Name: Brazilian Fish Stew (Moqueca Baiana) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Brazilian
Ingredients: 1 lb / 500g firm white fish fillet, no skin, cut into 1"/2.5cm cubes; 1 tbsp lime juice; 1/4 tsp salt; Black pepper, to taste; 1 tbsp olive oil; 1 1/2 tbsp olive oil or coconut oil; 2 garlic cloves, minced; 1 small onion, finely diced (brown, yellow or white); 1 large red capsicum / bell pepper, halved and sliced; 1 1/2 tsp sugar; 1 tbsp cumin powder; 1 tbsp paprika; 1 tsp cayenne pepper (optional); 1/2 tsp salt; 14 oz / 400ml full-fat coconut milk; 14 oz / 400ml canned crushed tomatoes; 1 cup fish broth/stock (or chicken or vegetable stock); 1 - 2 tbsp lime juice, plus more for serving; 3 tbsp roughly chopped fresh cilantro / coriander, plus more for serving

Jump to Recipe· 3.9 from 88 reviews

If you are craving a dish that combines vibrant colors, tantalizing aromas, and rich flavors in a single bowl, then the Brazilian Fish Stew (Moqueca Baiana) Recipe is an absolute must-try. This traditional Brazilian stew brings together tender chunks of firm white fish simmered in a delicately flavored coconut milk broth, infused with garlic, bell peppers, and spices that create a depth of taste without overwhelming richness. It’s refreshing, satisfying, and surprisingly simple to make, capturing the essence of coastal Brazil in every bite. Whether you enjoy it solo or with friends, this stew will quickly become one of your cherished go-to recipes.

Ingredients You'll Need

A close-up view of a black pan on a white marbled surface, showing a creamy, light beige sauce with chunks of reddish-brown paste and red bell pepper strips on the left side. A woman's hand is holding a wooden spoon stirring the sauce, mixing the paste into the creamy base. The sauce has a smooth texture with some small lumps from the spice paste, creating a mixture of light and dark areas inside the pan. The lighting highlights the glossy and thick texture of the sauce. Photo taken with an iphone --ar 4:5 --v 7

The magic of the Brazilian Fish Stew (Moqueca Baiana) Recipe lies in its straightforward, wholesome ingredients. Each one plays a key role: the firm white fish provides body and substance, the coconut milk adds a creamy yet light base, and the spices and vegetables build layers of flavor and texture. With just a handful of pantry and fresh components, you’ll create a dish bursting with authentic Brazilian charm.

Firm white fish fillet (500g): Choose varieties like snapper or mahi-mahi for the best texture and taste.
Lime juice (1 tablespoon + extra): Adds bright acidity to tenderize the fish and lighten the broth.
Salt (¼ teaspoon + ½ tsp): Essential to season the fish and balance the stew.
Black pepper: For a subtle background heat and fragrance.
Olive oil (2 ½ tablespoon total): Used for cooking fish and sautéing aromatics to develop flavor.
Garlic cloves (2, minced): Gives a savory kick and depth to the broth.
Small onion (1, finely diced): Adds sweetness and texture once softened.
Red bell pepper (1 large): Provides vibrant color and a gentle peppery note.
Sugar (1 ½ tsp): Balances acidity and enhances natural flavors.
Cumin powder (1 tbsp): Introduces warm, earthy tones to the stew.
Paprika (1 tbsp): Offers mild smokiness and rich color.
Cayenne pepper (1 tsp, optional): Adds a touch of heat if you like some spice.
Coconut milk (400 ml, full fat recommended): The silky foundation that makes the stew indulgent without heaviness.
Canned crushed tomatoes (400 ml): Lends acidity and a robust tomato flavor to the broth.
Fish broth or stock (1 cup): Enhances the seafood flavor, but chicken or vegetable stock works too.
Fresh cilantro (3 tbsp, roughly chopped): Vibrant herbaceous finish to brighten the stew at serving.

How to Make Brazilian Fish Stew (Moqueca Baiana) Recipe

Step 1: Marinate the Fish

Begin by combining the fish cubes with lime juice, olive oil, salt, and a pinch of black pepper. This marinade not only seasons the fish but also gently tenderizes it, enhancing its natural flavors. Let the fish rest in the refrigerator for about 20 minutes. This step is key to ensuring each bite is juicy and infused with brightness from the lime.

Step 2: Sear the Fish

Heat a tablespoon of olive oil in a large skillet over high heat. Carefully add the marinated fish cubes and cook just until they turn a light golden color and are cooked through. This quick sear locks in moisture and creates a subtle caramelization that adds complexity. Once done, remove the fish and set it aside; it will return to the pot later.

Step 3: Build the Broth Base

Reduce the heat to medium-high and add the remaining olive oil. Toss in the minced garlic and diced onion, cooking them just until the onion becomes translucent and fragrant, about one and a half minutes. This base infuses the stew with a gentle sweetness and aromatic lift that complements the seafood beautifully.

