Moqueca is a traditional Brazilian fish stew that’s rich, flavorful, and incredibly comforting. This dish features tender white fish simmered in coconut milk, tomatoes, bell peppers, and aromatic spices, creating a creamy, vibrant, and slightly spicy broth. Served with jasmine rice and garnished with fresh lime, moqueca is a quick and impressive seafood dish perfect for any occasion!
Why You’ll Love This Recipe
- Authentic Brazilian flavors – A perfect balance of coconut, lime, and spices.
- Easy to make – Ready in just 30 minutes with simple steps.
- Naturally gluten-free & dairy-free – A wholesome meal for any diet.
- Customizable – Works with any firm white fish or even shrimp.
- One-pot meal – Less cleanup, more flavor!
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Fish Stew:
- 2 tbsp coconut oil
- 2 tbsp olive oil
- ½ 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 tsp sweet paprika
- ¼ tsp cayenne pepper (adjust to taste)
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 2 lbs cod (or other firm white fish), cut into large 1-2 inch pieces
- 2 vine tomatoes, chopped with juices (or 1 can, 13 oz, chopped tomatoes)
- 2 cups seafood or vegetable stock
- 1 can (13 oz) full-fat coconut milk
- 1 lime, zested + lime wedges for serving
- 2 green onions, chopped (for garnish)
For the Brazilian Rice:
- ½ yellow onion, diced
- 1 garlic clove, finely chopped
- 1 cup jasmine rice, washed and rinsed
- 2 cups vegetable stock
- ½ tsp kosher salt (to taste)
Directions
1. Cook the Moqueca
- Heat a large pot over medium heat and add coconut oil and olive oil.
- Once melted, sauté onion and jalapeño for 2-3 minutes until softened.
- Add sliced bell peppers and continue cooking for another 2-3 minutes.
- Stir in garlic, paprika, and cayenne and cook for 1-2 minutes until fragrant.
- Add chopped tomatoes (with juices) and simmer for 2-3 minutes to soften.
- Pat the fish dry with paper towels, season with salt and pepper, and place over the vegetables.
- Pour in coconut milk and seafood stock, then add lime zest. Stir gently, being careful not to break the fish.
- Cover with a lid slightly ajar, bring to a gentle simmer, and cook for 10-15 minutes until the fish is cooked through and the broth slightly reduces.
2. Prepare the Brazilian Rice
- While the stew simmers, heat a separate saucepan over medium heat.
- Add onion and garlic, sautéing until softened.
- Stir in jasmine rice and vegetable stock, bringing to a boil.
- Reduce to low heat, cover, and simmer for 15 minutes or until the rice is tender.
3. Serve & Enjoy
- Taste the moqueca and adjust seasoning if needed.
- Serve hot over Brazilian rice, garnished with green onions and lime wedges.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Swap the protein – Use shrimp, salmon, or even tofu for a vegetarian version.
- Add more vegetables – Include mushrooms, zucchini, or carrots for extra texture.
- Spicy kick – Increase the cayenne or add red pepper flakes.
- Richer broth – Stir in ½ cup coconut cream for extra creaminess.
- Low-carb option – Serve with cauliflower rice instead of jasmine rice.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm gently on the stove over low heat. Avoid boiling to keep the fish tender.
FAQs
1. What type of fish works best for moqueca?
Firm white fish like cod, halibut, sea bass, snapper, or mahi-mahi hold up well in the stew.
2. Can I use canned tomatoes instead of fresh?
Yes! A 13 oz can of diced tomatoes works as a great substitute.
3. How do I make this stew thicker?
Let the broth simmer uncovered for a few extra minutes to reduce.
4. Can I make this dish ahead of time?
Yes! Flavors deepen when stored overnight. Just reheat gently before serving.
5. Is moqueca spicy?
It has a mild kick from jalapeño and cayenne, but you can adjust the spice level to taste.
