Bahian-Style Moqueca (Brazilian Fish Stew) Recipe

Name: Bahian-Style Moqueca (Brazilian Fish Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds haddock or cod fillet, cut into large pieces; 3 garlic cloves, minced; Juice from one large lime; Kosher salt; Freshly ground black pepper; 2 tablespoons olive oil; 1 medium onion; 2-3 scallions, chopped; 1 yellow bell pepper, sliced; 2 cups plum tomatoes, sliced; 1 pinch red pepper flakes; 1 bunch cilantro, chopped; 14 ounces can of coconut milk; Adobo seasoning, to taste (optional); 1/2 teaspoon annatto seeds (found in Latin section or spice shops); 1/4 cup canola oil; 3 cups cooked rice

Servings: persons

2 pounds haddock or cod fillet, cut into large pieces
3 garlic cloves, minced
Juice from one large lime
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 medium onion
2-3 scallions, chopped
1 yellow bell pepper, sliced
2 cups plum tomatoes, sliced
1 pinch red pepper flakes
1 bunch cilantro, chopped
14 ounces can of coconut milk
Adobo seasoning, to taste (optional)
1/2 teaspoon annatto seeds (found in Latin section or spice shops)
1/4 cup canola oil
3 cups cooked rice

1
Place the fish in a bowl and add the minced garlic and lime juice so that the pieces are well coated. Season generously with salt and pepper. Keep chilled while preparing the rest of the stew.
2
Add the olive oil to a Dutch oven and heat on medium heat. Add the onion and cook a few minutes until softened. Add the yellow pepper and red pepper flakes. Season generously with salt and pepper. Cook for a few minutes longer, until the bell pepper begins to soften. Stir in the tomatoes and scallions. Bring to a simmer and cook for 5 minutes, uncovered. Stir in most of the chopped cilantro, saving some for garnish.
3
Make a well in the vegetables and add the fish pieces along with the garlic and lime juice. Season with more salt and pepper. Pour in the coconut milk. Bring stew to a simmer, reduce the heat, cover, and let simmer for 15 minutes.
4
Optional: While the stew is simmering, in a separate small saucepan, cook the annatto seeds in the canola oil over medium-low heat until the oil turns bright orange. Discard the seeds and add the annatto oil to the stew.
5
Add adobo seasoning or salt and pepper to taste (you may need a lot). Garnish with the reserved cilantro and serve with the rice.

922

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds haddock or cod fillet, cut into large pieces, 3 garlic cloves, minced, Juice from one large lime, Kosher salt, and more.

Yes, Bahian-Style Moqueca (Brazilian Fish Stew) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bahian-Style Moqueca (Brazilian Fish Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions