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Brazilian Fish Stew (Moqueca)

One of the easiest stews you will ever make, this Brazilian Fish Stew is made with fish simmered in a slightly spicy and tangy tomato based coconut milk broth.
Course Soup/Stew
Cuisine Brazilian, South American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 282kcal



  • 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. 


  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. Add an extra can of tomatoes if you'd like a more tomato based stew.
  3. Substitute a good quality olive oil for the dende oil if you can't find it (affiliate link)
  4. The flavors in this stew are even better the second day, so it's perfect to make ahead!
  5. Any seafood can be used - it would be great with clams, mussels, lobster, etc.


Serving: 1cup | Calories: 282kcal | Carbohydrates: 9g | Protein: 27g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 171mg | Sodium: 999mg | Potassium: 687mg | Fiber: 2g | Sugar: 4g | Vitamin A: 463IU | Vitamin C: 28mg | Calcium: 151mg | Iron: 5mg