Moqueca (Brazilian Fish Stew)

4 people
Prep Time:
00h 15
Cook Time:
00h 20

A tasty stew simmered in coconut milk, chilies and lime that’s perfect with rice or cauliflower!

Credit: This inspiring recipe is brought to you by Sylvia from Feasting at Home.

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Ingredients and Method


  • 1 - 1 1/2 pounds halibut
  • OR 1 - 1 1/2 pounds cod
  • 1/2 teaspoon kosher salt
  • 1 lime, zested and juiced
  • 2-3 tablespoons coconut or olive oil
  • 1 onion, finely diced
  • 1/2 teaspoon kosher salt
  • 1 cup carrot, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, rough chopped
  • 1/2 jalapeño, finely diced
  • 1 tablespoon tomato paste
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 cup fish stock
  • 1 1/2 cups tomatoes, diced
  • 1 14 ounce can coconut milk
  • kosher salt
  • 1/2 cup chopped cilantro, scallions, or parsley
  • squeeze of lime


  1. Rinse and pat dry the fish and cut into 2 inch peices. Place in a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Massage lightly to coat all pieces well. Set aside.
  2. In a large saute pan, heat the olive oil over medium high heat. Add onion and salt, and sauté 2-3 minutes. Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and stock. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium low for 5 mintues or until carrots are tender.
  3. Add the coconut milk and taste and add more salt if necessary.
  4. Nestle the fish in the stew and simmer gently until it’s cooked through, about 4-6 minutes. Spoon the flavorful coconut broth over the fish and cook until desired doneness or longer for thicker pieces. ( You can also finish this in a 350F oven).
  5. Taste and adjust salt and squeeze with lime.
  6. To serve, serve over rice, sprinkle with cilantro or scallions and a squeeze of lime.
  7. Drizzle with a little olive oil if you like.
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