If you’ve ever dreamed of diving into a bowl brimming with bold tropical flavors, then you’re going to love this Moqueca: Brazilian Fish Stew with Shrimp Coconut Milk and Fresh Herbs Recipe. It’s one of those dishes that feels like a warm hug on a plate—comforting, zesty, and utterly delicious. When I first made it, the bright coconut milk paired with fresh herbs and a hint of spice totally won me over, and I’m excited to share all my tips with you so your version comes out just as amazing.
Why You’ll Love This Recipe
- Fresh, Vibrant Flavors: The combination of lime, fresh herbs, and coconut milk creates a uniquely bright and comforting taste you won’t find in your everyday fish stew.
- Simple Ingredients, Big Impact: You don’t need a ton of fancy stuff—just fresh fish, shrimp, and pantry staples come together to impress any dinner guest.
- Perfect for Any Occasion: Whether it’s a cozy night in or a weekend gathering, this stew makes you look like a kitchen rockstar without breaking a sweat.
- Comforting and Healthy: Packed with protein and fresh veggies, it’s both nourishing and satisfying.
Ingredients You’ll Need
This Brazilian fish stew balances fresh seafood with fragrant herbs and creamy coconut milk to deliver those rich, beachy vibes. When selecting your ingredients, freshness is key—especially for the seafood and herbs. Shopping at a trusted seafood counter or farmers market can really make a difference.
- Mahi Mahi: This firm fish holds up beautifully in the stew without falling apart; you could also swap for cod or snapper if you prefer.
- Shrimp: Peeled and deveined shrimp cook quickly and add a lovely sweetness; I like medium-sized for balanced texture.
- Lime: Freshly squeezed lime juice brightens everything and balances the richness of the coconut milk.
- Garlic: Minced garlic gives that punch of warmth—I never skip it!
- Ginger: Adds a subtle zing that pairs perfectly with the other aromatics.
- Olive Oil and Paprika: These create a smoky base flavor that grounds the stew.
- Onion and Bell Peppers: Sautéed until soft to add sweetness and texture.
- Fresh Tomatoes: For a touch of acidity and freshness; canned works in a pinch but fresh really shines.
- Fish or Vegetable Stock: I prefer fish stock to deepen that ocean flavor, but veg stock is a great vegetarian-friendly option.
- Coconut Milk: This gives the stew its creamy tropical essence; full-fat canned coconut milk works best.
- Fresh Cilantro and Basil: These herbs bring brightness and herby freshness that elevate the dish.
- Red Pepper Flakes: Just a pinch for a gentle kick; adjust to taste.
- Jasmine Rice: Fluffy jasmine rice is my go-to to soak up all that amazing stew.
- Kosher Salt and Black Pepper: Season generously for balanced flavor.
Variations
I love how versatile this Moqueca: Brazilian Fish Stew with Shrimp Coconut Milk and Fresh Herbs Recipe is—you can easily tweak it depending on what you have on hand or your dietary preferences. Don’t hesitate to get creative here!
- Vegetarian Version: I’ve swapped out the fish and shrimp for hearty mushrooms and hearts of palm, and it works beautifully for a plant-based twist.
- Spice it Up: If you like heat, try adding fresh chopped chilies or more red pepper flakes. My family goes crazy when I sneak in a bit more spice!
- Different Herbs: Sometimes I substitute the basil with fresh parsley or even mint for a surprising freshness.
- Seafood Mix: Instead of just mahi mahi and shrimp, try clams or white fish fillets for added texture variety.
How to Make Moqueca: Brazilian Fish Stew with Shrimp Coconut Milk and Fresh Herbs Recipe
Step 1: Marinate Your Seafood
Start by combining the mahi mahi chunks and shrimp with fresh lime juice, minced garlic, ginger, and a drizzle of olive oil mixed with paprika. Give everything a good toss so the flavors meld, then let the seafood marinate for 20-30 minutes. I discovered this trick because it tenderizes the fish and infuses it with bright, aromatic notes before cooking, which makes all the difference. Just be sure to drain off excess marinade after so the stew doesn’t get watery.
