The Heart of Moqueca (Brazilian Fish Stew) Recipe
Moqueca is more than just a fish stew—it’s a celebration of Brazil’s vibrant flavors and coastal heritage. I love how this dish wraps you up in a warm hug of silky coconut milk, tender fish, and bright citrus with every spoonful. You’ll notice the way the colors of the red and yellow peppers melt into the rich broth, filling your kitchen with a subtle tropical aroma that’s simply irresistible. When you dive into this Moqueca (Brazilian Fish Stew) Recipe, you’re cooking side-by-side with a tradition that’s both festive and comforting—perfect for cozy dinners or impressing guests with minimal fuss. The gentle simmering draws the flavors together, making the fish juicy and tender, while the rice soaking up every drop turns each bite into a celebration of texture and taste. Whether you’re new to Brazilian cooking or a seasoned pro looking for a delicious twist, this recipe guides you step-by-step, so you’ll feel confident and calm throughout. By the time you lift your spoon, you’ll understand why this recipe is such a beloved classic.💚
Why This Recipe Shines
- Flavor balance: Cozy, bright, and layered — never flat.
- Beginner tested: Clear steps with real-life timing cues.
- Customize-friendly: Works with pantry swaps and add-ins.
- Make ahead approved: Holds texture and flavor beautifully.
Ingredient Breakdown
- Coconut oil and olive oil: Creates a fragrant and rich base; swap coconut oil with avocado oil if you prefer a milder aroma.
- Yellow onion & bell peppers: Provide sweetness and crunch; red or orange peppers work well, too.
- Jalapeño: Adds gentle heat; remove seeds for less spice or substitute with serrano if you want more kick.
- Garlic & spices (paprika, cayenne): Infuse warmth and depth; smoked paprika can give a subtle smokiness.
- Firm white fish (cod): Holds up well to simmering; you can use halibut, snapper, or even shrimp for a twist.
- Tomatoes (fresh or canned): Offer acidity and body; plum tomatoes or cherry tomatoes can be used when fresh.
- Seafood or vegetable stock: Builds umami; homemade stock amps flavor, but store-bought is perfectly fine.
- Full-fat coconut milk: The key to silky creaminess; don’t substitute light versions if you want that luscious texture.
- Lime zest and wedges: Brighten the stew right before serving; lemon can be an alternative in a pinch.
- Green onions garnish: Adds fresh crunch and color contrast; cilantro also makes a lovely alternative.
- Jasmine rice: Aromatic and fluffy, making it the perfect bed for soaking up that luscious stew broth.
Before You Begin
Gather and prep all your ingredients first — dice those peppers and onions, chop the garlic, and get your fish portioned out. The key here is mise en place; it sets you up for a smooth, stress-free cooking flow. No oven needed for this dish but make sure your stove is ready to go on medium heat for that perfect simmer. Planning about 30 minutes total gives you plenty of time for each step without rushing.🪄
What You’ll Need
Essential tools to make Moqueca (Brazilian Fish Stew) Recipe easy and enjoyable — plus optional upgrades if you love efficiency.
How to Make Moqueca (Brazilian Fish Stew) Recipe
- Heat the oils in a large pot over medium heat until they shimmer together—this combo creates a tropical, buttery steam you’ll quickly fall for.
- Sauté onions and jalapeño for 2-3 minutes until softened and fragrant. You’ll notice the onions turning translucent and the air filling with a mild spicy aroma.
- Add sliced bell peppers and keep cooking for another 2-3 minutes until just tender but still retains a bit of snap. This contrast gives the stew amazing texture.
- Stir in garlic, paprika, and cayenne, cooking 1-2 minutes until the garlic softens and the spices bloom into a deep, inviting red color.
- Mix in chopped tomatoes with their juices. Cook for 2-3 minutes to let the tomatoes soften and release their bright, slightly tangy liquid to bind flavors.
- Pat the fish dry with paper towels—it’s a small step that ensures the fish doesn’t steam but gently simmers, maintaining a tender, firm texture. Season with salt and pepper then layer the fish pieces atop the veggies.
- Pour in coconut milk and stock, then add lime zest. Season again with salt and pepper. Gently stir the liquid just enough to combine flavors, careful not to break your beautiful fish pieces.
- Cover with a lid leaving a small gap and let the stew simmer for 10-15 minutes. You’ll know it’s ready when the fish flakes easily and the broth thickens slightly into a richly flavored sauce.
- Taste and adjust seasoning if needed before serving. This balance of salt, acidity, and spice makes every bite sing.
- Serve hot over fluffy Brazilian rice and garnish with chopped green onions and lime wedges for fresh bursts that cut through the creaminess.
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Pro-Level Pointers
Patting the fish dry before cooking is a game changer—wet fish steams unevenly, but dry cuts stay intact and develop a silky texture. When stirring the pot, move gently around the edges so the fish doesn’t break apart. The lid should cover most of the pot but leave a crack open to let some steam escape, preserving the stew’s natural reduction and body.
Creative Variations for Moqueca (Brazilian Fish Stew) Recipe
- Swap cod for shrimp or firm mussels to make it more of a mixed seafood medley.
