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Home Fish recipes

Brazilian Fish Stew (Moqueca Baiana)

By:Nagi
Published:12 Jan '20Updated:8 Dec '23
401 Comments
Recipe v Video v Dozer v

Fish Stews can be so boring…but not a BRAZILIAN Fish Stew!! With a fragrant tomato coconut sauce with a fresh hit of lime, this is such a different exotic way to serve up fish that is off the charts delicious – yet simple to make.

Close up of Brazilian Fish Stew in a bowl, ready to be eaten

Brazilian Fish Stew

When I think of Brazilian food, I immediately have visions of grilled meat. Specifically, Churrasco. Serious quantities of grilled meat on giant skewers with the waiters walking from table to table, slicing the meat straight from the skewer onto my plate.

Carnivore heaven. 🙂

Because of the strong association of Brazilian food with Churrasco (and also because I don’t have a giant grill with a rotisserie) I thought sharing this traditional Brazilian fish stew would be nice for something a bit different!

The sauce of Brazilian Fish Stew is essentially a coconut curry sauce. Lightly spiced with a hit of lime, great depth of flavour!

MIND. BLOWN. Always on the lookout for yummy recipes to get more fish into my diet. This is a HOME RUN!

Brazilian Fish Stew in a black skillet, fresh off the stove, ready to be served

What Brazilian Fish Stew tastes like

It tastes like a mild version of Thai Red Curry – and requires a whole lot less ingredients to make! The flavour of the sauce isn’t as kapow in-your-face, it is slightly more refreshing and not quite as rich.

While the flavour isn’t as intense, it doesn’t mean that it’s not as tasty! You will be amazing at the flavour you get from the relatively short list of ingredients. The key to this recipe is searing the fish first, and letting the sauce simmer down.


What you need

Here’s what you need to make Brazilian Fish Stew. See? I promised they were all “normal” ingredients!!!

Ingredients in Brazilian Fish Stew

Virtually any fish fillets will work here, though I’d avoid fish that dries out easily such as swordfish, kingfish, bonito and tuna. I’ve used snapper below. Other popular fish that will work well here include: tilapia, salmon, cod, basa, catfish, barramundi, bream, ling, John dory / Silver dory. See the recipes notes for more suggestions.

(Tip: These fish selection guidelines are good for any recipes where fish are braised or poached like this, such as Chinese Rice Soup and Goan Fish Curry.)

Close up of raw snapper fish

I remember the first time I saw this Brazilian Fish Stew recipe, I was a bit dubious that the sauce would have sufficient flavour with  so few ingredients for the sauce. It gets a helping hand by searing the fish in the pan first. The golden bits left in the pan (it’s called fond) after searing the fish adds a good hit of savoury flavour into the sauce.


How to make Brazilian Fish Stew

And here’s how to make it. It takes around 1 hour all up including a brief marinating time for the fish, and simmering time to reduce the sauce.

How to make Brazilian Fish Stew

Close up of spoon scooping up Brazilian Fish Stew

What to serve with Fish Stew

Serve this over rice or mashed potato so you have something to soak up that glorious sauce. If you want to up the ante, try it with this Lime Rice – and a crusty hunk of bread to mop your plate clean wouldn’t go astray either (try this quick no-yeast Irish Bread).

If you’re going low carb, serve it over Cauliflower Rice or Creamy Mashed Cauliflower.

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Coconut Cilantro Lime Rice in a bowl with a spoon, ready to be served.
Coconut Coriander/Cilantro Lime Rice
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Creamy Mashed Cauliflower

For a side salad, this Cucumber Salad with Herb & Garlic Dressing would go really well. The fresh, juicy, crunchy cucumber goes really well with this creamy coconut sauce. Otherwise, serve it alongside a leafy green salad with a vinaigrette (rather than creamy dressing) such as French Dressing, Italian or Balsamic Dressing.

Enjoy! – Nagi x


Watch how to make it

 

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Close up of Brazilian Fish Stew in a bowl, ready to be eaten

Brazilian Fish Stew (Moqueca Baiana)

Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 25 minutes mins
Total: 35 minutes mins
Fish, Stew
Brazilian
4.97 from 123 votes
Servings4 - 5
Tap or hover to scale
Print
  • 745
Recipe video above. A traditional Brazilian dish in a delicately flavoured coconut base broth with terrific depth of flavour that belies the relatively short ingredient list! The broth is quite refreshing and not too rich, unlike many strong flavoured, rich coconut based curries. I made this just using fish but it is also made as a seafood stew with prawns and calamari.

