Traditional Brazilian Seafood stew (Moqueca de peixe)

Serves 6


  • 3 thick fillets of dogfish (skinned and cut in cubes) or monkfish
  • juice of 1 lime and a half
  • 1 red pepper cut in small cubes
  • 1 green pepper cut in small cubes
  • 1 large onion, chopped
  • 2 large garlic cloves, chopped
  • 3 tomatoes skinless and deseed
  • 300 ml coconut milk
  • handful of coriander leaves, chopped
  • 3 tbsp olive oil
  • 1 fresh red or green chilli, chopped
  • salt and fresh ground black pepper
  • 1 tablet vegetable stock
  • 1 tbsp palm oil (optional – azeite de dendê)
  1. Season the fish with a juice of the lime, salt and fresh ground black pepper.
  2. Heat the olive oil in a large casserole and cook the chopped onion for 2 minutes, add the garlic, green or red chilli and cook for further 2 minutes.
  3. Place in the green,  red pepper , tomatoes and the vegetable tablet and cook for 5 minutes.
  4. Add the fish, coconut milk, coriander and season to taste. Cover the pan and cook in a low heat for 10 mins.
  5. Serve with boiled white rice


4 thoughts on “Traditional Brazilian Seafood stew (Moqueca de peixe)

  1. I’ve just back from Brazil and this dish is easy to make and delicious. The combination of coriander, fish and coconut milk is perfect, sure you will all like it….enjoy…..
    Bom apetite!

  2. Pingback: Long island seafood stew « livindolcevita

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