Moqueca (Authentic Brazilian Seafood Stew Recipe)
Enjoy this Brazilian Moqueca Recipe, a creamy seafood stew with flaky fish, tender shrimp, bell peppers, tomatoes, coconut cream, dendê oil, and a splash of fresh lime.
Rooted in Bahia's Afro-Brazilian culinary traditions, moqueca baiana is known for its combination of coconut milk, dendê oil, and malagueta pepper. My version of this Brazilian fish stew has a smooth, creamy sauce made from blended vegetables. Ready in about 40 minutes, it pairs well with white rice and farofa.
If you enjoy Brazilian seafood dishes, try my Brazilian Shrimp Stew or Shrimp in Coconut Sauce. Both are great alternatives when you're in the mood for shrimp without fish.
Quick Look: Moqueca
- ⏱️ Prep Time: 20 minutes
- 🔥 Cook Time: 20 minutes
- ⏲️ Total Time: 40 minutes
- 🍽️ Servings: 4
- 🌶️ Flavor Profile: Savory, mildly spicy, with coconut and citrus notes
- 🥥 Texture: Tender fish and shrimp in a creamy coconut sauce
- 👌 Difficulty: Easy
- 🍚 Best For: Family dinners and Brazilian-inspired meals
- 🍳 Cooking Method: Stovetop with a blended vegetable sauce
- 🐟 Key Ingredients: Tilapia, shrimp, bell peppers, tomatoes, coconut cream, dendê oil, and malagueta pepper
- Why This Recipe Works: Blended sautéed vegetables give the stew a smooth, creamy sauce without lengthy cooking. Adding shrimp toward the end keeps it tender, and dendê oil adds the signature flavor and orange color of Bahian moqueca.
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What Is Moqueca?
Moqueca is a traditional Brazilian seafood stew made with fish, shrimp, or other seafood, along with vegetables and seasonings. Its ingredients and preparation vary across Brazil, with three well-known regional styles.
- Moqueca Baiana: In Bahia, moqueca is made with coconut milk, dendê oil (red palm oil), and peppers. These ingredients reflect the region's Afro-Brazilian culinary traditions.
- Moqueca Capixaba: Espírito Santo's version uses olive oil and annatto instead of coconut milk and dendê oil. It's traditionally cooked in a black clay pot and often served with pirão, made from broth and cassava flour.
- Moqueca Paraense: In Pará, moqueca may include local fish and Amazonian ingredients such as tucupi, jambu, and chicory. Some recipes also use cassava flour or starch.
My moqueca recipe follows the Bahian style, with a smooth sauce made from blended vegetables. Since it combines fish and shrimp, it is also a type of moqueca mista. Fish-only versions are known as moqueca de peixe, and shrimp versions as moqueca de camarão.
Ingredients
- Tilapia fillets – 1 pound. Mild and delicate, tilapia absorbs the flavors of the coconut sauce while remaining tender and flaky. Handle it gently during cooking to keep the fish from breaking apart.
- Extra-large shrimp – 1 pound. Shrimp add a slightly sweet seafood flavor and a firm, juicy texture that contrasts with the flaky fish. Use peeled, deveined shrimp with the tails removed.
- Coconut cream – 1 cup. Gives the sauce a silky, rich consistency and subtle coconut sweetness that balances the seafood and peppers.
- Red palm oil (dendê oil) – 1 tablespoon. Commonly used in moqueca baiana, dendê adds an earthy, slightly nutty flavor and a rich orange color to the sauce.
- Bell peppers – 1 red, 1 green, and 1 yellow. Red and yellow peppers add natural sweetness, while green pepper brings a slightly grassy note. Most are blended into the sauce, with a few slices reserved for texture.
- Tomatoes – 2 large. Add gentle acidity and savory sweetness that balance the coconut cream. Reserve a few slices to keep some pieces of tomato in the finished stew.
- Onion – 1 large white or yellow onion. Softens into a mellow, slightly sweet flavor that complements the peppers and tomatoes.
- Malagueta pepper – 1 teaspoon. This Brazilian chile is considerably hotter than a jalapeño, so start with less if you prefer a mild stew and adjust to taste.
