Moqueca is a vibrant Brazilian fish stew that is a breeze to make in 30 minutes! Use any firm fish that is available and let it gently simmer in the bright lime, coconut and tomato stew Garnish the moqueca with fresh herbs, a squeeze of fresh lime juice and serve over jasmine rice for an impressive and easy weeknight dinner.
Moqueca is a vibrant Brazilian fish stew that couldn't be easier to make! Moqueca baiana is the version made here, which consists of white fish that simmers in a creamy and zesty broth with coconut milk, tomatoes and peppers.
Some interesting facts: I've made moqueca as a non-traditional dinner for Hanukkah and Passover and learned that Brazil has a very strong Jewish population and has the 9th largest Jewish population in the world! And because it is in the Southern Hemisphere, Hanukkah falls at the beginning of summer and not late in winter, like it is in North America.
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🍅 Recipe Highlights
- This simple moqueca recipe makes a fantastic weeknight dinner that takes less than 30 minutes to make!
- Uses easy to find ingredients such as canned coconut milk, tomatoes and bell peppers.
- Moqueca is easily customizable! Use fish that is available to you or in season, such as halibut, medium-large shrimp or black cod.
📋 Ingredients
- White Fish: Use a thicker filet that can hold up to the simmering, such as halibut or cod. Thinner fish, such as sole are too delicate for this fish stew.
- Coconut Milk: Full fat coconut milk is used in this moqueca recipe and keeps the stew creamy. Lite coconut milk will still have a coconut flavor, but won't be as creamy.
- Tomatoes: You can use either fresh ripe tomatoes that are deep in color and juicy or one 13 ounce can of diced tomatoes.
- Peppers: Both spicy jalapeño and mild and sweet bell peppers are added. If you prefer no heat, omit the jalapeño and just use the sweet bell peppers.
- Onion and Garlic: Use yellow or white onion to sauté and green onions as a garnish.
- Spices: Sweet paprika and cayenne are the flavors in the moqueca stew. If you prefer more heat, add another ¼ teaspoon of cayenne and adjust as needed. The sweet paprika is not hot at all and has a lovely sweet and mild flavor.
- Coconut Oil: Traditionally, red palm oil called dendê is used in the recipe, but is difficult to source in North America, therefor coconut oil is a good substitute.
- Seafood Stock: Look for a good quality seafood stock or make your own homemade seafood stock for even better flavor! if seafood stock is not available, I've used vegetable stock with great success.
- Lime: Fresh lime zest is a must and transforms the moqueca into a bright, zesty and deliciously layered fish stew! Use a microplane to zest an entire lime (I may have added more!) and save the lime to cut into wedges for serving.
- Jasmine Rice: Traditionally, moqueca is served with fragrant jasmine rice. Take it a step further (recipe below) and make Brazilian rice with sautéed onion and garlic. This rice would also be fantastic served alongside salmon curry!
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Use any firm fish that is available or in season, such as halibut, cod or medium-large shrimp.
- For more heat, add serrano or Fresno chile instead of jalapeño.
- If fresh tomatoes aren't in season, add one 13 ounce can of diced tomatoes.
- Garnish with fresh cilantro along with the green onions.
- Readers Variations: Some readers have commented they have added other vegetables, such as snow peas and celery with good results!
⏲️ Instructions
Step 1: Bring a pot to medium heat and melt coconut oil and olive oil. Add the chopped onion and jalapeño and sauté for 2-3 minutes to soften.
Sep 2: Add the sliced bell peppers and continue sautéing for anther 2-3 minutes.
Step 3: Add the chopped garlic, paprika and cayenne (if using) and saute for another 1-2 minutes until garlic is fragrant.
Step 4: Add the chopped tomatoes, with their juices and continue sautéing for another 2-3 minutes until the tomatoes soften and release their juices.
Step 5: Season the fish with salt and pepper and lay the fish on top of the vegetables.
Step 6: Pour coconut milk on top of the fish.
Step 7: Pour enough seafood stock to completely cover the fish stew.
Step 8: Add the zest of a whole lime and season with salt and pepper. Give the fish stew a very gentle stir to, but be careful not to disrupt the fish.
