Brazilian fish stews get their flavor from coconut milk and tomatoes. These recipes show different ways to prepare them at home. You will find options that fit busy weeknights as well as weekend cooking. Each one lists clear steps and common ingredients.
Helpful Tips Before You Start
These tips will help you build balanced flavor and texture in Brazilian fish stews made with coconut milk and tomatoes.
Select Firm Fish
Choose thick fillets such as snapper, cod, or halibut. They hold their shape during the simmer and absorb the sauce without falling apart.
Add Coconut Milk Late
Stir the coconut milk in after the tomatoes have softened and released their juices. This prevents separation and keeps the broth smooth.
Use a Tomato Mix
Combine fresh chopped tomatoes with a small amount of canned crushed tomatoes. The fresh ones add brightness while the canned ones deepen the color and body.
Finish with Dendê Oil
Drizzle a teaspoon of dendê oil over the stew in the last minute of cooking. It brings the traditional orange hue and nutty note without overpowering the dish.
Classic Moqueca Baiana with Cod, Red Peppers, and Okra
This version of moqueca uses mild cod that stays firm in the broth while red peppers and okra add color and a gentle bite. Coconut milk gives the stew its signature creaminess and the tomatoes bring a light tang that keeps each spoonful balanced. It suits casual weeknight dinners or small gatherings when you want a one-pot meal that feels both hearty and fresh.
The finished dish has a silky sauce with tender vegetables and flaky fish. A squeeze of lime at the end brightens the flavors without overpowering the coconut and tomato base.
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1.5 pounds cod fillets, cut into 2-inch pieces
- 2 red bell peppers, sliced
- 8 ounces fresh okra, trimmed and cut into 1-inch pieces
- 1 can (14 ounces) coconut milk
- 4 medium tomatoes, diced
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion turns soft and translucent.
- Stir in the sliced red bell peppers and okra and cook for 3 minutes to start softening the vegetables.
- Add the diced tomatoes and cook for another 4 minutes until they begin to release their juices.
- Pour in the coconut milk, season with salt and black pepper, and bring the mixture to a gentle simmer.
- Place the cod pieces into the pot, cover, and cook for 8 to 10 minutes until the fish turns opaque and flakes easily with a fork.
- Remove the pot from the heat, stir in the chopped cilantro and lime juice, and let the stew rest for 2 minutes before serving.
Notes
Cuisine: Brazilian
Equipment: Large Pot, Knife, Cutting Board
Shrimp and Snapper Moqueca with Plantains and Palm Hearts
This stew brings together firm snapper and sweet shrimp in a coconut milk broth that balances bright tomatoes with gentle spice. The plantains add a soft sweetness while the palm hearts give a tender crunch that stands out in each bite. It works well for a weeknight dinner when you want something comforting but still light.
The dish shines on cooler evenings or when serving guests who enjoy seafood with a tropical twist. The coconut milk keeps the sauce silky and the tomatoes provide a fresh base that ties everything together.
Equipment
- Large Skillet
- Knife
- Cutting Board
Ingredients
- 1 pound snapper fillets, cut into 2-inch pieces
- 8 ounces shrimp, peeled and deveined
- 1 can (13.5 ounces) coconut milk
- 4 ripe tomatoes, chopped
- 2 ripe plantains, peeled and sliced into 1/2-inch rounds
- 1 can (14 ounces) palm hearts, drained and cut into 1-inch pieces
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 2 tablespoons olive oil
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the plantain slices and cook for 3 minutes per side until golden. Remove and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Cook the onion, garlic, and red bell pepper for 4 minutes until softened.
- Stir in the chopped tomatoes and cook for 5 minutes until they start to break down.
- Pour in the coconut milk, salt, and black pepper. Bring the mixture to a gentle simmer.
- Add the snapper pieces and simmer for 5 minutes. Then add the shrimp and palm hearts. Cook for another 4 minutes until the shrimp turn pink and the fish flakes easily.
- Stir in the lime juice and return the plantains to the skillet. Simmer for 2 more minutes to warm everything through.
- Remove from heat and sprinkle with chopped cilantro before serving.
Notes
Cuisine: Brazilian
Equipment: Large Skillet, Knife, Cutting Board
Spicy Salmon Moqueca with Chilies, Lime, and Fresh Cilantro
This salmon moqueca brings gentle heat and bright citrus to a classic Brazilian stew. Coconut milk keeps the broth creamy while tomatoes add a light tang. It works well for weeknight meals when you want something fresh yet filling.
The fish stays tender in the gentle simmer, and the chilies give a steady warmth without overpowering the dish. Lime and cilantro at the end lift every bite.
