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Brazilian Moqueca (Fish Stew with Coconut Milk)

A vibrant Brazilian fish stew simmered with peppers, tomatoes, and luscious coconut milk. Fragrant, hearty, and served best with rice or crusty bread.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4

Ingredients

  • Fish fillets – 400–500 g (firm white fish like cod, tilapia, or kingfish)
  • Lemon juice – 1 tbsp
  • Salt – to taste
  • Black pepper – ½ tsp
  • Coconut Oil or Olive Oil – 2 tbsp
  • Onion – 1 large, thinly sliced
  • Garlic – 3 cloves, minced
  • Bell Peppers (capsicum) – 1 red + 1 yellow, sliced
  • Tomatoes – 2 medium, chopped
  • Coconut Milk – 1 cup (thick)
  • Paprika or Mild Chili Powder – 1 tsp
  • Fresh Coriander – handful, chopped
  • Spring onions – for garnish

Instructions

  1. Cut fish into large chunks. Marinate with lemon juice, salt, and pepper. Set aside for 10–15 minutes.

  2. In a large deep pan, heat 2 tbsp oil. Add onions and garlic, sauté until soft. Add sliced bell peppers and cook for 3 minutes.

  3. Add tomatoes and paprika, stir and cook until slightly soft.

  4. Gently place the marinated fish over the vegetables. Pour coconut milk on top.

  5. Cover and simmer on low heat for 15–20 minutes, without stirring too much (to avoid breaking the fish).

  6. Once fish is cooked and the stew looks creamy, sprinkle chopped coriander on top.

  7. Serve with steamed rice, farofa (toasted cassava flour), or crusty bread.