Fish Stews can be so boring…but not a BRAZILIAN Fish Stew!! With a fragrant tomato coconut sauce with a fresh hit of lime, this is such a different exotic way to serve up fish that is off the charts delicious – yet simple to make.
Brazilian Fish Stew
When I think of Brazilian food, I immediately have visions of grilled meat. Specifically, Churrasco. Serious quantities of grilled meat on giant skewers with the waiters walking from table to table, slicing the meat straight from the skewer onto my plate.
Carnivore heaven. 🙂
Because of the strong association of Brazilian food with Churrasco (and also because I don’t have a giant grill with a rotisserie) I thought sharing this traditional Brazilian fish stew would be nice for something a bit different!
The sauce of Brazilian Fish Stew is essentially a coconut curry sauce. Lightly spiced with a hit of lime, great depth of flavour!
What Brazilian Fish Stew tastes like
It tastes like a mild version of Thai Red Curry – and requires a whole lot less ingredients to make! The flavour of the sauce isn’t as kapow in-your-face, it is slightly more refreshing and not quite as rich.
While the flavour isn’t as intense, it doesn’t mean that it’s not as tasty! You will be amazing at the flavour you get from the relatively short list of ingredients. The key to this recipe is searing the fish first, and letting the sauce simmer down.
What you need
Here’s what you need to make Brazilian Fish Stew. See? I promised they were all “normal” ingredients!!!
Virtually any fish fillets will work here, though I’d avoid fish that dries out easily such as swordfish, kingfish, bonito and tuna. I’ve used snapper below. Other popular fish that will work well here include: tilapia, salmon, cod, basa, catfish, barramundi, bream, ling, John dory / Silver dory. See the recipes notes for more suggestions.
(Tip: These fish selection guidelines are good for any recipes where fish are braised or poached like this, such as Chinese Rice Soup and Goan Fish Curry.)
I remember the first time I saw this Brazilian Fish Stew recipe, I was a bit dubious that the sauce would have sufficient flavour with so few ingredients for the sauce. It gets a helping hand by searing the fish in the pan first. The golden bits left in the pan (it’s called fond) after searing the fish adds a good hit of savoury flavour into the sauce.
How to make Brazilian Fish Stew
And here’s how to make it. It takes around 1 hour all up including a brief marinating time for the fish, and simmering time to reduce the sauce.
What to serve with Fish Stew
Serve this over rice or mashed potato so you have something to soak up that glorious sauce. If you want to up the ante, try it with this Lime Rice – and a crusty hunk of bread to mop your plate clean wouldn’t go astray either (try this quick no-yeast Irish Bread).
If you’re going low carb, serve it over Cauliflower Rice or Creamy Mashed Cauliflower.
For a side salad, this Cucumber Salad with Herb & Garlic Dressing would go really well. The fresh, juicy, crunchy cucumber goes really well with this creamy coconut sauce. Otherwise, serve it alongside a leafy green salad with a vinaigrette (rather than creamy dressing) such as French Dressing, Italian or Balsamic Dressing.
Enjoy! – Nagi x
Watch how to make it
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Brazilian Fish Stew (Moqueca Baiana)
Ingredients
Fish
- 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
Broth
- 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)
Finishes
- 1 - 2 tbsp lime juice , plus more for serving
- 3 tbsp roughly chopped fresh cilantro / coriander , plus more for serving
Instructions
Fish
- 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.
Broth
- 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!
Recipe Notes:
a) Feast Magazine - Fish soup (moqueca baiana)
b) Brazilian Foodie - Moqueca Baiana
c) Saveur - Brazilian Fish Stew
d) Simply Recipes - Moqueca - Brazilian Fish Stew 6. Nutrition per serving assuming 4 servings, excludes rice.
Nutrition Information:
Originally published September 2015. Updated with new photos, brand new video and of course, a Life of Dozer section added!!
Less meat, more fish!
Life of Dozer
The one place in the new house he’s not allowed – the SPA. Can you imagine how much of his hair would come out with jets blasting on him?? Major filter clogging!!!
Zak says
Nagi you have outdone yourself, this is so delicious! Made it tonight over rice. Can’t believe how punchy the flavour is.
Nagi says
Wahoo! I’m so glad you enjoyed it Zak!
Kyls says
Made this last night with coconut lime rice and your sticky date for afterwards. All curled up like carpet snakes afterwards! Amazing thank you 🙂
Nagi says
YUUUUM!!! Sounds great Kyls!
Marsha says
This is about the 10th recipe I’ve made of yours, and once again it was a Winner! Bear in mind I’m far from even an average cook. When the kids ask for seconds, there is no better validation. Btw I got home late from work, and saw another commentator added the (raw) fish directly to the sauce…I did this, skipping the frying step and it worked just as well!
Nagi says
That’s the best compliment to the chef Marsha! I’m so happy it was a hit!
Me-Anne says
Hi! I made this wonderful fish stew last night! And it’s so delicious! I followed your recipe to the t. We had it with rice and couldn’t help but had bread too to soak up all the lovely sauce! Thank you!
