Moqueca Brazilian Fish Stew

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There’s something incredibly comforting about a warm bowl of Moqueca. The aroma of coconut milk simmering with tomatoes, garlic, and lime instantly takes me back to coastal Brazil, where this dish is more than just food—it’s tradition. The first time I made Moqueca in my own kitchen, I was surprised by how simple the ingredients were, yet the result was this rich, vibrant stew layered with flavor.

I love how it balances freshness and depth—sweet bell peppers, tangy lime, creamy coconut, and tender chunks of fish and shrimp all come together in a harmony that feels both tropical and hearty. Moqueca is a dish I turn to when I want something soulful yet quick enough to serve on a weeknight. And the best part? You don’t need to be a seafood expert to make it beautifully.

Why You’ll Love This Moqueca Brazilian Fish Stew

Moqueca is naturally dairy-free, gluten-free, and loaded with protein and healthy fats. It’s satisfying without feeling heavy and works beautifully for both lunch and dinner. The stew gets better as it sits, so leftovers are even more flavorful. It’s a one-pot meal that brings a taste of Brazil right to your table.

What Kind of Fish Should I Use in Moqueca?

Firm white fish like cod, halibut, or sea bass work best in this stew. They hold their shape well during cooking and absorb the flavors of the broth. Shrimp is also commonly added for extra richness and texture. Make sure the seafood is fresh for the cleanest taste.

Options for Substitutions

• No fish? Use tofu or mushrooms as a vegetarian swap.
• No coconut milk? Substitute with cashew cream or a light dairy cream if you’re not avoiding dairy.
• Not a fan of bell peppers? Try zucchini or carrots for a different texture.
• No dende oil (palm oil)? Use extra virgin olive oil or a touch of smoked paprika in olive oil for color and depth.

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Ingredients for this Moqueca Brazilian Fish Stew

• White fish fillets (such as cod or halibut): Essential for their firm texture and ability to absorb the vibrant flavors of the stew without falling apart.
• Shrimp: Adds sweetness and a different seafood texture that complements the fish.
• Bell peppers (red and yellow): Bring color, crunch, and a gentle sweetness that balances the acidity of the tomatoes.
• Tomatoes: Fresh or canned, they add acidity and body to the stew base.
• Onion (white or yellow): Aromatic base that provides foundational flavor.
• Garlic: Sharp, pungent, and essential for a deep, savory flavor.
• Fresh cilantro and parsley: Add a burst of herbal freshness and aroma.
• Coconut milk: The creamy backbone of the stew, giving it a luxurious mouthfeel and subtle sweetness.
• Lime juice: Brightens the dish and balances the creaminess of the coconut milk.
• Dende oil (Brazilian red palm oil): Traditional in Moqueca, offering a vibrant color and distinct, earthy flavor.
• Olive oil (if not using dende): A milder substitute that still supports sautéing the aromatics well.
• Salt and black pepper: To season and balance the stew.

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Step 1: Marinate the Fish and Shrimp

Combine the fish and shrimp in a bowl with lime juice, salt, black pepper, and a little minced garlic. Let them sit for at least 20 minutes. This not only flavors the seafood but also helps firm it up slightly before cooking.

Step 2: Prepare the Vegetable Base

In a large Dutch oven or heavy pot, heat olive oil (or dende oil if using). Sauté chopped onions, bell peppers, and garlic until softened and fragrant. Stir in chopped tomatoes and cook for another 5–7 minutes until the mixture begins to thicken.

Step 3: Layer the Ingredients

Gently place the marinated fish and shrimp on top of the cooked vegetables. Sprinkle with half of the chopped herbs. Don’t stir—this helps keep the fish intact while cooking.

Step 4: Add Coconut Milk and Simmer

Pour the coconut milk over the layered ingredients. Cover the pot and let it simmer on medium-low heat for about 15–20 minutes, or until the fish is cooked through and the shrimp are pink and tender.

Step 5: Final Seasoning and Herbs

Uncover the pot and taste the broth. Adjust seasoning with more salt or lime juice if needed. Sprinkle the remaining cilantro and parsley on top for a fresh finish.

