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One of the easiest stews you will ever make, this coconut fish stew (or Brazilian moqueca) is made with fish and shrimp simmered in a slightly spicy and tangy tomato based coconut milk broth. AND...it takes less than 20 minutes to make!!

If I can throw ingredients in a pot and get an amazing meal in less than 20 minutes, I'm sold! Especially this creamy, mildly spicy, tangy, absolutely delicious fish stew. Also similar to this ultra quick and easy wonton noodle soup that's a favorite in our house.
This stew with coconut milk is so deliciously flavorful - the pureed cherry peppers and lime add the perfect amount of tang to the creamy and slightly sweet coconut milk broth, not unlike this Thai coconut curry ramen.
The fish and shrimp are cooked to perfection and the tomatoes, cilantro and lime juice add a wonderful freshness to the coconut milk fish stew. And if you like these flavors, you'll also fall in love with these Brazilian chicken thighs.
What is moqueca?
Moqueca, or coconut fish stew, is a fragrant Brazilian style seafood stew made with fish, tomatoes, onions, cilantro and palm oil all in a coconut broth. Traditionally, it is slow cooked in a terra cotta style dish, however, we use a Dutch oven in this recipe.
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Why this Brazilian fish stew recipe works
- It comes together in about 20 minutes, making it a great recipe for easy weeknight dinners or times when you are strapped for time.
- The flavors are bold and delicious, with a fresh element from the fish - you can also use whatever fish you like!
- It makes great leftovers as well, and can also be prepared in advance, with the seafood added right before you serve (to ensure it doesn't overcook).
- Serve it with some crusty bread to make it a whole one pot meal.
Ingredients

Sweet cherry peppers are used to add a bit of tang to the stew. I absolutely LOVE the flavor of these pepper in the soup - I think it makes it!
The dish is finished with dende oil, which is a reddish colored pungent oil harvested from palm trees in both Africa and South America. The flavor is similar to olive oil, but with a much bolder taste. You can read more about dende oil in this post on Brazilian ingredients.
I recommend using homemade fish stock (it'll have the best flavor) or I find that Better Than Bouillon makes a pretty good fish stock as well if you don't want to go through the trouble of making your own.
Full fat coconut milk is used to provide the creamiest results, similar to a chowder.
Firm white fish
Any kind of firm fleshed white fresh fish will work here. I personally used swai because I had some in my freezer and it's inexpensive, but you could also use a fish like tilapia, cod, snapper, sea bass, haddock, salmon or halibut, as well as shellfish like shrimp and scallops.
The remaining ingredients for the delicious Brazilian fish stew with coconut milk are listed in the recipe card at the bottom of the post.
Substitutions and variations
- Substitute chicken stock for the fish stock in a pinch. You can also use shrimp, lobster or any type of seafood broth. Add a dash of fish sauce for some added umami.
- Use any firm white fish mentioned above for great results.
- Substitute a good quality olive oil for the dende oil.
- Substitute roasted red bell pepper for the cherry peppers. They won't have the same tartness, but are still a good substitute.
- Substitute heavy cream for the coconut milk if needed. I don't recommend light coconut milk or regular milk as the results are less creamy and have a watered down texture.
- Add an additional can of diced tomatoes for a more tomato forward broth.
- Add in dried chili or other spicy seasoning for some added heat to the stew. You can also add a minced jalapeño, red pepper or other hot chili.
- Add in 1-2 cloves of minced garlic and/or garlic chives.
Step by step instructions to make moqueca

- Place cherry peppers in a food processor and puree. It's ok if it is a little chunky. It adds texture to the stew.

- Combine all ingredients, except seafood, cilantro and dende oil, in a dutch oven and bring to a simmer. Reduce heat and simmer 2-3 minutes.
- Remove the pot from the heat, add seafood, cover and let sit for 10-15 minutes, until seafood is cooked through.
For a classic meal, serve this flavorful seafood stew over instant pot jasmine rice, coconut jasmine rice or with a big chunk of crusty homemade bread. Garnish with chopped cilantro and a few drops of dende oil.
To make this a whole meal, you can also serve it with a nice salad like this curry chickpea salad or spinach salad with strawberry vinaigrette.

