Easy Brazilian Fish Stew (Moqueca de Peixe)

This Brazilian Fish Stew is filled with tender, flaky cod, colorful bell peppers and tomatoes gently simmered in a rich and silky coconut broth with garlic, fresh cilantro and a touch of heat. Every spoonful is warm, comforting and full of the bright, vibrant flavors I grew up with in Brazil.

Inspired by moqueca de peixe, this is my simplified version made with easy-to-find ingredients and ready in about 20 minutes. Serve it over warm white rice to soak up every bit of that flavorful coconut-tomato broth.

What is Brazilian Fish Stew?

Brazilian fish stew, or moqueca de peixe, is a traditional coastal dish made with fresh fish, peppers, tomatoes, onions and fresh herbs gently cooked together until flavorful and aromatic.

There are several regional styles of moqueca in Brazil, but the two best known are Moqueca Baiana, from my home state of Bahia, and Moqueca Capixaba, from Espírito Santo.

Moqueca Baiana typically includes coconut milk and azeite de dendê (red palm oil), which gives the dish its distinctive color and flavor. Moqueca Capixaba does not use coconut milk or dendê and has a lighter broth that allows the flavor of the seafood to take center stage.

My recipe is inspired by the Bahian style I grew up with, but simplified for everyday cooking. I use coconut milk for that rich, silky broth and olive oil in place of dendê, although you can certainly add dendê if you have it and enjoy its distinctive flavor.

Choosing the Best Fish for Fish Stew

I usually make this stew with cod, but you can use several types of fish. Look for a firm, mild white fish that will hold its shape as it gently simmers in the broth. Good options include:

• Cod
• Haddock
• Halibut
• Sea bass
• Tilapia
• Catfish

Cut the fish into fairly large, similar-size pieces so they cook evenly and are less likely to break apart in the stew.

And if you’d rather use a different type of seafood, try my Shrimp Stew (Moqueca de Camarão) or Salmon Stew for two more variations inspired by the seafood stews I grew up with.

Ingredient Notes and Substitutions

• Fish – Choose a mild, flaky fish like halibut, sea bass, cod, haddock or tilapia.
• Olive Oil – of choice.
• White Onion + Garlic – The aromatic base of the stew. Yellow onion or shallots works too.
• Bell Peppers (1 red, green & yellow, sliced) – use colorful bell peppers for a pop or color, sweetness and that classic moqueca look. Swap or add fresh vine tomatoes for a brighter finish.
• Canned Diced Tomatoes – adds body and balances the richness. Option: Use fire-roasted tomatoes for a deeper flavor.
• Tomato Paste – concentrates the flavor of the broth (don’t skip!).
• Coconut Milk – this is a key ingredient as it creates a creamy, silky broth.
• Sour Cream (optional) – adds a subtle tang and extra creaminess.
• Red Pepper Flakes – adds gentle heat. Adjust to taste or omit if needed.
• Fresh Cilantro – finishes the dish with a fresh, bright flavor. Substitute for parsley (but cilantro is more traditional)
• Sea Salt & Black Pepper – season to taste, especially at the end.

Make It a Brazilian Style Meal

This stew is deeply flavorful on its own, but in Brazil, it’s almost always part of a simple, well-balanced plate. Think: something to soak up the broth, something fresh, and a little texture on the side. Here are my favorite ways to serve it:

• Rice – For me, warm rice is a must with this fish stew. Spoon the moqueca right over the rice so it can soak up that rich coconut-tomato broth, then add a few simple Brazilian sides to turn it into a complete meal.
• Brazilian Black Beans – If you want to turn this into a full meal, add a side of black beans. It’s a staple combination in Brazilian cooking and incredibly satisfying.
  👉 Perfect for leftovers the next day, too.
• Farofa (toasted cassava flour) – this is a traditional Brazilian side that adds a slightly crunchy, toasty texture. Sprinkle a little on top or serve on the side, it soaks up the broth in the best way.
• Brazilian Vinaigrette (Salada Vinagrete) – a fresh tomato, onion, and herb salad with a light vinaigrette. It adds brightness and acidity that cuts through the richness of the stew.
  👉 This combo is very traditional and one I grew up with.
• Caipirinha (Brazil’s classic cocktail) – if you’re making this for a gathering or a relaxed weekend meal, a fresh caipirinha is the perfect pairing. Made with lime, sugar, and cachaça, it’s bright, refreshing, and balances the richness of the dish beautifully.
• 👉 Or swap with sparkling water + lime for a non-alcoholic option.

Looking for more comforting seafood recipes

Portuguese Cod (Bacalhau com Batatas)

Brazilian-Inspired Shrimp Stew

Lobster Mac and Cheese

Grilled Salmon in Foil with Vegetables

• Oven Baked Fish and Chips if you love fish and chips but want to avoid fried foods, then this oven baked fish and chips recipe if for you.
• Mediterranean Salmon simple with mediterranean flavors and wholesome delicious.
• Baked Fish-in-Foil with Vegetables we love this innovative recipe, each person gets a fish packet with cod and veggies! It’s fun, easy and mess free!
• Sheet Pan Hawaiian Shrimp speaking of fun, this sheet pan shrimp with pineapple and peppers is a delight and must try on a summer night!
• Instant Pot New England Clam Chowder a classic, made it easy in the instant pot.