Simple Moqueca Brazilian Fish Stew with Coconut and Lime
A vibrant and creamy authentic Brazilian Fish Stew (Moqueca) made with firm white fish, coconut milk, lime, and bell peppers. This easy seafood stew brings the tropical flavors of Bahia straight to your kitchen in just 35 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Brazilian
Ingredients
1.5 lbs firm white fish (cod, halibut, or sea bass), cut into 2-inch pieces
3 cloves garlic, minced
2 tbsp fresh lime juice, divided
1/2 tsp salt, plus more to taste
1/2 tsp black pepper
2 tbsp olive oil (or coconut oil)
1 medium onion, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cups chopped tomatoes (fresh or canned)
1 tbsp paprika (sweet or smoked)
1 tsp ground cumin
1 can (14 oz) full-fat coconut milk
1/2 cup fresh cilantro, chopped
1 tbsp Dendê oil (red palm oil) – optional
Instructions
1. In a bowl, toss fish with garlic, 1 tbsp lime juice, salt, and pepper. Marinate in the fridge for 20 minutes.
2. Heat olive oil in a large pot over medium heat. Sauté onions for 5 minutes until soft.
3. Add bell peppers, tomatoes, paprika, and cumin. Cook for 5 minutes until veggies soften.
4. Pour in the coconut milk and bring the mixture to a gentle simmer.
5. Nestle the marinated fish pieces into the stew. Cover and simmer on low for 10-15 minutes until fish is cooked through.
6. Stir in remaining lime juice and cilantro. Drizzle with Dendê oil if using.
7. Serve hot with white rice.
Notes
Use full-fat coconut milk for the best creamy texture.
If you can’t find Dendê oil, the stew is still delicious without it.
Add shrimp in the last 5 minutes of cooking for a seafood variation.
Store leftovers in the fridge for up to 2 days; reheat gently to avoid overcooking the fish.