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Creamy Moqueca Brazilian Fish Stew Recipe Easy Authentic Flavors

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A comforting and authentic Brazilian fish stew featuring creamy coconut milk, fresh herbs, and a subtle smoky flavor from dendê oil. Easy to prepare and perfect for cozy dinners.

Ingredients

Scale
  • 1.5 pounds fresh white fish fillets (cod, snapper, halibut), cut into chunks
  • 2 tablespoons fresh lime juice
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons dendê oil (palm oil), optional but recommended
  • 1 large yellow onion, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 3 garlic cloves, minced
  • 2 medium fresh tomatoes, diced (preferably Roma tomatoes)
  • 1 can (13.5 oz / 400 ml) coconut milk
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 fresh chili or malagueta pepper, optional
  • 1/2 cup fish stock or water (120 ml)
  • 2 green onions, sliced for garnish

Instructions

  1. Pat the fish chunks dry with paper towels, then season lightly with salt, pepper, and half the lime juice. Set aside for 10 minutes to marinate.
  2. In a large heavy-bottomed skillet or Dutch oven, warm the olive oil and dendê oil together over medium heat. If dendê oil is unavailable, use olive oil only.
  3. Add the sliced onions and red bell peppers. Cook, stirring occasionally, for 5 to 7 minutes until softened and lightly caramelized.
  4. Stir in the minced garlic and cook for another minute until fragrant but not browned.
  5. Add the diced tomatoes and cook for 5 minutes until they break down and become saucy.
  6. Pour in the coconut milk and fish stock (or water). Stir gently to combine.
  7. Add chopped cilantro, parsley, and the optional chili pepper. Lower heat to a gentle simmer and let the sauce meld for 8 to 10 minutes until slightly thickened.
  8. Carefully nestle the marinated fish chunks into the sauce. Cover and cook for 8 to 10 minutes until the fish is opaque and flakes easily with a fork.
  9. Squeeze the remaining lime juice over the stew, stir gently, and taste for seasoning. Add more salt or pepper if needed.
  10. Garnish with sliced green onions and serve hot.

Notes

Do not rush sautéing the vegetables as they build the stew’s sweetness and body. If coconut milk is too thick, add more fish stock or water. Avoid stirring vigorously once fish is added to keep chunks intact. Use dendê oil for authentic smoky flavor; substitute with olive oil and smoked paprika if unavailable. Marinate fish briefly (10 minutes) to avoid ‘cooking’ it. Keep stew at gentle simmer to prevent fish from becoming tough and coconut milk from splitting.

Nutrition

Keywords: moqueca, Brazilian fish stew, coconut milk stew, dendê oil, seafood stew, easy fish recipe, authentic Brazilian cuisine, creamy fish stew

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