BrazilianDinner

Recipe Story

origins & traditions

Moqueca de Peixe is a beloved Brazilian seafood stew that originated in the coastal state of Bahia. This one-pot wonder combines fresh fish with a rich, aromatic broth made from coconut milk, palm oil, tomatoes, and bell peppers. The dish is traditionally cooked in a clay pot called a panela de barro, which adds an earthy depth to the flavors. The combination of cilantro, lime, and garlic creates a bright, zesty profile that perfectly complements the creamy coconut base. This dish represents the fusion of indigenous, African, and Portuguese culinary traditions that define Brazilian cuisine. Perfect for dinner gatherings or a comforting weeknight meal, moqueca delivers restaurant-quality flavor with straightforward preparation. The use of one pot makes cleanup effortless while allowing all the flavors to meld together beautifully.

Instructions

step by step

0/7 done

Pat the fish fillets dry with paper towels and cut into 2-inch chunks. Season with salt, black pepper, and half the lime juice. Set aside to marinate for 10 minutes.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced onions and cook for 5 minutes until softened. Add the minced garlic and ginger, cooking for another minute until fragrant.
Add the diced tomatoes, sliced bell peppers, and bay leaves to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften. Season with salt and black pepper.
Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce heat to medium-low and let it cook for 10 minutes to allow the flavors to meld.
Gently nestle the marinated fish pieces into the simmering broth. Cover and cook for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork. Avoid stirring too vigorously to keep the fish intact.
Stir in the remaining lime juice and chopped cilantro. Taste and adjust seasoning with additional salt if needed. Remove bay leaves.
Serve the moqueca hot directly from the pot, garnished with extra cilantro. Accompany with white rice and traditional farofa on the side.

Moqueca de Peixe

4.4 (90)

A fragrant Brazilian fish stew cooked in one pot with coconut milk, bell peppers, tomatoes, and dendê oil. This classic Bahian dish brings the flavors of coastal Brazil to your table with minimal cleanup.

medium

55 min

6 servings

Ingredients

0 of 13 checked

Main Ingredients

680 grams salmon, cut into 2-inch chunks
2 cups coconut, full-fat

Vegetables

3 pieces tomatoes, diced
2 pieces bell-peppers, sliced into strips

Aromatics

1 pieces onions, thinly sliced
4 cloves garlic, minced
1 teaspoons ginger, freshly grated

Herbs

4 tablespoons cilantro, chopped

Seasonings

2 pieces lime, juiced
2 pieces bay-leaves
1 1/2 teaspoons salt
1/2 teaspoons black-pepper, freshly ground

Cooking Base

2 tablespoons olive-oil

Chef Tips

expert advice

•For the most authentic flavor, use dendê (palm oil) instead of olive oil, though olive oil works well as a substitute.

•Choose firm white fish like cod, halibut, or sea bass that won't fall apart during cooking.

•You can also substitute or add shrimp for variety.

•If you prefer more heat, add a diced jalapeño or malagueta pepper with the vegetables.

•The dish can be prepared up to the point of adding the fish, then refrigerated overnight and finished the next day.

•For a richer flavor, use full-fat coconut milk.

•Traditional accompaniments include white rice, farofa (toasted cassava flour), and pirão (a thick fish gravy made with the stew liquid and cassava flour).

•Some regions add a splash of coconut water for a lighter broth.

•The key is not to overcook the fish—it should be tender and moist.