- Lime – 1½, juiced. Its bright acidity balances the coconut cream and brings out the seafood's delicate flavor.
- Vegetable or fish broth – ¼ cup. Helps the blended vegetables reach a smooth, pourable consistency. Fish broth also adds a subtle seafood flavor.
- Cilantro or parsley – 2 tablespoons, chopped. Cilantro adds a fresh, citrusy herbal finish, while parsley has a milder, grassy flavor.
How to Make Moqueca
- Season the seafood: Season the fish fillets and shrimp with 2 teaspoons of salt, black pepper to taste, and ½ teaspoon of ground cumin.
- Sauté the vegetables: Heat a large pot, cast-iron skillet, or nonstick pan over medium heat. Add 1 tablespoon of vegetable oil and cook the chopped onion and bell peppers for about 3 minutes. Add the garlic and chopped tomatoes and cook for another 2 minutes. PIC. 1
Note: To make moqueca in an Instant Pot, use the Sauté function with the lid off and follow the remaining steps in the same order. Lower the heat setting as needed when simmering, add the shrimp near the end, and do not pressure-cook the seafood - Blend the sauce: Transfer the cooked vegetables to a blender. Add 1 cup of coconut cream or thick coconut milk, ¼ cup of vegetable or fish broth, and the remaining 1 teaspoon of salt. Blend until smooth and set aside. PIC. 2
- Cook the fish: In the same pan, add up to 1 more tablespoon of vegetable oil if needed. Cook the fish fillets for 2–3 minutes.
- Add the sauce: Carefully flip the fish fillets and pour the blended vegetable mixture over them. Stir in 1 tablespoon of dendê oil and 1 teaspoon of malagueta pepper or your chosen alternative. Bring the sauce to a boil.
- Add the shrimp: Reduce the heat to medium-low and simmer for about 2 minutes. Add the shrimp and reserved bell pepper and tomato slices. Continue cooking over medium-low heat for another 4–5 minutes, until the seafood is cooked through.
- Finish and serve: Remove the pot from the heat. Stir in the juice of 1½ limes, followed by 2 tablespoons of chopped cilantro or parsley. Serve warm with white rice and farofa.
FAQ About Brazilian Moqueca
Moqueca is a saucy seafood stew, not a thick curry. My version is creamier because the cooked vegetables are blended with coconut cream. The sauce should be smooth and easy to spoon over rice.
No. Clay pots are traditional in Brazil, but a large skillet or heavy-bottomed pot works just as well. Choose one wide enough to fit the fish without crowding.
It depends on how much chile you add. My homemade moqueca uses malagueta pepper, which is considerably hotter than a jalapeño. Use less for a milder stew, or serve extra hot sauce on the side.
What to Serve with Moqueca
- Sides: Serve Yuca Fries alongside Fish and Shrimp Moqueca for crispy edges and tender centers that contrast with the creamy coconut sauce.
- Beans: Brazilian Black Beans add an earthy, savory flavor and make the meal more substantial.
- Salad: Pair the stew with Brazilian Potato Salad for a cool, tangy contrast to the hot seafood.
- Dessert: Finish with Tropical Fruit Salad for a fresh, citrusy ending to the meal.
More Seafood Recipes to Try
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Moqueca (Authentic Brazilian Seafood Stew Recipe)
Equipment
- pot
- blender
Ingredients
- 1 pound tilapia fillets – thawed and patted dry
- 1 pound extra-large shrimp – peeled and deveined, with shells and tails removed
- 3 teaspoons salt
- ground black pepper – to taste
- ½ teaspoon ground cumin
- 2 tablespoons vegetable oil 1 tablespoon to sauté the vegetables. Up to 1 additional tablespoon to cook the fish, if needed.
