Name: Moqueca (Brazilian Fish Stew) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Brazilian
Ingredients: 2 tablespoons coconut oil; 2 tablespoons olive oil; 1/2 yellow onion, diced; 1 jalapeno, diced (seeds removed if too spicy); 1 red bell pepper, seeds removed and sliced; 1 yellow bell pepper, seeds removed and sliced; 2 cloves garlic, finely chopped; 1 teaspoon sweet paprika; 1/4 teaspoon cayenne pepper (add more if preferred); 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 2 pounds cod or other firm white fish, cut into large 1-2 inch pieces; 2 vine tomatoes, chopped with juices (or 1 13-ounce can chopped tomatoes); 2 cups seafood stock or vegetable stock; 13-ounce can full-fat coconut milk; Zest of 1 lime; Salt and pepper to taste; Lime wedges for serving; 2 green onions, chopped for garnish; 1/2 yellow onion, diced; 1 garlic clove, finely chopped; 2 tablespoons olive oil; 1 cup jasmine rice, washed and rinsed; 2 cups vegetable stock; 1/2 teaspoon kosher salt (to taste)

Jump to Recipe· 3.8 from 14 reviews

If you have ever dreamed of savoring a bowl of rich, flavorful, and comforting seafood stew, this Moqueca (Brazilian Fish Stew) Recipe will absolutely blow your mind. This Brazilian classic combines tender chunks of white fish, vibrant bell peppers, fragrant lime, and creamy coconut milk to create a stew that’s as colorful as it is delicious. It’s simple enough to prepare on a weeknight but special enough to delight guests, offering a perfect balance of spice, creaminess, and freshness in every spoonful.

Ingredients You’ll Need

A white plate in the center holds several pieces of raw white fish with a smooth texture and pale color. Around the plate are several ingredients laid out on a light grey surface. To the top left is a clear glass jug filled with light yellow liquid, while two small glass bowls hold golden oil and white liquid, placed to the right of the plate. Below the plate, a clear glass bowl contains chopped white onions, next to another bowl filled with uncooked white rice. Fresh vegetables including a whole lime, two garlic cloves, two red tomatoes on the vine, a green spring onion, a bright orange bell pepper, and a vibrant red bell pepper are placed around the plate. A small glass bowl with a reddish spice is also visible near the bottom left corner. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

The beauty of this Moqueca (Brazilian Fish Stew) Recipe lies in its straightforward ingredients that each carry a unique role—whether it’s the sweetness of bell peppers, the creaminess of coconut milk, or the brightness of lime zest. These essentials come together effortlessly to create the stew’s unforgettable aroma and depth.

2 tablespoons coconut oil: Adds a subtle tropical flavor and silky texture unique to Brazilian cooking.
2 tablespoons olive oil: Provides a rich, fruity base for sautéing vegetables.
1/2 yellow onion (diced): Brings sweet and savory notes that soften and enhance the stew.
1 jalapeno (diced, seeds removed if too spicy): Offers just the right hint of heat without overpowering the other flavors.
1 red bell pepper (sliced, seeds removed): Adds vibrant color and natural sweetness.
1 yellow bell pepper (sliced, seeds removed): Complements the red pepper with brightness and crunch.
2 cloves garlic (finely chopped): Infuses the dish with pungent aroma and warmth.
1 teaspoon sweet paprika: Gives a smoky depth and a rich red hue.
1/4 teaspoon cayenne (adjust to taste): Adds a gentle kick to balance the richness.
1 teaspoon kosher salt: Enhances all the flavors beautifully.
1/2 teaspoon ground black pepper: Adds subtle heat and complexity.
2 pounds cod or other firm white fish (cut into large 1-2 inch pieces): The star ingredient offering flaky, tender bites.
2 vine tomatoes (chopped with juices or 1 13-ounce can chopped tomatoes): Deliver acidity and body to the stew base.
2 cups seafood stock or vegetable stock: Intensifies the savory depth and moisture.
13-ounce can coconut milk (full fat): Provides luscious creaminess and sweet undertones.
1 lime (zested plus wedges): The zest brightens and lifts the stew; wedges bring fresh acidity at serving.
2 green onions (chopped for garnish): Sprinkle for freshness and a mild onion crunch.
1/2 yellow onion (diced for rice): Caramelized base for the accompanying jasmine rice.
1 garlic clove (finely chopped for rice): Subtle depth for the rice, echoing flavors of the stew.
1 cup jasmine rice (washed and rinsed): The perfect fragrant bed for this hearty stew.
2 cups vegetable stock (for rice): Infuses the rice with gentle savory notes.
1/2 teaspoon kosher salt (to taste for rice): Brings out the rice’s natural sweetness.

