Moqueca (Brazilian Fish Stew) Recipe

Warm & Familiar Moqueca (Brazilian Fish Stew) Recipe

There’s something truly comforting about a steaming bowl of Moqueca (Brazilian Fish Stew) Recipe—a little bowl of sunshine from Brazil’s shores. The mellow coconut milk, bright lime zest, and fresh fish meld together, creating a dish that feels both exotic and like a warm hug. I love how the vibrant bell peppers and aromatic spices make the stew sing with layers of character without feeling overwhelming. When you cook this stew, you’ll notice the enticing mix of silky coconut broth and tender, flaky fish that almost melts in your mouth. It’s a recipe that invites you to relax and savor each spoonful. Plus, it’s surprisingly approachable for home cooks, with flexible ingredients and straightforward steps that lead to a restaurant-worthy meal. Every time I make this Moqueca (Brazilian Fish Stew) Recipe, I remind myself that traditional comfort food doesn’t need to be complicated—it just needs to embrace fresh, thoughtful ingredients and a bit of patience to develop beautiful flavors. I can’t wait for you to try it!

Ingredient Breakdown

• Coconut oil & olive oil: Create a buttery, fragrant base that carries the flavors.
• Yellow onion & jalapeño: Adds sweetness and a gentle kick; remove seeds for less heat.
• Red & yellow bell peppers: Bring crisp edges and vibrant color; mild sweetness balances spice.
• Garlic: Builds aromatic depth—finely chopped helps it meld smoothly.
• Sweet paprika & cayenne: Infuse warmth and subtle heat; adjust cayenne to taste.
• Kosher salt & black pepper: Essential for seasoning and enhancing natural flavors.
• Firm white fish (cod recommended): Holds its shape; flaky texture when cooked.
• Vine tomatoes: Add natural acidity and body; canned tomatoes work perfectly too.
• Seafood or vegetable stock: Provides umami richness and moist cooking liquid.
• Full-fat coconut milk: Creates a velvety, creamy broth full of tropical flavor.
• Lime zest & wedges: Brighten the stew with citrus notes and fresh garnish.
• Green onions: Fresh, crisp garnish with mild sharpness.
• Jasmine rice: Fragrant and fluffy base that soaks up the stew beautifully.

Before You Start

Let’s begin by getting everything prepped and ready—mise en place truly makes this Moqueca (Brazilian Fish Stew) Recipe much smoother. Dice your veggies, chop the garlic, rinse the rice, and pat your fish dry. Having all components within reach means you can focus on the lovely aromas and colors as they build, instead of scrambling around while things cook.

How to Make Moqueca (Brazilian Fish Stew) Recipe

1. Heat the oils. In a large pot over medium heat, melt together the coconut oil and olive oil. This combo creates a wonderful buttery-fragrant base with a hint of tropical richness. 2. Sauté the onions and jalapeño. Add the diced yellow onion and jalapeño (remember to remove seeds if you prefer milder heat). Cook for 2–3 minutes until the onion feels soft and translucent, releasing natural sweetness. This step builds the savory backbone of the stew. 3. Add bell peppers. Toss in the sliced red and yellow bell peppers. Their crisp edges and gentle sweetness should soften for another 2–3 minutes, complementing the onion’s warmth beautifully. 5. Stir in tomatoes. Add the chopped vine tomatoes along with their juices, or canned tomatoes if using. Let the mixture cook for 2–3 minutes so the tomatoes break down slightly and merge with the other veggies to create a subtly tangy base. 6. Prepare and season the fish. Use paper towels to pat your fish pieces dry—this step is key for keeping the flesh tender and helping it hold shape during cooking. Season with salt and black pepper to taste, then layer the fish gently on top of the vegetable mix. 7. Add the liquids. Pour in the full-fat coconut milk and seafood or vegetable stock. Sprinkle in the freshly grated lime zest, and add additional salt and pepper as desired. Gently stir the liquid just a little, being careful not to break the delicate fish pieces. 8. Simmer gently. Cover the pot with a lid, leaving a slight opening for steam to escape. Bring to a gentle simmer and cook for 10–15 minutes until the fish is fully cooked but still moist and tender, and the broth has thickened just a bit. 9. Season and garnish. Remove from heat and taste for final seasoning adjustments. Serve the stew over fluffy jasmine rice, and sprinkle fresh chopped green onions and lime wedges on top to brighten each bite with freshness and a pop of color. 10. Make the Brazilian rice. In a small pot over medium heat, warm a splash of olive oil. Sauté diced onion until lightly caramelized and fragrant, about 3–5 minutes. Add jasmine rice and toss to coat every grain in the flavorful oil. Pour in vegetable stock and season with salt and pepper. Bring to a boil, then cover and simmer for 20 minutes until tender and fluffy. Fluff with a fork before serving.

Flavor Variations for Moqueca (Brazilian Fish Stew) Recipe

• Swap the fish: Try shrimp, scallops, or firm tofu for a different texture while keeping that luscious broth.
• Add fresh herbs: Cilantro or parsley stirred in just before serving refreshes and adds green vibrancy.
• Extra veggies: Toss in sliced okra, zucchini, or spinach toward the end for more color and nutrients.
• Spice it up: Keep the jalapeño seeds or add a dash of hot sauce for a bolder kick.
• Sweet twist: Stir in diced mango or pineapple near the end for a tropical contrast against the savory broth.

Storage, Freezer & Reheat Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The fish remains tender, and flavors deepen beautifully overnight.
• Freeze: Freeze the stew without the rice for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.
• Reheat gently: Warm on low heat to avoid overcooking the fish. Add a splash of stock or coconut milk if the broth seems too thick.
• Rice storage: Keep cooked jasmine rice separate; reheat with a sprinkle of water to revive fluffiness.

Moqueca (Brazilian Fish Stew) Recipe FAQs

Q: Can I use other types of fish?
Absolutely! Opt for firm, flaky white fish like halibut, snapper, or even salmon for richer flavor. Just adjust cooking time to avoid overcooking. Q: Is coconut milk necessary?
It’s key to that creamy, velvety texture and subtle sweetness that defines moqueca. You can substitute with heavy cream, but it won’t have the same tropical flair. Q: How spicy is this stew?
The heat level is flexible—removing jalapeño seeds and using just a quarter teaspoon of cayenne keeps it mild; up the spices if you like bold, warming heat. Q: Can I make this vegan?
Yes! Swap fish with hearty vegetables like eggplant and mushrooms, and use vegetable stock. The coconut milk keeps it rich and comforting. Q: What’s the best way to serve moqueca?
Traditionally, it’s served over fluffy rice with fresh lime wedges on the side to brighten every spoonful—which is exactly what I recommend for the best experience.