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1.5 pounds salmon fillets, cut into 2-inch pieces
- 1 can (14 ounces) coconut milk
- 4 ripe tomatoes, chopped
- 3 fresh chilies, thinly sliced
- Juice of 2 limes
- 1/2 cup fresh cilantro, chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Cook for 5 minutes until the onion softens.
- Stir in the chopped tomatoes and sliced chilies. Cook for another 4 minutes so the tomatoes begin to break down.
- Pour in the coconut milk and add the salt and black pepper. Bring the mixture to a gentle simmer.
- Add the salmon pieces to the pot. Spoon some of the sauce over the fish. Cover and simmer for 8 to 10 minutes until the salmon flakes easily.
- Remove the pot from the heat. Stir in the lime juice and sprinkle the fresh cilantro over the top before serving.
Notes
Cuisine: Brazilian
Equipment: Large Pot, Knife, Cutting Board
Mixed Seafood Stew with Mussels, Clams, and Coconut Milk
This stew combines briny mussels and clams with plump shrimp in a light coconut milk broth. Fresh tomatoes add brightness while garlic and onion build a savory base. It suits weeknight meals or relaxed gatherings when you want something hearty yet simple.
The result is a creamy yet fresh dish where the seafood stays tender and the broth tastes balanced. Serve it with rice to soak up the sauce.
Equipment
- Large Pot
- Wooden Spoon
- Knife
- Cutting Board
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 large tomatoes, chopped
- 1 can (14 oz) coconut milk
- 1 cup fish stock
- 1 pound mussels, cleaned and debearded
- 1 pound clams, scrubbed
- 8 ounces shrimp, peeled and deveined
- Salt and black pepper to taste
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant. Add the chopped tomatoes and cook until they begin to break down, about 4 minutes.
- Pour in the coconut milk and fish stock. Season with salt and black pepper. Bring the mixture to a gentle simmer.
- Add the mussels and clams to the pot. Cover and cook for 5 minutes until the shells start to open.
- Stir in the shrimp and simmer uncovered for 3 to 4 minutes until the shrimp turn pink and all shellfish have opened.
- Remove from heat. Discard any unopened shells. Stir in the chopped cilantro and serve with lime wedges on the side.
Notes
Cuisine: Brazilian
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board
Halibut Moqueca with Sweet Potatoes and Toasted Cassava
This version of moqueca brings together flaky halibut and tender sweet potatoes in a coconut milk broth that balances creamy richness with bright tomato acidity. The toasted cassava adds a nutty crunch that contrasts the soft stew, making it a good choice for a weeknight dinner when you want something comforting yet fresh.
The dish works well for cool evenings or casual gatherings with friends. Sweet potatoes lend natural sweetness while the halibut stays moist in the gently simmered sauce.
Equipment
- Large Pot
- Skillet
- Knife
- Cutting Board
Ingredients
- 1.5 pounds halibut fillets, cut into large chunks
- 2 medium sweet potatoes, peeled and cubed
- 1 cup toasted cassava flour
- 1 can (14 ounces) coconut milk
- 4 ripe tomatoes, chopped
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Cook for 5 minutes until the vegetables soften.
- Stir in the chopped tomatoes and cook for another 3 minutes until they begin to break down.
- Pour in the coconut milk and add the sweet potato cubes. Season with salt and black pepper. Bring the mixture to a gentle simmer and cook for 10 minutes.
- Add the halibut chunks to the pot. Cover and simmer for 8 minutes until the fish is opaque and flakes easily.
- Remove the pot from the heat and stir in the lime juice. Taste and adjust seasoning if needed.
- While the stew rests, toast the cassava flour in a dry skillet over low heat for 2 to 3 minutes, stirring often until it turns lightly golden.
- Ladle the stew into bowls and sprinkle the toasted cassava flour and chopped cilantro over each serving.
Notes
Cuisine: Brazilian
Equipment: Large Pot, Skillet, Knife, Cutting Board
Tilapia Stew with Corn, Zucchini, and Tomato-Coconut Broth
This stew pairs mild tilapia with sweet corn and tender zucchini in a creamy broth made from tomatoes and coconut milk. It suits a weeknight dinner or a relaxed weekend meal when you want something fresh but filling. The result tastes bright from the tomatoes and lime, with a smooth finish from the coconut milk and a bit of crunch from the corn.
The zucchini keeps its shape without turning mushy, while the fish stays flaky. Corn adds natural sweetness that balances the acidity of the tomatoes.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 pound tilapia fillets, cut into 2-inch pieces
- 1 1/2 cups corn kernels (fresh or frozen)
- 2 medium zucchini, sliced into half-moons
- 4 ripe tomatoes, diced
- 1 can (14 ounces) coconut milk
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 tablespoons olive oil
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1 cup fish broth or water
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Cook for 4 minutes until the onion softens.
