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best moqueca recipe

 

Brazilian Moqueca Recipe (Bahian Fish Stew)

Make authentic Brazilian moqueca—a rich and flavorful fish stew with coconut milk, peppers, and dendê oil. This traditional moqueca baiana recipe is easy, aromatic, and perfect for a tropical dinner at home.

What Is Moqueca?

Moqueca is a traditional Brazilian seafood stew, known for its vibrant flavors and colorful presentation. Originating from Bahia, it’s typically made with white fish, bell peppers, coconut milk, and palm oil (dendê oil), cooked slowly to blend flavors beautifully.

Why You’ll Love This Moqueca Recipe

  • Packed with rich, tropical flavor
  • Naturally gluten-free and dairy-free
  • Simple one-pot recipe
  • Great for entertaining or a special dinner
  • A taste of authentic Brazilian cuisine

Ingredients

For the Moqueca:

  • 1.5 lbs firm white fish (sea bass, cod, or snapper), cut into chunks
  • Juice of 1 lime
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 large tomatoes, diced
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp dendê oil (red palm oil)
  • ¼ cup fresh cilantro, chopped
  • Optional: ½ lb shrimp or scallops for added seafood flavor

How to Make Brazilian Moqueca – Step-by-Step

Step 1: Marinate the Fish

Season the fish with lime juice, salt, and pepper. Let marinate for 15–20 minutes while prepping the vegetables.

Step 2: Sauté the Aromatics

In a large pot or clay pan, heat olive oil over medium heat. Add onions, garlic, and bell peppers. Sauté until slightly softened. Add tomatoes and cook for another 5 minutes.

Step 3: Add Fish and Simmer

Place the marinated fish over the sautéed vegetables. Pour in the coconut milk and dendê oil. Simmer gently (do not boil) for 10–15 minutes, until the fish is cooked through and tender.

Step 4: Finish and Serve

Sprinkle fresh cilantro over the top. Serve hot with steamed rice, farofa, or crusty bread.

Tips for the Best Moqueca

  • Use fresh, firm fish to prevent breaking during cooking
  • Don’t skip dendê oil—it gives moqueca its iconic color and flavor
  • Add shrimp or scallops for a richer seafood version
  • Cook gently—boiling can curdle the coconut milk

Serving Suggestions

  • White rice
  • Farofa (toasted cassava flour)
  • Lime wedges and hot sauce on the side
  • Cold caipirinha or coconut water to drink

FAQs

Q: Can I make moqueca without dendê oil?
A: Yes, you can substitute with olive oil, but it won’t have the same authentic flavor or color.

Q: What’s the difference between Moqueca Baiana and Moqueca Capixaba?
A: Moqueca Baiana uses coconut milk and dendê oil; Capixaba (from Espírito Santo) uses olive oil and no coconut milk.

Q: Can I make it ahead of time?
A: Yes, moqueca tastes even better the next day! Reheat gently to avoid overcooking the fish.


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