Moqueca (Brazilian Fish Stew)

Ingredients

• 30 ml (2 tablespoons)coconut oil
• 30 ml (2 tablespoons)olive oil
• ½yellow onion, diced
• 1jalapeño, diced; remove the seeds if it is too spicy
• 1red pepper, deseeded and sliced
• 1yellow pepper, deseeded and sliced
• 2 clovesgarlic, finely chopped
• 5 ml (1 teaspoon)sweet paprika
• 1.25 ml (¼ teaspoon), or more if preferredcayenne pepper
• 5 ml (1 teaspoon)kosher salt
• 2.5 ml (½ teaspoon)ground black pepper
• 907 g (2 pounds)cod, or another firm white fish, cut into large 2.5–5 cm (1–2 inch) pieces
• 2vine tomatoes, chopped with their juices, or 369 g (13 ounces) chopped tomatoes
• 480 ml (2 cups)seafood stock, or vegetable stock
• 369 g (13-ounce can)full-fat coconut milk
• 1lime, zested and cut into wedges
• 2spring onions, chopped, for garnish
• 185 g (1 cup)jasmine rice, washed and rinsed
• 480 ml (2 cups)vegetable stock
• 2.5 ml (½ teaspoon), or to tastekosher salt

Instructions

1. 1

   Soften the aromatics

   Set a large pot over medium heat and melt the coconut oil with the olive oil. Add the diced onion and jalapeño and cook for about 2–3 minutes, until softened.

2. 2

   Cook the peppers

   Add the sliced red and yellow peppers and cook for another 2–3 minutes, until they begin to soften.

3. 3

   Add the spices

   Stir in the chopped garlic, paprika and cayenne. Cook for about 1–2 minutes, until fragrant.

4. 4

   Add the tomatoes

   Stir in the chopped tomatoes and their juices, then cook for a further 2–3 minutes.

5. 5

   Season the fish

   Pat the cod dry and season it with salt and black pepper. Lay the fish on top of the sautéed vegetables.

6. 6

   Pour in the liquids

   Add the coconut milk and seafood stock, then gently add the lime zest without disturbing the fish.

7. 7

   Simmer the stew

   Cover the pot, leaving the lid slightly ajar so steam can escape. Bring the stew to a simmer and cook for 10–15 minutes, until the fish is just cooked through.

8. 8

   Serve with rice

   Serve the stew over jasmine rice, garnished with spring onions and lime wedges.

What is moqueca?

Moqueca is a Brazilian fish stew, commonly associated with the country's coastal cooking. It brings fish together with vegetables and a gently spiced broth.

This version uses coconut milk for a creamy base, while lime, peppers and tomatoes add brightness. Cod holds its shape when laid over the vegetables and simmered gently.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 25g protein, 38g carbs, 24g fat.

The rice and vegetables contribute most of the carbohydrates, while the oils and full-fat coconut milk provide much of the fat. Cod supplies the main protein. Serve with a generous portion of vegetables alongside if you would like to balance the plate with more produce.

Build the flavour base

Onion and jalapeño: Give them a few minutes in the oil to soften before adding the other vegetables. Removing the jalapeño seeds makes its heat easier to control.

Peppers and spices: Cook the peppers until they begin to soften, then add the garlic and spices briefly. This gives the garlic time to release its aroma without letting it cook for long enough to burn.

Choose the fish

Firm white fish: Cod is the recipe's choice, but another firm white fish can be used. Cut it into large pieces so it is easier to lay over the vegetables.

Dry and season: Patting the fish dry helps the seasoning cling. Add it after the vegetables and tomatoes have cooked, then handle it gently as the liquid goes into the pot.

Keep the simmer gentle

A low simmer: Once the coconut milk and stock are added, keep the stew at a simmer rather than a vigorous boil. The recipe gives 10–15 minutes; begin checking towards the earlier end so the fish does not overcook.

Leave the lid ajar: The recipe calls for a slightly open lid to let steam escape. The fish is ready when it is just cooked through.

Balance the coconut and lime

Coconut milk: Full-fat coconut milk gives the broth its creamy texture. Stirring carefully around the fish helps keep the pieces intact.

Lime zest: Add it gently after pouring in the liquids, as directed. Lime wedges at the table let everyone add a fresh, sharp note to their serving.

Serve it as a meal

Jasmine rice: Spoon the stew over the rice to catch its coconut-and-tomato broth. The recipe lists washed rice and vegetable stock but does not give a rice-cooking method, so prepare the rice separately before serving.

Finishing touches: Scatter over the chopped spring onions and offer lime wedges alongside. Serve the stew while the fish is hot and tender.

Recipe notes & tips

• Cut the fish into similarly sized pieces so they cook at roughly the same rate.
• Remove the jalapeño seeds if you prefer a milder stew.
• Use the tomatoes with their juices to retain the flavour of the cooked tomato base.
• Add the lime zest gently so you do not break up the fish.
• Start checking the fish after 10 minutes of simmering.
• Have the rice ready before serving, as its cooking time is not included in the stew method.

Variations

• Swap the fish: Use another firm white fish in place of cod.
• Use vegetable stock: Choose it instead of seafood stock for a different broth base.
• Adjust the heat: Add more cayenne if you prefer a spicier stew.
• Choose tinned tomatoes: Use a 369 g (13-ounce) can of chopped tomatoes instead of fresh vine tomatoes.
• Finish with extra lime: Serve additional wedges for a brighter, sharper finish.

Common mistakes to avoid

• Boiling hard: A vigorous boil can break up the fish; keep the stew at a gentle simmer.
• Overcooking the cod: Check it from 10 minutes and stop once it is just cooked through.
• Adding garlic too early: Cook it with the spices after the peppers have softened so it does not spend too long in the pot.
• Stirring roughly: Lay the fish over the vegetables and add the liquids gently to help keep the pieces whole.
• Forgetting the rice: The method does not explain how to cook it, so prepare it separately before serving.

How to store

Refrigerate leftover stew in a covered container and use within 2 days. Reheat gently in a saucepan until piping hot, taking care not to break up the fish; store and reheat the rice separately.

Frequently asked questions