- Add diced coconut water or pineapple chunks near the end for a tropical twist that’s subtly sweet and refreshing.
- Stir in freshly chopped cilantro or coriander for herbal brightness that elevates the stew’s aroma.
- For a smoky note, use smoked paprika and finish with a drizzle of toasted palm oil if you can find it.
- Try serving Moqueca in individual small pots or bowls for a charming presentation when entertaining friends.
- Use brown jasmine rice or quinoa for a nuttier, fiber-rich base that adds a different bite.
Storage, Freezing & Reheating
- Refrigerate: Store stew and rice separately in airtight containers for up to 3 days to keep textures fresh.
- Freeze: Freeze cooked Moqueca (without rice) in freezer-safe containers for up to 2 months. Rice freezes less well but can work if spread thin.
- Reheat: Warm gently on the stove over low heat with a splash of water or stock to revive the silky broth without drying out the fish.
- Note: The fish softens after freezing—still delicious but best enjoyed fresh for perfect texture.
Moqueca (Brazilian Fish Stew) Recipe FAQs
- Can I use other types of fish? Absolutely! Use any firm, white fish like halibut, snapper, or grouper to hold up in the stew.
- Is it spicy? The jalapeño and cayenne add mild heat, but you can remove seeds or reduce cayenne to make it more gentle.
- Can I make it vegetarian? Use vegetable stock and add hearty vegetables like eggplant or hearts of palm in place of fish.
- What’s best to serve with Moqueca? Jasmine rice is traditional, but cooked quinoa or even crusty bread soak up the sauce beautifully.
- Can I prepare the stew ahead of time? Yes! The flavors deepen if you make it a day in advance—just add lime zest and fresh garnishes right before serving.
Moqueca (Brazilian Fish Stew) Recipe
Moqueca is a traditional Brazilian fish stew featuring tender white fish cooked in a fragrant coconut milk and tomato broth, accented with vibrant bell peppers, garlic, paprika, and lime. This hearty and flavorful dish is served over aromatic Brazilian jasmine rice infused with caramelized onions and garlic, making it a comforting and satisfying meal with rich tropical flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Halal
Ingredients
Fish Stew
- 2 tablespoons coconut oil
- 2 tablespoons 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 teaspoon sweet paprika
- ÂĽ teaspoon cayenne pepper (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 juices (or 1 13-ounce can chopped tomatoes)
- 2 cups seafood stock or vegetable stock
- 13-ounce can full-fat coconut milk
- Zest of 1 lime + lime wedges for serving
- 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
- Sauté Aromatics: Bring a large pot to medium heat and add the coconut oil and olive oil. Once melted, add the diced yellow onion and jalapeño; sauté for 2-3 minutes until softened. Add the sliced red and yellow bell peppers and continue sautéing for another 2-3 minutes to soften.
- Add Garlic and Spices: Stir in the finely chopped garlic, sweet paprika, and cayenne pepper. Sauté for 1-2 minutes until garlic softens and spices deepen in color, releasing their aroma.
- Add Tomatoes: Add the chopped tomatoes with their juices, stirring everything together. Cook for 2-3 minutes to allow the tomatoes to soften and release their juices, forming a flavorful base.
- Prepare Fish: Using paper towels, pat the fish pieces dry. Season them evenly with salt and ground black pepper. Lay the fish gently over the sautéed vegetables without stirring to keep the pieces intact.
- Add Liquids and Lime Zest: Pour the full-fat coconut milk and seafood or vegetable stock into the pot. Add the lime zest and season with additional salt and pepper as needed. Gently stir the liquid once, careful not to break the fish pieces.
- Simmer Stew: Cover the pot with a lid, leaving a small opening for steam to escape. Bring the stew to a simmer over medium-low heat. Cook for 10-15 minutes until the fish is just cooked through and the stew has slightly reduced.
- Prepare Brazilian Rice: In a separate small pot, heat olive oil over medium heat. Add the diced onion and sauté until lightly caramelized, about 3-5 minutes. Add the finely chopped garlic and cook briefly to release its aroma.
- Cook Rice: Stir in the rinsed jasmine rice to coat it with the oil and aromatics. Pour in the vegetable stock and season with kosher salt and pepper. Bring the mixture to a boil, then reduce heat to low. Cover with a lid and simmer for about 20 minutes, until all liquid is absorbed and rice is tender.
- Finish Rice and Serve: Fluff the cooked rice with a fork. Taste the moqueca and adjust seasoning if needed. Serve the fish stew over the jasmine rice, garnished with chopped green onions and lime wedges for squeezing.
Notes
- To reduce spiciness, remove jalapeño seeds or omit cayenne pepper.
- Firm white fish like cod, halibut, or sea bass works best to hold shape during cooking.
- Use full-fat coconut milk for the richest and creamiest stew texture.
- Adjust seasoning at the end as seafood stock and canned tomatoes may vary in saltiness.
- Keep fish pieces large to prevent them from breaking apart when stirring.
- If seafood stock is unavailable, vegetable stock makes a suitable substitute for a milder flavor.
