Ingredients
Aromatics & Vegetables
3 cloves
garlic, minced
225 g
yellow onion, finely chopped (1 medium / about 1½ cups)
1
medium red bell pepper, sliced into ½-inch (1.25 cm) strips
1
medium orange bell pepper, sliced into ½-inch (1.25 cm) strips
285 g
vine-ripened tomatoes, cut into 1-inch (2.5 cm) chunks (about 2 medium)
Or 1 can (411 g / 14.5 oz) diced tomatoes
2
medium limes, divided
One for zest + juice in the stew; one cut into wedges for serving
15 g
fresh cilantro, chopped (about ½ cup), divided
Fish, Oils & Broth
907 g
skinless cod or halibut fillets, cut into 2-inch (5 cm) pieces (2 lb)
Any firm white fish works — tilapia, snapper, sea bass
1½ tsp
kosher salt, divided (plus more to taste)
2 tbsp
olive oil
2 tbsp
dendê oil (red palm oil)
Gives Moqueca its signature golden color and earthy depth
¼ tsp
cayenne
optional
385 ml
full-fat coconut milk (1 can / 13–14 oz)
240 ml
seafood stock (1 cup)
To Serve
as needed
steamed white rice or cilantro rice
reserved
remaining chopped cilantro and lime wedges
Instructions
1
Prep the Aromatics & Veg
▾
Mince the garlic, chop the onion, slice the bell peppers, and chunk the tomatoes. Cut one lime into wedges for serving. Zest and juice the other lime.
💡 Getting all prep done before you heat the pot makes the cook smooth — this stew moves fast once you start.
2
Season the Fish (Quick Rest)
▾
Pat fish dry. Toss with ¾ tsp salt and 1–2 teaspoons of lime juice. Let it sit 10 minutes while you start the base.
🐟 This tiny marination step — not a long soak — improves flavor and helps the fish taste seasoned all the way through.
3
Sauté the Base
▾
Heat olive oil and dendê oil in a large pot or Dutch oven over medium-high heat until shimmering. Add onion and cook 2 minutes, then add garlic and cook 1 minute more until fragrant.
💡 Don't brown the garlic aggressively — you want fragrant, not bitter.
4
Soften the Peppers
▾
Add both bell peppers and cayenne (if using). Cook for about 3 minutes until slightly softened.
🌶 You're not trying to fully collapse the peppers — you want them tender but still lively.
5
Build the Coconut-Tomato Broth
▾
Add tomatoes (or canned diced tomatoes with juices). Cook 3 minutes until juices start to reduce. Stir in lime zest and juice, remaining ¾ tsp salt, coconut milk, and seafood stock.
Bring to a gentle simmer, then reduce heat to low and simmer 5 minutes.
🥥 Full-fat coconut milk is essential here — light coconut milk makes a thin, watery broth.
6
Cook the Fish Gently
▾
Add fish pieces and press down gently so they're submerged in the broth. Cover and keep the stew at a low simmer for about 5 minutes, just until the fish is opaque and flakes.
🌡️ Target 145°F / 63°C at the thickest piece for food safety. No hard boil — gentle simmer only.
7
Finish with Cilantro & Adjust
▾
Add half the cilantro and stir carefully so you don't break up the fish. Taste and adjust salt and lime.
Serve with rice, the remaining cilantro, and lime wedges.
🌿 Stirring tip: once the fish is in, use a spoon to ladle broth over the top instead of stirring. This keeps pieces intact.
Quick Fixes
Stew too thin?
Uncover and simmer 3–6 minutes to reduce slightly.
Fish breaking up?
Stop stirring. Spoon broth over the top instead.
Too rich?
Add ½–1 tbsp (7–15 ml) extra lime juice to brighten.
Not rich enough?
Add 2–3 tbsp (30–45 ml) extra coconut milk and warm through.
Notes
Serving Suggestion
Serve over steamed white rice or cilantro rice with lime wedges and fresh cilantro. A side of Brazilian rice recipe completes the meal perfectly.
Make Ahead
Prep all vegetables and chop fish up to 12 hours ahead. Keep fish covered and cold.
Leftovers
Reheat gently over low heat. Avoid boiling or the fish will toughen.
Fish Swaps
Cod or halibut are ideal. Tilapia, snapper, or sea bass also work well. Avoid thin fillets.
Dendê Oil
Red palm oil gives authentic color and flavor. Sub with annatto oil if unavailable — not olive oil alone.
