Moqueca, a beloved Brazilian fish stew, is a vibrant and comforting dish that hails from the coastal regions of Bahia and EspÃrito Santo. This traditional recipe features tender white fish simmered in a fragrant coconut milk broth with tomatoes, bell peppers, onions, garlic, and cilantro. It’s known for its colorful presentation and bold tropical flavors, often served with rice and farofa (toasted cassava flour). Moqueca is more than a stew—it’s a celebration of Brazil’s diverse culinary heritage.
Ingredients
2 lbs firm white fish fillets (like cod, halibut, or sea bass), cut into chunks
Juice of 2 limes
3 garlic cloves, minced
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
1 large onion, thinly sliced
1 bell pepper (red or yellow), thinly sliced
2 large tomatoes, chopped
1 can (14 oz) coconut milk
2 tablespoons dendê oil (palm oil) or extra olive oil
¼ cup fresh cilantro, chopped
¼ cup fresh parsley, chopped
½ teaspoon paprika (optional)
Cooked white rice, for serving
Preparation
Step 1: Marinate the Fish
In a bowl, combine the fish with lime juice, garlic, salt, and black pepper. Toss gently to coat and let marinate for 20–30 minutes while preparing the vegetables.
Step 2: Sauté the Vegetables
In a large, wide pot or Dutch oven, heat the olive oil over medium heat. Add the onions and bell peppers and sauté until softened, about 5 minutes. Add tomatoes and cook for another 3–4 minutes, stirring occasionally.
Step 3: Layer and Simmer
Gently layer the marinated fish over the sautéed vegetables. Pour the coconut milk over the fish, then drizzle with dendê oil. Sprinkle with paprika if using. Cover and simmer gently over medium-low heat for 15–20 minutes, or until the fish is cooked through and flakes easily.
Step 4: Finish with Fresh Herbs
Once the fish is done, add chopped cilantro and parsley. Taste and adjust seasoning with more salt or lime juice if needed. Gently stir to mix the herbs into the broth without breaking the fish pieces.
Step 5: Serve and Enjoy
Serve hot with white rice and, if available, toasted farofa on the side for a traditional Brazilian touch. A few lime wedges on the side bring brightness to the dish.
Variations
Bahian Style: Use dendê oil for the signature orange color and rich flavor.
Mixed Seafood: Add shrimp, mussels, or squid for a seafood medley.
Spicy Kick: Add sliced chili peppers or a dash of hot sauce.
Vegetable Version: Substitute fish with hearts of palm, plantains, or tofu for a vegetarian twist.
Cooking Notes
Use firm white fish that holds together well during cooking.
Avoid over-stirring once the fish is added to keep the pieces intact.
Dendê oil adds authenticity but can be substituted with more olive oil if unavailable.
Serving Suggestions
Serve with fluffy white rice to soak up the flavorful broth.
Add a side of farofa for crunch and texture.
Pair with lime wedges, sliced avocado, or fried plantains.
Time Breakdown
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Nutritional Information (Per Serving)
Calories: 410
Protein: 35g
Carbohydrates: 10g
Fat: 27g
Sodium: 580mg
FAQs
Q: Can I use frozen fish?
Yes, just thaw completely and pat dry before marinating.
Q: What can I use instead of coconut milk?
You can substitute with light cream or broth, but it won’t have the same richness.
Q: Is dendê oil necessary?
It’s traditional in Bahia-style moqueca, but you can use olive oil as a substitute if needed.
Q: Can I make this ahead of time?
Yes, moqueca can be made ahead and gently reheated before serving. The flavors deepen as it rests.
Conclusion
Moqueca is a beautiful, comforting Brazilian fish stew that’s both easy to prepare and full of vibrant flavors. Whether you stick to the classic fish version or adapt it with shrimp or vegetables, this dish offers a delicious taste of coastal Brazil that’s perfect for sharing with family and friends.