Nagi says
I’m so glad you loved it!!
Trudy Wilson says
This recipe I cooked last night. For some reason I have never made a fish curry. It was delicious. I used cod which was perfect. This is definitely a keeper. Another winner Nagi thank you
Nagi says
You’re totally converted now Trudy! There’s no turning back 🙂
Carol says
Wow wow! Packed with flavour. Definitely a keeper. Thanks Nagi xx
Nagi says
You’re so welcome Carol!
Pepe Krohn says
I’m just saying Nagi, you’re not getting my husband! His words “this tastes fantastic “! Used Ling and made cucumber salad as accompaniment.
Nagi says
😂 Love this! Sounds like he’s keeping you after cooking this recipe for him 😉
Sjoerd says
Great to have a new fish recipe for weeknights, we love this Brazilian dish, Thanks Nagi! Will your site enable us to save our favourite dishes some time in the future? You simply have too many great dishes to remember them all of by heart 😉
Nagi says
Hi Sjoerd – you can favourite the recipes by clicking on the heart on the bottom right of your screen – it will save to a favourites folder for you! N x
Patricia Larson says
Wow! I am not a big fish fan, but I loved this stew. My husband, adult son, and I ate the entire pot. It was so tasty. We used. French. Bread to. Stop. Up. Sauce, so delicious. Thank you so much.
Nagi says
I’m os glad it was a hit Patricia!! Bread is ALWAYS a must!
Rita says
Made this yesterday with salmon. Very tasty. I have added 1 teaspoon garam massala and a cup of cubed sweet potato….mmmmm…this recipe goes into my collection 🙂
thank you Nagi!!
Nagi says
Greta idea Rita, sounds divine!
Marie Moran says
Hi Nagi.
We are not lovers of coconut milk…rather my husband hates the flavour..I dont really mind. What can I use instead.?
Nagi says
Hi Marie, you could substitute with cream, but it’s just not quite the same – N x
Vee says
What would you say gives it better flavour? Chicken broth or Vegetable broth? As I can’t find fish broth anywhere. I live in Canada!
Nagi says
Hi Vee, either will work fine 🙂
Vee says
Hello Nagi,
Your recipes are always my go to recipes as it’s always filled with so much flavour. I had a question, I live in Canada and I can’t seem to find fish broth anywhere. Is seafood broth the same thing?
Nagi says
Seafood broth will work – or chicken or even vegetable stock ❤️
Diane says
Hi Nagi! I made your Brazilian Fish Stew for my husband who likes fish. I on the other hand really dislike anything “fishy”. I was blown away with the flavorful sauce and the Mahi-Mahi I used as per your instructions! I helped myself to to seconds and then I actually licked my plate! You can be sure I will definately be making this at the soup kitchen! We often have an assortment of donated fish in our freezers and struggle with what to do with it……NOT A PROBLEM ANYMORE!
PS: Nicole, a fellow cook at our soup kitchen now uses your recipes too! There’s a whole lot of good eating in the neighborhood!
Nagi says
What what a great compliment!! Thanks so much Diane!
Deanna says
Good luck keeping dear DOZER out of the spa 😆!
Nagi says
I know right!!! 😒
Brian Dofford-Johnson,PhD says
Just made this and OMG!!! It was superb! In other words,
Foi fantástico!!!
Nagi, you are brilliant.
Nagi says
I’m so glad you enjoyed it Brian, thanks so much for letting me know!
Vera G says
I would love to know how are you going to keepMr D out of the spa? to him water is water, Love it.
Nagi says
Ha! I haven’t thought that far ahead yet Vera! 😂
Leanna says
Hi! I have been a loyal fan, your recipes are life changing! As for this recipe, I was thinking about buying a whole fish and filleting it, and using the scraps for fish broth (as it isn’t so available in stores). What kind of whole fish would you recommend buying for this recipe?
Nagi says
Hi Leanna, any sturdy white fish – it all depends on what’s easily available for you!
Stefan says
Hi Nagi, there is a variety of recipes called “moqueca”. My favorite one is called “moqueca baiano”, i.e. the version from the state of Bahia. No curry in it, but palm oil instead, if possible with the pulp. Palm oil/pulp mixed with coconut milk is fantastic. And mentioning palm oil/pulp, I would suggest to consider a recipe of “muambe”, an African dish, normally prepared with chicken. Give it a try!
Nagi says
Sounds divine Stefan!! I’ll definitely have to try!
StefanGourmet says
Hi Nagi, I came here through Eha (who thought I was the other Stefan that commented on this post). This fish stew looks great and I think the most important thing you do right is to briefly sear and then remove the fish, and only reheat it at the end. This will ensure the fish stays moist, rather than countless recipes that tell you to boil for 20 minutes with the fish still in. I think this could even be made with kingfish (my favorite) if you turn off the heat when reheating the fish in the soup. This looks great and I will look into makIng this myself. Thanks for sharing!
Chantalle says
Hi Nagi, can I use frozen codfish? Thaw it first? X
Nagi says
That will be fine, always thaw first before using – N x