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!!!
Made this last night and it went down a treat with the whole family, thank you for sharing
I’m so glad you and your family enjoyed it Wendy! Thank you so much for taking the time to let me know, I’m thrilled! 🙂
When I saw the recipe I could almost taste it and knew it had to be good. I made it last night and it was beyond my expectations! Thanks for sharing:)
Yay! I am SO GLAD you enjoyed this! It is quite different to the usual coconut based broths so I wasn’t sure if people would be interested. I am really happy to hear that you enjoyed it. Thank you so much for taking the time to come back and let me know! <3
Ahhhhhh … this is WONDERFUL, Nagi … something I’ve been wanting to try for ages! I love the look of your recipe. Not too complicated, but with so many great flavours going on. This would be great for a dinner party … assuming you don’t invite any finickity fish haters 😉
Who are the finicky fish haters in your life Helen? Banish ’em! 😉
Nagi, I’ve never had Brazilian food, I had no clue it was similar to Sri Lankan and Indian food! This looks so scrumptious, so inviting.
It is! But MUCH less spicy and complex 🙂 It’s kind of refreshing actually! N x
Gorgeous Dish Nagi! I love fish stews and curries there is something so comforting with the spices and the coconut milk. I usually make Asian fish curries so am delighted to try this one with tomato base instead of the red colour strictly from hotly hot chilis… . LOL Did you enjoy your camping trip? It still brings a little chuckle to my face thinking about you stalking in front of the local library hoping to catch some free wifi waves.. Have a super week!
Thank you Bobbi! You are the best! 🙂 PS Camping was awesome awesome…I love sleeping on dirt!! N x
Can I be brutally honest and say something, even though I might make a few food bloggers enemies? I’m SO GLAD I’m finally seeing a non-Brazilian posting a LEGIT Brazilian dish. I’m so sick of reading about Brazilian tacos or burritos, for example. That sounds delicious, but do not exist! Or someone just creates a super spicy food and calls it Brazilian something. We are not really into hot food, although some dishes in the North will have a bit of a kick. As for your moqueca, it looks so good that I will have to make you honorary Brazilian, with the keys for the country and all! (Just kidding, you don’t wanna go live there right now… It’s such a political mess!) Anyway, as usual your photos are fantastic and made me wanna lick the screen, even though I don’t eat fish! lol But it truly really made me happy to see a true Brazilian recipe in your blog. Next time you’re in NYC, I’m going to give you a bottle of Dende oil to inspire you to cook more Brazilian recipes! ♥♥♥
*Blush* Thanks Olivia! I was a wee bit nervous about what you would think because I did make this saucier than the absolute traditional way of making it. I know what you mean about authentic dishes and don’t worry about offending! I almost feel like I need to add the word “authentic” in every recipe I post that really is authentic so it doesn’t get mixed up with NON authentic dishes! I have to say, it is interesting what you say about super spicy because that is what I have observed with Brazilian recipes! I presumed it would be big spicy punchy flavors like other Carribean style recipes but it is not at all! I love how different real Brazilian recipes are! N x
Wow, Nagi this is an amazing Brazilian dish! I love Brazilian cuisine and cannot wait to try your recipe 🙂
Thanks Oana! Brazilian cuisine is new to me, I am enjoying discovering more about it! Nx
HA! I totally think of carnivore heaven when I hear Brazilian food too!! I don’t think I have ever had Brazilian fish stew, and I am wondering where the heck I have been my whole life… I really need to climb out from under my rock, huh?! This sounds absolutely fantastic! I LOVE the coconut base to this stew! Pinned! Can’t wait to try this, Nagi! Cheers, girlfriend!
Believe me, I’m in the same boat! I came across this recipe quite by chance, it certainly is not that well known here in Australia. 🙂 I’m living under a rock with you!
Nagi, I love the sauce you created. I use coconut milk all the time and I, too, use the lighter version.
Thanks Peter! It’s really delicious, and it just tastes so much lighter than the usual coconut based broths I make, I really like it!
Yep it looks great and a nice change from asian ingredients. Love lime, love paprika all good!
