Coconut Fish Stew

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.

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

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

2. 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.

3. 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

1. 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.
2. 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.
3. Cut the fish into uniform pieces pieces so it cooks evenly.

Frequently asked questions

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