Easy 20-Minutes Fish Stew cooked in a delicious, rich and fragrant broth. This Brazilian inspired fish stew (moqueca) is paired with rice and topped with fresh cilantro!
Growing up in Brazil, Fish Stew (known as Moqueca) was always a hot item on the menu. Each family would add their own touch but overall the dish consisted of white fish cooked in a delicious and flavorful broth, with or without spices but always with coconut milk as a base and fragrant palm oil.
Nowadays I continue to make fish stew a tradition for my family and have tried other variations such as this Salmon Stew. But as the years have passed, I’ve settled for more approachable terms when it comes to making fish stew, such as using fresh wild cod instead of salted cod which required a day long of soaking to de-salt the fish. Additionally I’ve adapted my recipe without the use palm oil due to the shameful practices around the sourcing of such delicacy.
I think that switching to fresh cod made the biggest difference in this recipe. While the traditional recipe required some planning and a days worth of de-salting the fish, now it can be done in 20-minutes!
My wild cod comes from Sitka Salmon Shares, so does all the fish we eat. Sitka Salmon Shares are premium high-quality wild fish caught in the Pacific Ocean. These are known to be the healthiest fish you can eat!
In addition to the healthy and tasty fish, Sitka’s fish is traceable to the boats of fishermen-owners or trusted community partners. Their sustainable practices ensure the viability of wild fish populations.
How to Make Fish Stew
We start with the broth which is the flavoring base for this fish stew, and it is made of a specific combination of ingredients. The fish will cook rather quick, so it cannot be done the other way around. Plus the broth is what’s going to add flavor to the fish along with the cilantro. If you do not like cilantro you can opt for parsley.
Once the broth is done, you add the cod chunks. Because the broth is so hot, the cod will cook in a short period of time. Just make sure to immerse the fish in the broth as best as you can.
I don’t recommend cooking a larger piece of cod because it will not cook evenly. The edges will start to fall apart while the middle may still be raw.
Trust me on this one!
In 20 short minutes you will have dinner on the table!
Make it a whole meal with these:
Brazilian Pinto Beans goes really well together
Rice is the perfect side!
Bread for dipping!
Easy 20-Minutes Fish Stew
Ingredients
- 2 tbsp olive oil
- 1 small white onion
- 2 cloves garlic, minced
- 1 1/2 lb wild cod
- 15 oz can diced tomato
- 1/2 cup coconut milk
- 1/4 cup sour cream (optional)
- 2 tbsp tomato paste
- 1 whole red, green and yellow bell pepper, sliced in rounds
- 1 pinch sea salt and ground black pepper
- 1/2 tsp red pepper flakes
- 1 tbsp fresh cilantro
Instructions
- Heat oil in a large skillet or cast iron. Add onion and garlic, cook until fragrant (3 minutes). Add diced tomatoes, stir. Proceed to add in coconut milk, sour cream (if using) and tomato paste. Give sauce a stir and allow it to cook for about 3 minutes.
- Add sliced pepper and cod chunks. Season wtih salt, pepper and red pepper flakes. Cover and allow fish to simmer for 10-12 minutes. About 3/4 of the way carefully turn the cod, if the fish hasn't been fully immerse in the broth.
- When done, garnish with fresh cilantro and serve.
Is there a substitute for the coconut milk for those allergic to coconut?
Hi JoJo! I have never tried without coconut milk personally but I do know that two good (similar) substitutes for coconut milk is almond and cashew milk because they both have that similar nutty and creamy consistency. Hope this helps!
I used a 28 oz can of tomatoes, 1 cup of sour cream and a can of coconut milk. It came out a paler color than the nice orange in the picture – maybe it needed more tomato.
I added fish sauce because I usually make Thai food with coconut milk
Fish sauce sounds delicous! Not sure why yours didn’t have the orange color, only thing I can think of is the tomato sauce itself, different brand yield different results. Did it taste good?
The canned coconut milk is richer than the carton. The broth comes out more like a vodka sauce than a broth. I’d suggest using a 1:1 with water (or maybe a white wine) if using the canned coconut milk. My preference is for a broth so, while this recipe was very tasty and easy, I’ll be experimenting with it in the future. Thanks for posting
Did you use canned coconut milk, which is thicker and richer? Or do you use the kind in a carton? Thanks
Honestly I love BOTH, the canned coconut milk is definitely richer if you don’t mind the stronger taste but I actually used the carton coconut milk for this recipe. Both will work just fine! Personally, I think the canned option is better but that’s probably because I grew up eating it this way.
I used the canned and, while very good, the broth consistency was more like a creamy vodka sauce. My preference would be for a broth over a sauce. So, if using canned I would suggest mixing 1:1 with water or maybe white wine. The carton of coconut milk would make a less rich “broth” without diluting. All in all, excellent recipe. Thanks for submitting
Hi Rick! yes you can adjust the ingredients to have more broth. I honestly have done it both ways and love it just as much as a thicker sauce.
Hello!
Can I replace catfish for the cod?
Thanks!
Hi Ana! The best substitute for cod is actually haddock but you can try the catfish in this recipe.
Hello, i’m allergic to dairy. Can I substitute the cream cheese for something else?
Hi Natasha! There is no cream cheese required in this recipe. Either you were looking at something else or you mean sour cream? in this case you can try cooking it without the sour cream.
