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5 from 3 votes

Brazilian Style Fish Stew Recipe (Moqueca)

A delicious fish stew ready in just 45 minutes. A perfectly satisfying scrumptious dinner at your fingertips.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dinner, Main Course, Soup
Cuisine: Brazilian
Keyword: easy fish recipe, fish stew recipe
Servings: 8
Calories: 313kcal
Author: Aliye Aydin


  • 3 1/2-4 pounds firm white fish (sole, cod, halibut)
  • 6 cloves garlic, peeled and roughly chopped
  • 1/2 cup lime juice, freshly squeezed
  • 2 teaspoons fine sea salt, divided
  • 1/2 teaspoon black pepper, freshly ground
  • 4 Tablespoons red palm oil*
  • 2 cups chopped onion
  • 1 large red bell pepper, chopped
  • 1 large yellow bell pepper, chopped
  • 1 teaspoon red pepper flakes, or to taste
  • 2 pounds tomato, chopped (about 4 cups)
  • 1 large bunch cilantro chopped, stems too
  • 2 14 oz. cans coconut milk


  • Cut fish into 6-8" fillets. Combine fish fillets, garlic, lime juice,  1 1/2 teaspoons salt, and black pepper in a shallow bowl and let sit for 20-30 minutes.
  • In a large soup pot, heat palm oil over medium heat. Add onion, bell pepper, and pepper flakes, and cook until onion and pepper are softened, close to 10 minutes.
  • Add tomato and cook for 5 minutes more. Add chopped cilantro stems.
  • Add fish, along with marinade, and coconut milk. Bring to a gentle boil and cook for 15 minutes, until fish flakes apart and is opaque.
  • Add chopped cilantro leaves and taste for salt, adding more if necessary. Serve immediately, trying to serve full fillets in each bowl (it's okay if they break apart too).


*I recommend Nutiva brand. Coconut oil plus 1-2 Tablespoons of paprika (for color) may also be substituted.


Calories: 313kcal | Carbohydrates: 13g | Protein: 41g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 99mg | Sodium: 698mg | Potassium: 1050mg | Fiber: 2g | Sugar: 5g | Vitamin A: 34.5% | Vitamin C: 112.2% | Calcium: 5.1% | Iron: 9.9%