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overhead view of Dutch Oven containing fish stew

Brazilian Fish Stew (Moqueca de Peixe)

Traditionally known as Moqueca de Peixe or Brazilian Fish Stew, you will love this vibrant fish stew. It's bright, flavourful, and ready in less than 30 minutes. Made in one pot, this low-carb, Keto-friendly, paleo-friendly, and gluten-free stew makes for the perfect dinner that is great for both busy weeknights or for entertaining guests.
Course dinner
Cuisine Brazilian
Keyword Cod fish recipe, Fish stew, Moqueca
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 People
Calories 368kcal


  • 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


  • Place fish in a large glass bowl and season with salt, pepper and lime juice. Set aside in the fridge for about 15 minutes.
    overhead view of raw cod in a casserole
  • 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.
    overhead view of olive oil, garlic and red pepper in a Dutch Oven pot
  • Spread diced tomatoes on the bottom of the pot.
    overhead view of diced tomato inside of a Dutch Oven pan
  • Then, add bell peppers and sliced onions.
    overhead view of a Dutch Oven Pot containing bell pepper and onions
  • Add the fish fillets and cilantro, parsley and coriander on top. Season with a pinch of salt and pepper again.
    overhead view of Dutch Oven containing all the ingredients to make fish stew
  • Pour the coconut milk and add tomato paste. 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.
    overhead view of Dutch Oven containing fish stew ingredients
  • Taste and adjust seasonings if desired. Garnish with chopped fresh cilantro and parsley. Serve with rice and salad.
    overhead view of Dutch Oven containing fish stew



  • Avoid stirring the soup too frequently as you don't want the fish to break up.
  • Careful not to over simmer the stew as the fish will come out tough.
  • If you are using frozen fish to make the stew, thaw beforehand. 
  • To store: Keep the fish stew 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.


Serving: 1/4 | Calories: 368kcal | Carbohydrates: 18g | Protein: 25g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 49mg | Sodium: 457mg | Potassium: 930mg | Fiber: 4g | Sugar: 7g