Brazilian Fish Stew (Moqueca de Peixe)

Brazilian Fish Stew (Moqueca de Peixe)

The Spruce / Ahlam Raffii

Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
419 Calories
27g Fat
17g Carbs
33g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 419
% Daily Value*
Total Fat 27g 34%
Saturated Fat 19g 94%
Cholesterol 53mg 18%
Sodium 438mg 19%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 33g
Vitamin C 77mg 385%
Calcium 93mg 7%
Iron 6mg 32%
Potassium 1231mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Brazilians enjoy many versions of moquecas, or stews, from different regions of the country. This colorful and tropical fish stew is typical of Bahia, and is flavored with coconut milk and palm oil. Serve it with rice, farofa de dendê, and fried plantains. Palm oil (dendê oil) adds a special authentic flavor to this dish. You can find palm oil at Brazilian markets and online.

Ingredients

  • 1 1/2 pounds grouper, snapper, mahi-mahi, salmon, or monkfish

  • 3 tablespoons freshly squeezed lime juice, from 2 limes

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • 2 teaspoons minced garlic

  • 2 tablespoons olive oil

  • 1 red bell pepper, thinly sliced

  • 1 green bell pepper, thinly sliced

  • 1 large onion, thinly sliced

  • 2 medium tomatoes, thinly sliced

  • 4 to 5 green onions, white and green parts, finely chopped

  • 1 bunch fresh cilantro, roughly chopped

  • 2 teaspoons paprika

  • 1/2 to 1 teaspoon chile pepper, or to taste

  • 2 1/2 cups coconut milk

Steps to Make It

  1. Gather the ingredients.

    Brazilian Fish Stew (Moqueca de Peixe) ingredients

    The Spruce / Ahlam Raffii

  2. Cut the fish into bite-size pieces and place the pieces in a zip-top bag. Add the lime juice, salt, ground pepper, and minced garlic. Marinate the fish for 1 to 4 hours in the refrigerator.

    Cut the fish into bite-size pieces and place the pieces in a ziplock bag. Add the lime juice, salt, ground pepper, and minced garlic

    The Spruce / Ahlam Raffii

  3. Add 2 tablespoons of olive oil to a large sauté pan. Layer half of the peppers, half of the tomatoes, and half of the onions over the bottom of the pan.

    Layer half of the peppers, half of the tomatoes, and half of the onions over the bottom of the pan

    The Spruce / Ahlam Raffii

  4. Cover the vegetables with the fish and the marinade.

    Cover the vegetables with the fish and the marinade

    The Spruce / Ahlam Raffii

  5. Layer the rest of the peppers, onions, and tomatoes on top. Sprinkle with the chopped green onions and half of the chopped cilantro.

    Layer the rest of the peppers, onions, and tomatoes and the herbs on top of the fish

    The Spruce / Ahlam Raffii

  6. Whisk the paprika and the chile pepper into the coconut milk, and pour the mixture over the vegetables and fish.

    add coconut milk to the fish and vegetables in the pan

    The Spruce / Ahlam Raffii

  7. Drizzle the vegetables with the palm oil.

    Drizzle the vegetables and fish mixture with the palm oil

    The Spruce / Ahlam Raffii

  8. Bring the mixture to a boil, and simmer gently, covered, for 15 minutes. Remove cover and simmer for 25 minutes more, or until vegetables are well-cooked and tender. Season with salt and pepper to taste.

    Bring the fish and vegetable mixture to a boil

    The Spruce / Ahlam Raffii

  9. Sprinkle the rest of the chopped cilantro over the hot stew. Serve with rice, toasted manioc meal (farofa de dende) and fried plantains.

    Brazilian Fish Stew (Moqueca de Peixe) in a pan with cilantro

    The Spruce / Ahlam Raffii

  10. Enjoy!

    Brazilian Fish Stew (Moqueca de Peixe) in a bowl, served with rice

    The Spruce / Ahlam Raffii