Brazilian Fish Stew February 17, 2026

This vibrant and flavourful Brazilian Fish Stew, also known as Moqueca, features tender fish simmered in a fragrant sauce of coconut milk, tomatoes, and spices. It’s a perfect dish for seafood lovers looking to explore the rich culinary heritage of Brazil. Check out the original recipe here. 

Ingredients:

• 680g tarakihi fillets
• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 bell pepper diced
• 2 medium tomatoes, chopped
• 1 can coconut milk
• 1 cup fish stock (or water)
• 2 tablespoons lime juice
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon salt adjust to taste
• ½ teaspoon black pepper
• 1 cup fresh cilantro, chopped (for garnish)
• Lime wedges for serving

Instructions:

1. Rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fish into large chunks and set aside.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent.
3. Add the minced garlic and diced bell pepper, cooking for another 2-3 minutes until fragrant.
4. Stir in the chopped tomatoes and cook for an additional 5 minutes until the tomatoes soften.
5. Pour in the coconut milk and fish stock (or water). Stir to combine and bring the mixture to a gentle simmer.
6. Add the lime juice, paprika, cumin, salt, and black pepper. Stir well to incorporate the spices.
7. Carefully add the fish chunks to the pot, making sure they are submerged in the sauce. Simmer gently for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
8. Taste the stew and adjust seasonings if necessary.
9. Serve hot, garnished with fresh cilantro and lime wedges on the side.

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