Name: Moqueca (Brazilian Fish Stew) Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Brazilian
Ingredients: 1-2 pounds halibut, cut into pieces (or other firm white fish like cod); 3 garlic cloves, minced; 1/2 red onion, chopped; 1 red bell pepper, chopped; 2 celery stalks, chopped; 1 14-ounce can diced tomatoes; 4 scallions, chopped; 1/2 bunch cilantro, chopped (plus more for serving); Dende oil (optional, for authentic flavor); 2 tablespoons peanut oil or other neutral oil; 1 teaspoon paprika; Salt and pepper, to taste; 1 can coconut milk; 2-4 lime wedges (plus more for serving); Rice (optional, for serving)

Jump to Recipe· 4.2 from 34 reviews

There is something truly special about the rich, vibrant flavors of the Moqueca (Brazilian Fish Stew) Recipe that instantly whisks you away to the sun-drenched coasts of Bahia. This comforting stew blends the natural sweetness of fresh fish with the creaminess of coconut milk, the gentle heat of paprika, and the bright, citrusy zing of lime, all coming together in one luscious dish. It’s a celebration of simple, wholesome ingredients that create a burst of colors and aromas, making it an unforgettable experience for anyone who loves seafood with a tropical twist.

Ingredients You’ll Need

A dark gray round plate in the center with three white fish fillets showing a light grilled texture and soft, flaky layers on top; the plate is on a white marbled surface surrounded by fresh green leafy cilantro and celery on the right and bottom edges, bright orange bell peppers to the right, and a halved purple onion behind them. To the left, there is a bulb of garlic, stalks of green onions, a glass jug with white liquid, and a white bowl filled with red sauce. In the foreground, a small white dish holds bright red spices next to lime wedges scattered on the marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step toward nailing the authentic taste and texture of this Moqueca (Brazilian Fish Stew) Recipe. Each item plays a crucial role—whether providing the base flavors, the creamy richness, or the fresh herbal notes that make this dish pop.

Halibut or other firm white fish (1-2 pounds): Choose fresh, firm fish like cod for perfect texture that holds up in the stew.
Garlic cloves (3, minced): Key to building the aromatic foundation of the stew.
Red onion (1/2, chopped): Adds subtle sweetness and depth.
Red bell pepper (1, chopped): Brings vibrant color and a mild, fruity flavor.
Celery stalks (2, chopped): Adds a pleasant crunch and balances softness.
Canned diced tomatoes (14 ounces): Provides acidity and a hearty base.
Dende oil (optional): A traditional palm oil that infuses the stew with its authentic earthy aroma and rich color.
Peanut oil or other neutral oil (2 tablespoons): Helps to sauté and bloom the spices with a clean flavor.
Paprika (1 teaspoon): Gives a gentle smoky warmth and beautiful color.
Salt and pepper: Essential for seasoning and balancing flavors.
Coconut milk (1 can): The magic ingredient that adds creamy indulgence and ties every component together.
Scallions (4, chopped): Fresh, bright topping for contrast and crunch.
Cilantro (1/2 bunch, chopped plus extra for serving): Brings an herbal brightness that lightens the richness.
Lime wedges (2-4 plus extra for serving): The citrus zest that cuts through and elevates each bite.
Rice (optional): Perfect for soaking up every drop of this flavorful stew.

How to Make Moqueca (Brazilian Fish Stew) Recipe

Step 1: Sauté the Vegetables

Start by heating the peanut oil in a large pot over medium heat. Add the chopped onion, celery, and red bell pepper, and sauté them gently until they soften and release their natural sweetness. This step builds the stew’s aromatic base, which is key to the Moqueca’s rich flavor profile.

Step 2: Prepare the Paprika Garlic Oil

If you’re not using dende oil, mix the peanut oil with paprika and the remaining minced garlic clove in a small bowl. Season lightly with salt and pepper. This little oil infusion brings a lovely smoky depth that mimics the unique essence dende oil would add if used.

Step 3: Combine Tomatoes and Oils

Pour the canned diced tomatoes into the pot with the sautéed vegetables. Then add either the dende oil or the paprika-infused oil you just prepared. Season again with a little salt and pepper. Let everything simmer gently for about five minutes, allowing the flavors to meld beautifully.

