Moqueca (Brazilian Fish Stew)

If you’re craving a dish that’s rich, vibrant, and ready in under 30 minutes, Moqueca is the recipe for you. This traditional Brazilian fish stew is full of bold flavors from coconut milk, lime, tomatoes, and peppers—all simmered together with tender white fish. The result is a creamy, zesty, and colorful dish that feels both comforting and exotic.

I’m sharing the Bahian-style Moqueca (Moqueca Baiana), which is one of the most loved versions of this dish. It’s a simple, one-pot meal that uses accessible ingredients, yet delivers restaurant-worthy flavor. Traditionally, it’s served with jasmine rice (or Brazilian-style garlic rice) and fresh lime wedges.

Whether you’re serving it for a quick weeknight dinner or impressing guests with something different, this Brazilian stew is guaranteed to shine.

🌟 Why You’ll Love This Recipe

Quick & easy – Ready in just 30 minutes, perfect for weeknights.
Versatile – Use cod, halibut, shrimp, or any firm white fish available.

Big flavor – Coconut milk and lime zest add creamy richness with bright citrusy notes.
Light yet satisfying – Naturally gluten-free and adaptable for different diets.

🥘 Ingredients

For the Stew:

2 tbsp coconut oil
2 tbsp olive oil
½ yellow onion, diced
1 jalapeño, diced (remove seeds if you prefer less spice)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cloves garlic, finely chopped
1 tsp sweet paprika
¼ tsp cayenne pepper (optional, adjust to taste)
2 vine tomatoes, chopped (or 1 can diced tomatoes, 13 oz)
2 lbs firm white fish (cod, halibut, black cod, or similar), cut into 1–2 inch chunks
2 cups seafood or vegetable stock
1 can (13 oz) full-fat coconut milk
Zest of 1 lime + lime wedges for serving
Salt and black pepper, to taste
2 green onions, chopped (for garnish)

For the Rice (optional, but traditional):

½ yellow onion, diced
1 clove garlic, chopped
1 cup jasmine rice, rinsed
2 cups vegetable stock
Salt, to taste

👩‍🍳 Instructions

Make the Stew:

Heat coconut oil and olive oil in a large pot over medium heat. Add onion and jalapeño, sauté 2–3 minutes until softened.

Stir in bell peppers and cook another 2–3 minutes.
Add garlic, paprika, and cayenne. Cook 1 minute until fragrant.
Stir in tomatoes with juices, cooking until softened, about 3 minutes.

Season fish with salt and pepper, then gently nestle pieces on top of the vegetables.
Pour in coconut milk and seafood stock. Add lime zest. Gently stir, being careful not to break the fish.
Cover partially with a lid and simmer for 10–15 minutes, until fish is just cooked through. Taste and adjust seasoning.

Make the Rice:

In a saucepan, sauté onion in a drizzle of olive oil until golden. Add garlic and cook 1 minute.
Stir in rice and coat with the aromatics.
Add stock and salt, bring to a boil, then reduce to low heat and cover. Cook 15–20 minutes, until liquid is absorbed. Fluff with a fork before serving.

💡 Tips for Success

Don’t overcook the fish – Firm fish takes 10–15 minutes, while shrimp cooks in just 5–7 minutes.
Sweat the vegetables – Let onions and peppers soften without browning for the best flavor.
Be gentle – Stir lightly after adding fish so it stays in big, tender chunks.

Adjust spice & acidity – Add more cayenne for heat or an extra squeeze of lime for brightness.
Make ahead – You can prepare the stew base a day ahead and add fish just before serving.

🌿 Variations

Swap cod for shrimp, halibut, or even a mix of seafood.

Add kale, spinach, or snow peas for extra veggies.
Use serrano or Fresno chiles instead of jalapeño for more heat.
Replace seafood stock with vegetable stock if needed.

🍽 Serving Suggestions

Serve moqueca hot over jasmine rice with lime wedges and fresh cilantro or green onions. Pair it with crusty bread for dipping or a crisp salad on the side.

✨ Final Thoughts

Moqueca is proof that simple ingredients can come together into something unforgettable. With creamy coconut, zesty lime, and tender fish, every spoonful feels like a taste of Brazil. Once you try it, it’s bound to become a regular in your kitchen rotation.