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Brazilian Fish Stew (Moqueca Baiana)

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A vibrant and aromatic Brazilian fish stew known as Moqueca Baiana, featuring white fish simmered in a coconut-tomato broth with bell peppers, garlic, and herbs—served with rice for a comforting meal.

Ingredients

Scale
  • 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)

Instructions

  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 sliced onion, peppers, and garlic. Sauté until softened, about 5 minutes.
  3. Stir in paprika, chili flakes, and chopped tomatoes. Cook for another 5 minutes until tomatoes start breaking down.
  4. Add tomato paste, coconut milk, and fish broth. Stir well and bring to a simmer.
  5. Gently add the marinated fish fillets into the sauce. Cover and simmer on low heat for 12–15 minutes or until the fish is cooked through and flakes easily.
  6. Add palm oil (if using) and swirl gently into the stew.
  7. Garnish with fresh cilantro or parsley and serve hot with steamed rice.

Notes

  • Palm oil adds authentic flavor but can be omitted or replaced with more olive oil.
  • Use firm white fish to avoid breaking apart during cooking.
  • For a spicier version, increase chili flakes or add fresh chili peppers.

Nutrition

Keywords: moqueca, Brazilian fish stew, coconut fish stew, seafood, gluten-free fish recipe

Find it online: https://epicrecipebox.com/brazilian-fish-stew-moqueca-baiana/