- Stir in the diced tomatoes and cook for 3 minutes until they begin to break down.
- Pour in the coconut milk and fish broth. Season with salt and black pepper. Bring the mixture to a gentle simmer.
- Add the tilapia pieces, corn kernels, and zucchini slices. Simmer for 8 to 10 minutes until the fish flakes easily and the zucchini is tender but not soft.
- Remove the pot from the heat. Stir in the lime juice and half of the cilantro. Taste and adjust salt if needed.
- Ladle the stew into bowls and sprinkle the remaining cilantro on top before serving.
Notes
Cuisine: Brazilian
Equipment: Large Pot, Cutting Board, Knife
Scallop and Fish Moqueca with Roasted Peppers and Basil
This version of moqueca brings together sweet scallops and firm fish in a creamy coconut broth. Roasted peppers add a touch of smokiness while fresh basil keeps the flavors bright. It works well for a weeknight dinner when you want something comforting yet light.
The stew comes together in one pan and tastes best with crusty bread on the side. Coconut milk gives it body and tomatoes add natural acidity that balances the seafood.
Equipment
- Large Skillet
- Baking Sheet
- Cutting Board
Ingredients
- 1 pound firm white fish, cut into 2-inch pieces
- 8 ounces sea scallops
- 1 can (13.5 oz) full-fat coconut milk
- 4 ripe tomatoes, chopped
- 2 red bell peppers, roasted and sliced
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons olive oil
- Juice of 1 lime
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it softens. Stir in the garlic and cook for one minute more.
- Add the chopped tomatoes and let them cook down for about five minutes until they release their juices. Pour in the coconut milk and bring the mixture to a gentle simmer.
- Season the fish and scallops with salt and pepper. Add the fish to the skillet first and cook for three minutes. Then add the scallops and continue simmering for another three to four minutes until both are just cooked through.
- Stir in the roasted peppers and lime juice. Remove the skillet from the heat and scatter the torn basil over the top before serving.
Notes
Cuisine: Brazilian
Equipment: Large Skillet, Baking Sheet, Cutting Board
Brazilian Fish Stew with Kale, White Beans, and Lime Wedges
This stew combines flaky white fish with tender kale and creamy white beans in a coconut milk and tomato broth. It feels hearty without being heavy, and the lime wedges bring a fresh citrus note at the table.
Serve it on cooler evenings when you want a one-pot meal that still tastes light. The white beans add body while the kale keeps its slight chew.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1.5 pounds white fish fillets, cut into 2-inch chunks
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups diced tomatoes with their juice
- 2 cups chopped kale, stems removed
- 1 can (15 oz) white beans, drained and rinsed
- 2 limes, cut into wedges
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped fresh cilantro
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Cook for 5 minutes until the vegetables soften.
- Stir in the diced tomatoes with their juice. Cook for 3 minutes so the tomatoes begin to break down.
- Pour in the coconut milk and add the salt and black pepper. Bring the mixture to a gentle simmer.
- Add the fish chunks to the pot. Let them cook for 6 to 8 minutes until the fish turns opaque and flakes easily.
- Stir in the white beans and chopped kale. Simmer for another 3 minutes until the kale wilts and the beans warm through.
- Remove the pot from the heat. Sprinkle the chopped cilantro over the stew.
- Serve the stew in bowls with lime wedges on the side for squeezing.
Notes
Cuisine: Brazilian
Equipment: Large Pot, Cutting Board, Knife
Mahi-Mahi Moqueca with Green Beans and Coconut Flakes
This version of moqueca brings tender chunks of mahi-mahi together with bright tomatoes and creamy coconut milk. Green beans add a fresh snap that balances the richness, while toasted coconut flakes on top give a light crunch. It works well for weeknight dinners when you want something comforting yet quick to pull together.
The stew tastes bright from lime and tomatoes, with a smooth coconut base that coats the fish without overpowering it. Green beans stay slightly crisp, and the coconut flakes add texture that keeps each bite interesting.
Equipment
- Large skillet
- Cutting board
- Knife
Ingredients
- 1.5 pounds mahi-mahi fillets, cut into 2-inch chunks
- 2 cups green beans, trimmed and halved
- 1/2 cup unsweetened coconut flakes
- 1 can (14 ounces) coconut milk
- 4 medium tomatoes, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and sliced red bell pepper. Cook for 4 minutes until the onion softens.
