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One of the easiest stews you will ever make, this Brazilian Fish Stew, or Moqueca as it’s called in Brazil, is creamy and tangy with just a hint of spice. The shrimp and fish are cooked to juicy perfection, and the whole shebang is served over fluffy jasmine rice. 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!
This Brazilian fish stew (Moqueca) is so deliciously flavorful – the pureed cherry peppers add the perfect amount of tang to the creamy and slightly sweet coconut milk.
Guys, how much are you loving all these coconut milk recipes? I have just fallen in love with the stuff. It’s such an easy way to add some flavor and creaminess to a dish. And you know how much I love those creamy dishes!
Back to this easy fish stew, the shrimp and fish in this recipe are just so juicy and perfect. We basically poach the seafood in the stew liquid, which leads to perfectly cooked shrimp and fish.
What is Moqueca?
Moqueca is a Brazilian style fish stew made with firm fish, tomatoes, onions, fresh cilantro, coconut milk and palm oil. Traditionally, it is slow cooked in a terra cotta style dish, however, we use a dutch oven in this recipe.
The Ingredients for Brazilian Fish Stew (Moqueca)
Another recipe with easy to find ingredients. But if you’re not feeling the grocery store, you can order through the below Amazon links (I earn a small commission if you buy through these links so I can cover the cost of recipe development!):
Are sweet cherry peppers hot?
Sweet cherry peppers are not spicy. They have a mild, sweet flavor and are often used on salad bars and in antipastos.
Can I use carton coconut milk instead of canned?
You can substitute carton coconut milk for canned, just be sure you are buying coconut milk and not coconut water. Coconut water does not have the creaminess of coconut milk and does not work as a substitute. Note that boxed coconut milk typically will not be as creamy as canned. Personally, I prefer the canned over the boxed.
You guys know that I do prefer using homemade stock. But to be totally honest, there are many times that I just don’t have any. Especially the fish stock. I have limited space in my freezer, and chicken stock typically takes precedence due to it’s wide usage. When I don’t have fresh fish stock, I use the Better Than Bouillon fish stock base. I find the flavor to be wonderful and it’s very easy to use – 1 tsp. for every cup of water.
What kind of fish is firm white?
Any kind of firm fleshed white 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 or halibut.
How to Make Brazilian Fish Stew (Moqueca)
You are not going to believe how easy this is. Place all the ingredients, except the seafood, in a dutch oven and bring to a simmer for 2-3 minutes. Remove from heat and add seafood, stirring it in so it is covered by the broth. Let it sit for 10-15 minutes and you’re ready to eat!
**Letting the seafood sit in the broth for 10-15 minutes is what cooks it.
STEP BY STEP INSTRUCTIONS BELOW:
I wish I could say there was more to it (not really), but that’s it. It’s great served over some fluffy jasmine rice. You could also serve it over quinoa, white rice, brown rice, or even potatoes!
Personally, I love the nutty flavor of the jasmine rice and think it complements the flavor of the stew perfectly.
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 and broth in equal parts.
Stew and soup season is right around the corner (is that a real thing??)! Here are some other awesome soup and stew recipes:
Did you make this Brazilian fish stew? Leave a comment below and let me know what you think!
This Brazilian Coconut Fish Stew, or Moqueca, is creamy and tangy with just a hint of spice. The seafood is poached in the broth - cooked to perfection!
- 1/2 lbs. large shrimp
- 1/2 lbs. white fish, cut in 2" pieces
- 6-8 sweet cherry peppers, pureed
- 1 cup coconut milk
- 1/2 tsp. ginger paste
- 1/2 red onion, diced
- 1 can diced tomatoes
- 1 cup fish stock
- 1 tbsp. fresh lime juice
- 1 tsp. smoked paprika
- 1/2 tsp. salt, to taste
- Cilantro, for serving
- 2 tsp. Dende oil (red palm oil)
- Puree the cherry peppers in a food processor. It's ok if they are a little chunky.
- Combine all the ingredients, except the seafood, in a dutch oven and bring to a simmer. Cook for 2-3 minutes then remove from heat.
- Add the shrimp and fish and let sit for 10-15 minutes. The residual heat from the soup will cook the fish and shrimp.
- Serve with jasmine rice.
NOTE: If you want it soupier, add more coconut milk and broth in equal parts. If you want it thicker, add less coconut and broth in equal parts.
Did you make this Moqueca? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!