6. Can I use light coconut milk?
You can, but full-fat coconut milk gives the stew a richer, creamier texture.
7. What should I serve with moqueca?
Besides Brazilian rice, try it with crusty bread, plantains, or a simple salad.
8. Can I cook this in a slow cooker?
Yes! Cook on low for 4-5 hours, adding the fish in the last 30 minutes.
9. How do I keep the fish from breaking apart?
Stir gently and avoid overcooking. Fish should be just firm and opaque.
10. What makes moqueca different from other fish stews?
Its creamy coconut milk base, combined with Brazilian spices and lime, sets it apart from traditional seafood stews.
Conclusion
Moqueca (Brazilian Fish Stew) is a delicious, comforting, and easy-to-make dish that brings the flavors of Brazil right to your kitchen. With its creamy coconut milk, fresh fish, and vibrant spices, this one-pot meal is perfect for a quick weeknight dinner or an impressive dinner party dish. Try it today and enjoy the taste of Brazil!
Print
Moqueca (Brazilian Fish Stew)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Moqueca, a traditional Brazilian fish stew, is a vibrant and comforting dish made with tender white fish, coconut milk, bell peppers, tomatoes, and a touch of spice. Cooked in a flavorful broth and served over fragrant Brazilian rice, this dish is easy to prepare in just 30 minutes and perfect for a hearty and satisfying meal!
Ingredients
For the Fish Stew:
- 2 tbsp coconut oil
- 2 tbsp olive oil
- 1/2 yellow onion, diced
- 1 jalapeño, diced (remove seeds for less heat)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cloves garlic, finely chopped
- 1 tsp sweet paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 lbs cod or other firm white fish, cut into 1–2 inch pieces
- 2 vine tomatoes, chopped (or 1 can diced tomatoes, 13 oz)
- 2 cups seafood stock (or vegetable stock)
- 1 can full-fat coconut milk (13 oz)
- 1 lime, zested + cut into wedges for serving
- 2 green onions, chopped (for garnish)
For the Brazilian Rice:
- 1/2 yellow onion, diced
- 1 garlic clove, finely chopped
- 1 cup jasmine rice, washed and rinsed
- 2 cups vegetable stock
- 1/2 tsp kosher salt (to taste)
Instructions
1. Cook the Vegetables & Aromatics:
- Heat coconut oil and olive oil in a large pot over medium heat.
- Add onion and jalapeño, sauté for 2-3 minutes until softened.
- Stir in bell peppers and cook for another 2-3 minutes.
- Add garlic, paprika, and cayenne pepper, cooking for 1-2 minutes until fragrant.
2. Build the Broth:
- Add chopped tomatoes with their juices and cook for 2-3 minutes to soften.
- Pat the fish dry with paper towels, season with salt & pepper, and place on top of the vegetables.
- Pour in coconut milk and seafood stock. Add lime zest and season with salt & pepper.
- Gently stir the liquid, keeping the fish intact.
- Cover with a lid (leaving a small opening) and simmer for 10-15 minutes until the fish is cooked through and the broth has slightly reduced.
3. Cook the Brazilian Rice:
- In a separate pot, sauté onion and garlic in 1 tbsp oil over medium heat until soft.
- Add rinsed jasmine rice, stirring for 1 minute.
- Pour in vegetable stock and salt, bring to a boil. Reduce heat, cover, and simmer for 15 minutes until fluffy.
4. Serve & Enjoy:
- Taste the Moqueca and adjust seasoning if needed.
- Serve over Brazilian rice, garnished with green onions and lime wedges.
Notes
- Best Fish Options: Use cod, halibut, snapper, or sea bass for firm texture.
- Make it Spicier: Add more cayenne pepper or a dash of hot sauce.
- Dairy-Free & Gluten-Free: Naturally dairy-free and gluten-free for a wholesome meal!
- Storage Tip: Store leftovers in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Simmering
- Cuisine: Brazilian, Latin American
