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Brazilian moqueca de peixe fish stew with coconut broth, peppers, tomatoes, cilantro, and lime in a clay pot.

Brazilian Moqueca de Peixe with Coconut and Lime

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A vibrant Brazilian coconut fish stew with peppers, tomatoes, cilantro, lime, and tender white fish.
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Prep Time 20 minutes
Cook Time 30 minutes
Fish marinating time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Brazilian
Calories: 510
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large Dutch oven
  • Mixing bowl
  • Chef's knife
  • Wooden spoon
  • Rice cooker or saucepan

Method
 

Marinate the Fish:
  1. Toss the fish with lime juice and salt. Cover and refrigerate while preparing the stew, about 20 minutes.
  2. Warm the oil in a large Dutch oven over medium heat.
Build the Stew:
  1. Cook the onion and bell peppers until softened, about 6 minutes. Add the garlic and cook for 30 seconds.
  2. 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:
  1. Nestle the fish into the simmering broth. Cover and cook gently until opaque and flaky, 6 to 8 minutes.
  2. Fold in half the cilantro, taste for salt and lime, and spoon over warm rice. Finish with remaining cilantro and lime wedges.

Nutrition

Calories: 510kcalCarbohydrates: 45gProtein: 39gFat: 21gSaturated Fat: 10gCholesterol: 80mgSodium: 720mgFiber: 5gSugar: 8g

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.