Moqueca Brazilian Fish Stew

Fragrant coconut broth mingles with lime, garlic, and bell peppers in this Brazilian coastal classic, creating a silky, aromatic stew that lets delicate white fish shine. The combination of citrus acidity and creamy coconut milk balances perfectly with sautéed onions and peppers for depth. Make this for a special dinner that feels elegant yet comforting, transporting everyone straight to a beachside table.

Ingredients

2 lbs firm white fish fillets (such as cod, halibut, or mahi-mahi), cut into 2-inch pieces

Juice of 2 limes

4 cloves garlic, minced

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

3 tablespoons olive oil

1 large white onion, sliced into half-moons

1 red bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

1 green bell pepper, sliced into strips

4 medium tomatoes, seeded and chopped

1 can (13.5 oz) full-fat coconut milk

1 cup fish stock or water

1/4 cup fresh cilantro, chopped, plus more for garnish

3 green onions, sliced

2 tablespoons dendê oil (red palm oil)

1 teaspoon paprika

Pinch of cayenne pepper

Instructions

In a large bowl, combine fish pieces with lime juice, half the minced garlic, salt, and pepper. Toss gently to coat and marinate for 15–20 minutes at room temperature.

Heat olive oil in a large, deep skillet or traditional clay pot over medium heat. Add the sliced onion and cook until softened and translucent, about 5 minutes.

Add the remaining garlic and all the bell pepper strips to the pan. Sauté for 4–5 minutes until the peppers begin to soften but still retain some texture.

Stir in the chopped tomatoes, paprika, and cayenne pepper. Cook for 5 minutes, stirring occasionally, until the tomatoes break down and form a chunky sauce.

Pour in the coconut milk and fish stock. Stir well to combine and bring the mixture to a gentle simmer.

Carefully nestle the marinated fish pieces into the simmering broth, spooning some liquid over the top. Cover and cook for 12–15 minutes without stirring, until the fish is opaque and flakes easily.

Drizzle the dendê oil over the stew, gently swirling the pan to incorporate without breaking up the fish. Add the cilantro and green onions.

Simmer uncovered for an additional 2–3 minutes to allow the flavors to meld. Taste and adjust seasoning with additional salt and lime juice as needed.

Serve immediately in shallow bowls over white rice, garnished with fresh cilantro leaves.