Moqueca (Brazilian Fish Stew)

Name: Moqueca (Brazilian Fish Stew)
Prep time: 00:25:00
Cook time: 00:35:00
Total time: 1 h
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1 1/2 pounds firm white fish fillets (such as cod, halibut, or sea bass); 1 large yellow bell pepper; 1 tablespoon dendê oil (palm oil); 2 whole lime; 1 large yellow onion; 1 cup fish stock or clam juice; 4 cloves garlic cloves; 3 medium tomatoes; 1/2 cup fresh cilantro; 1 1/2 teaspoons salt; 1 tablespoon paprika; 3 whole green onions; 1/2 teaspoon black pepper; 1 teaspoon ground cumin; 2 tablespoons olive oil; 1/4 teaspoon red pepper flakes; 1 large red bell pepper; 14 ounces coconut milk

FishBrazilianStovetopDinnerOne PotDairy-FreeCoconut Milk

Moqueca is a vibrant and flavorful Brazilian fish stew that showcases the country's rich culinary heritage. This coastal dish combines fresh white fish with bell peppers, tomatoes, and coconut milk, creating a harmonious balance of flavors that's both comforting and exotic. The addition of dendê oil (palm oil) gives the stew its distinctive color and taste, while fresh lime and cilantro brighten the entire dish.

Prep Time

25 min

Cook Time

35 min

Serves

4 servings

Difficulty

medium

Recipe Assistant

Hello! I can help modify this recipe. What changes would you like to make?

Ingredients

Equipment Needed

Large Dutch oven or deep skillet with lid
Sharp knife
Cutting board
Measuring spoons and cups
Mixing bowl
Wooden spoon or spatula
Citrus juicer

This vibrant Brazilian fish stew comes together in under an hour and features layers of flavor from fresh fish, colorful vegetables, and aromatic spices. The key to success is gentle cooking and careful timing to ensure the fish remains tender while absorbing the rich flavors of the broth.

Moqueca is traditionally served with white rice, but it also pairs beautifully with crusty bread for sopping up the flavorful broth. For an authentic Brazilian meal, serve with farofa (toasted cassava flour) and a simple green salad dressed with lime juice and olive oil.

Important Allergy Notice: While we strive to provide accurate ingredient information, please be aware that our recipes may contain common allergens such as peanuts, tree nuts, dairy, eggs, wheat, soy, shellfish, and fish. Always check ingredient labels carefully and consult your healthcare provider if you have any food allergies before preparing any recipe from this site.

Moqueca (Brazilian Fish Stew)

FishBrazilianStovetopDinnerOne PotDairy-FreeCoconut Milk

Prep Time

25 min

Cook Time

35 min

Serves

4 servings

Difficulty

medium

Recipe Assistant

Hello! I can help modify this recipe. What changes would you like to make?

Ingredients

Equipment Needed

Large Dutch oven or deep skillet with lid
Sharp knife
Cutting board
Measuring spoons and cups
Mixing bowl
Wooden spoon or spatula
Citrus juicer

Moqueca (Brazilian Fish Stew)

Recipe Assistant

Ingredients

Equipment Needed

Step 1: Don't marinate the fish for more than 30 minutes as the lime juice will begin to 'cook' the fish like ceviche.

Step 2: Cook the onions until translucent but not browned for the best flavor.

Step 3: The colorful bell peppers add both flavor and visual appeal to the dish.

Step 4: This creates the aromatic base for your stew.

Step 5: Dendê oil gives authentic color and flavor, but olive oil works well as a substitute.

Step 6: Avoid stirring too much to keep the fish pieces intact.

Step 7: Be careful not to overcook the fish, which can make it tough and dry.

Step 8: This resting period allows the flavors to fully develop.

Step 9: Traditional accompaniments include farofa (toasted cassava flour) and additional dendê oil drizzled on top.

Moqueca (Brazilian Fish Stew)

Recipe Assistant

Ingredients

Equipment Needed

Step 1: Don't marinate the fish for more than 30 minutes as the lime juice will begin to 'cook' the fish like ceviche.

Step 2: Cook the onions until translucent but not browned for the best flavor.

Step 3: The colorful bell peppers add both flavor and visual appeal to the dish.

Step 4: This creates the aromatic base for your stew.

Step 5: Dendê oil gives authentic color and flavor, but olive oil works well as a substitute.

Step 6: Avoid stirring too much to keep the fish pieces intact.

Step 7: Be careful not to overcook the fish, which can make it tough and dry.

Step 8: This resting period allows the flavors to fully develop.

Step 9: Traditional accompaniments include farofa (toasted cassava flour) and additional dendê oil drizzled on top.