There’s something truly magical about a dish that warms both your heart and your soul—and Moqueca is exactly that kind of dish. Imagine a colorful, bubbling pot filled with tender fish, vibrant bell peppers, creamy coconut milk, and the irresistible aroma of fresh herbs floating through your kitchen. It’s the kind of meal that turns an ordinary evening into a celebration.
Moqueca has deep roots in Brazilian culture, dating back over 300 years, with influences from both Indigenous Brazilian and African cuisines. Traditionally made along the coast, especially in Bahia and Espírito Santo, this stew brings families together, especially on weekends and special occasions. It’s often cooked in a traditional clay pot called a panela de barro, which helps to develop those rich, layered flavors.
For me, Moqueca feels like a mini vacation in a bowl. The bright colors, the fresh flavors, and the creamy broth instantly transport you to a sunny day by the beach, with laughter and music in the air. Whether you’re gathering around the table with friends or simply treating yourself to a cozy dinner at home, this stew has a way of making any meal feel special.
Why You’ll Love This Recipe:
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It’s simple yet elegant—perfect for impressing guests without a ton of effort.
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Packed with bright, tropical flavors that will wake up your tastebuds.
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A one-pot meal that’s both hearty and nourishing.
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Easily adaptable to your favorite types of fish or seafood.
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Naturally gluten-free and can be customized to fit different diets.
Ingredients You’ll Need:
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1 ½ pounds white fish fillets (like cod, halibut, or sea bass), cut into chunks
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1 lime, juiced
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3 cloves garlic, minced
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1 teaspoon salt
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½ teaspoon black pepper
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2 tablespoons olive oil
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1 large onion, thinly sliced
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1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced
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2 tomatoes, thinly sliced
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1 can (about 14 ounces) coconut milk
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1 cup fish stock or vegetable stock
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¼ cup chopped fresh cilantro
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1 tablespoon palm oil (or substitute additional olive oil)
How to Make Moqueca:
Step-by-Step Instructions
Step 1: Marinate the Fish
In a large bowl, toss the fish chunks with lime juice, minced garlic, salt, and pepper. Cover and let it marinate in the fridge for at least 20 minutes. This simple marinade brightens the fish and gives it a tender texture.
Step 2: Sauté the Vegetables
In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the sliced onions and bell peppers, and sauté until they start to soften and smell sweet—about 5 minutes. Add the tomatoes and cook for another 3 minutes. Your kitchen will already start smelling incredible at this point.
Step 3: Layer the Ingredients
Once the vegetables are softened, gently nestle the marinated fish into the pot, layering it between the vegetables. Pour the coconut milk and fish stock over everything, making sure the fish is mostly submerged.
Step 4: Simmer the Stew
Lower the heat to a gentle simmer. Cover the pot and let it cook for about 15–20 minutes, until the fish is cooked through and flakes easily with a fork. Avoid stirring too much to keep the fish pieces whole and beautiful.
Step 5: Finishing Touches
Right at the end, drizzle a little palm oil over the top (if using) for that authentic Moqueca flavor. Sprinkle with lots of fresh cilantro just before serving.
I love serving Moqueca with fluffy white rice or farofa (toasted cassava flour) on the side—it soaks up all that luscious sauce perfectly.
Helpful Tips:
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Use firm fish that holds up well to simmering. Cod, halibut, or sea bass are excellent choices.
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Don’t over-marinate the fish. About 20–30 minutes is perfect; longer than that can start to break down the fish.
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Be gentle while cooking. Try not to stir too much once the fish is in the pot so it stays intact.
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Palm oil is traditional, but if you can’t find it, a little extra olive oil works too.
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Fresh cilantro is key for a burst of freshness at the end, so don’t skip it!
Details:
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Prep Time: 20 minutes
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Cook Time: 30 minutes
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Total Time: 50 minutes
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Yield: Serves 4
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Category: Main Dish
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Method: Simmering
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Cuisine: Brazilian
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Diet: Gluten-Free
Notes:
If you prefer a bit of spice, you can add a small chopped chili pepper to the sautéed vegetables for a gentle heat. And for an even richer stew, some folks like to stir in a few tablespoons of coconut cream right before serving.