- 1 large white or yellow onion – chopped
- 1 medium red bell pepper – seeded and sliced (reserve a couple of slices)
- 1 medium green bell pepper – seeded and sliced (reserve a couple of slices)
- 1 medium yellow bell pepper – seeded and sliced (reserve a couple of slices)
- 4 garlic cloves – minced
- 2 large tomatoes – sliced (reserve a couple of slices)
- 1 cup coconut cream or thick coconut milk
- ¼ cup vegetable or fish broth
- 1 tablespoon red palm oil
- 1 teaspoon malagueta pepper, Thai chile pepper, or a few drops of hot sauce
- juice of 1 ½ limes
- 2 tablespoons cilantro or parsley – chopped
Instructions
- Season the seafood: Season the fish fillets and shrimp with 2 teaspoons of salt, black pepper to taste, and ½ teaspoon of ground cumin.
- Sauté the vegetables: Heat a large pot, cast-iron skillet, or nonstick pan over medium heat. Add 1 tablespoon of vegetable oil and cook the chopped onion and bell peppers for about 3 minutes. Add the garlic and chopped tomatoes and cook for another 2 minutes.Note: To make moqueca in an Instant Pot, use the Sauté function with the lid off and follow the remaining steps in the same order. Lower the heat setting as needed when simmering, add the shrimp near the end, and do not pressure-cook the seafood
- Blend the sauce: Transfer the cooked vegetables to a blender. Add 1 cup of coconut cream or thick coconut milk, ¼ cup of vegetable or fish broth, and the remaining 1 teaspoon of salt. Blend until smooth and set aside.
- Cook the fish: In the same pan, add up to 1 more tablespoon of vegetable oil if needed. Cook the fish fillets for 2–3 minutes.
- Add the sauce: Carefully flip the fish fillets and pour the blended vegetable mixture over them. Stir in 1 tablespoon of dendê oil and 1 teaspoon of malagueta pepper or your chosen alternative. Bring the sauce to a boil.
- Add the shrimp: Reduce the heat to medium-low and simmer for about 2 minutes. Add the shrimp and reserved bell pepper and tomato slices. Continue cooking over medium-low heat for another 4–5 minutes, until the seafood is cooked through.
- Finish and serve: Remove the pot from the heat. Stir in the juice of 1 ½ limes, followed by 2 tablespoons of chopped cilantro or parsley. Serve warm with white rice and farofa.
Recipe Video
Recipe Notes
Storage and Reheating
Refrigerate: Store leftover moqueca in shallow, airtight containers and refrigerate within 2 hours. Keep at 40°F (4°C) or below and enjoy within 2–3 days for the best texture. Freezer: Freezing is possible, but I don't recommend it. The coconut sauce may separate, and the fish and shrimp can lose their texture. If frozen, thaw overnight in the refrigerator. Reheating: Warm gently in a saucepan over medium-low heat, adding a splash of broth if the sauce is too thick. Reheat to 165°F (74°C) and stir carefully to avoid breaking the fish.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
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This Brazilian moqueca became one of my favorite seafood dishes. Thanks for the recipe!
Mmm! I've been looking for Brazilian recipes in English that use instant pot. Your site is great! I'm a celiac married to a Brazilian, so I also really enjoy all the gluten free posts and can't wait to try more things out! We are living in Brazil now, so I have the ingredients at hand. It was funny, I was struggling to find malagueta peppers in the grocery and thought I would just use what I had in the fridge at home... well, they turned out to be malagueta peppers. Ha. And I was happy to finally make a dish with dende oil! Obrigada!
I am so happy you enjoyed our moqueca recipe, Katie! If you have any questions about any recipes, please don't hesitate to ask. We will be happy to help as much as we can. Yes, we love to cook in the IP. It cooks food faster and is almost mess-free (one pot). We have a great number of GF recipes plus keto/low carb (which are also gluten-free). 🙂 Enjoy!
Hi there! I’m Brazilian and I can’t wait to make this recipe! I just have a few questions beforehand. What add-ons would you recommend aside from fish and shrimp? Also, I noticed that for this dish, many recipes say to use palm oil (óleo de dendê), which one would you recommend more??
Hi Pollyana! Thanks for stopping by. If you want all seafood, you may add oysters and crab meat. If you prefer a meat and seafood, you may add cubed chicken. There is no white meat and seafood wrong for this dish. I would just avoid beef because it may overpower the dende oil and coconut milk.
