The wild cod is cooked in a rich broth to create this bright and fragrant 20-minutes easy Brazilian fish stew also known as Moqueca. This fish stew recipe is naturally gluten-free and low-carb, made with few and fresh ingredients.
The complex flavors of this Stewed Fish stew pairs well with a simple rice recipe , mashed potatoes or a side of green salad. But most importantly be sure to serve with some crusty bread to absorb that delicious sauce!
Table of Contents
Fresh wild cod is the star of this one-pan Brazilian fish stew. The white fish is simmered in a hearty tomato and coconut broth with fresh bell peppers and coconut milk or sour cream for a welcoming tang. With its symphony of textures and flavors, moqueca is sure to please a crowd or work as a delicious go-to on busy weeknights.
This moqueca de peixe is a hearty fish dish that is super simple to make. You will love the vibrant colors and fragrant broth to warm up on a cold night, but you can also enjoy in the summertime with a splash of fresh lemon juice.
What is moqueca?
Moqueca is a flavorful Brazilian seafood stew. The recipe begins with an easy and savory tomato broth, flavored with a handful of aromatics like onion, garlic, lime, and coriander. Afterward, seafood and some vegetables are cooked in the broth, transforming the one-pot recipe into a hearty and rich seafood stew.
I love making my moqueca with white fish, like cod, but halibut, catfish, or tilapia can also be used. I’ve even made a few versions with shrimp (moqueca de camarão) and salmon! If you’re looking to go all out, add fresh crab or even lobster into your stew.
The traditional Brazilian recipe is heavily influenced by Portuguese flavors and usually served with starchy sides like plantain, pirão (a paste made with cassava root), and rice.
Moqueca vs. cioppino
It can be easy to mistake moqueca for cioppino and vice versa. It’s true that these two stews have similar ingredients and textures; however, both have distinct flavor profiles. Moqueca has many traditional South American and Portuguese flavors while Cioppino features Italian flavors.
Like moqueca, cioppino is made with a variety of seafood, like crab, clams, scallops, squid, mussels, or fish. The broth is made from red wine and tomatoes with very few other vegetables or spices included.
Jamaican Fish Stew
This is another variation that is similar to Brazilian fish stew. I have had the opportunity to try several Jamaican fish stew recipe and while they may very on spices or the choice of fish itself, the broth is similarly made with tomatoes, onions, peppers and coconut milk.
Jamaicans sometimes call this fish stew “Run Down” because the fish is typically cooked until the fish falls apart in the bowl.
Moroccan Fish Stew
Another favorite stewed fish option is the Moroccan Fish Stew that are sometimes made with lentils or chickpeas, and warm spices like cinnamon and coriander. The Moroccan Fish stew tend to use less or no tomatoes in the sauce, however the delicious broth very much calls for some crusty bread to soak up the goodness.
How to make easy fish stew
Heat the oil in a large skillet or cast iron pan and saute the onion and garlic. Cook until the onions are translucent and the garlic is fragrant.
To your onion and garlic mixture, add the diced tomatoes, coconut milk, sour cream, and tomato paste. Give everything a good stir and allow the mixture to simmer for a few minutes.
Next, add the sliced bell pepper and cod chunks to the stew. Season with salt, pepper, and red pepper flakes before covering your pan and leaving the fish to simmer. If your fish hasn’t been fully immersed in the broth, be sure to flip the pieces ¾ of the way through the cooking time.
When done simmering, ladle your stew into shallow bowls, garnish with fresh cilantro, serve, and enjoy!
Tips and substitutions
- Easily substitute the coconut milk by using extra sour cream, cow’s milk, or your favorite dairy-free milk.
- Make your fish stew dairy-free by omitting the sour cream or by using a dairy-free sour cream.
- For a lighter, protein-rich alternative, use plain Greek yogurt in place of the sour cream.
- The wild cod in this dish can be easily swapped out. Try using shrimp, haddock, catfish, or salmon instead!
Make this dish spicier or milder by adjusting the amount of red pepper flakes. For a super-spicy broth, try using a full teaspoon of red pepper flakes. For a milder dish, omit the red pepper flakes.
Tips and substitutions
- Easily substitute the coconut milk by using extra sour cream, cow’s milk, or your favorite dairy-free milk.
