This Brazilian moqueca recipe is straightforward and flavorful, perfect for a relaxed weeknight dinner. It uses fresh fish, coconut milk, and a mix of simple spices. You’ll get a stew that’s creamy, tangy, and inviting without complicated steps.
The Story Behind This Recipe
Moqueca is a classic dish from Brazil’s coastal regions, especially Bahia and Espírito Santo. It’s a fish stew that highlights fresh ingredients like tomatoes, onions, garlic, and coconut milk. The tang comes from lime and sometimes a splash of vinegar. The process is gentle, cooking the fish in the sauce so it stays tender and moist.
I first made moqueca when a friend from Brazil shared her family’s recipe. It felt familiar but new, with ingredients I usually keep on hand. It’s one of those dishes where the simplest things come together for a satisfying meal, and it works great with white fish but is flexible if you prefer shrimp or even chicken.
This stew tends to shine best when served with plain white rice or a rustic bread to soak up the sauce. In my kitchen, it became a go-to whenever I wanted something warming but not heavy. The fresh herbs and lime brighten the flavor and make leftovers just as good, if not better.
Whenever I cook moqueca, I keep the heat moderate, letting the flavors meld slowly. It’s not about rushing; it’s about balance and caring a bit for each step. A touch of spicy chili flakes is welcome if you like a little kick, but it’s perfectly fine mild too.
It’s also a recipe that suits cooking for others since it’s easy to double or halve the ingredients. For weeknight cooks who want something just a bit different, this stew fits nicely without demanding too much fuss or fancy equipment.
Cuisine: Brazilian
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
- 1 lb firm white fish fillets (like cod or snapper), cut into chunks
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 2 medium tomatoes, chopped
- 1 cup coconut milk
- 1/2 cup fish or vegetable broth
- Juice of 1 lime
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
- Salt and black pepper to taste
- Optional: pinch of red chili flakes
Instructions
- Step 1. Heat olive oil in a large skillet or wide pan over medium heat.
- Step 2. Add sliced onion and red bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Step 3. Add garlic and cook for another minute until fragrant.
- Step 4. Stir in chopped tomatoes, cook for 3-4 minutes until tomatoes begin to break down.
- Step 5. Pour in coconut milk and broth. Bring to a gentle simmer.
- Step 6. Add fish chunks to the skillet, nestling them into the sauce. Cover and cook for 8-10 minutes, or until fish is opaque and cooked through.
- Step 7. Season with salt, pepper, and red chili flakes if using.
- Step 8. Remove from heat, stir in lime juice and chopped herbs.
- Step 9. Serve hot with rice or crusty bread.
Tips for Success
- Use firm white fish that won’t fall apart easily in the stew.
- If you can’t find fresh cilantro or parsley, dried herbs work but add them at the start of cooking.
- Be gentle when stirring after adding fish to keep the pieces intact.
- Adjust seasoning after cooking to balance tanginess and saltiness.
- Leftovers keep well and flavor deepens after a day in the fridge.
Variations & Substitutions
- Try using shrimp or a mix of seafood instead of fish.
- Add diced okra or sliced zucchini for extra veggies in the stew.
- Swap lime juice with lemon juice for a slightly different citrus note.
- Include a splash of white wine for added complexity in the broth.
- Serve over quinoa or a grain other than rice to switch things up.
