I brought the heat of Brazil to North Dakota with this Moqueca recipe. This Brazilian fish stew is easy, fast, and full of flavor!
If you’ve been searching for a vibrant and flavorful dinner that comes together in no time, look no further than this Brazilian fish stew recipe. Moqueca is a traditional dish that combines tender fish with rich coconut milk, fresh vegetables, and warm spices. The result is a comforting bowl of goodness that feels like a tropical escape - even on a busy weeknight here in the upper midwest.
What Is Moqueca?
Moqueca (pronounced mo-KEH-kah) is a classic Brazilian fish stew known for its creamy texture and bold flavors. It originated in the coastal regions of Brazil, where fresh seafood is abundant. The dish typically features fish simmered in a fragrant blend of tomatoes, peppers, onions, garlic, and coconut milk. Every spoonful delivers a perfect balance of savory and slightly sweet flavors.
Why You'll Love This Brazilian Fish Stew
This moqueca recipe is not only delicious but also incredibly simple to make. It’s perfect for home cooks who want a restaurant-quality meal without spending hours in the kitchen. Plus, it’s a great way to introduce your family to new flavors without overwhelming their taste buds.
- Quick and easy: Ready in under an hour.
- Family-friendly: Mild spice with customizable heat.
- Healthy and satisfying: Packed with protein and veggies.
How to Make Moqueca
1. Prep the fish: Pat the fish dry with a paper towel. Cut it into 2-inch pieces, then season on all sides with salt and pepper.
2. Cook the aromatics: In a 6-quart saucepan, heat the olive oil over medium-high heat. Add the diced onion and sauté for 2 minutes.
3. Add the veggies and spices: Toss in the carrots, peppers, garlic, paprika, and cumin. Sauté for another 5 minutes until everything is fragrant and tender.
4. Simmer the stew: Pour in the seafood stock, diced tomatoes, and tomato paste. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring often.
5. Finish with coconut milk and fish: Stir in the coconut milk and add the seasoned fish pieces. Let the stew simmer over medium heat for about 5 minutes, until the fish is cooked through and flakes easily with a fork.
6. Add the finishing touch: Stir in the fresh lime juice. Taste and adjust the seasoning with more salt if needed.
7. Serve: Ladle the stew over cooked rice and enjoy every comforting bite.
Tips For The Best Moqueca
- Choose the right fish: I've used an assortment of white fish (walleye, perch, and crappie fillets) for my Midwest version of a Moqueca. But you can use the more traditional cod, halibut, or snapper. All of them hold up well during cooking and absorb the flavors beautifully.
- Customize the heat: Want a spicier kick? Leave the seeds in the jalapeño or add a pinch of red pepper flakes.
- Fresh is best: If you can, use fresh lime juice and quality seafood stock for the most vibrant taste.
What To Serve With Brazilian Fish Stew
Moqueca pairs perfectly with fluffy white rice, which soaks up the delicious broth. You can also serve it with crusty bread or fried plantains for a heartier meal. For a refreshing contrast, a simple green salad with citrus dressing makes a great side dish.
Make Ahead And Storage
This fish stew recipe is easy to prepare ahead of time. You can make the base (everything except the fish and lime juice) up to a day in advance. When ready to serve, reheat the stew, add the fish, and finish with lime juice.
Leftovers keep well in an airtight container in the fridge for up to 2 days. Reheat gently over low heat to avoid overcooking the fish.
More Of Our Favorite Fish Recipes
Fish is one of my wife's favorite dishes for me to prepare for her when she comes home from work to join me for lunch. If you’re looking for another delicious fish recipe from Wild Game & Fish, check out some of our favorites below:
Come to North Dakota to Catch Fish
If you would like to visit North Dakota and catch some fish, check out details at the North Dakota Game & Fish Department website.
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DID YOU MAKE THIS RECIPE
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The Most Delicious Moqueca (Brazilian Fish Stew)
Ingredients
- ½ pound fish fillets, boneless & skinless
- kosher salt
- black pepper
- 2 Tablespoons olive oil
- 1 yellow onion, diced
- 6 baby carrots, diced
- ½ green bell pepper, diced
- 2 mini sweet peppers, sliced
- 1 jalapeno, seeded & diced
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 cup seafood stock
- 1 15-ounce can diced tomatoes
- 3 ounces tomato paste
- one 14-ounce can coconut milk
- 1 Tablespoon fresh lime juice
- Rice for serving
Instructions
- Pat the fish dry with a paper towel, cut into 2-inch pieces, and then season on all sides with salt and pepper.
- In a 6-quart saucepan, heat the olive oil over medium-high heat. Add the onion and sauté onion for 2 minutes.
- Add carrots, peppers, garlic, paprika, and cumin and sauté for 5 more minutes.
- Add fish stock, tomatoes, and tomato paste and simmer for 10 minutes, stirring often.
- Add the coconut milk and fish pieces and simmer over medium heat for about 5 minutes until the fish is cooked through. Add the lime juice and stir to combine.
- Taste and season with more salt if necessary, then serve over cooked rice.
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