Nutritional Information:
(Approximate, per serving)
Calories: 350
Protein: 30g
Fat: 22g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Frequently Asked Questions:
Can I use shrimp instead of fish?
Absolutely! Moqueca is often made with shrimp, fish, or a combination of both. Just adjust the cooking time since shrimp cooks faster.
What can I substitute for palm oil?
If you can’t find palm oil, just use a little extra olive oil. The flavor will be slightly different, but still delicious.
Is Moqueca spicy?
Traditionally, Moqueca is not very spicy, but you can easily add heat with a chili pepper if you like things a little spicier.
Can I make it ahead of time?
Yes! Moqueca actually tastes even better after sitting for a few hours, as the flavors meld beautifully. Just gently reheat before serving.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the fish. Freezing isn’t recommended, as the fish can become mushy when thawed.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other comforting dishes:
Conclusion
Moqueca is more than just a fish stew—it’s a heartwarming, soul-soothing experience that connects you to the rich traditions of Brazil. Every spoonful is a celebration of fresh ingredients and vibrant flavors, made with love and care. Whether you’re cooking it for a big family dinner or just because you need a little sunshine in your life, this recipe is sure to become a favorite in your kitchen.
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Moqueca (Brazilian Fish Stew)
Description
There’s something truly magical about a dish that warms both your heart and your soul—and Moqueca is exactly that kind of dish. Imagine a colorful, bubbling pot filled with tender fish, vibrant bell peppers, creamy coconut milk, and the irresistible aroma of fresh herbs floating through your kitchen. It’s the kind of meal that turns an ordinary evening into a celebration.
Moqueca has deep roots in Brazilian culture, dating back over 300 years, with influences from both Indigenous Brazilian and African cuisines. Traditionally made along the coast, especially in Bahia and Espírito Santo, this stew brings families together, especially on weekends and special occasions. It’s often cooked in a traditional clay pot called a panela de barro, which helps to develop those rich, layered flavors.
For me, Moqueca feels like a mini vacation in a bowl. The bright colors, the fresh flavors, and the creamy broth instantly transport you to a sunny day by the beach, with laughter and music in the air. Whether you’re gathering around the table with friends or simply treating yourself to a cozy dinner at home, this stew has a way of making any meal feel special.
Ingredients
1 ½ pounds white fish fillets (like cod, halibut, or sea bass), cut into chunks
1 lime, juiced
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
1 large onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 tomatoes, thinly sliced
1 can (about 14 ounces) coconut milk
1 cup fish stock or vegetable stock
¼ cup chopped fresh cilantro
1 tablespoon palm oil (or substitute additional olive oil)
Instructions
Step 1: Marinate the Fish
In a large bowl, toss the fish chunks with lime juice, minced garlic, salt, and pepper. Cover and let it marinate in the fridge for at least 20 minutes. This simple marinade brightens the fish and gives it a tender texture.
Step 2: Sauté the Vegetables
In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the sliced onions and bell peppers, and sauté until they start to soften and smell sweet—about 5 minutes. Add the tomatoes and cook for another 3 minutes. Your kitchen will already start smelling incredible at this point.
Step 3: Layer the Ingredients
Once the vegetables are softened, gently nestle the marinated fish into the pot, layering it between the vegetables. Pour the coconut milk and fish stock over everything, making sure the fish is mostly submerged.
Step 4: Simmer the Stew
Lower the heat to a gentle simmer. Cover the pot and let it cook for about 15–20 minutes, until the fish is cooked through and flakes easily with a fork. Avoid stirring too much to keep the fish pieces whole and beautiful.
Step 5: Finishing Touches
Right at the end, drizzle a little palm oil over the top (if using) for that authentic Moqueca flavor. Sprinkle with lots of fresh cilantro just before serving.
I love serving Moqueca with fluffy white rice or farofa (toasted cassava flour) on the side—it soaks up all that luscious sauce perfectly.
Notes
If you prefer a bit of spice, you can add a small chopped chili pepper to the sautéed vegetables for a gentle heat. And for an even richer stew, some folks like to stir in a few tablespoons of coconut cream right before serving.