Name: Moqueca (Brazilian Fish Stew)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Brazilian
Ingredients: 1 1/2 to 2 pounds firm white fish fillets (halibut, swordfish, or cod), cut into large portions; 3 cloves garlic, minced; 4 tablespoons lime or lemon juice; 1/4 teaspoon salt; Freshly ground black pepper; 2–3 tablespoons extra virgin olive oil; 1 cup chopped spring onion or 1 medium yellow onion, chopped; 1/4 cup green onion greens, chopped; 1/2 yellow bell pepper, seeded and chopped; 1/2 red bell pepper, seeded and chopped; 2 cups chopped tomatoes; 1 tablespoon Hungarian sweet paprika; Pinch red pepper flakes; 1 large bunch cilantro, chopped (reserve some for garnish); 1 (14-oz) can coconut milk; 1 tablespoon extra virgin olive oil; 1/2 medium onion, chopped; 1 clove garlic, minced; 1 cup white rice; 1 3/4 cups boiling water (or per package instructions); 1 teaspoon salt

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Moqueca is a traditional Brazilian fish stew that delivers bold, tropical flavor with every bite. Rich with coconut milk, fresh cilantro, tomatoes, and sweet bell peppers, it’s both hearty and light. This version brings the taste of Bahia to your kitchen in under an hour using firm white fish and accessible ingredients, perfect for a cozy weeknight or an exotic weekend meal.

Why You’ll Love This Recipe

Authentic Brazilian flavors — Inspired by Bahian cuisine with coconut milk, lime, and cilantro.
Quick and easy — Ready in just 45 minutes with minimal prep.
One-pot magic — Everything comes together in one pan for easy cleanup.
Naturally gluten-free — No flour or thickeners needed.
Dairy-free — Creamy without cream thanks to coconut milk.
Customizable — Works with shrimp, mussels, or salmon.
Nutrient-rich — Loaded with protein, healthy fats, and fresh vegetables.
Great for guests — Visually stunning and full of flavor.
Comforting and fresh — A perfect balance of rich and bright.
Tastes even better the next day — Ideal for leftovers or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Fish Stew:

firm white fish (halibut, cod, or swordfish)
garlic
lime or lemon juice
salt and pepper
extra virgin olive oil
spring onion or yellow onion
green onion greens
red and yellow bell pepper
tomatoes
Hungarian sweet paprika
red pepper flakes
fresh cilantro
coconut milk

For the Rice (optional, for serving):

white rice
olive oil
onion
garlic
water
salt

Directions

Marinate the Fish
Rinse the fish, pat dry, and cut into large chunks. Toss with minced garlic, lime juice, salt, and pepper. Chill while you prep the rest of the stew.
Cook the Rice (if serving)
In a saucepan, sauté onion in olive oil. Add garlic, then the raw rice, and stir to coat. Add boiling water and salt. Simmer covered for 15 minutes, then set aside.
Sauté Aromatics and Veggies
In a Dutch oven, heat olive oil. Sauté chopped onion until softened, then add bell peppers, paprika, and red pepper flakes. Season with salt and pepper. Stir in tomatoes and green onion. Cook for 5 minutes, then stir in chopped cilantro.
Layer and Simmer
Remove half of the vegetables. Spread the rest to form a bed for the fish. Lay the marinated fish pieces on top, sprinkle with more salt and pepper, and cover with the reserved vegetables.
Add Coconut Milk and Cook
Pour coconut milk evenly over the fish and veggies. Cover and simmer on low for 15 minutes.
Taste and Adjust
Season with more salt, lime juice, paprika, or chili flakes if needed. Garnish with fresh cilantro and serve with rice or crusty bread.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes Moqueca (Brazilian Fish Stew)

Variations

Add seafood: Include shrimp, scallops, or mussels with the fish.
Use salmon: A rich alternative that holds up beautifully in the sauce.
Make it spicy: Add more red pepper flakes or sliced chili.
Vegetarian twist: Replace fish with hearty vegetables like eggplant or tofu.
Add palm oil: If available, add 1 tablespoon of red palm oil for traditional flavor.
Citrus finish: A squeeze of fresh orange juice at the end adds sweetness and depth.
Ginger flavor: Add grated ginger to the aromatics for a zingy twist.
Brothy version: Add extra coconut milk or fish stock for a more soup-like consistency.
Top with cashews: For crunch and a nutty touch.
Serve over grains: Try with farro, couscous, or even mashed yuca.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Reheating: Warm gently on the stove over low heat. Avoid boiling to keep the fish from overcooking.
Freezer: Freeze without rice for up to 2 months. Thaw in the fridge before reheating.

FAQs

What is moqueca?

Moqueca is a traditional Brazilian seafood stew made with coconut milk, tomatoes, onions, garlic, and cilantro. It’s especially popular in the Bahia region.

Can I use frozen fish?

Yes, just be sure to thaw it completely and pat it dry before marinating.

Is moqueca spicy?

It can be mildly spicy due to the red pepper flakes, but you can adjust the heat to your liking.

Can I make this dish ahead of time?

Yes. The flavors deepen as it sits, making it a great make-ahead meal.

What is the best fish for moqueca?

Firm white fish like halibut, cod, or snapper hold up well in the stew without falling apart.

Can I add shrimp?

Absolutely. Add shrimp in the last 5–7 minutes of simmering so they don’t overcook.

What should I serve with moqueca?

Traditionally, it’s served with white rice. Crusty bread or cassava farofa also pair well.

Is this dish gluten-free?

Yes, this moqueca recipe is naturally gluten-free.

What can I substitute for coconut milk?

You can use heavy cream for a non-traditional version, but it won’t have the same tropical flavor.

Can I add vegetables?

Yes. Bell peppers, tomatoes, and onions are traditional, but you can also add spinach, kale, or okra.

Conclusion

Moqueca is a soulful Brazilian fish stew that’s both satisfying and easy to make. With the richness of coconut milk, the brightness of lime, and the freshness of cilantro, it brings the warmth and flavor of coastal Brazil straight to your table. Whether you’re new to Brazilian cuisine or already a fan, this dish is sure to impress and comfort in equal measure.