Moqueca de Peixe

Name: Moqueca de Peixe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Brazil
Ingredients: 1 1/2 lbs firm white fish fillets, cut into large chunks; 2 limes, juiced; 4 cloves garlic, minced; 1 onion, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 2 tomatoes, sliced; 1 cup coconut milk; 2 tablespoons palm oil (dendê oil); 1/4 cup chopped cilantro; Salt and pepper, to taste

4 servings20 min prep25 min cookMedium Brazil

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The Story Behind It

The Tale of Moqueca de Peixe

Story updated September 17, 2026

Moqueca has two rival regional styles in Brazil: Bahia's version, made with coconut milk and red dendê palm oil reflecting West African influence, and Espírito Santo's, which omits both in favor of a more indigenous and Portuguese approach. Both are fish stews, and each state insists its version is the authentic one.

Ingredients

Scale:· 4 servings

1 1/2 lbs firm white fish fillets, cut into large chunks
2 limes, juiced
4 cloves garlic, minced
1 onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 tomatoes, sliced
1 cup coconut milk
2 tablespoons palm oil (dendê oil)
1/4 cup chopped cilantro
Salt and pepper, to taste

Instructions

1Toss the fish with lime juice, garlic, salt, and pepper, and marinate 15 minutes.
2In a wide clay pot or heavy skillet, layer the onion, bell peppers, and tomatoes.
3Place the marinated fish on top of the vegetables.
4Pour the coconut milk over everything and drizzle with palm oil.
5Cover and simmer over medium-low heat for 20 minutes, without stirring vigorously, until the fish is cooked through.
6Sprinkle with cilantro and serve with white rice and farofa.

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