Brazilian Moqueca
Tender white fish in vibrant coconut-lime broth with capsicum, ginger, and fresh herbs
Hailing from Bahia, moqueca is Brazil’s sunshine-in-a-bowl: firm fish gently poached in a creamy coconut-tomato broth kissed with lime and layered with colorful peppers. No dendê oil needed — this weeknight version delivers authentic coastal flavor in one pot and under 40 minutes.
Sunlit Brazilian stew — creamy, tangy, and packed with coastal soul.
Prep Time15 min
Cook Time25 min
Total Time40 min
Servings4–6
Moqueca Mastery Tips
- Use firm white fish (cod, snapper, halibut) that holds shape in broth.
- Cut fish into large chunks — they shrink slightly during cooking.
- Layering fish under half the sauce prevents over-stirring and breaking.
- Shake coconut milk can well — fat + liquid must be combined.
- Add lime juice off heat to preserve bright, fresh flavor.
- Serve with fluffy white rice to soak up every drop of broth.
Brazilian Moqueca (Fish Stew)
Ingredients
- Olive oil (3–4 Tbsp)
- 1 kg firm white fish (cod, snapper, or halibut), cut into large chunks
- 1 brown onion, finely diced
- 1 red capsicum, diced
- 3 cm knob ginger, grated
- 3 cloves garlic, finely diced
- 1 long green chilli, finely chopped (seeds removed for mild)
- 1 Tbsp sweet paprika
- ½ tsp chilli flakes (optional, for heat)
- 1 × 400g can chopped tomatoes
- 1 × 400ml can coconut milk, shaken well
- Juice of 2 limes (about ¼ cup)
- 1 bunch spring onions, chopped
- 1 bunch coriander, roughly chopped
- 1 small red chilli, thinly sliced (for garnish)
Method
1. Sauté base: Heat olive oil in a wide, heavy-base pot over medium. Add onion; cook 4–5 min until translucent.
2. Soften capsicum: Add diced capsicum; cook 3–4 min until softened.
3. Bloom spices: Stir in half the green chilli; cook 1 min. Add ginger and garlic; cook 1 min until fragrant. Stir in paprika and chilli flakes; cook 1 min to toast.
4. Build sauce: Add canned tomatoes with juices. Simmer 8–10 min, stirring occasionally. Add a splash of water if too thick.
5. Layer fish: Scoop half the sauce into a bowl. Arrange fish chunks in an even layer over remaining sauce. Spoon reserved sauce gently over fish.
6. Add coconut: Pour in coconut milk. Stir gently at edges (avoid breaking fish). Bring to a low simmer.
7. Poach fish: Cover and cook 12–15 min until fish is opaque and flakes easily. Do not boil.
8. Finish fresh: Remove from heat. Stir in lime juice and most of the coriander. Taste and adjust salt.
9. Serve: Ladle into bowls over rice. Top with spring onions, red chilli slices, and remaining coriander.
Pro Tip: Layering the fish under sauce steams it gently — no stirring, no crumbling!
Photo credit: By BR – Own work, CC BY-SA 4.0
