Name: Moqueca Brazilian Fish Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Brazilian
Ingredients: 1 pound firm white fish (cod or halibut), cut into chunks; 1/2 pound large shrimp, peeled and deveined; 2 tablespoons lime juice; 1 tablespoon olive oil; 1 medium onion, sliced; 1 bell pepper, sliced (red or yellow); 2 cloves garlic, minced; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper (optional); 1 cup chopped tomatoes (fresh or canned); 1 cup coconut milk; 1/2 cup fish stock or water; 1/4 cup chopped cilantro; Salt and black pepper to taste

Ever wondered what it feels like to be transported to the sun-soaked coast of Bahia with a single spoonful? Moqueca is more than just a stew—it’s a celebration of Brazilian coastal flavors, where creamy coconut milk meets the bright zing of lime, and succulent seafood soaks in a vibrant tomato and pepper broth.

Whether you’re craving something soul-warming yet exotic, or planning a dinner that impresses with little effort, Moqueca delivers with its rich taste and colorful presentation. This one-pot wonder brings together the essence of comfort and the freshness of the sea, all balanced by a unique blend of tropical ingredients.

Preparation Phase & Tools to Use

To prepare Moqueca properly, a few specific tools will make your cooking smoother and more efficient:

Large Dutch Oven or Heavy Pot: Essential for even heat distribution and slow simmering, which is key to developing depth in the stew.
Sharp Chef’s Knife: For slicing fish fillets, bell peppers, and onions cleanly and consistently.
Cutting Board: A sturdy board helps prep ingredients safely and keeps your workflow organized.
Citrus Juicer: For extracting every drop of lime juice to brighten the stew.
Wooden Spoon: Gentle on the pot surface and perfect for stirring the stew without damaging the delicate fish pieces.
Ladle: To serve the stew neatly and evenly into bowls.

Setting up these essentials beforehand makes the cooking experience both enjoyable and authentic, just like a Brazilian home kitchen.

Ingredients for the Moqueca Brazilian Fish Stew

Firm white fish (cod or halibut): The heart of the dish, providing tender, flaky bites that absorb all the surrounding flavors.

Large shrimp: Adds texture and a burst of sweetness that pairs beautifully with the creamy broth.

Lime juice: Essential for marinating the seafood and infusing brightness into the stew.

Olive oil: Used for sautéing vegetables, adding richness and helping flavors meld.

Onion and Bell Pepper: These aromatics build the foundational sweetness and depth in the broth.

Garlic: Adds a punch of flavor and enhances the stew’s warmth.

Paprika and Cayenne Pepper: Deliver subtle heat and color without overpowering the dish.

Chopped tomatoes: Provide acidity and body to the base.

Coconut milk: The signature ingredient that creates the luscious, silky broth.

Fish stock or water: Adds liquid volume and enhances the seafood flavor.

Fresh cilantro: Stirred in at the end for a herbal finish that lifts the entire stew.

Salt and Black Pepper: Balances all the other flavors.

How To Make the Moqueca Brazilian Fish Stew

Step 1: Marinate the Seafood

Place the fish and shrimp in a bowl. Add lime juice, salt, and pepper. Let it marinate for 15 minutes while prepping the rest.

Step 2: Sauté the Aromatics

Heat olive oil in a large Dutch oven over medium heat. Add sliced onions, bell peppers, and garlic. Sauté until soft and fragrant.

Step 3: Build the Base

Stir in paprika and optional cayenne. Add the chopped tomatoes and cook for about 5 minutes until softened.

Step 4: Add Liquids and Simmer

Pour in the coconut milk and fish stock. Stir gently and bring everything to a low simmer.

Step 5: Cook the Seafood

Add the marinated seafood into the pot. Cover and cook for 8 to 10 minutes, or until the fish is cooked through and flakes easily.

Step 6: Finish and Serve

Adjust seasoning if needed. Stir in chopped cilantro just before serving. Ladle into bowls and serve with rice or crusty bread.

How to Serve and Store Moqueca Brazilian Fish Stew

Moqueca is best enjoyed hot, right after it’s cooked. Serve it with white rice, farofa (toasted cassava flour), or crusty bread to soak up the sauce. For an authentic touch, a spoonful of hot sauce or fresh chili slices can be offered on the side.

To store leftovers, let the stew cool completely, then transfer it to an airtight container. It can be refrigerated for up to 2 days. When reheating, do so gently on the stovetop to prevent overcooking the seafood.

Frequently Asked Questions

How spicy is Moqueca?

It has a mild heat, but you can skip the cayenne pepper for a gentler version or add chili for more punch.

Can I use frozen seafood?

Yes, just make sure it’s fully thawed and patted dry before marinating.

What kind of fish is best?

Use firm, white fish like cod, halibut, or sea bass so it doesn’t fall apart while simmering.

Can I make this dairy-free?

It already is! Coconut milk replaces any need for dairy.

Is Moqueca gluten-free?

Yes, all the ingredients used are naturally gluten-free.

Can I add other vegetables?

Certainly! Okra or diced sweet potatoes work well and soak up the broth beautifully.

Want More Seafood Dinner Ideas?

If this stew hit the spot, you might enjoy exploring more seafood-rich comfort dishes.

You might also like the Easy Seafood Casserole for a creamy oven-baked dish. Or go bold with the Louisiana Seafood Gumbo, full of smoky spice and depth.

For a lighter bite, try the Mediterranean Salmon Patties — ideal for lunch or meal prep.

And if you’re into fusion flavors, the Garlic Butter Shrimp Scampi Lasagna makes a creative and indulgent twist on the classics.

Pin and Tell Me How Yours Turned Out

You can save this to your seafood boards for later. Just click the Pin button.

If you try it, I’d love to hear how it turned out. Did you go with shrimp only? Add chilies? Tag me or drop a comment. Your twist on Moqueca might inspire someone else!

Want more like this? Check out my Pinterest @LadyPlate for daily recipe ideas!