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Moqueca (Brazilian Fish Stew)

Rich, creamy Brazilian fish stew with coconut milk, dendê palm oil, and fresh seafood, perfect for exotic dinners and tropical flavors.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Stew
Cuisine: Brazilian, South American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds white fish fillets halibut, snapper, or cod
  • 1 can (14 oz) full-fat coconut milk
  • 2 tbsp dendê palm oil
  • 1 large onion sliced
  • 2 bell peppers red and yellow, sliced
  • 3 tomatoes diced
  • 4 cloves garlic minced
  • 1 bunch fresh cilantro chopped
  • 2 limes juiced
  • salt and black pepper to taste
  • hot sauce or malagueta peppers optional

Equipment

  • Heavy-bottomed pan or clay pot
  • Cutting board
  • Sharp knife
  • Wooden spoon

Method
 

  1. Season fish chunks with salt, pepper, and half the lime juice. Let marinate for 15 minutes.
  2. Heat dendê palm oil in a large, heavy-bottomed pan over medium heat.
  3. Sauté onions and bell peppers until softened and fragrant, about 5-7 minutes.
  4. Add minced garlic and diced tomatoes, cooking until tomatoes break down and release juices.
  5. Pour coconut milk into pan, stirring gently to combine with vegetables.
  6. Bring mixture to gentle simmer, then carefully add seasoned fish pieces.
  7. Cook fish for 8-10 minutes until opaque and flaky, avoiding overcooking.
  8. Stir in fresh cilantro and remaining lime juice, adjusting seasoning to taste.
  9. Serve immediately over steamed rice with lime wedges and fresh cilantro garnish.

Notes

Dendê palm oil is essential for authentic flavor - substitute with olive oil only if unavailable. Serve with farofa and Brazilian beer for complete experience.