Moqueca de Peixe (Brazilian fish stew)

Moqueca de peixe is a traditional fish and seafood stew from Brazil with delicate notes of coconut cream and lime. 


  • 6 steaks tuna, cod, shark, or whiting
  • 4 limes
  • 2 red hot peppers (or green) , finely sliced
  • 5 cloves garlic , crushed
  • 5 scallions , chopped
  • 3 onions , cut into ½-inch sections
  • 3 red bell peppers , sliced
  • 2 green bell peppers , sliced
  • 5 tomatoes , sliced
  • 4 tablespoons olive oil
  • 4 tablespoons palm oil
  • 1 bunch cilantro , chopped
  • ½ bunch chives , chopped
  •  cup water
  •  cup coconut milk or cream


  • Wash and dry the fish steaks well with paper towel.
  • Place in an airtight container. Season with salt and pepper. Sprinkle with lime juice and add the garlic cloves.
  • Mix, cover and marinate in a cool place for 2 hours, stirring occasionally.
  • In a Dutch oven, sauté the chopped scallions in hot olive oil for 1 to 2 minutes over medium heat.
  • Add the fish and all the marinade, turn gently after about 30 seconds then add the onion and the hot peppers.
  • Cook on low heat for 10 minutes then add the palm oil, coconut milk and water.
  • Add half of the cilantro and chives. Salt and pepper.
  • Gently take the fish out. Transfer the content of the pan to a cast iron, ceramic or clay pot. Add the sliced ​​tomatoes and bell peppers, then place the fish gently on top.
  • Bake covered in a preheated oven at 350 F / 180 C for 30 minutes.
  • 5 minutes before the end of cooking, sprinkle with remaining cilantro and chive.
  • Serve with white rice.