- Stir in the diced tomatoes and cook for 3 minutes until they begin to break down. Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add the mahi-mahi chunks and green beans to the skillet. Sprinkle with salt and black pepper. Cover and simmer for 8 minutes until the fish flakes easily and the green beans are tender but still bright.
- Remove the skillet from heat and stir in the lime juice. Scatter the coconut flakes and chopped cilantro over the top before serving.
Notes
Cuisine: Brazilian
Equipment: Large skillet, Cutting board, Knife
Crab and White Fish Stew with Okra and Fresh Tomatoes
This stew brings together tender crab and flaky white fish in a coconut milk broth that highlights fresh tomatoes. Okra adds a gentle thickness while keeping the texture light and the flavors balanced.
It suits easy weeknight meals or relaxed weekend cooking when you want something comforting yet bright. The result tastes rich from the coconut milk but stays fresh thanks to the tomatoes and okra.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 pound white fish fillets, cut into chunks
- 8 ounces crab meat
- 4 fresh tomatoes, chopped
- 8 ounces okra, trimmed and sliced
- 1 (14-ounce) can coconut milk
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Cook for 4 minutes until the vegetables soften.
- Stir in the chopped tomatoes and cook for 5 minutes until they begin to break down.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Season with salt and black pepper.
- Add the sliced okra and white fish chunks. Simmer for 8 minutes until the fish turns opaque and the okra softens.
- Gently fold in the crab meat and heat for 2 minutes more. Remove from the heat.
- Ladle the stew into bowls and top with chopped cilantro. Serve with lime wedges on the side.
Notes
Cuisine: Brazilian
Equipment: Large Pot, Cutting Board, Knife
One-Pot Fish Moqueca with Rice, Bell Peppers, and Cilantro
This one-pot fish moqueca combines tender chunks of fish with rice that cooks directly in the pot alongside sweet bell peppers. The coconut milk and tomatoes create a creamy yet tangy base that the rice absorbs, while fresh cilantro brings brightness at the end.
It suits weeknight dinners when you want a full meal with minimal cleanup. The result is a hearty stew with soft rice, flaky fish, and crisp-tender peppers in every bite.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 pound white fish fillets, cut into 2-inch pieces
- 1 cup long-grain white rice, rinsed
- 2 bell peppers (1 red, 1 yellow), sliced
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1 can (13.5 oz) full-fat coconut milk
- 4 ripe tomatoes, diced
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 minutes until softened.
- Stir in the sliced bell peppers and cook for another 2 minutes.
- Add the rinsed rice, diced tomatoes, coconut milk, salt, and black pepper. Bring the mixture to a gentle simmer.
- Nestle the fish pieces into the rice mixture. Cover the pot and cook for 15 minutes until the rice is tender and the fish flakes easily.
- Remove the pot from the heat. Stir in the chopped cilantro and lime juice.
- Let the stew sit covered for 5 minutes before serving. Garnish each bowl with extra cilantro.
Notes
Cuisine: Brazilian
Equipment: Large Pot, Cutting Board, Knife
Light Summer Snapper Stew with Cucumber Ribbons and Herbs
This lighter version of a Brazilian fish stew keeps the classic coconut milk and tomato base but adds bright, fresh elements that suit warm weather. Snapper stays tender in the gentle simmer while cucumber ribbons and herbs bring crunch and color to each bowl. The result tastes creamy yet refreshing with clear tomato acidity and herbal notes.
It works well for casual summer dinners or weekend lunches when you want something satisfying without heavy flavors. The dish comes together in one pot and highlights simple ingredients that let the fish shine.
Equipment
- Large Pot
- Vegetable Peeler
- Knife
- Cutting Board
Ingredients
- 1.5 pounds snapper fillets, cut into 2-inch pieces
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 4 medium tomatoes, chopped
- 1 can (14 ounces) coconut milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large cucumber
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 2 tablespoons lime juice
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper and cook for 4 minutes until the onion softens.
- Stir in the chopped tomatoes and cook for 3 minutes until they start to break down. Pour in the coconut milk, salt, and black pepper. Bring the mixture to a gentle simmer.
- Add the snapper pieces to the pot. Cover and simmer for 8 minutes until the fish flakes easily with a fork.
- While the stew simmers, use a vegetable peeler to create long, thin ribbons from the cucumber. Set the ribbons aside.
- Remove the pot from the heat and stir in the lime juice. Ladle the stew into bowls and top each serving with cucumber ribbons, cilantro, and mint.
