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.

fish stew or stewed fish in a skillet
Picture of Silvia

Author’s Note

As I celebrate 10 years of Garden in the Kitchen, I keep coming back to the recipes that shaped me and this Brazilian fish stew is one of them.

I grew up in Brazil, where dishes like moqueca are deeply rooted in our food culture. The combination of fresh seafood, peppers, tomatoes, coconut milk and cilantro immediately brings me back to the flavors I grew up with.

Over the years, I’ve learned how to bring those traditional flavors into a more approachable, weeknight-friendly version without losing their essence.

Over the years, I’ve adapted those traditional flavors to the way I cook in my kitchen today, simple, nourishing and approachable for busy families. This recipe is my easy, weeknight-friendly version of moqueca de peixe, made with accessible ingredients without losing the flavors that make the dish so special to me.

—Silvia

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.

fish stew recipe ingredients; two large wild cod filets, green, orange and red bell peppers, grape tomatoes, fresh cilantro and olive oil, on a wood board

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.

Silvia’S TIPS

➜ Don’t overcook the fish. Cod cooks quickly. Gently simmer it just until the flesh turns opaque and flakes easily with a fork. If the fish is still translucent in the center, give it another minute or two.

➜ Keep the pieces fairly large. Larger chunks of fish are less likely to fall apart while simmering and serving.

➜ Keep the simmer gentle. Once the fish goes into the broth, avoid a hard boil. Gentle heat helps keep the fish tender and intact.

➜ Use full-fat coconut milk. It gives the broth a richer, silkier consistency. Light coconut milk will work, but the finished stew will be thinner.

➜ For a more traditional Bahian flavor: Add a little azeite de dendê (red palm oil). It has a very distinctive flavor, so if you’ve never cooked with it before, start conservatively.

➜ Like some heat? Pimenta malagueta is traditionally used in Bahia, but you can use the hot pepper you enjoy or simply adjust the red pepper flakes to taste.

cooking fish stew. Cod being added to the tomato sauce. Fresh ingredients around the cast iron. Wooden spatula

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.
fish stew (moqueca) with cod in a broth of tomato sauce, garnished with fresh cilantro, served in a cast iron skillet

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fish stew or stewed fish in a skillet
4.93 from 38 votes

Brazilian Fish Stew Recipe (Moqueca de Peixe)

by Silvia Dunnirvine
This easy Brazilian Fish Stew features tender cod, colorful bell peppers and tomatoes gently simmered in a rich, silky coconut broth with garlic and fresh cilantro. Inspired by moqueca de peixe and ready in about 20 minutes, it's a comforting, flavorful seafood dinner that's perfect served over warm white rice.
Prep: 5 minutes
Cook: 18 minutes
Total: 23 minutes
Servings: 4 servings
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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.

Notes

To store: Let the stew cool, then transfer leftovers to an airtight container and refrigerate for up to 2–3 days.
To reheat: Warm gently in a saucepan over low heat just until heated through. Avoid boiling the stew when reheating, as the fish can become tough and begin to fall apart.
If the broth thickens in the refrigerator, add a small splash of water, broth or coconut milk while reheating.
To freeze: You can freeze the stew for up to 1 month, although the texture of the fish may be slightly softer after thawing. For the best texture, I prefer this stew fresh or refrigerated.

Silvia’s Tip 

This stew is best enjoyed fresh, but the flavors deepen beautifully the next day, just reheat gently to keep the fish tender.

Nutrition

Calories: 320kcal | Carbohydrates: 10g | Protein: 33g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 330mg | Potassium: 1101mg | Fiber: 2g | Sugar: 5g | Vitamin A: 493IU | Vitamin C: 16mg | Calcium: 90mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: Brazilian Fish Stew Moqueca, Cod Fish, Cod stew, Fish Stew, Moqueca de Peixe
Course: Dinner
Cuisine: Brazilian
Like this? Leave a comment below!
Brazilian fish stew

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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115 Comments

    1. 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!

      Reply

      1. This stew is good but it needs a little more I will add potatoes or put it over some white rice next time. Also remember to season your fish liberally.

    2. 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

      Reply

      1. 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?

      2. 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

    3. I made this tonight for dinner. I followed the recipe as is. My boyfriend and I loved it! We will be adding it to our rotation. Thank you for sharing this delicious recipe!

      Reply

      1. Joselyn, you are very welcome love. Thanks for visiting, hope you come back for more recipes!! xoxo

    1. 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.

      Reply

      1. 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

      2. 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.

    1. 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.

      Reply

      2. 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!

      1. Thanks so much for your feedback Trisha. I often substitute for coconut milk too and it’s amazing! 🙂

    1. 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.

      Reply

      1. 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 🙂

  8. Hi! What size sour cream did you take 1/2 from? I am located in Ga and could not find the Hood brand anywhere.

    Reply

    1. 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.

      Reply

      1. 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?

      2. 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

  10. 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

    Reply

    1. 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!

      Reply