Step 2: Build Your Flavorful Base
Heat olive oil mixed with paprika in a heavy pot over medium-high heat. Add your garlic, red pepper flakes, onions, and bell peppers and sauté for 4-5 minutes. You’re aiming for soft onions and fragrant spices—not browned, so watch the heat. Next, stir in the fresh tomatoes and season with salt and pepper. This base sets the stage for the stew’s rich, savory character, so take your time getting these right—it’s worth it!
Step 3: Simmer the Stew
Lower the heat to medium and carefully nestle the marinated fish and shrimp into the pot. Sprinkle some salt and pepper over them, then pour in the fish (or vegetable) stock and coconut milk until the seafood is just covered. Bring everything to a gentle simmer, cover, and cook for about 10 minutes. You’ll know it’s ready when the shrimp turn pink and the fish easily flakes with a fork. Don’t rush this step—you want the seafood tender and perfectly cooked without drying out.
Step 4: Finish with Fresh Herbs and Lime
Taste your stew and squeeze in fresh lime juice—adjusting to your liking—then stir in chopped cilantro and basil. The herbs brighten everything and add that unmistakable fresh finish. Season with extra salt if needed, and serve piping hot over fluffy jasmine rice to soak up every drop.
Pro Tips for Making Moqueca: Brazilian Fish Stew with Shrimp Coconut Milk and Fresh Herbs Recipe
- Don’t Overcook the Seafood: Keep a close eye once the fish and shrimp go in—the shrimp cook quickly, and overcooked fish becomes dry and tough.
- Use a Heavy Pot: A dutch oven or heavy-bottomed pan helps distribute heat evenly and prevents burning your veggies.
- Fresh Herbs at the End: Add cilantro and basil right at the end to keep their flavor bright and fresh instead of cooked out.
- Drain Marinade Properly: Excess liquid can dilute your stew, so be sure to let it drain after marinating for optimal flavor concentration.
How to Serve Moqueca: Brazilian Fish Stew with Shrimp Coconut Milk and Fresh Herbs Recipe
Garnishes
I always finish my moqueca with a few extra fresh cilantro leaves and sometimes a wedge of lime on the side for those who want an extra citrus punch. If you love a bit of crunch, toasted cashews or thinly sliced green onions are fun garnishes I’ve also tried that add texture contrast.
Side Dishes
Jasmine rice is classic here because it soaks up the rich broth like a dream. But sometimes, I like serving it alongside warm crusty bread to mop up every last drop or even a simple green salad tossed with a light vinaigrette to balance the creamy stew.
Creative Ways to Present
For a special dinner, I’ve served moqueca in individual shallow bowls with a sprinkle of microgreens for a fancy touch. It also looks gorgeous in a large, rustic ceramic dish placed right in the center of the table to encourage family-style eating and conversation.
Make Ahead and Storage
Storing Leftovers
I keep leftover moqueca in an airtight container in the fridge for up to 2 days. The flavors actually deepen after resting overnight, which is a pleasant little surprise, but I recommend reheating gently to preserve texture.
Freezing
I usually don’t freeze moqueca because the texture of seafood and herbs can suffer, but if you need to, freeze the stew without the herbs and coconut milk, then add fresh coconut milk and herbs when reheating for better flavor retention.
Reheating
Reheat moqueca gently on the stove over low heat, stirring occasionally. If it’s a bit thick, add a splash of water or stock to loosen it up. Avoid microwave reheating if you can; the stove method keeps the seafood more tender.
FAQs
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Can I make Moqueca: Brazilian Fish Stew with Shrimp Coconut Milk and Fresh Herbs Recipe using other types of seafood?
Absolutely! While mahi mahi and shrimp are traditional favorites, you can use cod, snapper, haddock, or even scallops. Just ensure the seafood is firm enough to hold up during simmering and adjust cooking times accordingly.
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Is it necessary to use fresh herbs in the recipe?
Fresh herbs like cilantro and basil play a key role in bringing brightness to moqueca. Dried herbs won’t provide the same lift, so I highly recommend fresh for the best flavor.
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Can I make this recipe dairy-free and gluten-free?
