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Moqueca de Peixe (Fish stew)
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins

Moqueca de peixe is a traditional fish and seafood stew from Brazil with delicate notes of coconut cream and lime.

Course: Main Course, Soup
Cuisine: Brazilian
Servings: 6 people
Author: Vera Abitbol
  • 6 steaks tuna, cod, shark, or whiting
  • 4 limes
  • 2 red hot peppers (or green) , finely sliced
  • 5 cloves garlic , crushed
  • 5 scallions , chopped
  • 3 onions , cut into ½-inch sections
  • 3 red bell peppers , sliced
  • 2 green bell peppers , sliced
  • 5 tomatoes , sliced
  • 4 tablespoons olive oil
  • 4 tablespoons palm oil
  • 1 bunch cilantro , chopped
  • ½ bunch chives , chopped
  • cup water
  • cup coconut milk or cream
  1. Wash and dry the fish steaks well with paper towel.
  2. Place in an airtight container. Season with salt and pepper. Sprinkle with lime juice and add the garlic cloves.
  3. Mix, cover and marinate in a cool place for 2 hours, stirring occasionally.
  4. In a Dutch oven, sauté the chopped scallions in hot olive oil for 1 to 2 minutes over medium heat.
  5. Add the fish and all the marinade, turn gently after about 30 seconds then add the onion and the hot peppers.
  6. Cook on low heat for 10 minutes then add the palm oil, coconut milk and water.
  7. Add half of the cilantro and chives. Salt and pepper.
  8. Gently take the fish out. Transfer the content of the pan to a cast iron, ceramic or clay pot. Add the sliced ​​tomatoes and bell peppers, then place the fish gently on top.
  9. Bake covered in a preheated oven at 350 F / 180 C for 30 minutes.

  10. 5 minutes before the end of cooking, sprinkle with remaining cilantro and chive.
  11. Serve with white rice.