Moqueca recipe (Brazilian fish stew with coconut milk)

Moqueca is a flavorful and comforting Brazilian fish stew with coconut milk, cilantro, and tender pieces of white fish. Taught to me by my Brazilian friend Fernanda, this authentic moqueca recipe is creamy, aromatic, and ready in just 30 minutes. Whether you're new to Brazilian cooking or already love Latin American flavors, this dish brings warmth and joy to the table.

I was sweating as I ladled out my first serving of Brazilian moqueca to my guests. This coconut milk fish stew was the main course on a busy evening celebrating Brazilian music and flavors. This recipe was not my brainchild; it was taught to me by my friend Fernanda, who was standing beside me, overseeing my every move. 

Getting the flavors of this soup wrong meant offending my friend, her family's recipe, and centuries of Brazilian cooks who have been making this historic dish for centuries. I simply couldn't get it wrong.

Luckily for me, I didn't. The compliments poured in as guests sipped their fish soup with coconut milk. And Fernanda's smile was worth every moment of stress.

I particularly enjoy how versatile moqueca is; it can be made with different types of seafood and can be adapted in various ways to suit your family's preferences and dietary needs. Don't like fish? Make it with shrimp. Run out of coconut milk? Substitute it with cream or non-dairy milk. Want some heat? Add a touch of jalapeno peppers. 

What Is Moqueca?

Moqueca (pronounced mo-KEH-kah) known as moqueca de peixe, is a traditional Brazilian seafood stew that is similar in flavor to Colombian Caribbean food made with firm white fish, tomatoes, onions, garlic, peppers, lime juice, and coconut milk. As the ingredients simmer together, they create a vibrant, heartwarming broth that's both comforting and deeply aromatic.

It's a dish shaped by African, Indigenous, and Portuguese influences, especially in the coastal regions of Bahia and Espírito Santo.

The stew recipe typically includes firm white fish and sometimes other seafood like prawns or shrimp. It is essential to garnish it with fresh cilantro before serving, which adds a burst of herby freshness.

Moqueca Variations

• Moqueca Baiana - coconut milk + dendê oil (Bahia)
• Moqueca Capixaba - lighter, no coconut milk, no dendê (Espírito Santo).

One of the defining elements of moqueca is dendê oil, a red palm oil that gives the dish its signature color and subtly smoky, earthy flavor. Because dendê can be difficult to find in North America, this recipe uses a blend of paprika and neutral grapeseed oil to achieve a similar warmth and hue without compromising authenticity.

Ingredients

To make the moqueca recipe, you will need to gather the following fresh ingredients from your pantry and fridge:

• Halibut fish: make sure the fish is firm and fresh, and cut it into even pieces. You can also use cod, add seafood or even salmon, thought white fish is traditional.
• Vegetables: A colorful mix of chopped red bell peppers, red onions, and a couple of celery stalks adds both flavor and crunch. I also grab a bunch of scallions and half a bunch of cilantro, to add a burst of fresh flavor to the broth.
• Garlic: mince up some garlic cloves for that aromatic kick every great stew needs.
• For the base: I choose a neutral oil like grapeseed or peanut oil for sautéing.
• Tomatoes: a can of diced tomatoes and a can of creamy coconut milk bring everything together.
• Seasonings: I'm generous with the paprika and don't forget to season with salt and pepper to taste.
• Dende oil (optional): this traditional Brazilian ingredient is part of what gives this dish a traditional flavor. However, I have found an easy way to replicate it - so check out the full recipe to get the breakdown.

Your kitchen will smell incredible as these flavors start to come together! See recipe card for exact quantities.

Equipment

• Dutch oven
• Spatula

Step-By-Step Instructions

Here are the simple steps to follow to make a delicious moqueca:

Prepare the fish:

Begin by rubbing the fish with a mixture of garlic, salt, and black pepper. Let it marinate for about half an hour to infuse those flavors.

Cook the Vegetables:

Heat some oil in a large pot or Dutch oven over medium heat and gently cook the onions, bell peppers, and celery until they're tender, about 10 minutes.

Mix the paprika oil:

If not using dende oil, mix 2 tablespoons of neutral or peanut oil in a small bow with 1 teaspoon of paprika and the remaining garlic clove. Season with salt and pepper.

Build the Base:

Add canned tomatoes, paprika oil, and a touch more salt and pepper to the same pot. Bring to a simmer and let cook together for 5 minutes. 

Layer the Ingredients:

Remove half the veggies from the pot and set aside. Then, over the layer of the cooked veggies at the bottom, lay the seasoned halibut over them, and top it off with the remaining vegetables.

Add the coconut milk:

Pour in the coconut milk over everything, lower the heat and cook until the fish is just cooked, which usually takes about 15 minutes.

Top with cilantro and scallions:

Add the diced cilantro and green onions to the pot. Season with lime juice, salt and pepper. I always taste it at this point to see if it needs any more seasoning.

Garnish and Serve:

Just before serving, sprinkle more fresh cilantro over the top for that burst of color and a fresh herb flavor. Enjoy!

Storage & Make Ahead

When I make Brazilian fish stew, I always set aside some for leftovers, because it tastes just as delicious the next day. To store, let the stew cool completely, then transfer it to an airtight container and refrigerate. It keeps well for up to 3 days.

Common Mistakes to Avoid

• Overcooking the fish - it should flake easily but stay tender.
• Using low‑fat coconut milk - it won't thicken properly.
• Skipping the lime - it brightens the entire dish.
• Boiling the stew - simmer gently to keep the fish intact.

What to Serve With Moqueca

When you whip up a hearty batch of moqueca, serve it with a few side dishes that complement its rich and vibrant flavors. Here's my go-to list:

• White Rice: The traditional base for moqueca, essential for soaking up the sauce.
• Farofa: Moqueca in Brazil is usually served with farofa, a toasted manioc (cassava) flour mixture, which adds a crunchy texture contrast.
• Pirão: This is a thick, creamy porridge made with cassava flour and fish stock, and it's just heartwarming.
• Salad: I opt for a light and fresh green salad to balance the stew's richness.
• Fried plantains - like these fried sweet plantains.
• Bean stew

More Soup Recipes You'll Love!

For comfort in a bowl, I recommend a creamy kabocha squash soup, the classic jewish chicken soup or the Colombian chicken and potato soup. For another fish-centric soup, I recommend this fish soup you can make in your Instant Pot.

Recipe