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.
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.
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.
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
- 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.
Brazilian Fish Stew Recipe (Moqueca de Peixe)
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy recipe, my family LOVES them! Will definitely be making again, thank you so much for the awesome recipe!
Wow!! Thank you so much for this fantastic recipe! I have never been a big fan of fish stew, and certainly never planned to make one myself, but my husband has been asking for it, and this recipe looked like a good one – simple, easy, no-fuss, and I had all the necessary ingredients (except sour cream, for which I substituted some plain Greek yogurt)… Boy am I glad I tried it! The only thing I added was some chopped Thai basil at the end. My husband loved it, my daughter said it was so tasty it brought tears to her eyes, and I am now an official lover of fish stew. I can’t thank you enough! This recipe is a keeper!
Well, this message brought tears to my eyes!! Thank you for taking the time to write your feedback and share your experience, that means a lot to me!
I love this recipe, but of course, I have to “change it” to add more veggies and had to find a way to lower the potassium (CKD diet) so I made a red pepper sauce (using a little cream and 1%milk combo) I’ve also used fresh crushed tomato but they must be pealed and then blanched for 2 hours to reduce the potassium.. I replaced the tomato sauce w the pepper sauce. Now I add your veggies but also 5 white mushrooms, 2 carrots and a 1/2 a small head of cauliflowers cut into florets 4-5 spears of asparagus.
Finally, I use 1/4 lb of cod/ 1/4 lbs. of Mahi Mahi 1/2 dozen Sea Scallops and a splash of wine.
It’s good, very very good! It yields 4 meals,
That’s awesome Tony, sounds like a feast!! Thanks for sharing your feedback!
I made this last night with snapper. It is 5 star restaurant-quality flavor. Exactly like the Tuscan fish stew I made for years but lost the recipe for. We dipped huge hunks of toasted rosemary bread saturated with butter
Sounds delicious! Thanks for sharing your feedback!
Just made this, followed the recipe exactly and we really enjoyed it, it’s now on our favourite recipes list. Will experiment by adding extra veg in future.
So good to know. Thanks for your feedback!
This might be my favorite recipe. It is so easy and fast to make, but it is so delicious. I’ve made it so many times for family and friends and everybody loves it. Sometimes I add bay leaves, fresh herbs and potatoes, but I usually just follow the recipe.
Damn! It’s looks so delicious and yummy recipe. Thanks for sharing this information.
Hi. We Love this recipe. So quick, easy and always satisfying and delicious. We eliminate the sour cream and I always add a little chicken bouillon for a richer flavor.
So great to hear Elise. Thanks for sharing your feedback! xo, Silvia
Fish sauce sounds wonderful! I’m not sure why yours didn’t have the orange tint; the only thing that comes to mind is but i shall try this in Marble Coated Wok
This fish stew was amazing! And ready in only 20 minutes! It tastes like it took much longer to make it. I added some fresh spinach and a leftover baked potato. Will definitely make this often. Thank you for sharing the recipe!
That’s great to hear Jean, thanks for trying my fish stew recipe!