Moqueca de peixe is a bright Brazilian fish stew built from coconut milk, tomatoes, peppers, onions, cilantro, and lime. It is especially associated with Brazil’s coastal cooking.
The vegetables simmer into a fragrant base before the fish is added at the end, keeping the fillets tender while the coconut broth stays silky and aromatic.
Cut the fish into even pieces and add it only after the vegetables are tender. A gentle simmer prevents the fillets from breaking apart.
Serving Suggestions
Spoon the stew over white rice and serve with lime wedges, chopped cilantro, and toasted farofa if available.
Recipe Notes
Use a firm white fish such as cod, halibut, or snapper. Refrigerate leftovers for up to 2 days and reheat gently.
Brazilian Moqueca de Peixe with Coconut and Lime
A vibrant Brazilian coconut fish stew with peppers, tomatoes, cilantro, lime, and tender white fish.
Equipment
- Large Dutch oven
- Mixing bowl
- Chef’s knife
- Wooden spoon
- Rice cooker or saucepan
Ingredients
Fish and Marinade
- 1 1/2 lb firm white fish fillets cut into large pieces
- 2 tbsp fresh lime juice plus wedges for serving
- 1/2 tsp kosher salt
Stew
- 2 tbsp dendê oil or olive oil
- 1 large yellow onion sliced
- 1 large red bell pepper sliced
- 1 large yellow bell pepper sliced
- 3 cloves garlic minced
- 2 medium tomatoes chopped
- 1 cup coconut milk full fat
- 1/2 cup vegetable stock
- 1/2 cup fresh cilantro chopped
- 2 cups cooked white rice for serving
Instructions
Marinate the Fish:
- Toss the fish with lime juice and salt. Cover and refrigerate while preparing the stew, about 20 minutes.
- Warm the oil in a large Dutch oven over medium heat.
Build the Stew:
- Cook the onion and bell peppers until softened, about 6 minutes. Add the garlic and cook for 30 seconds.
- Stir in the tomatoes, coconut milk, and stock. Bring to a gentle simmer and cook for 10 minutes until the vegetables are tender.
Finish and Serve:
- Nestle the fish into the simmering broth. Cover and cook gently until opaque and flaky, 6 to 8 minutes.
- Fold in half the cilantro, taste for salt and lime, and spoon over warm rice. Finish with remaining cilantro and lime wedges.
Notes
- Use a gentle simmer once the fish is added.
- Dendê oil adds traditional color and flavor but olive oil works well.
- Serve immediately for the best fish texture.
Nutrition
Calories: 510kcalCarbohydrates: 45gProtein: 39gFat: 21gSaturated Fat: 10gCholesterol: 80mgSodium: 720mgFiber: 5gSugar: 8g