A bowl of moqueca-style fish stew with coconut tomato broth, peppers, herbs, and lime.
This Fish Stew (Brazilian Moqueca) is cozy, bright, and packed with flavor. The broth is a dreamy mix of tomatoes, coconut milk, garlic, and peppers. Fish pieces cook gently right in the pot, so they stay tender and flaky. It’s a one-pot meal that tastes like a vacation.
If you want a comforting dinner that still feels fresh and exciting, Fish Stew (Brazilian Moqueca) is perfect.
The coconut-tomato broth is the standout — creamy, a little tangy, and loaded with garlic and peppers.
This Fish Stew (Brazilian Moqueca) is also meal-prep friendly and tastes even better the next day.
Why You’ll Love This Fish Stew (Brazilian Moqueca)
- One-pot meal: Less cleanup, more cozy comfort.
- Better than restaurant: Fresh lime and herbs make it pop.
- Gentle cooking: Fish stays tender, not dry.
- Great for weeknights: Simple steps and mostly hands-off simmering.
- Flexible: Works with many white fish options.
Ingredients for the Best Fish Stew (Brazilian Moqueca)
For the stew
- White fish fillets (about 1 1/2 pounds) – cut into chunks; cod, haddock, or tilapia work well.
- Coconut milk (1 can, 13.5 ounces) – creamy base; full-fat gives best texture.
- Canned diced tomatoes (1 can, 14.5 ounces) – tang and body; crushed tomatoes work too.
- Bell peppers (2, sliced) – sweetness and color; use any mix you like.
- Onion (1, sliced) – savory base that softens into the broth.
- Garlic (4 cloves, minced) – bold flavor.
- Olive oil (2 tablespoons) – for sautéing.
- Paprika (1 teaspoon) – warmth and color.
- Salt + black pepper – to taste.
- Lime (1–2) – bright finish; squeeze at the end.
- Cilantro (optional) – fresh garnish; parsley works if you prefer.
How to Make Fish Stew (Brazilian Moqueca)
- 1. Sauté the veggies. Heat oil in a pot over medium heat. Cook onion and bell peppers 6–8 minutes until softened.
- 2. Add aromatics. Stir in garlic and paprika for 30 seconds until fragrant.
- 3. Simmer the broth. Add tomatoes and coconut milk. Bring to a gentle simmer and cook 8–10 minutes so flavors blend.
- 4. Cook the fish. Nestle fish chunks into the simmering broth. Cover and cook 6–10 minutes until fish flakes easily.
- 5. Finish and serve. Turn off heat, squeeze in lime, and top with herbs. If it looks too thick, stir in a splash of water until silky.
Tips for Perfect Fish Stew (Brazilian Moqueca)
- Keep it gentle: A hard boil can break up fish and make it tough.
- Cut fish evenly: Similar size pieces cook at the same time.
- Taste before salting: Canned tomatoes vary in saltiness.
- Add lime at the end: Heat can dull that fresh citrus pop.
Variations & Substitutions
- Add shrimp: Stir in shrimp during the last 3–4 minutes until pink and cooked through.
- Extra heat: Add a pinch of red pepper flakes.
- Veggie boost: Add spinach in the last minute to wilt.
- Serve as bowls: Ladle over rice with extra lime.
Make-Ahead & Freezing
Fridge: 3 days in an airtight container. Reheat gently over low heat so the fish stays tender. Freezing is not ideal because the coconut broth can separate and fish can change texture.
Serving Suggestions
- Over rice
- With crusty bread for dipping
- With a simple cucumber salad
- With roasted sweet potatoes for a cozy side
Reader Review
Made this on a busy night and it turned out perfect — so flavorful and easy. We’re adding it to our regular rotation!
Fish Stew (Brazilian Moqueca) Recipe Card
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner
Method: One-Pot Simmer
Cuisine: Brazilian
Diet: Gluten-Free (naturally)
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