Exactly, right? 🙂
WOW! This looks incredible Nagi! Totally adding it to our meal ideas list. Always good to find new ways to incorporate fish into our diets!
I know what you mean 🙂 I can pull a chicken recipe out of my head any day but fish is harder when it comes to being creative!
Totally caught my eye! Looks fantastic! 🙂
Thanks so much! <3
I like that you reference different recipes. I do a Brazilian Shrimp stew that is also easy and luscious. I use shrimp, but fish would be great also. Can’t wait to try your version!
Oooh, I want to make a seafood stew version of this with lots of different types of seafood! Do you have your version on your blog? 🙂
I do. Brazilian Coconut Lime Shrimp Stew. Under recipes. and the photos are awful!
Forget the photos! It’s the recipe that counts! 🙂
If you didn’t tell me what this was, I was would have thought it was a butter chicken recipe. It just looks so luscious and creamy – not something I think of a fish stew being. I am certainly intrigued, Nagi! My husband and I just had brunch at a Brazilian place and it was fantastic – so Brazilian cuisine is definitely on my radar!
I know! I came across this recipe quite by chance and when I read it and realised how easy it was, I jumped on it! I don’t eat enough fish. I really need to share more fish recipes!!
This stew looks and sounds amazing!! Also, I just purchased your book :). So excited to start reading.
Thanks Sabrina! Can’t wait to hear what you think about the book! 🙂
Hi Nagi,
I like the sound of your recipe but would like to know if you could do this with other seafood ie. prawns?
Thank you
Hi Anna! Absolutely 🙂 In fact, there is also a seafood stew version which uses the same base but adds other seafood in like prawns, mussels, calamari. YUM! 🙂
Thank you for this recipe. I am a Brazilian living in the States for close to 40 years. My only suggestion would be to use, instead of olive oil, coconut oil which is actually the consistency of margarine and readily available at better grocery stores. I am sure it is available in Australia. It will certainly enhance the taste of this lovely recipe. Coconut oil is in the news nowadays as a cure to all maladies, though I am not so sure of the validity of the claims.
Also, at the end of your rice cooking, you can dabble the surface with 1 or 2 teaspoons of coconut oil.
Enjoy!!!
Hi Lucia! Thank you so much for that tip, I will add it to the recipe! I am so glad you approve of this, I always worry when I share traditional dishes from other cuisines that I am not as familiar with. Though I’m confident about Asian dishes, I must say Brazilian is not one I know well but I am enjoying learning about!! Thank you again for your help! <3
Wow Nagi what a fabulous dish! I bet this would taste really great with chicken as well!
Absolutely! I was even thinking vegetables would be great with this! 🙂
You have got me DROOLING over this recipe, Nagi! I bet the combination of spices and coconut really blend beautifully in this dish and I can’t wait to try it! Passing it along to my mom as well since I know she would adore your recipes + photos 🙂
Aww, thank you Christine! I really do love the combination of flavours in this dish, it is rather different to the usual coconut milk based dishes I make! 🙂
Beyond luscious looking and coconut milk, perfecto! Yes, we are on the same wavelength with BRAZIL! How funny, huh? Carnivore heaven indeed, we love going to those restaurants…. just keep that grilled meat coming. What I love here though is it’s a fish stew. What a refreshing change of pace and one I may have to make… I actually had to take a few days off from the site and step away with this weekend (as I see you did as well with the camping).
After my site was hacked a second time and all my email deleted I wanted to throw in the towel but have learned to step away. A break was good but I had so many blogs to catch up on and comment on!
Staying positive and with today as the last of a three day weekend here, I’m relaxing and have some short ribs simmering away on the stovetop. Hopefully my hosting company will sort this BS out or it’s one more call to fix this issue.
Hope your weekend camping was a relaxing getaway and thanks for chatting me up around the campfire! 🙂
Did you ask your hosting company to install a second layer of password protection for you? That is so terrible, it is SO annoying. I had problems where hackers were trying to get in so often that it was chewing up loads of server capacity. That’s why I got the second layer of protection – another password that has to be entered before getting to the WP admin login.