Authentic Brazilian Moqueca (Fish Stew)

A vibrant and aromatic Brazilian fish stew made with firm white fish chunks, tomatoes, coconut milk, bell peppers, and the signature dende oil for a rich, authentic flavor profile.

60 min total Base: 2 servings 680 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings2 servings

1Base: 2 servings16

Fixed ingredients: Firm white fish fillets (e.g., halibut or snapper), cut into chunks, Coconut milk, Tomatoes, chopped, Onion, Lime juice — quantities stay the same regardless of serving count.

Firm white fish fillets (e.g., halibut or snapper), cut into chunks

500 grams(fixed)

Coconut milk

200 ml(fixed)

Dendê oil (Red palm oil)

2 tablespoons

Bell peppers (mixed colors)

1 cup

Tomatoes, chopped

3 medium(fixed)

Onion

1 medium(fixed)

Garlic cloves, minced

3 cloves

Lime juice

2 tablespoons(fixed)

Salt

1 teaspoon

Fresh cilantro

0.5 bunch

Instructions

Cut the fish into 2-inch chunks and marinate in a bowl with the lime juice, salt, and 1 clove of minced garlic for 15 minutes.

In a heavy-bottomed pot or clay cazuela, layer sliced onions, tomatoes, and bell peppers to create a thick base.

Place the marinated fish chunks on top of the vegetable layer.

Pour the coconut milk over the fish and drizzle evenly with the dendê oil.

Cover and simmer on medium-low heat for 15-20 minutes until the fish is opaque and cooked through.

Garnish generously with fresh chopped cilantro before serving.

💡 Chef's Tip

Serve immediately over white rice to soak up the flavorful broth. Do not stir the stew once the fish is added to keep the chunks intact.

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