Step 4: Add Bell Peppers and Spices

Next, stir in the sliced red bell peppers and cook for a couple of minutes. Then, sprinkle in the sugar, cumin, paprika, cayenne pepper if using, and salt. Each spice brings its own unique note—paprika for smokiness, cumin for earthiness, and cayenne for heat—making the broth rich and exciting without being overwhelming.

Step 5: Simmer the Coconut Broth

Pour in the full-fat coconut milk, crushed tomatoes, and fish broth. Bring the mixture to a gentle simmer, then reduce the heat slightly and let it cook for 15 to 20 minutes until the broth thickens just enough to coat the back of a spoon. This stew gets its signature creamy yet refreshing texture from this careful balance of simmering time.

Step 6: Reintroduce the Fish and Final Touches

Return the seared fish to the simmering broth to warm through for about two minutes. Stir in an extra splash of lime juice to lift the flavors once again. This final addition keeps the stew bright and lively, cutting through the richness of the coconut milk.

How to Serve Brazilian Fish Stew (Moqueca Baiana) Recipe

The image shows a close-up of a dish in a white bowl filled with thick, creamy orange sauce that covers several chunks of tender white meat. The sauce has a smooth texture with some small green herb pieces sprinkled on top for color. Some red bell pepper slices peek out from under the sauce. A spoon is partially visible in the bottom right corner inside the bowl. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro scattered on top is non-negotiable; it adds a pop of color and a herbaceous freshness that balances the creamy broth perfectly. Serve with extra lime wedges on the side so everyone can adjust the acidity to their liking. A sprinkle of finely sliced red chili also works well for those who crave a little extra heat.

Side Dishes

This Brazilian Fish Stew is traditionally paired with fluffy white rice or bright lime rice, which soaks up that luscious broth beautifully. For a lighter, low-carb option, cauliflower rice is a fantastic alternative that provides texture without overshadowing the delicate flavors. Simple steamed vegetables or a crisp green salad make for refreshing accompaniments too.

Creative Ways to Present

For a special touch, serve the stew in individual small clay pots or colorful bowls to channel the Brazilian vibe. Garnish each portion with a sprig of cilantro, a lime wedge, and a drizzle of good-quality extra virgin olive oil. This makes the meal feel festive and inviting, perfect for sharing with friends and family at your next gathering.

Make Ahead and Storage

Storing Leftovers

If you have leftovers of the Brazilian Fish Stew (Moqueca Baiana) Recipe, they can be stored easily in an airtight container in the refrigerator for up to two days. The fish will continue to absorb the flavors of the broth overnight, making the stew even more flavorful. Just be sure to cool it completely before refrigerating.

Freezing

Freezing is possible, but not ideal for the fish texture. If you need to freeze the stew, try freezing the broth separately from the fish in a sealed container for up to one month. Thaw in the refrigerator and gently reheat before combining to keep the fish tender and intact.

Reheating

When reheating, do so gently over low heat on the stove. Quick reheats help prevent the fish from overcooking and breaking apart. Adding a splash of water or broth can help loosen the stew if it has thickened too much in the fridge.

FAQs

Can I use frozen fish for this stew?

Yes, frozen firm white fish can be used if fresh is not available. Just be sure to thaw it completely and pat dry before marinating to avoid excess moisture altering the stew’s texture.

Is this stew very spicy?

The heat level is adjustable. The cayenne pepper is optional, so you can omit it for a milder stew or increase it if you love spice. The natural flavors will still shine through beautifully either way.

What can I substitute for fresh cilantro?

If you don’t have fresh cilantro, flat-leaf parsley is a good alternative, though the flavor will be slightly different. Cilantro is traditional and adds a citrusy brightness that parsley lacks.

Can I add other seafood to this recipe?

Absolutely! While this Brazilian Fish Stew (Moqueca Baiana) Recipe is fantastic with just fish, adding prawns or calamari can make it heartier and add exciting textures—just adjust cooking times accordingly to avoid overcooking.

What type of coconut milk should I use?

Go for full-fat canned coconut milk for the richest flavor and best texture. Light coconut milk won’t provide the same creamy lusciousness that defines this dish.

Final Thoughts

There is something truly special about preparing and sharing the Brazilian Fish Stew (Moqueca Baiana) Recipe. Its bright, layered flavors and creamy broth make it a standout dish that’s surprisingly easy to master. Whether you’re new to Brazilian cuisine or a seasoned fan, this stew promises a delicious experience that feels like a warm hug from the coast of Brazil. I encourage you to gather these simple ingredients, follow the steps, and enjoy a bowl full of comfort, culture, and flavor that’s sure to become a beloved recipe in your kitchen.