Description
Brazilian Fish Stew (Moqueca) is a bright, cozy one-pot dinner made with tender white fish gently poached in a silky coconut-tomato broth with peppers, garlic, lime, and cilantro. It tastes like a restaurant-level dish but is totally doable on a weeknight.
Ingredients
For the fish (quick marinade)
680 g (1 1/2 lb) firm white fish (cod, halibut, mahi-mahi), cut into 2-inch chunks
1 tsp fine salt
1/2 tsp black pepper
2 tbsp lime juice (30 ml)
For the base
2 tbsp olive oil (30 ml)
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow or orange bell pepper, thinly sliced (optional)
3 cloves garlic, minced
2 medium tomatoes, sliced or chopped (or 1 cup canned diced tomatoes, drained)
1 small hot pepper, sliced (jalapeño or Fresno) (optional)
1 tsp sweet paprika
1/2 tsp ground cumin (optional)
For the broth
400 ml (1 can / 13.5–14 oz) full-fat coconut milk
240 ml (1 cup) fish stock or seafood stock (or chicken stock)
Optional seafood add-in
225 g (1/2 lb) shrimp, peeled and deveined (optional)
For finishing
1/2 cup chopped cilantro (about 15 g), plus more to serve
1–2 tbsp dendê oil / palm oil (15–30 ml) (optional)
Lime wedges, for serving
Instructions
1. In a bowl, toss fish with salt, pepper, and lime juice. Let sit 10 minutes while you prep the vegetables.
2. Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add onion and bell peppers with a pinch of salt; cook 5–6 minutes until softened.
3. Add garlic (and hot pepper if using) and cook 30 seconds until fragrant.
4. Stir in tomatoes, paprika, and cumin (if using). Cook 3–4 minutes until saucy.
5. Pour in stock and coconut milk. Bring to a gentle simmer (do not boil hard).
6. Nestle fish into the broth in a single layer. Cover and simmer 6–8 minutes until the fish is opaque and flakes easily.
7. If using shrimp, add during the last 2–3 minutes and cook until pink.
8. Turn off heat. Stir in cilantro and dendê oil (if using). Taste and adjust salt + extra lime. Serve hot with rice and lime wedges.
Notes
Gentle simmer only: boiling hard can overcook the fish.
Use firm fish: cod, halibut, snapper, sea bass, or mahi-mahi hold up best.
No dendê oil? Use olive oil + a pinch more paprika (still delicious).
Cilantro substitute: use flat-leaf parsley + extra lime.
Storage: refrigerate up to 2 days; reheat low and slow. Freezing is best for the broth/veg base only (add fresh fish after thawing).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: 🍲 Dinner
- Method: Simmering (One-Pot)
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg