This Moqueca recipe combines firm white fish and shrimp with coconut milk, tomatoes, peppers, cilantro, and palm oil in a rich, aromatic Brazilian seafood stew. The seafood is first coated in a fresh lemon, garlic, ginger, and cilantro marinade, while the vegetable base is cooked slowly before the coconut milk and seafood are added for a flavorful but gentle finish.

Watch how to make Moqueca

Ingredients

For the seafood

• 750 g (about 1 3/4 lb) firm white fish, cut into large pieces
• 250 g (about 9 oz) shrimp, peeled and deveined

For the marinade paste

• 1 medium onion, roughly chopped, about 150 g (5 oz)
• 2 garlic cloves
• Cilantro stems from 1 bunch, about 15 g (1/2 oz)
• 1 tsp salt, about 6 g
• 60 ml (1/4 cup) fresh lemon juice
• 1 small piece fresh ginger, about 1 cm thick or 10 g (1/3 oz)
• 1 fresh chili pepper, roughly chopped
• 1 tbsp tomato paste, about 15 g

For the Moqueca

• 700–750 g (about 1 1/2–1 3/4 lb) ripe tomatoes, finely diced
• 2 medium onions, finely diced, about 300 g (10 oz)
• 2 green bell peppers, finely diced, about 300 g (10 oz)
• 3 garlic cloves, finely minced
• Cilantro leaves from 1 bunch, finely chopped, about 15 g (1/2 oz), plus extra for garnish
• 400 ml (about 13 1/2 fl oz / 1 standard can) coconut milk
• 3 tbsp (45 ml) palm oil

To finish

• 1 onion, thinly sliced, about 150 g (5 oz)
• 1 green bell pepper, thinly sliced, about 150 g (5 oz)
• 1 tomato, sliced, about 150 g (5 oz)
• Fresh cilantro, for garnish

Instructions

Make the marinade paste

Add the roughly chopped onion, garlic, cilantro stems, salt, lemon juice, ginger, chili pepper and tomato paste to a blender or food processor. Blend into a coarse paste. If necessary, add a small splash of water to help it blend.

Marinate the seafood

Place the fish and shrimp in a dish. Add about half of the marinade paste and gently coat the seafood. Cover and set aside while you prepare the remaining ingredients. If marinating for longer than 30 minutes, refrigerate.

Reserve the remaining marinade paste for the stew.

Prepare the vegetables

Finely dice the onions, tomatoes and green bell peppers. Mince the garlic and finely chop the cilantro leaves.

Build the Moqueca base

Heat the palm oil in a deep pan or wide pot over medium heat. Add the reserved marinade paste and cook for 1–2 minutes, stirring, until fragrant.

Add the diced onions and minced garlic and cook until the onions begin to soften.

Add the diced tomatoes and green bell peppers. Increase the heat until the mixture begins to bubble, then reduce the heat, cover and cook for 20–30 minutes, stirring occasionally, until the vegetables are very soft and the mixture has thickened.

Add the coconut milk and fish

Stir in the coconut milk and bring the sauce back to a gentle simmer.

Arrange the marinated fish evenly in the sauce. Scatter the sliced onion, green bell pepper and tomato over the top.

Cover and simmer gently for 10–15 minutes, depending on the thickness of the fish, until it is opaque and flakes easily but remains juicy.

Add the shrimp and finish

Add the shrimp during the final 3–5 minutes of cooking. Cook just until the shrimp turn pink and are cooked through.

Taste and adjust the seasoning if needed.

Garnish generously with fresh cilantro and serve hot with white rice.

Recipe notes

Choosing the fish

Use a firm, meaty white fish that will hold its shape during simmering. Good options include halibut, swordfish, kingfish, marlin, stingray or monkfish.

Palm oil

Palm oil gives this Moqueca its distinctive flavor and character. If it is unavailable, coconut oil can be used instead, although the finished dish will taste different.

Don’t overcook the shrimp

Add the shrimp only during the final 3–5 minutes of cooking. They are ready as soon as they turn pink and are cooked through; leaving them in the stew too long can make them rubbery.

Learn more about Moqueca

Want to know more about the dish itself? Explore the history, food culture, regional variations and story behind Moqueca.