Moqueca also called moqueca capixaba is a vibrant fish stew that couldn't be easier to make
Print Recipe
4.34 from 3 votes

Moqueca (Brazilian Fish Stew)

An impressive and easy Brazilian fish stew, moqueca can use any fish you have on hand and is flavored with coconut milk and bright lime zest.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main
Cuisine: Brazilian
Keyword: Brazilian fish stew, fish stew cod, moqueca, moqueca capixaba, moqueca recipe
Servings: 4 servings
Calories: 615kcal

Ingredients

Fish Stew

  • 2 Tb coconut oil
  • Olive oil for drizzling
  • 1/2 yellow onion chopped
  • 1 red bell pepper seeds removed and sliced
  • 1 yellow bell pepper seeds removed and sliced
  • 1 jalapeno chopped and seeds removed if too spicy
  • 2 cloves garlic chopped
  • 1 tsp paprika
  • Pinch of cayenne
  • 1/2 lb cod cut into large 1-2 inch pieces
  • 1/2 lb sea bass cut into large 1-2 inch pieces
  • 1 large tomato chopped (or 1 15 ounce can chopped tomatoes)
  • 2 cups vegetable or fish stock
  • 1 can coconut milk full fat
  • 1 lime zested + lime cut into wedges
  • Salt and pepper to taste
  • Green onions chopped for garnish

Brazilian Rice

  • 1/2 yellow onion chopped finely
  • 1 garlic clove chopped finely
  • 1 cup jasmine rice
  • 2 cups vegetable stock
  • Salt and pepper to taste
  • Green onions chopped for garnish

Brazilian Rice

    Instructions

    • In a large pot, add coconut oil and a drizzle of olive oil. On medium heat, saute chopped onion, bell peppers and jalapeno until lightly soft, about 5-8 minutes. Then add chopped garlic, paprika and cayenne and stir to combine, for another 1-2 minutes.
    • Add chopped tomatoes with their juice and stir everything together, cooking for another 1-2 minutes so the tomato juice can evaporate a bit.
    • Pat dry the fish very well with a pepper towel and season with salt and pepper on both sides. Lay the fish down on top of the vegetables and pour the vegetable stock and coconut milk. Add lime zest and season with salt and pepper,
    • Cover and cook for about 20-30 minutes on medium-low heat or until the fish is fully cooked.
    • While stew is cooking, make the rice: In a small pot, saute chopped onion and garlic in olive oil until lightly caramelized. Then add jasmine rice and stir to coat so onion and olive oil are evenly distributed through the rice.
    • Add vegetable stock and season with salt and pepper. Bring rice to a boil, then lower heat to a simmer and continue cooking for about 20 minutes until the liquid has evaporated.
    • Fluff rice with a fork and garnish with chopped green onions.
    • To serve, either spoon stew on top of rice or have rice on the side. Garnish with lime wedges, cilantro and chopped green onions.

    Notes

    Use any fish you have on hand for this stew: shrimp cod or halibut, for example.
    Recipe adapted from Simply Recipes

    Nutrition

    Calories: 615kcal | Carbohydrates: 56g | Protein: 27g | Fat: 33g | Saturated Fat: 27g | Cholesterol: 69mg | Sodium: 1032mg | Potassium: 964mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2140IU | Vitamin C: 112mg | Calcium: 67mg | Iron: 3.3mg