Ingredients

Fish

  • 1 lb / 500g firm white fish fillet , no skin, cut into 1"/2.5cm cubes (Note 1)
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • Black pepper
  • 1 tbsp olive oil

Broth

  • 1 1/2 tbsp olive oil or coconut oil (Note 4)
  • 2 garlic cloves , minced
  • 1 small onion , finely diced (brown, yellow or white)
  • 1 red capsicum / bell pepper (large), halved and sliced
  • 1 1/2 tsp sugar (any)
  • 1 tbsp cumin powder
  • 1 tbsp paprika
  • 1 tsp cayenne pepper (optional)
  • 1/2 tsp salt
  • 14 oz / 400ml coconut milk (full fat best, Note 2)
  • 14 oz / 400ml canned crushed tomatoes
  • 1 cup fish broth/stock (or chicken or vegetable, Note 3)

Finishes

  • 1 - 2 tbsp lime juice , plus more for serving
  • 3 tbsp roughly chopped fresh cilantro / coriander , plus more for serving

Instructions

Fish

  • Combine the fish, lime juice, oil, salt and pepper in a bowl. Cover with cling wrap and refrigerate for 20 minutes.
  • Heat the 1 tbsp olive oil in a large skillet over high heat. Add the fish and cook until just cooked through and light golden brown. Remove from the skillet and set aside.

Broth

  • Reduce the stove to medium high and heat 1 1/2 tbsp olive oil in the same skillet. Add the garlic and onion and cook for 1 1/2 minutes or until the onion is starting to become translucent.
  • Add the bell peppers and cook for 2 minutes.
  • Add the remaining Broth ingredients. Bring to simmer, then turn down to medium. Cook for 15 to 20 minutes or until it thickens. Adjust salt and pepper to taste.
  • Return the fish to the broth to reheat - about 2 minutes.
  • Stir through lime juice.
  • Garnish with cilantro/coriander and serve with rice or Lime Rice. For a low carb option, try Cauliflower Rice!

Recipe Notes:

1. Fish - This dish is best made with firm white fish fillets because they hold their shape better. Firm white fish fillets include: Tilapia, hake, ling, blue-eye trevalla, emperors, mahi-mahi (dolphinfish), monkfish, halibut, cod, bass, catfish, John/silver Dory, barramundi, bream, hoki, any kind of snapper (which is what I used).
Salmon and trout also fantastic. I personally avoid fish that goes dry if cooked even slightly too long, like swordfish and tuna. If you use these fish take care not to overcook them.
2. Coconut milk - full fat is best because the coconut flavour is in the fat.
3. Fish broth/stock - I am a bit fussy when it comes to store bought fish stock. I only use store bought if I get a "good" one (read: expensive). Otherwise, I prefer chicken or vegetable stock (every day brands ok).
4. Palm oil - adding this note after several abusive messages received. Palm oil is the traditional oil used in this dish, but I am aware it is a controversial product and I am not endorsing its use, nor have I ever purchased or used it myself. I am merely noting that it is the traditional oil used in this recipe. Hopefully will not receive any more abusive messages!
5. Source: As with every traditional dish in this world, there are many variations of Brazilian Fish Stew! My recipe is a mish mash of various recipes that stays true to the traditional recipe but slightly tweaked to work for my palette. The main difference is that I like sauce so mine is saucier than most! The recipes I referenced include:
a) Feast Magazine - Fish soup (moqueca baiana)
b) Brazilian Foodie - Moqueca Baiana
c) Saveur - Brazilian Fish Stew
d) Simply Recipes - Moqueca - Brazilian Fish Stew
6. Nutrition per serving assuming 4 servings, excludes rice.

Nutrition Information:

Serving: 609gCalories: 367cal (18%)Carbohydrates: 20g (7%)Protein: 29g (58%)Fat: 19g (29%)Saturated Fat: 9g (56%)Cholesterol: 63mg (21%)Sodium: 917mg (40%)Potassium: 917mg (26%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 2236IU (45%)Vitamin C: 55mg (67%)Calcium: 92mg (9%)Iron: 4mg (22%)
Keywords: brazilian fish stew, fish stew, moqueca baiana
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published September 2015. Updated with new photos, brand new video and of course, a Life of Dozer section added!!

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401 Comments

  1. Di says

    December 2, 2023 at 8:27 pm

    5 stars
    We cooked this tonight using flake from a local seafood provider. Absolutely delicious. Yum

    Reply
  2. Bobby Z says

    September 5, 2023 at 12:26 am

    I have made this several times and love it! I use jumbo shrimp, sea scallops and Alaskan halibut. Wow!!

    I depart from the recipe when it comes to marinating the fish in lime and then sauteing, which I find totally not necessary.

