brazilian fish stew recipe

Written ByJenny Smyth Posted on
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The Best brazilian fish stew recipe

I am so excited to share this Brazilian fish stew recipe with you all. This hearty and flavorful dish is a staple of Brazilian cuisine, and I have fallen in love with it.

The first time I made it, I was surprised by how easy it was to prepare and how delicious the final result was. My family and I enjoyed it so much that we have been making it regularly ever since.

One of the things I love about this recipe is that it’s incredibly versatile – you can make it with any type of fish you like, and customize the spices to your taste. The key to making a great fish stew is to use a combination of aromatics like onions, garlic, and ginger, which add depth and warmth to the dish.

I also love that this recipe makes a big batch, perfect for feeding a crowd or for leftovers throughout the week. And the best part?

It’s incredibly healthy, packed with protein and fiber from the fish and vegetables. My kids even ask for seconds (and sometimes thirds!)

, which is always a good sign that we’re onto something special.

Brazilian Fish Stew (Moqueca)

4.9 from 1786 votes

Brazilian Fish Stew is a flavorful and comforting dish featuring firm white fish, vegetables, and a rich tomato-based sauce. It is typically cooked and served in a clay pot, known as a moqueca, giving it a unique, earthy flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Stew

1 lb firm white fish (such as halibut or cod)
1 large onion, thinly sliced
2 cloves garlic, minced
2 medium tomatoes, diced
1 red bell pepper, diced
1 cup coconut milk
1 tsp smoked paprika
1 tsp cumin
1 tsp turmeric
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
Fresh cilantro, chopped (for garnish)

For the Rice

1 cup long-grain white rice
2 cups water
1 tsp salt

👨‍🍳Directions

1Rinse the fish and pat dry with paper towels.
2Cut into 2-inch pieces.
Set aside.
3In a clay pot or heavy-bottomed skillet, heat olive oil over medium heat.
4Add onion, garlic, and bell pepper.
5Cook, stirring occasionally, until the onions are translucent and the peppers are softened, about 5 minutes.
6Add tomatoes, smoked paprika, cumin, turmeric, salt, and black pepper.
7Stir well to combine and cook for 2-3 minutes, until the tomatoes begin to break down and the spices are fragrant.
8Gently place the fish pieces into the pot, ensuring they are submerged in the vegetable mixture.
9Pour in the coconut milk, stirring gently to combine.
10Bring the stew to a simmer over medium heat.
11Reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
12Be careful not to overcook the fish, as it can become dry.
13While the stew is cooking, rinse the rice under cold water until the water runs clear.
14In a rice cooker or pot with a tight-fitting lid, combine the rice, water, and salt.
15Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
16Once the fish is cooked through, carefully remove the pot from the heat.
17Garnish the stew with chopped cilantro.
18Serve the Brazilian Fish Stew hot, accompanied by the cooked rice.

🔧Equipment

Clay pot or heavy-bottomed skillet
Wooden spoon
Rice cooker or pot with lid

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 8g❤️Cholesterol: 50mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 25g

📝Notes

Tips: For a spicier stew, add 1-2 chopped chilies or a pinch of cayenne pepper to the vegetable mixture. You can also substitute the coconut milk with a can of diced tomatoes for a less creamy version.

Watch Video Of How Brazilian Fish Stew (Moqueca) Works

This Brazilian fish stew recipe is always a good idea for any occasion – whether you’re looking for a comforting meal after a long day or want to impress guests at your next dinner party. We’ve enjoyed it countless times over the years, and each time we make it feels like a special treat.

One thing we love about this recipe is its flexibility – we’ve served it as a main course or as part of a larger meal with rice and farofa (toasted manioc flour). Either way, it’s always a crowd-pleaser.

❓ Frequently Asked Questions About Brazilian Fish Stew (Moqueca)

Q: What type of fish is best for this recipe?

This recipe works well with a variety of fish, but some of our favorites are cod, tilapia, and halibut. You can also use shrimp or scallops if you prefer.

Q: Can I make this recipe in advance?

Yes, you can make the stew base ahead of time and store it in the fridge or freezer until you’re ready to finish cooking it.

Q: How do I know when the fish is cooked through?

Use a meat thermometer to ensure the fish has reached an internal temperature of 145°F (63°C). You can also check for doneness by inserting a fork into the thickest part of the fish – if it flakes easily, it’s done.

Q: Can I substitute any of the spices?

While cumin and coriander are traditional spices in Brazilian cuisine, feel free to experiment with other spices like paprika or oregano if you prefer.

Q: Is this recipe gluten-free?

This recipe does not contain any gluten-containing ingredients, making it suitable for those with gluten intolerance or sensitivity.

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