Brazilian Fish Stew Recipe (Moqueca de Peixe)
Easy Brazilian fish stew inspired by moqueca de peixe, made with coconut milk, fresh fish, and bold flavors, ready in just 20 minutes for a quick, nourishing meal.
Servings: 4 servings
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
Storage & Reheating
- Refrigerator:
Store leftovers in an airtight container for up to 2–3 days.
- Reheating:
Reheat gently on the stovetop over low heat until warmed through.
Tip: Avoid boiling, as it can overcook the fish and make it tough. Add a splash of water or broth if needed to loosen the sauce.
- Freezing (optional):
You can freeze it for up to 1 month, but keep in mind the texture of the fish may change slightly once thawed.
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