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Brazilian Fish Stew Recipe – South America Special
Brazilian Fish Stew, famously known as Moqueca, is a colorful and deeply flavorful seafood dish that reflects the rich culinary heritage of Brazil’s coastal regions. This comforting stew combines tender white fish with tomatoes, onions, bell peppers, garlic, and fresh herbs, all nions, in a fragrant blend of coconut milk and palm oil. The result is a creamy yet light broth infused with tropical aromas and a delicate balance of savory, sweet, and slightly spicy flavors. Each spoonful delivers soft, flaky fish surrounded by a luscious sauce that captures the warmth and vibrancy of Brazilian cuisine.
What makes Brazilian Fish Stew truly unique is its harmonious layering of ingredients and its cultural roots in Afro-Brazilian traditions. Unlike heavy cream-based stews, Moqueca relies on coconut milk for richness and dendê (palm oil) for its signature golden color and depth of flavor. The dish is traditionally cooked slowly in a clay pot, allowing the flavors to blend beautifully without overcooking the fish. Served with steamed white rice and sometimes farofa (toasted cassava flour), Brazilian Fish Stew offers a comforting, nourishing, and unforgettable dining experience that embodies Brazil’s tropical spirit.
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
Brazilian Fish Stew Ingredients:
- 600 g firm white fish (such as cod or snapper)
- 1 cup coconut milk
- 2 tomatoes, sliced
- 1 onion, sliced
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 2 tbsp palm oil or olive oil
- 1 tbsp lime juice
- Salt and black pepper, to taste
- Fresh cilantro, chopped
- Red chili (optional)
Brazilian Fish Stew Instructions:
Season the fish with salt, pepper, and lime juice.
Heat oil in a pot and sauté onions, garlic, and peppers.
Add tomatoes and cook until slightly softened.
Place fish pieces gently over the vegetables.
Pour coconut milk over the top.
Cover and simmer gently until fish is tender.
Garnish with fresh cilantro before serving.
Recipe Notes :
Do not stir too much to avoid breaking the fish
Use firm white fish for best texture
Simmer gently for tender results
