Moqueca: The Creamy, Colorful Brazilian Fish Stew Anyone Can Make

Ingredient Overview & Swaps

Essentials

• Fish (500g, about 1.1 lbs)
  Any firm, mild white fish—cod, tilapia, sea bass, grouper, or snapper—cut into chunks.

• Coconut Milk (200ml, just under 1 cup)
  Full-fat for richer broth; lite coconut milk works for a lighter stew.

• Onion (1 small, 50g), sliced

• Tomatoes (2 medium, 100g), diced or sliced

• Oil (2 tablespoons)
  Palm oil is traditional, but any neutral oil or light olive oil is fine.

• Salt (1 teaspoon)

Traditional Add-Ons (Optional)

• Bell pepper: Thinly sliced for sweetness and color.

• Fresh cilantro: Chopped for garnish.

• Lime wedges: Squeezed over for brightness.

• Chili or pepper sauce: For gentle heat.

• Garlic (1–2 cloves, minced): Sautéed with onion for depth.

• Paprika, annatto, or turmeric: For extra color.

Nutrition Facts (Per Serving, 1/4 of the recipe)

• Calories: ~290 kcal

• Protein: 28g

• Carbohydrates: 7g

• Fat: 17g

• Fiber: 2g

• Sodium: ~690mg

• Excellent source of: Protein, omega-3 (depending on fish), B vitamins, potassium

Serving with rice adds about 200 kcal and 44g carbs per serving.

Step-by-Step Instructions: Easy Moqueca at Home

1. Sauté Onion and Tomatoes

• Heat oil in a large, deep skillet or pot over medium heat.

• Add sliced onion and diced tomatoes (plus garlic or bell pepper if using).

• Sauté for about 5 minutes, stirring, until onion is softened and tomatoes start breaking down.

2. Add Fish and Coconut Milk

• Nestle fish chunks gently into the onion-tomato mixture.

• Pour in the coconut milk and sprinkle on the salt.

• Gently stir to combine and coat the fish.

3. Simmer

• Bring to a gentle simmer (not a hard boil).

• Cover and cook for 20 minutes, stirring once or twice, until fish is opaque and flakes easily, and the sauce is creamy and aromatic.

4. Serve

• Taste and adjust salt.

• Ladle moqueca into bowls.

• Garnish with fresh cilantro and lime wedges if desired.

• Serve right away over fluffy white rice.

Tips & Tricks for Perfect Moqueca

• Fish pieces should be similar in size for even cooking.

• Don’t boil hard: Simmer gently to keep the fish tender and the coconut milk creamy.

• Palm oil adds authenticity: A tablespoon adds signature color and taste, but skip if you prefer.

• Customize with peppers or shrimp: Add sliced bell peppers, or swap some or all fish for cleaned shrimp—add in last 5 minutes.

• To meal-prep: Make base sauce ahead and add fish to simmer just before serving.

Creative Serving Ideas

• With Rice: Always serve with simple white rice to soak up the sauce.

• With Farofa: Toasted cassava flour is a classic crunchy side in Brazil.

• With Salad: Refresh with a cucumber, tomato, or green salad.

• Spicy: Offer hot sauce or add a touch of diced chili.

• Brunch: Top a bowl with a poached egg for a next-level brunch.

Frequently Asked Questions (FAQ)

Q: Can I use frozen fish?
A: Yes—thaw fully and pat dry for best texture.

Q: Can I make moqueca with other proteins?
A: Absolutely. Shrimp, scallops, or even tofu for a vegetarian spin.

Q: Is this stew gluten- and dairy-free?
A: Yes—moqueca is naturally gluten- and dairy-free.

Q: What if I don’t like coconut milk?
A: For a lighter take, use part coconut milk and part water or broth.

Q: Can I add extra vegetables?
A: Of course—sliced bell peppers, carrots, or even spinach can work.