Brazilian Fish Stew (Moqueca Baiana)

This Brazilian Fish Stew is a true taste of Brazil, packed with flaky fish, juicy shrimp, and vegetables, all in a richly spiced coconut broth.

Also known as “Moqueca Baiana”, this amazing one-pot stew recipe is so simple and easy enough to make for a weeknight meal.

While Brazil might be most well known for its grilled meat dishes, this seafood stew is also one of the country’s tastiest specialties. Brazilian fish stew, or Moqueca baiana made in this style is most popular on the coast of Brazil (in Bahia!), where freshly caught seafood is offered up in various ways, often with spicy chilies, zesty lime, and coconut milk.

This Brazilian Fish Stew has a delicious sauce that is similar to a coconut curry, but with a few less spices. This lets the flavor of the fish and shrimp shine through wonderfully, resulting in a flavorful, well-balanced seafood stew.

This was absolutely the best. The taste was awesome. My husband, son and I loved this stew. I followed the recipe with no exceptions, and it was fantastic. I can’t wait to make this again.
My husband said,” please do not lose that recipe, lol!”
Thank you once again for a home run with this recipe!

Terry D

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After dinner, why not try a traditional Brazilian dessert? My Brazilian Carrot Cake is so simple to make, with a rich chocolate frosting.

Why You’ll Love This Recipe

• Bursting with Flavors: The combination of fresh firm fish, succulent shrimp, and fragrant spices creates the perfect blend of flavors in this Brazilian Fish Stew. Every bite is a burst of deliciousness.
• Easy and Versatile: This recipe is surprisingly easy to make, and you can customize it based on your preferences and the ingredients you have on hand. Feel free to adjust the spice levels, add your favorite veggies, or even swap out the seafood for your preferred fish or shellfish.
• Nourishing and Filling: Packed with lean protein from the fish and shrimp, as well as an array of vegetables, this Brazilian Fish Stew is not only incredibly tasty but also a wholesome and satisfying meal. It’s perfect when you’re looking for a healthy and comforting dish.

Key Ingredients

Here’s what you need to make this simple and amazing Brazilian Fish Stew:

• Fish and Shrimp: You can use any type of firm white fish that you enjoy in this recipe. I’m using halibut, but haddock and snapper are also great options. Raw large shrimp are the perfect size, but shrimp that are slightly smaller or larger will also work just as well.
• Dende Oil (optional): This specialty oil comes from the palm fruit, and can be found online or in an African or South American grocery store. A good replacement for dende is red palm oil, but you can also just leave it out if hunting for it is too much!
• Seafood Stock: This gives the stew so much wonderful flavor! Canned seafood stock or fish stock is totally fine here.
• Coconut Milk: To give the stew a cool and creamy sweetness, use canned full-fat coconut milk rather than the boxed kind.
• Veggies: Bell peppers (I used red, but often red bell pepper is used), garlic, red onions, carrots, and jalapeno create the base layer for the stew, while cherry tomatoes are added in later for acidity.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Brazilian Fish Stew

1. Marinate the Seafood: Pat the fish and shrimp dry. Toss with lime zest, 1 tablespoon lime juice, salt, and pepper in a bowl. Set aside for 10 minutes.
2. Saute Vegetables: In a large skillet with a lid, heat olive oil over medium heat. Sauté onions until soft, then add the garlic and cook for one minute or until fragrant. Add carrots, jalapeno, and bell pepper, cooking each until slightly softened (about 3 minutes).
3. Simmer: Pour in fish stock and stir in tomato paste and paprika. Bring to a boil then reduce to simmer, then let it simmer for 3-4 minutes. Remove half of the vegetables with a slotted spoon and set aside. Add cherry tomatoes.

4. Add the Seafood: Place fish and shrimp in the skillet. Return the set-aside vegetables, layering over the seafood.
5. Simmer Again: Pour in coconut milk and red palm oil (dende) if using, reduce heat, cover, and simmer on low heat for about 15 minutes.
6. Serve: Taste and adjust seasonings if needed. Garnish with fresh cilantro and serve over rice with extra lime wedges.

Recipe Tips

• Choose fresh fish and shrimp. For the best flavor, make sure to use fresh seafood. Look for shrimp that are firm, with a bright color and no strong odor. The same goes for the white fish fillets, which should have a mild aroma and firm texture.
• If you need to use frozen seafood, be sure to thaw it fully before cooking it.
• Adjust the spice level. Brazilian cuisine is known for its bold and spicy flavors. If you prefer a milder taste, reduce the amount of jalapeno or omit it altogether. Feel free to experiment with other spices or add a pinch of cayenne pepper or red pepper flakes for an extra kick.

