surface around it. photo taken with an iphone --ar 4:5 --v 7

Getting started with this Moqueca (Brazilian Fish Stew) Recipe requires some simple, wholesome ingredients that each play a crucial role in building layers of flavor, color, and texture. From the silky coconut milk to the fresh, zesty lime, every item is essential to capturing the dish’s authentic spirit.

Coconut oil: Adds a subtle tropical aroma and helps sauté the vegetables to perfection.
Olive oil: Provides a rich base for sautéing and deepens the stew’s flavor.
Yellow onion (divided): Offers sweetness and depth, both in the stew and the accompanying rice.
Jalapeño (diced): Brings a mild heat that can be adjusted by removing seeds to suit your spice preference.
Red and yellow bell peppers: Add vibrant color, crunch, and natural sweetness.
Garlic cloves (divided): Imparts warm, pungent notes distributed between the stew and rice.
Sweet paprika: Enhances the stew with smoky, sweet undertones.
Cayenne pepper: Gives a gentle kick that can be increased for more spice.
Kosher salt and ground black pepper: Essential seasonings that balance all flavors.
Cod or firm white fish: The star protein, holding together beautifully without falling apart.
Vine tomatoes or canned chopped tomatoes: Offer acidity and body to the broth.
Seafood or vegetable stock: Adds savory depth and rounds out the coconut milk’s richness.
Full-fat coconut milk: Brings creamy texture and sweetness, vital to a true moqueca.
Lime (zest and wedges): Lifts the stew with bright citrus fragrance and finishing acidity.
Green onions: Fresh garnish that adds crunch and a mild onion flavor.
Jasmine rice: The perfect fluffy base for soaking up the stew’s vibrant juices.
Vegetable stock (for rice): Used to cook rice with flavor instead of plain water.

How to Make Moqueca (Brazilian Fish Stew) Recipe

Step 1: Sauté Vegetables

Begin by heating coconut oil and olive oil in a large pot over medium heat. When the oils are warm, add the diced yellow onion and jalapeño. Sauté for 2 to 3 minutes until they soften just enough to release their aroma. Next, add the sliced red and yellow bell peppers and continue cooking for another 2 to 3 minutes. This slow build-up of sautéed vegetables forms the flavorful foundation of the stew, bringing out their natural sweetness and melding complementary textures.

Step 2: Add Garlic and Spices

Once the peppers have softened, stir in the finely chopped garlic, sweet paprika, and cayenne pepper. Allow this mixture to cook for 1 to 2 minutes, which helps the garlic mellow out and allows the spices to bloom in the oil, deepening the overall complexity of the stew. This step really layers in warmth and that signature hint of smoky heat that moqueca is loved for.

Step 3: Incorporate Tomatoes

Add the chopped tomatoes with their juices to the pot, stirring everything together to combine. Let it cook for 2 to 3 minutes so the tomatoes release their juices and soften further, turning the base of your stew into a vibrant, luscious mix of flavors and a rich red-orange color that’s as inviting as it is delicious.

Step 4: Prepare and Season the Fish

Meanwhile, pat the cod or your chosen firm white fish dry with paper towels. Season the fish pieces evenly with kosher salt and black pepper. Then, carefully lay the fish over the sautéed vegetable and tomato mixture, giving the stew its star ingredient and texture contrast.

Step 5: Pour Liquids and Add Lime Zest

Gently pour the full-fat coconut milk and seafood stock into the pot. Sprinkle in the lime zest, and season with additional salt and pepper as needed. Use a spoon to gently stir the liquid just enough to incorporate everything without breaking up the delicate fish pieces. This creamy, fragrant broth is what makes the Moqueca (Brazilian Fish Stew) Recipe so wonderfully comforting and unique.

Step 6: Simmer to Perfection

Cover the pot with a lid, but leave a small gap so some steam can escape, which helps the stew reduce slightly and concentrate flavors. Bring everything to a gentle simmer and cook for 10 to 15 minutes, or until the fish is opaque and flakes easily with a fork. This slow simmer allows the broth to thicken and the ingredients to meld into one harmonious, inviting dish.