- Make your fish stew dairy-free by omitting the sour cream or by using a dairy-free sour cream.
- For a lighter, protein-rich alternative, use plain Greek yogurt in place of the sour cream.
- The wild cod in this dish can be easily swapped out. Try using shrimp, haddock, catfish, or salmon instead!
- Make this dish spicier or milder by adjusting the amount of red pepper flakes. For a super-spicy broth, try using a full teaspoon of red pepper flakes. For a milder dish, omit the red pepper flakes.
What goes well with moqueca?
Showcase the bright and bold Brazilian flavors in this fish stew by serving it with a side of cilantro lime brown rice and Brazilian pinto beans. These traditional sides feature rich, smoky, citrusy, and tangy flavors that will perfectly complement the flavor profile of your stew.
Serve your hearty seafood stew cioppino style by pairing it with some toasted bread. I really like using a slice of my Irish Soda bread or my Instant Pot no knead artisan bread to soak up any remaining broth from the bottom of my bowl.
Looking for more comforting seafood recipes?
- Oven Baked Fish and Chips
- Mediterranean Salmon
- Baked Fish-in-Foil with Vegetables
- Sheet Pan Hawaiian Shrimp
- Instant Pot New England Clam Chowder
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
yum yum
sound so delicious and so easy
I tried it today at home, and it was delicious. Loved everyone, especially my team members. Thanks for sharing the amazing recipe.
I love your recipes .. Much Love and support from Pakistan <3
Thanks so much for the love! xo, Silvia
Wow. Used the stew ingredients with leftover mixed seafood I had from a prior dinner. Jus delicious1
That’s so awesome Natalie, happy to hear!!
Thanks so much for the recipe!
It was really tasty, and appreciated by the whole family.
I changed the peppers for green beans, and the pepper flakes with chili flakes, as that’s what I had. Omitted the sour cream, and used a whole tin of coconut milk. It goes really well too with polenta.
I am so very happy to hear Toni, and thank you for taking the time to share your feedback!
Hi Sylvia – I am eager to make this dish. I’m confused by a couple of things though. 1- How is just “a pinch” of salt enough for a pound and a half of fish?? 2- Do you not use any herbs or spices? Only salt, pepper, garlic, onion & cilantro?? I like to not over season things – but this sounds a tad under seasoned. My main concern is the salt. Hope to hear back from you soon! Have a lovely day!
Arturo
arturoviolino@aol.com
(914) 719-2037 cell phone
Hi Arturo, I am glad that you are interested in making my fish stew recipe. To answer your questions, I don’t usually suggest a specific amount of salt in my recipes because I feel that is personal choice. Some people may choose to use less sodium in their diet for health concerns, others prefer the taste of things on the salty side. Know that if you season the fish with salt and when it is done cooking you feel like the dish could use more salt, you can always add more. This said, start on the conservative side. Now as far as the spices and flavors, I would love for you to make the recipe as is and let me know in the end what you thing, because this recipe has awesome flavors dislike the “lack” of seasoning. The ingredients like coconut milk, tomatoes and fishing the dish with cilantro add so much flavor, it’s a unique combination hence the popularity of this dish. I hope this helps and please do let me know how you like it.
Hi! I made this tonight with a big spoon full of Greek yoghurt as well as the coconut milk. I also added a handful of king prawns and served it with mashed potatoes and roast asparagus. Yummy and thank you for the recipe.
You are very welcome Lynne, I am so happy that you enjoyed my fish stew!
Love this, eat it all the time!
So happy to hear, thanks Lisa!
Obrigado, Silvia!! Wife and I loved it…this will be on our regular list of favorites. We eat fish 3-4 times a week and this is a welcome change from zuppa di pesce and cioppino.
I made it almost 100% as directed, but added a pinch of sugar to balance the acid from the diced tomatoes and used a whole 15 ounce can of coconut milk, to taste. Next time I might cut back a little on the juice from the tomatoes, but it was excellent as-is. As one comment suggested, maybe throw in a few shrimp, too. I served with cilantro lime brown rice on the side, although some crusty bread would be great, too.
Hi Tom, that’s so nice to hear! Thanks for making my recipe and thanks for taking the time to share your feedback, means a lot to me!
Hope to see you back for more “peixe” Take Care! Silvia