Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Brazilian Fish Stew (Moqueca Baiana) Recipe
Fish Stews will be so boring…however not a BRAZILIAN Fish Stew!! With a aromatic tomato coconut sauce with a recent hit of lime, that is such a unique unique method to serve up fish that’s off the charts scrumptious – but easy to make.
Brazilian Fish Stew
After I consider Brazilian meals, I instantly have visions of grilled meat. Particularly, Churrasco. Severe portions of grilled meat on large skewers with the waiters strolling from desk to desk, slicing the meat straight from the skewer onto my plate.
Carnivore heaven. 🙂
Due to the robust affiliation of Brazilian meals with Churrasco (and in addition as a result of I don’t have a large grill with a rotisserie) I assumed sharing this conventional Brazilian fish stew can be good for one thing a bit completely different!
The sauce of Brazilian Fish Stew is actually a coconut curry sauce. Frivolously spiced with a success of lime, nice depth of flavour!
What Brazilian Fish Stew tastes like
It tastes like a gentle model of Thai Purple Curry – and requires an entire lot much less substances to make! The flavour of the sauce isn’t as kapow in-your-face, it’s barely extra refreshing and never fairly as wealthy.
Whereas the flavour isn’t as intense, it doesn’t imply that it’s not as tasty! You may be wonderful on the flavour you get from the comparatively quick checklist of substances. The important thing to this recipe is searing the fish first, and letting the sauce simmer down.
What you want
Right here’s what it is advisable to make Brazilian Fish Stew. See? I promised they have been all “regular” substances!!!
Just about any fish fillets will work right here, although I’d keep away from fish that dries out simply comparable to swordfish, kingfish, bonito and tuna. I’ve used snapper under. Different well-liked fish that can work nicely right here embody: tilapia, salmon, cod, basa, catfish, barramundi, bream, ling, John dory / Silver dory. See the recipes notes for extra recommendations.
(Tip: These fish choice tips are good for any recipes the place fish are braised or poached like this, comparable to Chinese language Rice Soup and Goan Fish Curry.)
I bear in mind the primary time I noticed this Brazilian Fish Stew recipe, I used to be a bit doubtful that the sauce would have enough flavour with so few substances for the sauce. It will get a serving to hand by searing the fish within the pan first. The golden bits left within the pan (it’s known as fond) after searing the fish provides a very good hit of savoury flavour into the sauce.
How to make Brazilian Fish Stew
And right here’s the right way to make it. It takes round 1 hour all up together with a short marinating time for the fish, and simmering time to cut back the sauce.
What to serve with Fish Stew
Serve this over rice or mashed potato so you might have one thing to absorb that superb sauce. If you wish to up the ante, attempt it with this Lime Rice – and a crusty hunk of bread to mop your plate clear wouldn’t go astray both (do this fast no-yeast Irish Bread).
Should you’re going low carb, serve it over Cauliflower Rice or Creamy Mashed Cauliflower.
For a aspect salad, this Cucumber Salad with Herb & Garlic Dressing would go rather well. The recent, juicy, crunchy cucumber goes rather well with this creamy coconut sauce. In any other case, serve it alongside a leafy inexperienced salad with a French dressing (fairly than creamy dressing) comparable to French Dressing, Italian or Balsamic Dressing.
Get pleasure from! – Johnsat x
Watch the right way to make it
Ingredients
- 1 lb / 500g firm white fish fillet , no skin, cut into 1″/2.5cm cubes (Note 1)
- 1 tbsp lime juice
- 1/4 tsp salt
- Black pepper
- 1 tbsp olive oil
- 1 1/2 tbsp olive oil or coconut oil (Note 4)
- 2 garlic cloves , minced
- 1 small onion , finely diced (brown, yellow or white)
- 1 red capsicum / bell pepper (large), halved and sliced
- 1 1/2 tsp sugar (any)
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 14 oz / 400ml coconut milk (full fat best, Note 2)
- 14 oz / 400ml canned crushed tomatoes
- 1 cup fish broth/stock (or chicken or vegetable, Note 3)
- 1 – 2 tbsp lime juice , plus more for serving
- 3 tbsp roughly chopped fresh cilantro / coriander , plus more for serving
Instructions
- Combine the fish, lime juice, oil, salt and pepper in a bowl. Cover with cling wrap and refrigerate for 20 minutes.
- Heat the 1 tbsp olive oil in a large skillet over high heat. Add the fish and cook until just cooked through and light golden brown. Remove from the skillet and set aside.
- Reduce the stove to medium high and heat 1 1/2 tbsp olive oil in the same skillet. Add the garlic and onion and cook for 1 1/2 minutes or until the onion is starting to become translucent.
- Add the bell peppers and cook for 2 minutes.
- Add the remaining Broth ingredients. Bring to simmer, then turn down to medium. Cook for 15 to 20 minutes or until it thickens. Adjust salt and pepper to taste.
- Return the fish to the broth to reheat – about 2 minutes.
- Stir through lime juice.
- Garnish with cilantro/coriander and serve with rice or Lime Rice. For a low carb option, try Cauliflower Rice!
Notes
1. Fish – This dish is best made with firm white fish fillets because they hold their shape better. Firm white fish fillets include: Tilapia, hake, ling, blue-eye trevalla, emperors, mahi-mahi (dolphinfish), monkfish, halibut, cod, bass, catfish, John/silver Dory, barramundi, bream, hoki, any kind of snapper (which is what I used).
Salmon and trout also fantastic. I personally avoid fish that goes dry if cooked even slightly too long, like swordfish and tuna. If you use these fish take care not to overcook them.
2. Coconut milk – full fat is best because the coconut flavour is in the fat.
3. Fish broth/stock – I am a bit fussy when it comes to store bought fish stock. I only use store bought if I get a “good” one (read: expensive). Otherwise, I prefer chicken or vegetable stock (every day brands ok).
4. Palm oil – adding this note after several abusive messages received. Palm oil is the traditional oil used in this dish, but I am aware it is a controversial product and I am not endorsing its use, nor have I ever purchased or used it myself. I am merely noting that it is the traditional oil used in this recipe. Hopefully will not receive any more abusive messages!
5. Source: As with every traditional dish in this world, there are many variations of Brazilian Fish Stew! My recipe is a mish mash of various recipes that stays true to the traditional recipe but slightly tweaked to work for my palette. The main difference is that I like sauce so mine is saucier than most! The recipes I referenced include:a) Feast Magazine – Fish soup (moqueca baiana)b) Brazilian Foodie – Moqueca Baianac) Saveur – Brazilian Fish Stewd) Simply Recipes – Moqueca – Brazilian Fish Stew
6. Nutrition per serving assuming 4 servings, excludes rice.
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