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Brazilian fish stew, inspired by moqueca, is cozy, citrusy, and loaded with tender seafood in a silky coconut broth. It’s the kind of dish that tastes like it took all day, but really comes together in under an hour.
Unlike thin, watery soups or ultra-rich cream stews, this one finds the sweet spot: bold, balanced, and just a little bit beachy. Spoon it over rice, hit it with lime, and it’s dinner with vacation energy.
If you’ve made my Spanish seafood stew, think of this recipe as its laid-back, coconut-lime cousin with tropical flair.
Here’s Why This Brazilian Fish Stew Recipe Works
Balanced flavor base: Tomato paste, paprika, and diced tomatoes build depth without overpowering the seafood.
Coconut milk and broth combo: The richness of full-fat coconut milk is tempered by seafood stock for a stew that’s creamy but not heavy.
Fast, gentle cook on seafood: Fish and shrimp go in last so they stay tender, not rubbery or overcooked.
Citrus + herbs at the end: Lime zest, juice, and fresh cilantro add a bright, clean finish that cuts through the richness.
If you liked this, try my salmon stew next. It’s tomato-forward, and just as easy for a weeknight.
Recipe Tips
Use firm white fish: Cod, halibut, or mahi-mahi hold up well in this stew. You want fish that won’t fall apart in this moqueca.
Don’t skip the zest: Lime zest adds aromatic depth that juice alone can’t provide.
Simmer gently: Once seafood goes in, keep the heat at a gentle simmer. Boiling will over cook it and make it tough.
Add salt gradually: You’ll get some from the broth, so season in layers and taste at the end.
Serve with rice: This stew loves something to soak into. Plain white rice is perfect.
Cut seafood evenly: Aim for uniform chunks of fish so everything cooks at the same rate.
Make ahead, but add seafood later: You can prep the base ahead of time, then simmer the fish and shrimp just before serving to keep them tender.
Swap the shrimp: Not a shrimp fan? Use all fish, or sub scallops or chunks of squid.
If you’re into silky soups with serious seafood flavor, my shrimp bisque is a must. It’s velvety, briny, and perfect with crusty bread.
Brazilian Fish Soup
Think of this Brazilian fish stew as comfort food with a tropical passport. Creamy, citrusy, and packed with tender bites of seafood. It’s a fast, easy one-pot dinner that tastes like you did something fancy. For something heartier, give my seafood gumbo a try.
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Brazilian Fish Stew
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Ingredients
- 1 pound skinless white fish, cod, halibut, or similar, cut into 2-inch chunks
- 1 pound large shrimp, peeled and deveined
- ¾ teaspoon salt, divided
- 1 onion, finely chopped
- 2 bell peppers, cut into ½-inch strips, any color works
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons tomato paste
- 1 tablespoon sweet paprika
- 1 (14 ounce) can canned diced tomatoes, with juices
- ¼ teaspoon cayenne pepper, optional, for heat
- 2 tablespoons olive oil
- 1 (14 ounce) can canned coconut milk, full fat
- 1 cup fish broth, or chicken broth if unavailable
- 1 to 2 fresh limes, zested and juiced
- ½ cup fresh cilantro, chopped (divided)
Instructions
- Pat fish and shrimp dry. Toss with ¼ teaspoon salt and set aside.
- Heat olive oil in a Dutch oven over medium heat. Add the onion and cook until softened, 3–4 minutes. Stir in bell peppers, garlic, and ginger and cook another 3 minutes until slightly softened.
- Stir in the tomato paste then add the canned tomatoes with their juice, sweet paprika, and cayenne (if using). Cook, stirring occasionally, until juices reduce slightly, about 3 minutes.
- Add lime zest, lime juice, remaining ½ teaspoon salt, coconut milk, and seafood stock (or chicken broth). Stir to combine and bring to a gentle simmer over medium-low heat. Let simmer 5 minutes to meld flavors.
- Add fish and shrimp, pressing gently to submerge. Cover and simmer until just cooked through (fish flakes easily, shrimp turn pink), about 5–6 minutes.
- Stir in half the cilantro, then taste and adjust seasoning with more salt or lime juice if needed.
- Spoon stew into bowls over rice. Garnish with remaining cilantro and lime wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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