Brazilian Fish Stew Recipe (Moqueca de Peixe)

4.93 from 38 votes

Brazilian Fish Stew Recipe (Moqueca de Peixe)

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 Time5

Cook Time18

Total Time23

Course: Dinner

Cuisine: Brazilian

Keyword: Brazilian Fish Stew Moqueca, Cod Fish, Cod stew, Fish Stew, Moqueca de Peixe

Servings: servings

Author: Silvia Dunnirvine

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