Storing Tips

Store any leftovers of this Brazilian Fish Stew in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat until heated through. You may need to add a splash of water or fish stock to thin out the stew if it thickens in the fridge.

What To Serve With

Brazilian Fish Stew is traditionally served over cooked white rice or with crusty bread to soak up the flavorful broth. You can also pair it with a side of sautéed greens or a fresh salad to round out the meal.

Recipe FAQs

Can fish stew be frozen?

While it’s possible to freeze the stew, the texture of the seafood may change slightly upon thawing. It’s best enjoyed fresh, but if you have leftovers that you want to freeze, make sure to cool the stew completely before transferring it to an airtight freezer-safe container.

Can I add other types of seafood?

Yes, you can customize this recipe by using your favorite seafood or a combination of different types of fish, shrimp, and shellfish. Try it with scallops or lump crab meat added.

More Fish and Seafood Recipes

Baked Shrimp Scampi

Lemon Butter Pan Seared Cod

Pan Fried Tilapia

Salmon Tacos

All Seafood →

Enjoy this South American classic: Brazilian Fish Stew! You are going to love how simple it is to make, and how quickly your family gobbles it up. Don’t forget to Pin the recipe to save it for later!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 6 votes

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Brazilian Fish Stew

Prep Time: 30 minutes mins

Cook Time: 20 minutes mins

Total Time: 50 minutes mins

Author: Diana

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This quick and easy recipe for Brazilian Fish Stew (moqueca) is so delicious with a perfectly spiced coconut lime sauce. Serve it over rice for a hearty weeknight dinner.

4 Servings

This quick and easy recipe for Brazilian Fish Stew (moqueca) is so delicious with a perfectly spiced coconut lime sauce. Serve it over rice for a hearty weeknight dinner.

Equipment

• Dutch oven or skillet with a lid

Ingredients 

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• ▢ 1 pound (450 g) raw shrimp peeled and deveined, 31-40 count per lb
• ▢ 1 pound (450 g) white fish fillets (like halibut), cut into 2-inch pieces
• ▢ 1 large lime (for juice and zest)
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon ground black pepper
• ▢ 2 tablespoons olive oil not extra virgin
• ▢ 1 large yellow onion diced
• ▢ 4 cloves garlic minced
• ▢ 1 cup diced carrots
• ▢ 1 fresh jalapeno seeds removed, finely diced
• ▢ 1 bell pepper red or yellow, diced
• ▢ 14 ounces (400 ml) fish stock or seafood stock
• ▢ 2 tablespoons tomato paste
• ▢ 2 teaspoons paprika powder
• ▢ 1 cup cherry tomatoes halved
• ▢ 14 ounces (400 ml) canned coconut milk
• ▢ 2-3 tablespoons Dende – red palm oil or coconut oil
• ▢ ½ cup chopped cilantro

Instructions 

• Marinate Seafood: Pat the fish and shrimp dry. Mix with lime zest, 1 tablespoon lime juice, salt, and pepper in a bowl. Set aside for 10 minutes.
• In a large skillet with a lid, heat olive oil over medium heat. Sauté onions until soft (2-3 minutes), then add garlic and cook for one minute or until fragrant.
• Add carrots, jalapeno, and bell pepper, cooking each until slightly softened (about 3 minutes).
• Pour in fish stock and stir in tomato paste and paprika. Bring to a boil then reduce to simmer, then let it simmer for 3-4 minutes. Remove half of the vegetables with a slotted spoon and set aside. Add cherry tomatoes.
• Place fish and shrimp in the skillet. Return the set-aside vegetables, layering over the seafood.
• Pour in coconut milk and red palm oil (dende) if using, reduce heat, cover, and simmer on low heat for about 15 minutes.
• Taste and adjust seasonings if needed. Garnish with cilantro.

Notes:

• For the best flavor, make sure to use fresh seafood. Look for shrimp that are firm, with a bright color and no strong odor. The same goes for the white fish fillets, which should have a mild aroma and firm texture.
• If you need to use frozen seafood, be sure to thaw it fully before cooking it.
• Adjust the spice level. If you prefer a milder taste, reduce the amount of jalapeno or omit it altogether. Feel free to experiment with other spices or add a pinch of cayenne pepper for an extra kick.
• To Store: Once cool, store leftovers in an airtight container in the fridge for up to 3 days. 

Nutrition Information

Calories: 531kcal, Carbohydrates: 19g, Protein: 29g, Fat: 41g, Saturated Fat: 29g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 57mg, Sodium: 774mg, Potassium: 1118mg, Fiber: 6g, Sugar: 10g, Vitamin A: 7118IU, Vitamin C: 61mg, Calcium: 95mg, Iron: 4mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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