Moqueca – Brazilian Seafood Stew

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4.3 from 4 reviews


  • 1 pound white fish and/or shrimp
  • 5 cloves garlic, minced and divided
  • 1 large white or yellow onion
  • 1 green bell pepper
  • 2 tomatoes
  • 1 tablespoon dendê oil (palm oil, see note above)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin*
  • 1 cup tomato sauce
  • 1 1/2 cups coconut milk (15 ounce can)
  • 1 lime, juiced (about 2 tablespoons juice)
  • 1/3 cup chopped cilantro
  • Cooked white rice for serving


  1. Cut the fish into large chunks, about 2″.
  2. Cut the pepper and onion into strips; dice the tomato
  3. In a large pot, heat the oil over medium heat until warm. Add the onion and saute for about 5 minutes or until softened.
  4. Add the peppers, tomato, garlic, cumin, salt and pepper and saute 60 seconds.
  5. Add tomato sauce, coconut milk, lime juice and cover. Cover and bring to boil.
  6. Once boiling, stir in the seafood and cilantro. Simmer uncovered for 5-10 minutes or until cooked (shrimp will only take about 5 minutes, fish may take a little longer)
  7. Taste for salt and lime, adding more if needed.
  8. Serve with white rice.


*Don’t like cumin? That’s fine! Omit and replace with one bay leaf

Nutrition info is based on using full-fat coconut milk, but low-fat coconut milk works fine. Nutrition info does not include rice


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