Notes
Cuisine: Brazilian
Equipment: Large Pot, Vegetable Peeler, Knife, Cutting Board
Tuna Moqueca with Carrots, Olives, and Coconut Tomato Sauce
This tuna moqueca pairs firm chunks of fish with sweet carrots and briny olives in a creamy coconut tomato sauce. The combination keeps the stew light while still feeling substantial. It suits weeknight meals or casual gatherings when you want Brazilian flavors without much fuss.
The finished dish tastes bright from the tomatoes and lime, with the coconut milk rounding out the richness. Carrots soften just enough to add gentle sweetness, and the olives cut through with saltiness. Tuna stays tender when simmered briefly at the end.
Equipment
- Large Skillet
- Cutting Board
- Knife
Ingredients
- 1.5 pounds fresh tuna, cut into 2-inch pieces
- 2 medium carrots, peeled and sliced into rounds
- 1/2 cup pitted green olives
- 1 (14-ounce) can coconut milk
- 1 (15-ounce) can crushed tomatoes
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- Juice of 2 limes
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and red bell pepper. Cook for 4 minutes until the onion turns soft.
- Stir in the sliced carrots and cook for another 3 minutes to start softening them.
- Pour in the crushed tomatoes and coconut milk. Season with salt and black pepper. Bring the mixture to a gentle simmer and cook for 8 minutes so the carrots become tender.
- Add the tuna pieces to the skillet. Simmer for 5 minutes until the fish is opaque and flakes easily.
- Remove the skillet from the heat. Stir in the green olives and lime juice. Taste and adjust salt if needed.
- Sprinkle the chopped cilantro over the top before serving.
Notes
Cuisine: Brazilian
Equipment: Large Skillet, Cutting Board, Knife
Red Snapper Stew with Mango Salsa and Toasted Coconut
This red snapper stew brings together creamy coconut milk and bright tomatoes for a Brazilian-style base that feels both comforting and fresh. The mango salsa adds a sweet-tangy contrast while toasted coconut gives a nutty crunch on top. It works well for a weeknight dinner when you want something colorful without much fuss.
The dish balances tender fish with juicy vegetables and a light broth. Serve it in bowls so the salsa and coconut stay crisp until the last bite.
Equipment
- Large Pot
- Mixing Bowl
- Skillet
Ingredients
- 1.5 pounds red snapper fillets, cut into 2-inch chunks
- 1 can (14 ounces) coconut milk
- 4 medium tomatoes, diced
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 ripe mango, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup unsweetened coconut flakes, toasted
- 2 tablespoons olive oil
- Juice of 2 limes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper and cook for 5 minutes until the onion softens.
- Stir in the diced tomatoes and cook for another 3 minutes until they start to break down. Pour in the coconut milk, salt, and black pepper. Bring the mixture to a gentle simmer.
- Add the red snapper chunks to the pot. Cover and cook for 8 to 10 minutes until the fish turns opaque and flakes easily.
- While the stew simmers, combine the diced mango, half the cilantro, and the juice of one lime in a small bowl to make the salsa.
- Ladle the stew into bowls. Top each serving with a spoonful of mango salsa, the remaining cilantro, a squeeze of the second lime, and a sprinkle of toasted coconut flakes.
Notes
Cuisine: Brazilian
Equipment: Large Pot, Mixing Bowl, Skillet
Hearty Fish and Shellfish Moqueca with Potatoes and Palm Oil
This version of moqueca turns the classic Brazilian stew into a complete meal by adding potatoes for extra body. The palm oil gives the broth its signature color and depth, while the mix of fish and shellfish keeps the flavors bright against the coconut milk and tomatoes.
It suits cool evenings or casual gatherings when you want a one-pot dish that feels both comforting and fresh. The finished stew has a creamy texture with tender chunks of potato and seafood in a lightly tangy broth.
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1 pound firm white fish fillets, cut into 2-inch pieces
- 8 ounces shrimp, peeled and deveined
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons palm oil
- 1 can (13.5 oz) coconut milk
- 4 ripe tomatoes, diced
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 1 green bell pepper, sliced
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat the palm oil in a large pot over medium heat. Add the onion, garlic, and green bell pepper. Cook for 4 minutes until the vegetables soften.
- Stir in the diced tomatoes and cook for 3 minutes until they start to break down.
- Add the potato cubes, coconut milk, and 1/2 cup water. Season with salt and black pepper. Bring to a gentle simmer, cover, and cook for 15 minutes until the potatoes are almost tender.
- Add the fish pieces and shrimp to the pot. Simmer uncovered for 6 to 8 minutes until the seafood is opaque and cooked through.
- Remove from heat and let the stew rest for 2 minutes. Sprinkle with chopped cilantro and serve with lime wedges on the side.
Notes
Cuisine: Brazilian
Equipment: Large Pot, Knife, Cutting Board
