Brazilian Fish Stew Recipe

Allow us a moment to drool a little.

Ok, so now that our salivary glands are at rest for a few minutes, lets talk about the South American culinary delight that is the Brazilian fish stew, a.k.a Moqueca. As the name suggests, the dish is a mildly spiced stew (or broth, if you please) of kinds cooked with zesty peppers, fish stock, and coconut milk for the feels!
The fish stew can be made with regular fish or like the traditional Moqueca, with fish and shellfish (usually prawn or shrimps). The ingredients are easy to find anywhere, and even easier is the cooking the dish. Follow the recipe below to whip up a delectable Brazilian fish stew to blow everyone’s mind!

Brazilian Fish Stew Recipe vidhya
  • 40-50 minutes
  • 6 Servings
  • 1 cals


  • 1 kg skinned white fish fillet pin-boned, cut into 3cm cbues
  • 1/3 cup lime juice
  • 1/4 cup olive oil
  • 1 red onion thinly sliced
  • 1 green capsicum thinly sliced
  • 1 red capsicum thinly sliced
  • 3 garlic cloves finely chopped
  • 2 short red chilies finely chopped
  • 2 cups fish stock
  • 400 gram tomatoes chopped
  • 270 ml coconut milk
  • 1 tbsp virgin coconut oil
  • 6 large green prawns deveined
  • coriander leaves for garnish


  1. Place fish in a large ceramic dish and toss with 2 tablespoons lime juice and 1-teaspoon sea salt. Chill for 30 minutes to marinate.
  2. Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion for 3 minutes or until softened.
  3. Add capsicum, garlic and chilli, then cook, stirring occasionally, for a further 5 minutes or until capsicum is softened.
  4. Stir in stock, tomatoes, coconut milk and coconut oil. Bring to the boil, and then reduce heat to medium and cook for 20-25 minutes until slightly reduced.
  5. Add prawns, fish and marinating juices, then cook for a further 8-10 minutes until the seafood is just cooked. Stir in the remaining 2 tablespoons lime juice and season to taste. Serve with coriander and rice.
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