Do you think greek yogurt would work?
I have never tested with greek yogurt but as far as consistency it should work, just not sure about the taste. If you end up trying please let me know the outcome. Thanks!
I substituted sour cream with coconut milk and it was still delicious. I hope that helps you.
Thanks so much for your feedback Trisha. I often substitute for coconut milk too and it’s amazing! 🙂
Would stripe bass work do you think? My husband and I have a ton from our fishing trip
Yes, it will! But you might have to let it cook a bit longer. Check the inside of the fish once in a while to make sure it is cooked through.
Delicious, I doubled the recipe. Cooked as is
Nice!! So soooo happy you liked it! 🙂
The green pepper in the recipe, is that green bell pepper?
Yes! sorry, will add to the description 🙂
So is the total number of peppers in the recipe one? Is it green, red, OR yellow? Or all three?
I actually use 3 whole peppers, one for each color. But honestly it will not make a difference in the recipe if you use a total of 1 pepper, whether that is one color or a mix a colored peppers. If you love peppers (they do taste pretty great in the sauce), I’d recommend that you use more peppers, it also makes the dish look beautiful to serve. Hope this answers your question 🙂
Hi! What size sour cream did you take 1/2 from? I am located in Ga and could not find the Hood brand anywhere.
Hi Chelsea, I used a 1/2 cup of Hood sour cream and I usually buy the big tub 16oz. I did look it up for your and it doesn’t look like Hood is available in Georgia, unfortunately.
Hi this looks really good but I’m confused. People keep referencing sour cream yet I don’t see any sour cream in the ingredients list?
I’ve done both but in the updated recipe I removed the sour cream because I didn’t feel like it added much to the recipe. The tomatoes and coconut milk which are in the traditional recipe are enough along with the peppers and cilantro
Can I substitute salmon for the cod?
Absolutely! Hope you enjoy it 🙂
I don’t know but I’m actually going to try that myself. Why wouldn’t that be good?
Hi. This was delicious. I made this tonight and used evaporated milk instead of coconut milk because my daughter has allergies to coconut and it came out wonderful! This recipe is definitely a hit even with my hubby and my 11 year old. I even forgot to add the sour cream and we still all approved. I didn’t read far enough that is was good over rice so we had this with those Red Lobster rolls you can make at home. ( my daughter helped with those as I was getting the stew ready)! Thanks again a very nice family dinner
Thank you so much Crystal for your feedback, it made my day! I am so happy to hear that this was a hit with your family. It is a good feeling, isn’t it? I have four kids and I know how hard it is to please everyone so when I do, it feels awesome!
This is my go to reciepe for something quick and delicious. I have made it at least 4 times. I’m deciding to go pescatarian, so this will be a great staple meal for me.
That’s amazing Candace, good for you! My daughter who is 13 years old decided to be a pescatarian last year, it’s been about 8mo (I can’t believe how faithful she is to this diet!). I make this recipe often for her, for all of us really and it hits the spot every time. Thanks for trying it out, and also thanks for stopping by to share your feedback with me. Best luck if you decide to go pescatarian, and let me know how I can help you with that! hugs 🙂
Do you drain the tomatoes?
Hi Sue! No, I don’t drain my tomatoes because together with the coconut milk and sour cream, they make a wonderful sauce.
I made this tonight using unsweetened vanilla almond milk instead of coconut milk (because that is what I had in the refrigerator) and it was delicious. This is the first time I have prepared/eaten fish stew and I loved it. Thanks for sharing.
Thank you so much for trying my recipe and string your feedback Crystal! Just so you know I recently published a similar recipe using salmon, so that might be something to try next 🙂
Has anyone tried freezing this? I typically batch cook to freeze in mason jars. I’m just not sure about the coconut milk when defrosted.
I have froze the sauce before but not the fish. There is never any left 🙂 but the sauce is delicious and I usually freeze it and it’s perfect!
Silvia , It is actually easy and very tasty, thank you!
Thanks so much Alyssa, I am so glad you enjoyed it 🙂
Silvia, it looks perfect and tasty! Can’t wait to have this anytime of the day, love it!
That’s great to hear, thanks so much Olga!!
I have whiting fish. Can I use that?
Yes, but cooking times may be different. Keep a close eye!
Does Whole Cream Mill work in this?
yes it will!
Can we use frozen cod? Or any frozen white fish cut in chunk and cooked for a little longerr? Its hard here to get good fresh fish 🙁
You can use frozen fish, that not a problem. However, it will take a little bit longer to cook but if you use thin cuts, it really doesn’t take much time.
Super good, super easy! Loved it.
So happy to hear that you loved it my fish stew recipe!
I just started eating fish not crazy about it so I have been looking for ways to cook it and live it. This recipe did that for me! I substituted sour cream with Greek yogurt and added a TBS of Thai curry paste for a kick. Also added a TBS of Sofrito. It turned out so good I couldn’t even taste the fish. Glad I found your recipe this is a make again for sure!
Hi jen! This is wonderful to hear and I love that you added your own touch too 🙂 Thanks for taking the time to share you feedback!
I swapped the cod with barramundi and was really happy with the result! It absorbed the flavor of the sauce a lot better and didn’t get mushy.
Awesome to hear, thanks Melissa!