Step 6: Serve Hot

Ladle the Moqueca into bowls and serve it steaming hot, ideally with white rice, farofa, or crusty bread to soak up the flavorful broth.

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How Long to Prepare the Moqueca Brazilian Fish Stew

Preparation Time:
The marinating and chopping take the bulk of your prep time. Expect about 15–20 minutes to prep the vegetables and seafood. Marinating the fish and shrimp for 20 minutes is ideal but can be shortened if you’re in a hurry.

Cooking Time:
Once everything is layered in the pot, the stew takes about 20–25 minutes to cook. This includes sautéing the vegetables and simmering the coconut milk until the fish and shrimp are perfectly tender.

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Tips for Perfect Moqueca Brazilian Fish Stew

• Use fresh seafood for the cleanest, most flavorful result.
• Don’t stir the pot after layering the fish. Let it simmer undisturbed to avoid breaking the delicate fillets.
• A heavy-bottomed pot like a Dutch oven helps distribute heat evenly.
• Fresh lime juice is key—add more at the end for a zesty brightness.
• For authenticity, try to source dende oil. A little goes a long way in flavor.

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Watch Out for These Mistakes While Cooking

• Overcooking seafood: Shrimp and fish can quickly become rubbery. Keep a close eye during the final simmer.
• Skipping the marination: It deeply flavors the seafood and helps tenderize it slightly.
• Using watery tomatoes: If your tomatoes are too juicy, drain them a bit or cook longer to reduce.
• Adding too much liquid: The stew should be brothy but not soupy. Measure coconut milk carefully.
• Overpowering with lime or salt: Always taste and adjust gradually.

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What to Serve With Moqueca Brazilian Fish Stew?

1. White Rice

Fluffy rice is the classic and best companion to soak up the creamy, flavorful broth.

2. Farofa (Toasted Cassava Flour)

Traditional in Brazil, farofa adds a lovely crunch and nutty flavor to each bite.

3. Crusty Bread

Perfect for dipping and sopping up every last drop of stew.

4. Plantain Chips

Crispy and lightly sweet, they contrast beautifully with the savory stew.

5. Simple Green Salad

A refreshing side with lime vinaigrette balances the richness of the dish.

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Storage Instructions

Refrigeration:
Moqueca stores well in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it even tastier the next day.

Freezing:
Freeze in portion-sized containers for up to 2 months. Reheat gently on the stovetop to preserve the texture of the seafood.

Reheating:
Avoid boiling when reheating—gentle simmering ensures the fish and shrimp remain tender. Add a splash of water or coconut milk if the stew thickened too much in the fridge.

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Estimated Nutrition

(Per serving, based on a 6-serving yield):

• Calories: 420 kcal
• Protein: 32g
• Fat: 28g
• Saturated Fat: 18g
• Carbohydrates: 12g
• Fiber: 3g
• Sugar: 5g
• Sodium: 620mg
• Cholesterol: 120mg

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Frequently Asked Questions

What is the difference between Moqueca Baiana and Moqueca Capixaba?

Moqueca Baiana (from Bahia) uses coconut milk and dende oil, while Moqueca Capixaba (from Espirito Santo) uses olive oil and no coconut milk.

Can I make Moqueca ahead of time?

Yes, it actually tastes better the next day. Store in the fridge and reheat gently.

Is Moqueca spicy?

Traditionally, it’s mild. You can add fresh chilies or hot sauce if you want a kick.

Can I use frozen fish or shrimp?

Yes, just thaw and pat dry before marinating to avoid extra moisture in the stew.

What type of pot is best for making Moqueca?

A heavy-bottomed pot or Dutch oven is ideal. It holds heat evenly and prevents burning.

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Conclusion

Moqueca Brazilian Fish Stew is the kind of meal that turns a simple dinner into something special. It’s rich without being heavy, vibrant with color and flavor, and perfect for everything from casual family dinners to entertaining guests. Whether you’re trying it for the first time or revisiting a favorite, this dish is a celebration of coastal Brazilian cooking that anyone can master in their home kitchen.

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