Brazilian Fish Stew
This Brazilian fish stew, inspired by moqueca, features tender fish and shrimp simmered in a lime infused coconut broth with peppers, tomatoes, and garlic. Bold, comforting, and ready in under an hour.
Servings: 6 Servings
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
Type of fish: Use firm white fish like cod, halibut, or mahi-mahi so it holds its shape in the stew.
No seafood broth? Chicken broth works just fine in a pinch.
Heat control: Add cayenne if you want a little kick. Start small and taste as you go.
Make ahead tip: You can prep the base up to a day in advance. Just add the seafood right before serving.
Storage: Leftovers keep well in the fridge for 1–2 days. Reheat gently to avoid overcooking the seafood.
Nutrition
Serving: 1serving | Calories: 204kcal | Carbohydrates: 9g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 133mg | Sodium: 982mg | Potassium: 560mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2289IU | Vitamin C: 58mg | Calcium: 69mg | Iron: 1mg