Expert tips
- If you want a thicker stew, add more seafood or less coconut milk and broth. If you want a thinner stew, add more coconut milk or broth.
- Don't simmer the broth after you add the seafood as it will cause it to become tough - let it sit undisturbed for 10-15 minutes until it is opaque and cooked through.
- Cut the fish into uniform pieces pieces so it cooks evenly.
Frequently asked questions
Store leftovers in a covered container in the fridge for up to 3 days. This stew is not great frozen as the seafood becomes rubbery.
Reheat on low heat on the stovetop or in 30 second intervals in the microwave until heated through. Don't overheat or the seafood will become rubbery.
Make the soup in advance using the instructions without adding the seafood. Store in a covered container in the fridge for 3-5 days.
Reheat on the stovetop on medium heat until simmering. Add the seafood, remove from heat, cover and let sit 10-15 minutes, until seafood is cooked through.

More soup recipes
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Recipe

Coconut Fish Stew (Moqueca)
Ingredients
- ½ pound large shrimp
- ½ pound white fish cut in 2" pieces
- 6-8 sweet cherry peppers pureed
- 1 cup coconut milk
- ½ teaspoon ginger paste
- ½ red onion diced
- 1 can diced tomatoes
- 2 teaspoons tomato paste
- 1 cup fish stock
- 1 tablespoon fresh lime juice
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- cilantro for serving
- 2 teaspoons Dende oil for serving (optional)
Instructions
- Puree the cherry peppers in a food processor or blender.
- Combine all the ingredients, except the seafood, cilantro and dende oil, in a Dutch oven and bring to a simmer.
- Cook for 2-3 minutes then remove from heat.
- Add the shrimp and fish, cover and let sit for 10-15 minutes to cook the seafood.
- Serve it over jasmine rice or with a big chunk of crusty homemade bread. Garnish with chopped cilantro and a few drops of dende oil.
Expert Tips:
- If you want a thicker stew, add more seafood or less coconut milk and broth. If you want a thinner stew, add more coconut milk or broth.
- Don't simmer the broth after you add the seafood as it will cause it to become tough - let it sit undisturbed for 10-15 minutes until it is opaque and cooked through.
- Cut the fish into uniform pieces pieces so it cooks evenly.
Nutrition

Healthy World Cuisine says
How did we miss this full flavor recipe from your kitchen??? Love the seasonings and how quick and easy it comes together. For sure this needs to get on the menu plan! Just pinned
Danielle says
Thanks! This was one of our favorites - great flavor and it was soooo quick and easy!
Ben Myhre says
SUPER interesting, Danielle! I am gonna have to try this one. It looks so great!
Danielle says
Thanks ben - it's a great easy stew. Hope you like it if you get the chance to try it!
kim says
I've never made a Brazilian soup, but this looks so flavorful! My whole family loves shrimp, so I will be trying this recipe very soon!
Danielle says
It's so flavorful and SO EASY!
Daniela says
I love moqueca because it's so flavorful. My favorite fish to use is halibut; it stands up really well to the other bold flavors in the stew. Great recipe!
Danielle says
I'll def have to try it with halibut sometime!
Lauren Vavala @ DeliciousLittleBites says
I love the coconut and ginger in this soup - such great flavors!
Danielle says
I'm a little addicted to coconut milk!
Claudia Lamascolo says
oh I bet this has a little sweetness and creamy it looks so delicious I would eat this for breakfast!
Danielle says
I would love this for breakfast Claudia!
Jane says
I am now 100% craving a good fish stew, and this one looks just perfect 🙂
Danielle says
Thanks Jane 🙂
Jacqueline Debono says
I love the sound of this fish stew. Definitely adding it to my menu for next weekend. Am sure it's going to be wonderful!
Danielle says
Thanks Jacqueline! I hope you love it!