Why You’ll Love This Recipe

Moqueca is a traditional Brazilian fish stew that hails from the coastal regions of Bahia and Espírito Santo. Rich with coconut milk, tomatoes, onions, and bell peppers, this dish is infused with the bold flavors of garlic, lime juice, and fresh cilantro. Often cooked in a clay pot, Moqueca offers a perfect balance of tropical comfort and zesty freshness. It’s a hearty yet light dish that’s perfect for seafood lovers looking for something unique and deeply flavorful.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

white fish fillets (such as cod or snapper)lime juicegarliconionsbell pepperstomatoesfresh cilantrococonut milkpalm oil (or substitute with olive oil)dendê oil (optional but traditional)paprika or annatto (color and flavor enhancer)saltblack pepper

directions

Cut the fish fillets into chunks and marinate them with lime juice, minced garlic, salt, and black pepper for at least 30 minutes.

In a large pot or clay pan, heat palm oil over medium heat.

Layer half of the sliced onions, bell peppers, and tomatoes in the bottom of the pot.

Place the marinated fish chunks on top of the vegetables.

Add the remaining onions, bell peppers, and tomatoes over the fish.

Pour the coconut milk evenly over the mixture and sprinkle with paprika.

Cover and cook on medium-low heat for about 20-25 minutes, or until the fish is tender and fully cooked. Avoid stirring to keep the fish intact.

In the final 5 minutes, drizzle with dendê oil (if using) and sprinkle chopped cilantro over the stew.

Serve hot with white rice and farofa.

Servings and timing

This recipe serves 4-6 people.Preparation time: 20 minutesMarinating time: 30 minutesCooking time: 25 minutesTotal time: 1 hour 15 minutes

Variations

Use shrimp or a mix of seafood instead of just fish for a more varied stew.

Add a bit of hot chili pepper for a spicier version.

Substitute coconut milk with fish broth if preferred.

Include cassava or sweet potatoes for extra texture.

Try it with plantain on the side for a Caribbean twist.

storage/reheating

Store Moqueca in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stovetop over low heat until warmed through.Avoid microwaving to preserve the texture of the fish.

FAQs

What kind of fish is best for Moqueca?

Firm white fish like cod, grouper, or snapper work best as they hold their shape during cooking.

Is dendê oil essential?

It’s traditional and adds unique flavor, but it can be substituted or omitted if unavailable.

Can I freeze Moqueca?

It’s best enjoyed fresh, but you can freeze it for up to 1 month. Thaw in the fridge before reheating.

What’s the difference between Bahian and Capixaba Moqueca?

Bahian Moqueca uses coconut milk and dendê oil, while Capixaba Moqueca does not.

Can I make Moqueca vegetarian?

Yes, substitute fish with hearty vegetables like eggplant or tofu and use vegetable broth.

Does it have to be made in a clay pot?

Not necessary, but a clay pot enhances the flavor and tradition.

Is Moqueca spicy?

It’s usually mild, but you can add chili for heat.

Can I use frozen fish?

Yes, just make sure it’s fully thawed and patted dry before marinating.

Do I need to stir Moqueca while it cooks?

No, avoid stirring to prevent the fish from breaking apart.

Can I make this dish ahead?

Yes, it tastes even better after resting, so making it a day in advance works well.

Conclusion

Moqueca is a vibrant and comforting Brazilian fish stew that showcases the country’s rich culinary heritage. With its tropical ingredients and layered flavors, it’s a dish that turns any meal into a celebration. Whether you’re new to Brazilian cuisine or a longtime fan, Moqueca is a must-try recipe that brings warmth and authenticity to your table.