How to Make Moqueca (Brazilian Fish Stew) Recipe

Step 1: Sauté Aromatics and Peppers

Start by heating the coconut oil and olive oil together in a large pot over medium heat. Once shimmering, toss in the diced onion and jalapeno. Gently sauté for 2 to 3 minutes until they soften and release their fragrant sweetness. Next, add your sliced red and yellow bell peppers and keep cooking for another 2 to 3 minutes. The peppers will begin to soften but maintain a lovely texture that will brighten every bite later.

Step 2: Build the Flavor Base with Garlic and Spices

Now add your finely chopped garlic, sweet paprika, and cayenne pepper to the pot. Stir continuously for 1 to 2 minutes, allowing the garlic to mellow and the spices to bloom, intensifying their color and aroma. This step is critical because it layers in that warm smoky flavor that makes this Moqueca (Brazilian Fish Stew) Recipe shine.

Step 3: Add Tomatoes and Simmer

Pour in the chopped tomatoes along with all their juices, stirring everything together. Let the mixture cook down for about 2 to 3 minutes so the tomatoes soften and meld with the vibrant vegetable base, releasing their natural sweetness and acidity.

Step 4: Prepare and Season the Fish

Pat your cod or chosen white fish dry with paper towels, then season generously with kosher salt and black pepper. Gently lay the fish pieces on top of the sautéed vegetables, trying not to break them apart. This careful layering helps the fish cook evenly in the flavorful broth.

Step 5: Add Liquids and Lime Zest

Pour in the full-fat coconut milk and seafood stock, then sprinkle the lime zest on top. Season with more salt and pepper as needed. Carefully stir just a little to combine without disturbing the fish too much. This creamy, citrus-scented liquid mingles beautifully with the spiced vegetables and sets the stage for the stew’s signature taste.

Step 6: Simmer to Perfection

Cover the pot, leaving a slight gap to let steam escape, then bring everything to a gentle simmer. Let the stew cook for 10 to 15 minutes, just until the fish is cooked through and flakes easily, while the broth reduces and thickens slightly. This gentle simmer allows the flavors to concentrate and marry together into an irresistibly rich dish.

Step 7: Prepare the Brazilian Rice

While the stew simmers, start your jasmine rice. Heat a splash of olive oil in a small pot and sauté the diced onion until it’s lightly caramelized, about 3 to 5 minutes. Add the chopped garlic and sauté briefly before stirring in washed jasmine rice to coat each grain with the flavorful oil. Pour in vegetable stock, season with salt and pepper, and bring to a boil. Reduce to a simmer, cover tightly with a lid, and cook for about 20 minutes until all the liquid is absorbed and the rice is tender. Fluff before serving.

Step 8: Final Seasoning and Serving

Once your Moqueca (Brazilian Fish Stew) is finished, taste and adjust the seasoning if necessary. Remove from heat and serve generously over the fragrant jasmine rice. Sprinkle with chopped green onions and offer lime wedges alongside for an extra fresh zing at the table. You’ve just created a feast that’s bursting with traditional Brazilian flavors and the comfort of a home-cooked stew.