    I add the fish/seafood to the simmering sauce after lightly salting and cover and turn off the pot, letting it in rest for about 10-15 minutes. Wow wow wow!!

    Reply
  3. Vic says

    August 20, 2023 at 7:29 pm

    5 stars
    Utterly delicious. This will be going on regular rotation in our house!

    Reply
  4. Alexa says

    August 5, 2023 at 12:05 am

    5 stars
    This was so delicious and flavorful! The recipe was simple to follow and really delivered. I will make this again and again.

    Reply
  5. Kiera says

    August 1, 2023 at 10:55 pm

    5 stars
    Wow. This is so simple and so delicious. My partner even managed to cook it (yay for me) and it came out great. Simple and tasty.

    Reply
  6. Naz says

    July 10, 2023 at 9:17 pm

    Delicious! Made it tonight without the capsicum as my son doesn’t like cooked capsicum. They were all pleasantly surprised how yummy it was. Thanks Nagi!

    Reply
  7. Margarita says

    June 19, 2023 at 7:24 am

    5 stars
    My family really liked this! Thanks for the recipe.

    Reply
  8. Maria says

    June 6, 2023 at 7:17 pm

    Another winner recipe Nagi, this was delicious! Thank you.

    Reply
  9. Lisa says

    May 23, 2023 at 8:12 pm

    Love this. I make it a fair bit. I also ass chickpeas and other veggies sometimes.

    Has anyone used prawns before?

    Reply
    • Kiera says

      August 1, 2023 at 10:53 pm

      I haven’t made it with prawns but I was thinking the same thing. I reckon it would!

      Reply
  10. Alison says

    May 21, 2023 at 10:56 am

    5 stars
    Delish! We’re always keen for trying new fish recipes. This was so easy and we all loved it. Thanks Nagi for sharing.

    Reply
  11. Hiromi Chino says

    May 11, 2023 at 12:16 pm

    5 stars
    Mine didn’t come out as thick as yours but I’ve made it twice already because it’s easy and delish. Love it. Thank you.

    Reply
  12. Katharine Kyriacou says

    April 18, 2023 at 2:53 am

    5 stars
    This fish stew is packed with flavour, thank you so much Nagi!

    Reply
  13. Antoinette says

    February 9, 2023 at 9:30 am

    5 stars
    Was just wondering…I’ve made this several times now to rave reviews. Am I able to make in advance & freeze?

    Reply
  14. Di James says

    February 6, 2023 at 7:44 pm

    5 stars
    Thank you Nagi. You rock.

    Reply
  15. Paul Jeffries says

    December 1, 2022 at 4:49 am

    5 stars
    Prepared tonight.Fantastic! Prepared with tilapia. This definitely goes on favorite and repeat list. I like heat but this was just right for family who don’t like mild dishes, but at same time I was very satisfied. Next time I will try the pairings.

    Reply
    • Paul Jeffries says

      December 1, 2022 at 4:51 am

      That should have read family who don’t like hot dishes

      Reply
  16. Antoinette says

    November 24, 2022 at 10:53 pm

    5 stars
    Wowwww wow wow!!! I am super impressed (as always) Nagi. 🤩
    I just made this for 20 people & was totally blown away by the beautiful flavours & how perfect it came out. The servings were spot on. I paired it with your lime rice & oven roasted veggies.
    I shouldn’t be surprised when my food turns out so amazing because every one of your recipes I made was an instant winner. It’s been a few years now that I follow you & need not look any further when I need to impress with my baking or cooking.
    Thanks again Nagi for your incredible commitment to making amateur cooks into praiseworthy chefs🥰♥️

    Reply
  17. Jackie says

    September 23, 2022 at 4:40 pm

    This is the 4th of your recipes I have chosen to make this week. Your ham and cheese quiche and this one have been superb. Am looking forward to making your chocolate fudge cake and slow cooker brisket tomorrow! Thanks Nagi 💝🥰❤️

    Reply
  18. Jase the Ace says

    September 17, 2022 at 1:49 pm

    5 stars
    Absolutely Perfect, thank you so much again Nagi!

    Reply
  19. Phil says

    August 20, 2022 at 9:20 am

    5 stars
    Hi Nagi,
    I made this tonight after seeing it on a TV show.
    It was out of the park ridiculously good!!
    Thanks again Nagi.
    Phil x

    Reply
  20. Jen says

    June 2, 2022 at 12:55 am

    5 stars
    I made this without the coconut milk & fish, froze it. Four months later I defrosted it, add the coconut milk & fish. Full of flavour & a hit with the family. Thanks Nagi

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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