Name: Brazilian Fish Stew (Moqueca) with Coconut Milk, Lime, and Jalapeño Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 35 min
Cuisine: Brazilian
Ingredients: 1 – 1 1/2 pounds firm white fish (Halibut, Black Cod, Sea Bass), cut into 2-inch pieces; 1/2 teaspoon salt; 1 lime, zest and juice (use half the zest and 1 tablespoon juice for marinating, save rest for finishing); 2-3 tablespoons coconut oil or olive oil (or Dende – Brazilian Red Palm oil for best flavor); 1 onion, finely diced (red, white, or yellow); 1/2 teaspoon salt; 1 cup carrot, diced; 1 red bell pepper, diced; 4 garlic cloves, roughly chopped; 1/2 jalapeño, finely diced; 1 tablespoon tomato paste; 2 teaspoons paprika; 1 teaspoon ground cumin (or whole seeds); 1 cup fish or chicken stock; 1 1/2 cups tomatoes, diced (preferably fresh); 1 (14-ounce) can coconut milk (liquid and solids); Salt, to taste; 1/2 cup chopped cilantro, scallions, or Italian parsley; Squeeze of lime, for finishing; Cilantro rice, basmati rice, black rice, or everyday quinoa; Optional: drizzle of olive oil

Jump to Recipe· 4.1 from 1 review

If you’re in the mood to dive into a dish bursting with vibrant Brazilian flavors, the Brazilian Fish Stew (Moqueca) with Coconut Milk, Lime, and Jalapeño Recipe is an absolute must-try. This warming seafood stew brings together tender chunks of firm white fish, creamy coconut milk, zesty lime, and the gentle heat of jalapeño, creating a luscious, aromatic bowl that feels like a hug for your taste buds. It’s a perfect way to enjoy a comforting yet exotic meal that’s surprisingly simple to make and guaranteed to impress everyone at the table.

Ingredients You’ll Need

A wooden board filled with various colorful chopped ingredients and small white dishes is placed on a white marbled surface. At the top center is a small bowl with halved red and yellow cherry tomatoes mixed with mushrooms. To its right is a white dish filled with a white liquid, and below that is another white dish with a brown broth. On the left side of the board, there are chopped red onions and fresh green herbs arranged in small piles. Near the bottom center, there is a square white dish with yellow oil, surrounded by chopped red bell peppers, chopped purple/yellow cubes, three garlic cloves, and small green chopped chilies with two lime wedges beside them. Additionally, three small green spoons hold salt, red paste, and cumin seeds. A small bowl with red powder is also on the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

The magic of this Brazilian Fish Stew (Moqueca) with Coconut Milk, Lime, and Jalapeño Recipe lies in its thoughtful, uncomplicated ingredients. Each one adds its own personality—be it the fresh tang of lime, the sweetness of red bell pepper, or the creamy texture of coconut milk—culminating in a stew that sings with harmony.

Firm white fish (Halibut, Black Cod, or Sea Bass): Thick cuts hold up perfectly and absorb the stew’s flavors beautifully.
Salt: Enhances all the natural ingredients without overpowering.
Lime (zest and juice): Adds brightness and a subtle tang that lifts the dish.
Coconut or olive oil (or Dende oil): The foundation for sautéing, with Dende oil delivering an authentic Brazilian flair.
Onion (red, white, or yellow): Provides a savory sweetness as it gently cooks down.
Carrot (diced): Brings a mild earthiness and tender texture.
Red bell pepper (diced): Adds a pop of color and natural sweetness.
Garlic cloves (rough chopped): Infuses the stew with hearty aromatic depth.
Jalapeño (finely diced): Gives a subtle heat that perfectly balances the creaminess.
Tomato paste: Intensifies the stew’s rich tomato flavor.
Paprika: Adds smoky warmth and a beautiful hue.
Ground cumin or whole seeds: Offers a subtle earthiness and complexity.
Fish or chicken stock: The liquid base that binds everything into a savory broth.
Fresh diced tomatoes: Freshness and a juicy burst that keeps the stew vibrant.
Coconut milk (canned): Creamy, luscious, and brings a tropical richness.
Cilantro, scallions, or Italian parsley (chopped): Fresh herbs for garnish and a fragrant finish.
Rice or quinoa: The perfect bed to soak up every drop of this flavorful stew.

How to Make Brazilian Fish Stew (Moqueca) with Coconut Milk, Lime, and Jalapeño Recipe

Step 1: Prepare and Marinate the Fish

Start by rinsing your firm white fish and patting it dry. Cut it into generous two-inch pieces to ensure the fish stays moist and maintains its texture during cooking. Sprinkle with salt, then add zest from half a lime along with a tablespoon of lime juice. Gently massage those flavors into the fish so it’s coated evenly. Setting this aside allows the fish to soak up brightness and seasoning, making every bite flavorful.

Step 2: Build the Flavor Base

Heat your choice of oil—coconut, olive, or for that authentic flair, Dende oil—in a large sauté pan over medium-high heat. Toss in finely diced onion with a pinch of salt and cook just until it starts softening and sweetening, about 2 to 3 minutes. Then lower the heat to medium and add in diced carrot, red bell pepper, garlic, and finely diced jalapeño. This mix simmers gently for 4 to 5 minutes, releasing those inviting aromas and melding into a tender vegetable medley.