Step 4: Layer the Fish and Vegetables

Carefully remove about half of the cooked vegetable mixture from the pot and set it aside. Gently place the chunks of fish over the remaining vegetables in the pot, then cover the fish with the reserved vegetables. This layering keeps the fish tender and allows it to absorb the vibrant vegetable flavors.

Step 5: Add Coconut Milk and Simmer

Reduce the heat to low and slowly pour the coconut milk over the top. This is the moment when the stew becomes luxuriously creamy. Let everything cook gently for about 15 minutes until the fish is perfectly tender and the flavors have harmonized into a luscious broth.

Step 6: Finish with Fresh Herbs and Lime

Sprinkle the chopped scallions and cilantro over the stew for a fresh burst of color and flavor. Squeeze in the juice of the lime wedges to add the finishing acidic brightness that balances every spoonful.

Step 7: Taste and Adjust Seasoning

Give your Moqueca (Brazilian Fish Stew) Recipe a final taste. Adjust salt, pepper, or lime juice as needed to suit your preference, ensuring every bite sings with balanced, lively flavor.

Step 8: Serve Immediately

Serve the stew hot, with extra lime wedges and cilantro on the side. For a fuller meal, spoon it over fluffy rice that soaks up the delicious broth perfectly.

How to Serve Moqueca (Brazilian Fish Stew) Recipe

The image shows a white bowl filled with a thick, orange-red soup with visible chunks of cooked salmon pink fish pieces, small orange carrot chunks, and flecks of green herbs mixed in the broth. The soup has an oily, rich texture with bits of tomato and herbs giving it a colorful, hearty look. Behind the bowl on a white marbled surface are two golden spoons, a small wooden bowl with fresh green cilantro leaves, and lime wedges partly visible near the edge of another white bowl with more soup. A soft grey cloth is also seen folded near the bowl in the forefront. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes elevate Moqueca to the next level. A generous sprinkle of chopped cilantro and scallions adds brightness and crunch, while extra lime wedges let your guests personalize the zingy citrus burst. These simple toppings complement the stew’s creaminess and deepen the flavor experience.

Side Dishes

Though this stew shines on its own, serving it over plain white rice is a traditional choice that rounds out the meal perfectly. The rice absorbs the fragrant broth, making each bite more satisfying. You could also serve it alongside a fresh green salad or lightly grilled vegetables for added texture and variety.

Creative Ways to Present

For a fun twist, try serving your Moqueca in small bowls as part of a festive seafood spread, accompanied by crusty bread to mop up the sauce. Garnishing with thin slices of fresh chili peppers will add a spicy kick for those who love a little heat. No matter how you present it, this stew’s vibrant colors and rich aroma make it a show-stopping centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover Moqueca keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors often deepen overnight, making the stew even more delicious the next day. Just be sure to cool it completely before refrigerating.

Freezing

If you’d like to freeze your Moqueca, transfer it to a freezer-safe container and store for up to one month. The texture of the fish may soften slightly once thawed, so it’s best enjoyed within a month for optimal freshness and flavor.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent the coconut milk from separating. If thickened too much, add a splash of water or coconut milk to bring back the silky consistency. Avoid microwaving when possible to maintain the dish’s delicate texture and vibrant flavors.

FAQs

Can I use different types of fish in this Moqueca (Brazilian Fish Stew) Recipe?

Absolutely! Firm white fish like cod, snapper, or halibut work best because they hold their shape well during cooking. Avoid flaky fish that may fall apart in the stew.

What if I can’t find dende oil?

No worries. Peanut oil with paprika mimics the flavor profile pretty well. Dende oil is traditional, but not essential for a delicious Moqueca.

Is this recipe spicy?

The classic Moqueca is mild, with warmth from the paprika but not much heat. You can always add fresh chili or hot sauce if you prefer it spicier.

Can this stew be made vegetarian?

Yes! Replace the fish with hearty vegetables like eggplant and mushrooms, and use vegetable broth instead of fish stock to keep it flavorful and satisfying.

What should I serve with Moqueca?

Rice is traditional and perfect for soaking up the sauce, but you can also serve it with crusty bread, farofa, or even a light green salad for a balanced meal.

Final Thoughts

Making this Moqueca (Brazilian Fish Stew) Recipe is like inviting a slice of Brazilian coastal magic into your kitchen. With its lovely balance of creamy coconut, fresh seafood, and lively citrus, it’s a dish that warms the heart and excites the palate every single time. Give it a try—you might just discover your new favorite comfort food that’s perfect for sharing among friends and family.