Step 7: Prepare the Brazilian-Style Rice

In a separate smaller pot, heat olive oil over medium heat. Add the remaining diced onion and cook until it turns soft and lightly caramelized, approximately 3 to 5 minutes. Stir in the jasmine rice, toasting the grains gently in the oil to enhance their flavor and keep them fluffy. Pour in the vegetable stock, season with salt and pepper, then bring the mixture to a boil. Reduce the heat, cover, and simmer for about 20 minutes until all liquid is absorbed. Fluff the rice with a fork, creating the ideal base to soak up your beautiful moqueca sauce.

How to Serve Moqueca (Brazilian Fish Stew) Recipe

The image shows a white bowl filled with creamy orange soup layered with pieces of white fish, thin red and yellow pepper strips, and small green onion slices, all floating in the rich broth. On the surface, there are sprinkled fresh green herbs and two lime wedges resting on one side. The bowl is placed on a brown wooden surface, with a small bowl of lime wedges and a bowl of white rice in blue bowls partially visible near the edges. The colors are warm and fresh, highlighting the mix of ingredients in the soup. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh green onions sprinkled on top add a burst of vibrant color and crisp, mild flavor that contrasts beautifully with the rich stew. Lime wedges on the side are essential—they allow every diner to add a fresh, tangy brightness that perfectly balances the creamy coconut milk broth and highlights the fish’s delicate flavor.

Side Dishes

Traditionally paired with fluffy Brazilian-style jasmine rice, this stew also shines alongside a simple green salad or some steamed vegetables to round out the meal. The rice is important because it absorbs the beautiful broth, making each bite a comforting celebration of flavors.

Creative Ways to Present

For a fun twist, serve the stew in small individual bowls or hollow out fresh bread loaves to use as edible serving vessels. Adding a sprinkle of fresh cilantro or parsley can offer an herbaceous brightness, and a drizzle of extra virgin olive oil on top just before serving brings out its fragrance and richness beautifully.

Make Ahead and Storage

Storing Leftovers

Moqueca tastes even better the next day, once the flavors have had more time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the rice separate to maintain its texture and freshness.

Freezing

You can freeze the stew, but since the fish is delicate, it’s best to freeze the broth and vegetables alone. Freeze in a sealed container for up to 1 month. When thawing, add freshly cooked fish later to maintain the dish’s ideal texture and freshness.

Reheating

Reheat gently on the stovetop over low heat to avoid breaking apart the fish. Stir occasionally and add a splash of water or stock if the broth has thickened too much. Reheat the rice separately or gently warm it in the microwave with a damp paper towel to preserve softness.

FAQs

What type of fish is best for Moqueca?

Firm white fish like cod, snapper, or halibut work best because they hold their shape well during cooking without falling apart. Avoid flaky or oily fish to maintain the stew’s texture.

Can I make Moqueca vegetarian or vegan?

Absolutely! Swap the fish and seafood stock for hearty vegetables like hearts of palm or mushrooms and use vegetable stock. The coconut milk and spices will still give you that rich, comforting base.

How spicy is this Moqueca recipe?

The heat level is quite mild with one jalapeño and a little cayenne pepper. You can adjust both to your heat preference by removing seeds or adding more cayenne for extra kick.

Is jasmine rice necessary for serving?

While jasmine rice is traditional and adds a lovely fragrant touch, you can serve moqueca over any fluffy white rice or even quinoa for a slightly different texture and added protein.

Can I use canned tomatoes instead of fresh?

Yes, canned chopped tomatoes work perfectly and are a great pantry staple for this recipe. Fresh tomatoes bring a bit more brightness, but both produce delicious results.

Final Thoughts

This Moqueca (Brazilian Fish Stew) Recipe is a beautiful invitation to explore Brazilian flavors in your own kitchen. With its creamy coconut base, fresh vegetables, and tender fish, it’s a dish that feels like a warm hug on a plate. I wholeheartedly encourage you to try it soon—you may just find it becomes a new favorite for both weekday dinners and special occasions alike.