How to Serve Moqueca (Brazilian Fish Stew) Recipe

A white bowl filled with a creamy orange soup with pieces of white fish, red and yellow strips of bell pepper, finely chopped green onions, and small green herbs floating on top. Two green lime wedges rest on the surface of the soup. In the background, there is a small white bowl with light beige rice topped with a couple of small green leaves and another white bowl with several lime wedges on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes make a big difference with moqueca. Freshly chopped green onions lend a crisp bite that contrasts beautifully with the tender fish and creamy broth. Lime wedges add a lively citrus pop that brightens every spoonful, inviting everyone to customize their experience. Consider adding a sprinkle of finely chopped cilantro if you like a herbaceous touch.

Side Dishes

The traditional and most beloved side for this Moqueca (Brazilian Fish Stew) Recipe is jasmine rice, which soaks up the luscious stew beautifully. For extra texture, serve with a crisp green salad dressed in lime vinaigrette or some roasted vegetables seasoned simply with salt and pepper. Cornbread or crusty bread can also be delightful for sopping up all that flavorful sauce.

Creative Ways to Present

For a festive approach, serve moqueca in rustic earthenware bowls that keep heat and add a lovely aesthetic. You could also layer the stew over coconut-infused rice in individual bowls, topped with avocado slices or toasted coconut flakes for a tropical twist. If entertaining, offer bowls of different garnishes and spice levels so guests can tailor their own bowls.

Make Ahead and Storage

Storing Leftovers

Moqueca tastes fantastic even as leftovers because the flavors continue to meld overnight. Store any leftover stew in an airtight container in the refrigerator and consume within 2 to 3 days for best flavor and freshness. Keep the rice separate to maintain its texture.

Freezing

You can freeze moqueca, but coconut milk-based stews sometimes separate upon thawing. To minimize texture changes, freeze the stew and rice separately in airtight containers or freezer-safe bags. It’s best to consume frozen moqueca within 1 month for optimal taste.

Reheating

When ready to enjoy leftovers, gently reheat the stew on the stovetop over low-medium heat, stirring occasionally until warmed through. If the broth looks separated, whisk vigorously or blend briefly to restore creaminess. Reheat rice in a covered dish in the microwave or steam it lightly to refresh its texture.

FAQs

Can I use other types of fish for this recipe?

Absolutely! While cod is ideal for its firmness and mild flavor, you can substitute with halibut, snapper, or even firm salmon. Just make sure to use fish that won’t fall apart too easily when cooked gently in the stew.

Is this Moqueca (Brazilian Fish Stew) Recipe spicy?

This recipe has a gentle warmth thanks to the jalapeno and cayenne, but you can easily adjust the heat to your liking by removing seeds or increasing cayenne. It’s very versatile and can range from mild to moderately spicy.

Can I make the stew vegetarian or vegan?

Yes! Substitute the fish with hearty vegetables like eggplant or hearts of palm and use vegetable stock. The flavors of coconut milk, peppers, and spices remain just as vibrant and comforting without seafood.

Is there a traditional type of rice served with Moqueca?

Traditionally, jasmine or long-grain white rice is served alongside moqueca to soak up its rich sauce. The scented jasmine rice in this recipe pairs perfectly by adding a subtle fragrance without overpowering the stew.

What seafood stock alternatives can I use?

If seafood stock is unavailable, vegetable stock works just fine and will still infuse lovely savory flavors. You might also add a splash of white wine or a teaspoon of fish sauce for extra depth if desired.

Final Thoughts

This Moqueca (Brazilian Fish Stew) Recipe holds a special place in my heart for how it combines simple ingredients into something truly spectacular. It’s a dish that brings warmth, celebration, and a taste of Brazil straight to your table. I encourage you to gather your ingredients, follow these joyful steps, and dive into a bowl filled with vibrant flavors and tender fish that will have you happily returning for seconds.