Step 3: Add the Seasonings and Simmer

Stir in tomato paste, paprika, and cumin to coat the veggies, followed by pouring in the fish or chicken stock. Bring the mixture to a light simmer, then fold in the fresh diced tomatoes. Cover the pan and let it simmer gently over medium-low heat for about 5 minutes, or until the carrots are tender but still with a slight bite. This step builds a rich, flavorful base that’s both hearty and bright.

Step 4: Incorporate Coconut Milk and Simmer the Fish

Pour in the luscious canned coconut milk, stirring to create a creamy broth that balances the spices. Taste the sauce and adjust the salt as needed—this is your chance to perfect the seasoning. Nestle the fish pieces carefully into the bubbling stew and simmer gently for 4 to 6 minutes, until the fish is opaque and cooked through. For thicker cuts, you can finish the cooking in a 350F oven if you prefer a gentler heat. A final squeeze of fresh lime juice brightens the whole dish just before serving.

How to Serve Brazilian Fish Stew (Moqueca) with Coconut Milk, Lime, and Jalapeño Recipe

A light blue cooking pot filled with a bright orange stew sits on a white marbled surface. The stew has a creamy texture with visible chunks of white fish scattered on top, mixed among small pieces of red, yellow, and green vegetables, as well as herbs sprinkled throughout. To the top left, there is a bowl of white rice garnished with green herbs, and above it, a small white plate holds lime wedges. The edge of another white bowl filled with greens is partially visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped cilantro, scallions, or Italian parsley add bursts of color and fresh herbal notes that complement the richness of the stew. A final drizzle of olive oil lends a silky finish, and extra lime wedges on the side bring an extra zing for those who love a citrus kick. These simple additions elevate the presentation and flavor magnificently.

Side Dishes

This stew truly shines when served over fluffy cilantro rice, fragrant basmati, nutty black rice, or even everyday quinoa for a lighter twist. The grains soak up every flavorful drop of the coconut broth, making each spoonful utterly satisfying and complete. A green salad or sautéed leafy greens make wonderful, fresh accompaniments to contrast the stew’s creaminess.

Creative Ways to Present

If you want to impress, serve your Brazilian Fish Stew (Moqueca) with Coconut Milk, Lime, and Jalapeño Recipe in rustic clay or terracotta bowls for an authentic, cozy feel. Garnish with vibrant edible flowers or thin slices of fresh jalapeño for a pop of color and heat visual. Pair it alongside warm crusty bread to soak up the luscious broth, and you have a feast that’s both beautiful and delicious.

Make Ahead and Storage

Storing Leftovers

This stew keeps beautifully in an airtight container in the refrigerator for up to 3 days. Flavors often deepen overnight, making leftovers even more delicious. Just be sure to store the fish submerged in the broth to keep it moist and tender.

Freezing

While you can freeze the stew, keep in mind that the delicate texture of the fish may change slightly. For best results, freeze the stew without the cooked fish, then add fresh fish to the thawed stew before reheating. Store in a freezer-safe container for up to 2 months.

Reheating

Gently reheat leftovers in a saucepan over low heat to avoid overcooking the fish. Stir occasionally until warmed through. If reheating frozen stew, thaw overnight in the refrigerator first for best texture, then warm slowly on the stovetop, adding a splash of stock or water if needed to loosen the sauce.

FAQs

Can I use other types of fish for this Brazilian Fish Stew (Moqueca) with Coconut Milk, Lime, and Jalapeño Recipe?

Absolutely! Just choose firm, meaty white fish like cod, snapper, or grouper that won’t fall apart during cooking. Avoid flaky or delicate fish so the stew stays chunky and satisfying.

What if I want to make this stew spicier?

Feel free to add more jalapeño or substitute with hotter peppers like serrano. Just remember to adjust the amount gradually so you keep that perfect balance with the creamy coconut milk and lime.

Is there a vegetarian version of this stew?

Yes! You can substitute the fish with hearty vegetables like eggplant, zucchini, or mushrooms and use vegetable stock instead of fish stock. The rich coconut milk base lends wonderful depth that works beautifully with these veggies.

Can I make this stew in advance?

Yes, the stew base (without fish) can be made a day ahead and refrigerated. Add and cook the fish fresh just before serving to keep it tender and flavorful.

What type of rice pairs best with Brazilian Fish Stew (Moqueca) with Coconut Milk, Lime, and Jalapeño Recipe?

Cilantro rice and basmati rice are classic pairings, as their aromas complement the stew’s exotic flavors. Black rice adds a nutty, chewy contrast if you want something different.

Final Thoughts

Sharing this Brazilian Fish Stew (Moqueca) with Coconut Milk, Lime, and Jalapeño Recipe is like inviting a little taste of Brazil into your kitchen. It’s a dish that’s both comforting and exciting, easy enough for a weeknight but special enough for guests. I truly hope you enjoy making and savoring every spoonful as much as I do. Give it a try—you might just find your new favorite seafood stew!