Moqueca is a Brazilian fish stew made with white fish, onions, tomatoes, bell peppers, coconut milk, and dendê oil, simmered in a covered pan until tender.
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This easy moqueca recipe uses whiting layered with vegetables and gently simmered so the fish stays moist and tender. It cooks without stirring, which helps the fillets hold their shape while the sauce becomes rich and flavorful.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Firm white fish (whiting, cod, haddock, or tilapia): Provides a firm base that holds its shape while simmering.
- Onions: Add moisture so the fish doesn't dry out.
- Tomatoes: Release their juices to make the cooking broth.
- Bell peppers: Add structure and balance the acidity.
- Garlic: Adds depth so the sauce tastes seasoned.
- Lemon juice: Brightens the fish and reduces strong flavors.
- Coconut milk: Adds body to the stew, keeping it creamy.
- Dendê oil: Adds richness and traditional color.
- Olive oil: Carries flavor and prevents sticking.
- Parsley, chives, cilantro: Finish the dish and freshen the sauce.
How to Make Moqueca
Note: Full instructions are provided in the recipe card below.
- Season the fish with salt, black pepper, garlic, and lemon juice.
- Let it marinate while preparing the vegetables.
- Layer onion, tomato, and bell peppers in a large pan.
- Place a layer of fish over the vegetables.
- Repeat the layers with vegetables and fish.
- Add a final layer of onion and tomato only.
- Pour the remaining marinade over the top.
- Add dendê oil and coconut milk.
- Cover and heat on high for 5 minutes.
- Reduce to medium and keep covered.
- Cook for 20 minutes without stirring.
- Add parsley, chives, and cilantro.
- Gently shake the pan to move the sauce.
- Spoon sauce over the fish.
- Cover and cook 5-10 more minutes.
- Turn off the heat and serve.
Hint: The stew is ready when the fish flakes easily and the vegetables are fully tender.
Storage, Make Ahead, & Freezing
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make Ahead: Assemble the layers and refrigerate for up to 1 hour before cooking.
Freezing: Not recommended, as the coconut milk sauce can separate.
Camila's Tips & Variations
- Fish falling apart: Do not stir; gently shake the pan to move the sauce.
- Thin sauce: Simmer uncovered for the last 5 minutes to reduce.
- No palm oil: Use olive oil for a lighter flavor.
- Strong pepper flavor: Skip peppers on the top layer.
Frequently Asked Questions
Why is my fish falling apart?
Stirring breaks the fillets; shake the pan gently instead.
How long should moqueca cook?
About 25-30 minutes total, depending on the fish thickness.
What happens if I open the lid early?
Steam escapes, and the vegetables will not soften properly.
Can I use frozen fish?
Yes, thaw completely and pat dry before seasoning.
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Recipe
Moqueca
Equipment
- Large deep skillet or
- Dutch oven with lid
Ingredients
- 700 g whiting or cod fillets (¾ to 1 inch thick), boneless cut into 1½-inch pieces if desired
- ½ teaspoon ground black pepper
- 1 tablespoon kosher salt , divided
- 3 garlic cloves , minced
- 2 tablespoons lemon juice
- 3 medium yellow onions , sliced
- 1 medium green bell pepper , sliced
- 1 medium red bell pepper , sliced
- 1 medium yellow bell pepper , sliced
- 4 medium Roma tomatoes , sliced
- 1 tablespoon Dendê oil (or azeite de dendê)
- ¼ cup olive oil
- 200 g can coconut milk
- ¼ cup parsley , chopped
- ¼ cup green onion or chives , chopped
- 2 tablespoons cilantro , chopped
Instructions
- In a large baking dish, toss the fish with salt, black pepper, garlic, and lemon juice. Mix well and set aside to marinate while you prepare the vegetables.
- In a large pan, make a layer with onion, tomato, and green, red, and yellow bell peppers. Place a layer of fish over the vegetables.
- Repeat the same layers: onion, tomato, and bell peppers, then add another layer of fish. (You may cut the fish into smaller pieces if you prefer.)
- Add another layer of onion and tomato only. Do not add bell peppers to this top layer, so they do not overcook. Pour the remaining seasoning from the fish bowl over the top.
- Add a little more salt, drizzle with palm oil, and then pour in the coconut milk. Cover the pan. Turn the heat to high to start.
- After about 5 minutes, reduce the heat to medium and continue cooking with the pan covered. Cook for about 20 minutes without opening the lid or stirring.
- After 20 minutes, add chopped parsley, chopped chives, and a little chopped cilantro. Do not stir with a spoon.
- Gently shake the pan to move the sauce and prevent the fish from breaking. Spoon some of the sauce over the fish to coat.
- Cover again and cook 5 to 10 more minutes, depending on the type of fish. Turn off the heat and serve hot.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