Step 9: Simmer the moqueca for 10-15 minutes until the fish is just cooked through and liquid has slightly reduced.
Step 10: Serve cooked moqueca on top cooked jasmine rice and garnish with green onions and lime wedges.
📍 Recipe Tips
- Sweat the vegetables. When sautéing the onion and peppers, cook until the vegetables just begin to soften but don't turn brown.
- Don't over-stir the moqueca. Once the fish and liquid is in, give the stew a gentle stir, then leave it alone so the fish stays intact.
- Let it simmer. Bring the moqueca to a good simmer, but not boiling so the fish gently cooks.
- Don't overcook the fish. Most fish and shellfish only need 10-15 minutes of cooking at the most. The cook time can vary depending on what fish you are using. Thicker filets need 10-15 minutes but more delicate shrimp only need 5-7 minutes.
- Taste and adjust. Add more lime juice or more spice if preferred.
🥥 Make Ahead and Reheat
While I don't usually recommend eating seafood days after it's been cooked, I can tell you from experience that moqueca is lovely a day later. Because the fish gently poaches in the coconut soup, it stays tender from the delicate cooking.
For reheating, heat the moqueca on a very low simmer and gently bring up to temperature without bringing the soup to a boil.
If making more than 1 day in advance, make the moqueca without the fish, then simmer the fish in the moqueca broth 10-15 minutes before serving.
Recipe FAQs
Moqueca baiana and moqueca capixaba are the most common styles of moqueca that come from different regions of Brazil. Moqueca baiana is a fish stew with peppers and coconut milk where moqueca capixaba does not have coconut milk and instead is colored with tomatoes and annatto.
Moqueca is pronounced like 'moo-ke-ka".
Add firm fish that are thick and not too thin to the fish stew. Thin fish can overcook and flake too easily, whereas thicker filets will stay intact.
🐟 More Seafood Recipes To Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Moqueca (Brazilian Fish Stew)
LittleFerraroKitchen.com
Equipment
Ingredients
Fish Stew
- 2 tablespoons coconut oil
- 2 tablespoons Olive oil
- ½ yellow onion diced
- 1 jalapeno 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
- ¼ teaspoon cayenne add more if preferred
- 1 teaspoon kosher salt
- ½ 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 + lime cut into wedges
- 2 green onions chopped, for garnish
Brazilian Rice
- ½ yellow onion diced
- 1 garlic clove finely chopped
- 1 cup jasmine rice washed and rinsed
- 2 cups vegetable stock
- ½ teaspoon kosher salt to taste
Instructions
- Moqueca (Brazilian Fish Stew)
- Bring a large pot top medium heat and add the coconut oil and olive oil. once melted, add the chopped onion and jalapeño and saute for 2-3 minutes until softened. Add the sliced bell peppers and continue sautéing for another 2-3 minutes.
- Add the chopped garlic, paprika and cayenne and continue sautéing for another 1-2 minutes, so the garlic softens and the spices deepen in color.
- Add chopped tomatoes with their juices and stir everything together and cooking for another 2-3 minutes so the tomatoes can release their juices and soften.
- Use paper towels to pat the fish dry and season with salt and pepper and lay the fish on top of the vegetables.
- Pour the coconut milk and seafood stock into the pot and add the lime zest and season with salt and pepper. Gently stir the liquid a bit with a spoon, being careful not to disrupt the fish.
- Cover the pot with a lid, leaving a small opening for liquid to evaporate and bring to a simmer. Cook the moqueca for 10-15 minutes until the fish is just cooked through and soup has reduced slightly.
- Once done, remove moqueca from the heat and taste for seasoning. Serve moqueca on top of cooked jasmine rice and garnish with green onions and lime wedges.
Brazilian Rice
- Bring a small pot to medium heat and add olive oil. Once hot, add the chopped onion and saute until lightly caramelized, about 3-5 minute.
- Add the jasmine rice and saute so all of the rice is coated with the infused oil.
- Pour in the vegetable stock and season with salt and pepper. Bring the rice to a boil, then lower the heat to a simmer and cover with a lid. Continue cooking the rice for about 20 minutes, until the liquid has evaporated.
- Once done, fluff the rice with a fork and serve with moqueca.
