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overhead view of Dutch Oven containing fish stew
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3.75 from 179 votes

Moqueca Recipe (Brazilian Fish Stew)

Traditionally called moqueca de peixe, this Brazilian fish stew simmers white fish in coconut milk, tomatoes, and bell peppers. It comes together in one pot in about 30 minutes, no palm oil needed.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: dinner
Cuisine: Brazilian
Keyword: Bell peppers, coconut milk, cod, cod fish, Cod fish recipe, Fish stew, Moqueca, onions
Servings: 4 People
Author: Olivia Ribas

Ingredients

  • 1 lb cod fish (or other firm white fish, like mahi mahi or sea bass) , rinsed and pin bones removed.
  • 2 tbsp lime juice
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil divided
  • 3 garlic cloves minced
  • 1 hot pepper finely chopped (optional)
  • 1 cup diced tomatoes (from a can)
  • 1 green bell pepper seeded and sliced
  • 1 red bell pepper seeded and sliced
  • 1 yellow bell pepper seeded and sliced
  • 1 medium white/yellow onion sliced
  • 1 small bunch of cilantro chopped
  • 1 small bunch of parsley chopped
  • 1 teaspoon coriander
  • 14 ounce coconut milk can
  • 1 ½ tbsp tomato paste
US Customary - Metric

Instructions

  • Place fish in a large glass bowl and season with salt, pepper and lime juice. Set aside in the fridge for about 15 minutes.
    Four raw fish fillets, seasoned with salt and pepper, are placed in a white rectangular baking dish on a light gray textured surface—ideal for preparing a vibrant Brazilian Fish Stew.
  • In a large Dutch oven pot (or clay pot), add 2 tablespoon of olive oil over medium heat. Add the garlic and hot pepper and cook for about 1 minute.
    Chopped onions, peppers, and spices sizzling in oil at the bottom of a large white pot on a light countertop—a delicious foundation for an authentic Brazilian Fish Stew.
  • Spread diced tomatoes on the bottom of the pot.
    A white pot with handles contains simmering tomato sauce with chunks of tomatoes and herbs, reminiscent of the flavorful base used in Brazilian Fish Stew, on a light gray surface.
  • Then, add bell peppers and sliced onions.
    A white pot filled with sliced red, yellow, and green bell peppers and onions, reminiscent of the vibrant ingredients used in a classic Brazilian Fish Stew, placed on a light gray surface.
  • Add the fish fillets and cilantro, parsley and coriander on top. Season with a pinch of salt and pepper again.
    A white pot filled with raw white fish fillets, colorful sliced bell peppers, and chopped herbs on top, ready to be cooked—perfect for preparing a flavorful Brazilian Fish Stew.
  • Whisk the tomato paste into the coconut milk until smooth. Pour the mixture over the fish and vegetables in the pot. Bring to a boil over medium-high heat. Then cover, lower the heat to a simmer and cook for 15 minutes, or until the onions are tender and the fish are fully cooked.
    Four pieces of white fish are simmering in a creamy yellow sauce with herbs and vegetables, reminiscent of a classic Brazilian Fish Stew, in a white, round Dutch oven on a light gray surface.
  • Taste and adjust seasonings if desired. Garnish with chopped fresh cilantro and parsley. Serve with rice and salad.
    A white pot filled with fish fillets in an orange creamy sauce, reminiscent of a classic Brazilian Fish Stew, is garnished with red bell pepper slices and fresh herbs. A plate with a fork and knife sits nearby on a light countertop.

Video

Notes

To store: Keep this moqueca recipe in the fridge for up to 4 days in an airtight container. 
To reheat: Gently reheat the stew on the stovetop when ready to enjoy. 
To freeze: Always allow the stew to cool to room temperature before freezing. Freeze the soup in an airtight freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Nutrition

Serving: 1/4 | Calories: 368kcal | Carbohydrates: 18g | Protein: 25g | Fat: 22g | Cholesterol: 49mg | Sodium: 457mg | Potassium: 930mg | Fiber: 4g | Sugar: 7g