Creamy Brazilian Fish Stew (Moqueca) for a Bright Summer Night

Too hot to spend hours in the kitchen this summer? This bright Brazilian fish stew is your answer.

It is light, creamy, and full of tropical flavor. You can have a restaurant-quality meal on the table in under an hour.

Why You’ll Love This Recipe

This dish is a total showstopper for any summer evening. It looks beautiful with its layers of red and yellow peppers.

The prep is simple and the cleanup is even easier. It is a fantastic choice for a relaxing date night at home.

Your guests will love the rich, golden broth. It feels special without being difficult to master.

Simple Method

The secret to this stew is the layering technique. You do not even need to stir the pot as it simmers.

Everything cooks together in one beautiful stack. This keeps the tender fish from breaking apart while it cooks.

Even if you are a beginner, you can get this right. It is a very forgiving and easy way to cook seafood.

Ingredients You’ll Need

This recipe uses fresh produce and a few special pantry staples to create deep flavor.

• 1.5 lbs firm white fish (snapper, sea bass, or cod), cut into 2-inch pieces
• 0.5 lbs large shrimp, peeled and deveined
• 2 tablespoons lime juice
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons dendê oil (red palm oil)
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced into rings
• 1 yellow bell pepper, sliced into rings
• 3 large tomatoes, sliced into rounds
• 1 cup full-fat coconut milk
• 1/2 cup fresh cilantro, chopped
• 2 scallions, thinly sliced

Step-by-Step

1. Place fish and shrimp in a bowl. Season with lime juice, salt, and pepper. Marinate for 20 minutes.
2. Heat olive oil and 1 tablespoon of dendê oil in a heavy skillet. Use medium heat.
3. Add onions and garlic. Sauté until they are translucent and soft.
4. Layer half of the bell peppers and tomatoes over the onions.
5. Arrange the marinated fish and shrimp in a single layer. Place them over the vegetables.
6. Layer the remaining bell peppers and tomatoes on top of the seafood.
7. Pour the coconut milk and the rest of the dendê oil over the layers.
8. Cover the pot. Simmer on medium-low heat for 15 to 20 minutes.
9. Remove from heat. Garnish with chopped cilantro and scallions before serving.

Best Ways to Enjoy It

Serve this Brazilian fish stew in wide, shallow bowls. It looks lovely when the colors are on full display.

The broth is the best part. You will want plenty of white rice to soak it up.

Set the table outside and light a candle. This meal feels like a tropical vacation in your own backyard.

Keep It Fresh

Seafood is always best when enjoyed immediately. If you have leftovers, store them in an airtight container.

Keep them in the fridge for up to two days. Reheat gently on the stove over low heat.

Do not let the stew boil when reheating. This will keep the fish from getting tough.

Pro Tips

• Do not skip the 20-minute marinating time for the fish.
• Avoid overcooking the seafood so it stays tender and juicy.
• Use a heavy-bottomed pot to ensure even heat distribution.
• Swap dendê oil for extra olive oil if you cannot find it.
• Add a pinch of red pepper flakes for a summer kick.
• Use full-fat coconut milk for the creamiest possible texture.

Ways to Switch It Up

• Try using scallops instead of shrimp for a fancy twist.
• Make it vegan by using thick slices of hearts of palm.
• In the winter, use canned tomatoes if fresh ones lack flavor.

Common Questions

What is dendê oil?

It is a red palm oil common in Brazilian cooking. It adds a beautiful orange glow and unique earthy flavor.

Can I use frozen fish?

Yes, you can use frozen fillets. Just make sure to thaw them completely before you start marinating.

I hope this vibrant stew brings a little sunshine to your dinner table. It is the perfect way to slow down and enjoy a summer evening. Happy cooking!

— Clara