Yes! This recipe is naturally dairy-free, thanks to coconut milk, and gluten-free as long as you use gluten-free stock and check your paprika for additives. It’s wonderfully inclusive.
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How long can leftovers be stored safely?
Store leftovers in the refrigerator in an airtight container for up to 2 days for the best quality and safety.
Final Thoughts
This Moqueca: Brazilian Fish Stew with Shrimp Coconut Milk and Fresh Herbs Recipe is one of those dishes that feels like a little getaway in each bite—from the creamy coconut broth to the fresh herbal pop and tender seafood. It’s become a go-to in my house whenever I want something that feels special but is easy enough to whip up on a weeknight. I hope you give it a try and make it your own—it’s a crowd-pleaser that always sparks happy conversations around the table!
Print
Moqueca: Brazilian Fish Stew with Shrimp Coconut Milk and Fresh Herbs Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Description
Moqueca is a traditional Brazilian seafood stew bursting with vibrant flavors from fresh fish, shrimp, coconut milk, and a medley of aromatic herbs and spices. This dish combines tender mahi mahi and succulent shrimp simmered in a rich, fragrant broth made with tomatoes, bell peppers, garlic, and lime, served over fragrant jasmine rice for a satisfying and hearty meal perfect for any occasion.
Ingredients
For the Fish
- 1 ½ pounds Mahi Mahi, cut into large chunks
- 8 ounces shrimp, peeled and de-veined
- 1 lime, juiced
- 4 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 tablespoon olive oil mixed with 1 teaspoon paprika
For the Stew
- 2 tablespoons olive oil mixed with 2 teaspoons paprika
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 onion, finely sliced or chopped
- 2 bell peppers, finely sliced or chopped
- 1 cup chopped fresh tomatoes
- 1 cup fish stock (vegetable stock works too)
- 1 cup coconut milk
- 1 lime
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh basil, chopped
- Kosher salt and freshly cracked black pepper, to taste
- 1–2 cups jasmine rice
Instructions
- Marinate the Fish: Combine the mahi mahi chunks, shrimp, lime juice, minced garlic, minced ginger, and the olive oil mixed with paprika in a large bowl. Toss everything thoroughly to ensure the seafood is well coated. Let the mixture marinate for 20-30 minutes to absorb the bright citrus and spice flavors.
- Prepare the Rice: While the fish is marinating, cook the jasmine rice according to the package directions. Once cooked, set it aside and keep warm for serving.
- Sauté the Aromatics: In a large heavy Dutch oven, heat the olive oil mixed with paprika over medium-high heat. Add the minced garlic, red pepper flakes, chopped onions, and bell peppers. Sauté for 4-5 minutes until the mixture becomes fragrant and the onions soften, releasing their sweetness.
- Add Tomatoes and Season: Stir in the chopped fresh tomatoes and mix well with the sautéed vegetables. Season the mixture with kosher salt and freshly cracked black pepper to enhance the flavors.
- Cook the Seafood Stew: Reduce the heat to medium. Gently nestle the marinated mahi mahi and shrimp into the bottom of the Dutch oven. Season the fish with additional salt and pepper. Pour in the fish stock and coconut milk, ensuring the liquid barely covers the seafood.
- Simmer and Finish the Stew: Bring the stew to a gentle simmer. Cover the pot and let it cook for about 10 minutes, or until the shrimp are fully cooked and the mahi mahi flakes easily with a fork. Taste the stew and adjust seasoning by adding the juice of one lime or more according to preference. Stir in the fresh chopped cilantro and basil. Add more salt if needed.
- Serve: Ladle the moqueca seafood stew over the prepared jasmine rice. Enjoy immediately while hot for the best flavors and texture.
Notes
- For a milder stew, reduce or omit the red pepper flakes.
- Using fresh herbs like cilantro and basil at the end brightens the dish with fresh aromatics.
- If fish stock is unavailable, vegetable stock is a suitable substitute.
- The marination step helps infuse flavor but can be skipped if short on time.
- Adjust the coconut milk quantity to taste for a richer or lighter broth.
- Serve with lime wedges on the side for extra tang if desired.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe with rice)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg
