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Creamy Brazilian Moqueca Fish Stew

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A soulful and creamy Brazilian fish stew made with fresh white fish, coconut milk, tomatoes, and fresh herbs, perfect for cozy dinners and packed with vibrant flavors.

Ingredients

Scale
  • 1.5 pounds fresh white fish fillets (cod, halibut, or snapper), cut into 2-inch chunks
  • 1 can (13.5 oz) coconut milk (native or Thai brands recommended)
  • 3 medium fresh tomatoes, chopped (or 1 can diced tomatoes)
  • 1 large red bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 1/2 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 3 tablespoons olive oil or dendê oil
  • Salt and freshly ground black pepper, to taste
  • Optional: fresh chili pepper or red pepper flakes for heat

Instructions

  1. Pat the fish fillets dry with paper towels and cut into 2-inch chunks. Season lightly with salt and pepper. Set aside.
  2. Heat 3 tablespoons of olive or dendê oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the sliced onion and red bell pepper. Cook for about 5 minutes until softened and fragrant, stirring occasionally.
  3. Add the minced garlic and cook for another minute until aromatic, being careful not to burn it.
  4. Mix in the chopped fresh tomatoes or canned diced tomatoes. Cook for 8–10 minutes, stirring occasionally, until the tomatoes break down and create a rich sauce base.
  5. Slowly add the entire can of coconut milk. Stir well, lower the heat to a gentle simmer, and cook uncovered for about 10 minutes to meld flavors and thicken the sauce slightly.
  6. Gently nestle the fish chunks into the simmering sauce. Cover with a lid and cook for 8-10 minutes on low heat until the fish is opaque and flakes easily. Avoid stirring too much to keep the fish intact.
  7. Taste and adjust salt and pepper. Stir in the fresh chopped cilantro and squeeze the juice of one lime over the top. Give a gentle stir to combine, then turn off the heat.
  8. Let the stew rest covered for 5 minutes before serving. Serve hot with white rice or crusty bread.

Notes

Keep heat moderate when simmering coconut milk to prevent separation. Stir fish gently to avoid breaking it. Fresh ingredients make a big difference. Add chili or red pepper flakes for spicier stew. Leftovers keep well refrigerated for 2 days and can be frozen without fish for up to 1 month.

Nutrition

Keywords: Brazilian moqueca, fish stew, coconut milk stew, creamy fish stew, easy fish recipe, Brazilian cuisine, seafood stew

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