I don't know where you are located. If you don't have a Latin or Brazilian market in your town, you may find palm oil in Asian markets or on the Amazon website. Most important than the brand, it is the fact the oil gets thick and have a concentrated layer in the bottom. This is how you know the oil is not most a vegetable oil mixed with dende oil. I hope this helps! Happy cooking!
Oi Denise! Eu sou baiana e amei a sua receita. Que moqueca tao gostosa menina!
Hi Denise! I lived in Bahia a few years ago. I simply love moqueca. Your recipe is the best I have ever made.
Hi there! Thank you so much for this tasty seafood stew. I made on Sunday and my family really enjoyed it. It was mildly spicy and the broth was quite flavorful. Definitely making this again.
Now that's truly an amazing, exotic Brazilian dish! We're both drooling over the keyboard dear Denise! Of course we pinned it and we'll try it out. The slices at the end must make this also really beautiful to serve if you're having people over. Would you serve this over long grain or basmati rice?
Congrats for the amazing post, we really enjoyed it!
Sending you lots of hugs, and as always, our love!
Mirella and Panos
Thank you friends! In Brazil, We serve over long-grain rice but you can serve with any other white rice of choice. Thank you for stopping by. I hope you make this stew and enjoy!
Thanx for clarifying! We are definitely making this one. BIG fans of seafood, both of us.
xoxoxo
What a tasty way to enjoy shrimp! I'll have mime with a side of fluffy rice!
Thank you Deb! It is a traditional Brazilian stew from Bahia state. So hearty and delicious!
Spicy and flavorful...my kind of dish. Thanks for the suggestions for substitutions in your recipe.
Oh dear, this sounds and look so inviting ! You definitely make me love Brazilian food 🙂 🙂
Thank you so much. You make me smile large! Thank you also for appreciating the food of my country. Sending our love!
Who can resist a wonderful looking seafood stew like this? Love the way it looks -- and bet its flavor is much better! Thanks.
It is so flavorful and hearty.
I love seafood stews, and this Brazilian version looks amazing
Dhanya: Thank you! I hope you have the chance to make and enjoy.
I have just seen that you republished the recipe. I made this a few days ago and loved it. Thanks for the recipe, Denise! I am looking forward to trying more of your recipes.
Good day,
I am actually surprised that annatto (achiote) isn't listed as a must for this recipe. It is so good for health and Brazilian cooking uses it probably the most frequent of the world's cuisines.
Hello Meghna, thank you for your comment and for bringing up annatto (achiote)!
You are absolutely right that annatto plays an important role in Brazilian cuisine and is especially associated with Moqueca Capixaba, the traditional version from Espírito Santo. In fact, I mention it in the section about the different types of moqueca, where I explain that Moqueca Capixaba is traditionally prepared with olive oil and annatto, while Moqueca Baiana, which is the version featured in this recipe, uses palm oil (dendê oil), coconut milk, and peppers due to its strong African influences.
Brazil has several regional styles of moqueca, each with its own unique ingredients and history. Since this recipe is based on the Bahian version, annatto is not a traditional ingredient, although it is certainly an important part of other authentic Brazilian moquecas.
I appreciate you highlighting this distinction—it helps showcase the incredible diversity of Brazilian cuisine!
As you mentioned being far, far away from our Country and culture sometimes is terrible hard, even after some 34 years here in the USA! Love shrimp, fish recipes and I just want to say: Obrigada por uma receita deliciosa!
Claudia, querida, que bom saber que voce gostou dessa receita. Sim, eh muito dificil estar tao longe. Da sim aquela saudade da comida de la. Espero que voce continue a nos visitar. Ha muitas receitas como essa aqui. Um abraco grande!!!
Among all kinds of stew, I think I love seafood ones like Cioppino and bouillabaisse... so this one sounds really wonderful! The best part of this stew is that coconut milk is in it! I can have this all year around. 🙂 Have a great weekend Denise!
Thanks for stopping by, Nami! Have a great weekend too...xx