Moqueca-Style Fish (No Palm Oil)
Moqueca is one of the most recognizable dishes in Brazilian cuisine. Even outside Brazil, it carries a strong cultural identity associated with coastal cooking, shared meals, and slow, aromatic simmering.
In everyday kitchens, especially outside the country, moqueca often appears in adapted forms. Ingredients shift, oils change, and the method becomes more flexible — while the structure of the dish remains intact.
This version keeps the spirit of moqueca through technique and balance, using accessible ingredients and a gentle coconut-tomato base suitable for daily cooking.
About this dish
In Brazil, moqueca varies by region, family, and availability. What unites these versions is the combination of fish, aromatics, tomatoes, and coconut, cooked gently so flavors stay layered and clean.
Outside Brazil, palm oil can be difficult to find or unfamiliar. Many home cooks adapt the dish using neutral oils or olive oil, focusing on the freshness of the fish and the harmony of the sauce.
This recipe follows that everyday logic: practical choices, controlled heat, and a result that works well with rice and simple sides.
Before you start
The fish should remain tender and intact. Use firm white fish that holds its shape during gentle simmering.
The sauce is meant to be aromatic and lightly creamy. Coconut milk should complement the tomatoes rather than dominate them.
Cooking time is short. Fish cooks quickly, and the dish benefits from restraint rather than long simmering.
Ingredients prepared before cooking
Moqueca-Style Fish (No Palm Oil)
Ingredients
Method
- Season the fish lightly with salt and pepper.
- Heat the oil in a wide pot over medium heat.
- Add the onion and cook until softened.
- Add the garlic and cook briefly until fragrant.
- Layer the bell pepper and tomatoes in the pot.
- Place the fish on top of the vegetables.
- Pour in the coconut milk and gently shake the pot to distribute.
- Cover and simmer for 15–20 minutes, until the fish is just cooked and the sauce cohesive.
- Adjust seasoning and finish with herbs and a squeeze of lime, if desired.
Notes
- Keep the pot covered to maintain moisture.
- Avoid stirring too much to prevent breaking the fish.
- Coconut milk should be full-fat for better texture.
Equipment used
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How Brazilians usually serve this
Moqueca is most often served with white rice. In some homes, it’s accompanied by farofa or simple sautéed vegetables.
The sauce is spooned generously over the rice, and the fish is served in large pieces rather than broken apart.
Storage & reheating
Keeps refrigerated for up to 1 day.
Reheat gently over low heat to preserve the fish texture.
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About The Brazilian Table
Practical Brazilian food, adapted for everyday kitchens outside Brazil.