A vibrant and aromatic Brazilian dish made with tender white fish simmered in a luscious coconut-tomato sauce, enriched with garlic, lime juice, bell peppers, and fragrant herbs. Traditionally served with fluffy white rice, Moqueca Baiana is a true celebration of coastal Brazilian flavors.

Why You’ll Love This Recipe

Moqueca Baiana brings together fresh, wholesome ingredients with bold flavors in a way that feels both exotic and comforting. It’s naturally gluten-free, rich in healthy fats from coconut milk, and ready in under an hour. The tangy lime-marinated fish, silky coconut sauce, and the option of adding traditional palm oil make this dish a flavorful, cultural experience right from your kitchen.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1.5 lbs white fish fillets (cod, halibut, or sea bass)
• Juice of 1 lime
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 garlic cloves, minced
• 1 tsp paprika
• 1/2 tsp chili flakes (optional)
• 2 medium tomatoes, chopped
• 1 cup coconut milk
• 1/2 cup fish broth or water
• 2 tbsp tomato paste
• 1 tbsp palm oil (optional, for authenticity)
• Fresh cilantro or parsley, chopped (for garnish)
• Steamed white rice (for serving)

directions

1. Marinate the fish with lime juice, salt, and pepper. Set aside for 15 minutes.
2. Heat olive oil in a large skillet over medium heat. Add onion, red and yellow bell peppers, and garlic. Sauté until softened, about 5 minutes.
3. Stir in paprika, chili flakes, and chopped tomatoes. Cook for another 5 minutes until the tomatoes begin to break down.
4. Add tomato paste, coconut milk, and fish broth. Stir well and bring to a gentle simmer.
5. Place the marinated fish fillets into the sauce. Cover and simmer over low heat for 12–15 minutes, or until the fish is cooked through and flakes easily.
6. Add palm oil, if using, and gently swirl it into the stew.
7. Garnish with chopped cilantro or parsley and serve hot with steamed white rice.

Servings and timing

This recipe serves approximately 4 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Use Shrimp or Mixed Seafood: Replace the fish with shrimp, scallops, or a mix of seafood for variety.
• Vegetarian Version: Use firm tofu or hearts of palm in place of fish, and substitute fish broth with vegetable broth.
• Add Heat: Increase chili flakes or add fresh chopped chili peppers for extra spice.
• Authentic Touch: Use dendê (Brazilian palm oil) for a more traditional flavor and color.
• Low-Carb Option: Serve with cauliflower rice instead of white rice.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently on the stovetop over low heat until the fish is heated through. Avoid vigorous stirring, as the fish is delicate and may fall apart. Reheating in the microwave is possible, but use low power to maintain texture and flavor.

FAQs

What is Moqueca Baiana?

Moqueca Baiana is a traditional Brazilian fish stew from the state of Bahia, known for its coconut milk base and the optional use of dendê oil (palm oil) for added depth.

Can I use frozen fish?

Yes, just make sure it’s fully thawed and patted dry before marinating.

What kind of fish works best in Moqueca?

Firm white fish like cod, halibut, sea bass, or snapper are ideal as they hold up well during simmering.

Is palm oil necessary?

It is traditional but optional. The stew is delicious without it, though it adds authenticity and a distinctive flavor.

Can I make this dish ahead of time?

Yes, you can prepare the sauce ahead, but add the fish and finish cooking just before serving for best texture.

Is Moqueca spicy?

It has mild heat from chili flakes, but you can adjust the spice level to your preference.

What sides go well with this stew?

Steamed white rice is traditional, but farofa (toasted cassava flour) or sautéed greens are excellent accompaniments.

Can I freeze this stew?

Freezing is not recommended, as the texture of the fish can change after thawing. Fresh is best for this dish.

How do I thicken the sauce?

The sauce should be naturally creamy from the coconut milk and tomato paste, but you can simmer uncovered slightly longer to reduce it if needed.

Can I substitute coconut milk?

If avoiding coconut, you can use heavy cream, though the flavor will be different and less authentic.

Conclusion

Brazilian Fish Stew (Moqueca Baiana) is a beautifully simple yet deeply flavorful dish that transports you straight to the Brazilian coast. With a balance of creamy, tangy, and savory notes, it’s a satisfying meal that highlights the best of tropical and coastal cuisine. Whether you’re new to Brazilian food or revisiting a classic, this stew is sure to become a favorite at your table.

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