Brazilian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Moqueca Baiana (Brazilian Fish Stew)
A vibrant, fragrant, and slightly sweet seafood stew from Bahia, made with firm white fish simmered in coconut milk, tomatoes, peppers, and dendê oil.
Contains common allergens
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Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
5 steps- 1
Marinate Fish: Toss the fish chunks with lime juice, salt, and pepper. Let marinate for 15 minutes.
- 2
Layer Ingredients: In a large, wide pot (traditionally a clay pot), spread half of the onion, bell pepper, and tomato slices. Lay the marinated fish evenly over the vegetables. Top with the remaining onions, peppers, and tomatoes.
- 3
Add Liquids: Pour the coconut milk evenly over the top. Drizzle with the dendê oil (or olive oil).
- 4
Simmer: Bring to a gentle simmer over medium heat. Do not stir, as this will break up the fish. Cover and cook for 15-20 minutes until the vegetables are soft and the fish flakes easily.
- 5
Garnish: Remove from heat, garnish generously with fresh cilantro, and serve hot with white rice.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving305
Calories
37 g
Protein
9 g
Carbs
14 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Moqueca baiana comes from Bahia on Brazil's northeast coast, where West African, Indigenous, and Portuguese cooking traditions met and produced a fish stew built on coconut milk and dendê, the red palm oil that colors the broth a deep orange. It's traditionally simmered in a clay pot called a panela de barro, distinguishing it from the paler, tomato-forward moqueca capixaba further south, which skips both dendê and coconut milk.
Listahan note
This version layers the bell peppers as rings over the fish rather than dicing them into the broth, keeping the vegetables visually distinct and giving them a chance to soften without breaking down into the sauce.
Technique cues
- Cutting the fish into even chunks keeps each piece cooking through at the same rate, since the stew is meant to simmer gently rather than boil hard.
- Coconut milk added toward the later stage of cooking, rather than at the start, keeps it from separating under prolonged heat.
- A splash of lime juice at the start seasons the fish and firms its texture slightly before it goes into the pot.
- Laying the pepper rings over the top rather than stirring them in lets them steam gently in the rising heat instead of turning mushy.
Kitchen flow
- Parallel prep
- Prep any side dishes while Moqueca Baiana (Brazilian Fish Stew) finishes with the firm white fish fillets — the hands-off cook time is the window to use. Plan around the simmer; that's the slow part.
- Make-ahead
- Moqueca Baiana (Brazilian Fish Stew) reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the firm white fish fillets. Plan around the simmer; that's the slow part.
- Leftover move
- Leftover Moqueca Baiana (Brazilian Fish Stew) reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which tends to toughen the firm white fish fillets on a fast reheat. The simmer step is what sets the pace here.
- Cleanup rhythm
- Deglaze the pan used for Moqueca Baiana (Brazilian Fish Stew) with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the firm white fish fillets. Plan around the simmer; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1.5 lbs firm white fish fillets, cut into chunks
Main protein or body
Purpose: lbs firm white fish fillets, cut into chunks gives Moqueca Baiana (Brazilian Fish Stew) its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use a non-seafood protein only with adjusted seasoning and cooking time.
2 tbsp lime juice
Acid and brightness
Purpose: tbsp lime juice balances richness and keeps the finished dish lively.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 can full-fat coconut milk
Richness and texture
Purpose: can full-fat coconut milk rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
1 red bell pepper, sliced into rings
Aromatic base
Purpose: red bell pepper, sliced into rings creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 yellow bell pepper, sliced into rings
Aromatic base
Purpose: yellow bell pepper, sliced into rings creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Serve moqueca straight from the cooking pot if possible, since the dish is meant to arrive at the table still visibly simmering.
- White rice and farofa (toasted cassava flour) are the traditional accompaniments that soak up the coconut-tinted broth.
- Avoid stirring the stew too often once the fish goes in, since the chunks can break apart before they finish cooking.
Ingredient swaps
- Dairy-free direction
- Swap the full-fat coconut milk for a neutral dairy-free butter or oil and a full-fat plant milk (oat or coconut work best for body) — the texture shifts slightly but the dish holds together. This one leans on the lime juice.
- Seafood-aware direction
- Replace the firm white fish fillets with a vegetarian fish-sauce alternative or extra soy sauce and a pinch of dried seaweed for umami to keep the savory depth without any fish or shellfish. This one leans on the lime juice.
- Nut-aware direction
- Skip the nut garnish or use toasted seeds (sunflower or pumpkin) instead. This one leans on the lime juice.
- Lower-sodium direction
- Cut the salt by about a third and taste before adding more — most of the dish's flavor comes from the other ingredients, not the salt itself. This one leans on the lime juice.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
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