Notes
-
- Sweat the vegetables. When sautéing the onion and peppers, cook until the vegetables just begin to soften but don't turn brown.
-
- Don't over-stir the moqueca. Once the fish and liquid is in, give the stew a gentle stir, then leave it alone so the fish stays intact.
-
- Let it simmer. Bring the moqueca to a good simmer, but not boiling so the fish gently cooks.
-
- Don't overcook the fish. Most fish and shellfish only need 10-15 minutes of cooking at the most. The cook time can vary depending on what fish you are using. Thicker filets need 10-15 minutes but more delicate shrimp only need 5-7 minutes.
-
- Taste and adjust. Add more lime juice or more spice if preferred.
Charlyn Cuaresma says
A delicious dish. I used rock fish because that’s what I had and it worked great. My husband is usually not a tomato fan but he enjoyed this one. Nutritious and so easy to make. Thank you!
Samantha Ferraro says
Fantastic Charlyn. I always say Use what you have, Rockfish is wonderful. Thank you so much for the feedback. Samantha
Sky says
We made this Stew for guests and served it over the "India Gate" rice that you are always suggesting. Come to find out the rice is Aged. No wonder it is so good. It really does compliment the Brazilian Fish Stew. We had about 2 cups leftover and I reheated it the next afternoon for a snack. I have never had such great leftovers. We used cod also and I really think the coconut milk is what made this recipe so wonderful.
deliciouscooks.info says
Hello Samantha! I hope everything is good. Your website is a favorite of mine. Both your recipe and content writing are fantastic. My entire family wanted to eat fish last night, so I tried this dish. They really enjoyed it. Thank you, and keep it up.
Samantha Ferraro says
Thank you for the lovely comment!
www.fooddoz.com says
Thanks for the moqueca recipe.
Gina says
This looks wonderful! Do you have any idea what would happen to the calories if I used lite coconut milk? does the estimated calorie count include the rice? Thank you!
Samantha says
Hi Gina, yes the calorie count does include rice and I would suspect the fat grams would decrease since lite coconut milk has less coconut milk/fat, but that is just a guess!
Elizabeth says
This is one of my favorite recipes. Being from Louisiana, it reminds me of a creole dish but with coconut milk, yum. I cannot handle so much bell pepper, so I substitute celery for 1 of the peppers. I also cook it a bit longer to soften the veg more. I just use water, no stock. Lastly, I only cook the fish for 10 minutes, so it remains firm. The leftovers are wonderful too!
Linda says
Is the fish suppose to flake and fall apart??? I used fresh Atlantic cod. Thsnms
Samantha says
Hi Linda!it depends what fish you are using, but Atlantic cod is a flakey fish and yes, will flake apart. There are other fish you could use if you want a more "firm" texture, such as halibut which stays together very well.
Elizabeth says
Excellent! I shared this recipe with my sisters! I am not a huge fan of bell peppers, so I substituted celery for one of them, it was perfect, almost like a coconut creole sauce (I’m from LA). It’s a quick midweek meal too and the leftovers are delicious too.
Samantha says
Hi Elizabeth! Thank you so much and love your twists!
Kim W. says
Very delicious. I’ve made this several times and love it! Making it again tonight!
Samantha says
Thank you for your comment, Kim! So glad you love the recipe 🙂
James says
Excellent recipe - thanks for sharing! I made this for the first time tonight and loved it - even your rice recipe was very tasty! Is there a big difference in the taste when using vegetable stock vs fish? I had to use vegetable since I didn't have anywhere close to get fish stock. Now that I know I enjoy this dish, I may have to order some fish stock somewhere and try it again.
Samantha says
Hi James and thank you so much for the lovely comment! I do think vegetable stock would produce a milder fish flavor but if you enjoy fish, try it! I do like fish stock and use it in other recipes too but maybe try half and half to start.
Jenn says
We are trying this dish this weekend for sure. Yummy! Thanks for posting!!
Lee says
This is a fantastic "make ahead" recipe! I made the stew base the day ahead and bought the fish the day I served it. My book club loved it and many of them asked for the recipe. The next night when my husband and I were enjoying the leftovers, I realized the rice could be made ahead as well then reheated in the microwave.