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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!!!
Hi. Just wondering… when you use paprika in a recipe it would be useful (well, to pedantic little ol’ me at least) if you could stipulate if that should be sweet or smoked. Or maybe the difference is not so great as to matter? Thanks Nagi!.
This is a long term favourite of mine!! Even before I knew I was a recipetin fan I was making this!!
We have it a minimum of once a month and sometimes up to fortnightly, the flavours as an unusual combination work so well we only ever have leftovers if I make it for my two year old and I only!!
If you have an abundance of fish, any like me (partner likes to spear fish), then this will be in regular rotation. It also doesn’t hurt with the addition of extra types of seafood
We cooked this tonight using flake from a local seafood provider. Absolutely delicious. Yum
I have made this several times and love it! I use jumbo shrimp, sea scallops and Alaskan halibut. Wow!!
I depart from the recipe when it comes to marinating the fish in lime and then sauteing, which I find totally not necessary.
I add the fish/seafood to the simmering sauce after lightly salting and cover and turn off the pot, letting it in rest for about 10-15 minutes. Wow wow wow!!
Utterly delicious. This will be going on regular rotation in our house!
This was so delicious and flavorful! The recipe was simple to follow and really delivered. I will make this again and again.
Wow. This is so simple and so delicious. My partner even managed to cook it (yay for me) and it came out great. Simple and tasty.
Delicious! Made it tonight without the capsicum as my son doesn’t like cooked capsicum. They were all pleasantly surprised how yummy it was. Thanks Nagi!
My family really liked this! Thanks for the recipe.
Another winner recipe Nagi, this was delicious! Thank you.
Love this. I make it a fair bit. I also ass chickpeas and other veggies sometimes.
Has anyone used prawns before?
I haven’t made it with prawns but I was thinking the same thing. I reckon it would!
Delish! We’re always keen for trying new fish recipes. This was so easy and we all loved it. Thanks Nagi for sharing.
Mine didn’t come out as thick as yours but I’ve made it twice already because it’s easy and delish. Love it. Thank you.
This fish stew is packed with flavour, thank you so much Nagi!
Was just wondering…I’ve made this several times now to rave reviews. Am I able to make in advance & freeze?
Thank you Nagi. You rock.
Prepared tonight.Fantastic! Prepared with tilapia. This definitely goes on favorite and repeat list. I like heat but this was just right for family who don’t like mild dishes, but at same time I was very satisfied. Next time I will try the pairings.
That should have read family who don’t like hot dishes
Wowwww wow wow!!! I am super impressed (as always) Nagi. 🤩
I just made this for 20 people & was totally blown away by the beautiful flavours & how perfect it came out. The servings were spot on. I paired it with your lime rice & oven roasted veggies.
I shouldn’t be surprised when my food turns out so amazing because every one of your recipes I made was an instant winner. It’s been a few years now that I follow you & need not look any further when I need to impress with my baking or cooking.
Thanks again Nagi for your incredible commitment to making amateur cooks into praiseworthy chefs🥰♥️
This is the 4th of your recipes I have chosen to make this week. Your ham and cheese quiche and this one have been superb. Am looking forward to making your chocolate fudge cake and slow cooker brisket tomorrow! Thanks Nagi 💝🥰❤️
Absolutely Perfect, thank you so much again Nagi!