Brazilian Fish Stew (Moqueca de Peixe)

There are so many different spins on this recipe and I have had a few versions.

Read on...

This is my own, I have taken things from a few different recipes and made it my own keeping all my favorite flavors intact. 


1 1/2 pounds fish… I like grouper, snapper, mahi-mahi, salmon, or sea bass. My favorite is grouper in here. 

Juice of 2 limes

3 cloves of garlic chopped

Himalayan Salt and freshly ground pepper to taste

4 tbsp grated onion

2 tablespoons olive or avocado oil 

1 red pepper (thinly sliced into rings)

1 green pepper (thinly sliced into rings)

1 large onion (thinly sliced into rings)

1 bay leaf

2 tomatoes (sliced but not too thinly or quartered)

4 to 5 green onions (white and green parts, finely chopped)

1 whole bunch of cilantro (washed and roughly chopped)

2 teaspoons paprika

1/2 to 1 teaspoon chile pepper (or to taste)

1 1/2 cans coconut milk 


  1. Rinse the fish with cold water and then pat dry with paper towels. Cut the fish into bite-size pieces and place the pieces in a ziplock bag. Add the lime juice, salt, ground pepper, and minced garlic. Marinate the fish for an hour in the refrigerator.
  2. Add 2 tablespoons of olive oil to a large cast iron pan and begin to layer half of the peppers, half of the tomatoes, and half of the onions over the bottom of the pan.
  3. Place the fish on top of the veggies in the pan. Pour over the marinade liquid. 
  4. Cover the fish with the rest of the peppers, onions, half of the cilantro and tomatoes. 
  5. Mix together the paprika and the chile pepper into the coconut milk, and then pour the mixture over the top of vegetables and fish.
  6. Drizzle olive oil over the top of the dish.
  7. Bring to a boil, then reduce heat and simmer covered for 15-20 minutes. Then simmer for 25 minutes more uncovered, make sure vegetables are slightly tender but not overcooked, I like them still with a little snap not soggy. Add the green onion at the very end.
  8. Salt and pepper seasoned to taste.
  9. Top with chopped cilantro. Serve with rice if you like and if your feeling adventurous have a side of fried plantains.