Go Back

Moqueca-Style Fish (No Palm Oil)

A Brazilian-style fish stew with coconut milk and tomatoes, adapted for everyday kitchens outside Brazil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Brazilian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 700 g firm white fish (cod, hake, pollock, tilapia, or similar) cut into chunks
  • 2 tbsp olive oil or neutral vegetable oil
  • 1 medium onion sliced
  • 2 cloves garlic minced
  • 1 red bell bebber sliced
  • 2 tomatoes sliced
  • 200 ml coconut milk
  • 1 tsp salt (adjust to taste)
  • Black pepper to taste
  • Fresh cilantro or parsley chopped (optional)
  • Lime juice (optional, to finish)

Method
 

  1. Season the fish lightly with salt and pepper.
  2. Heat the oil in a wide pot over medium heat.
  3. Add the onion and cook until softened.
  4. Add the garlic and cook briefly until fragrant.
  5. Layer the bell pepper and tomatoes in the pot.
  6. Place the fish on top of the vegetables.
  7. Pour in the coconut milk and gently shake the pot to distribute.
  8. Cover and simmer for 15–20 minutes, until the fish is just cooked and the sauce cohesive.
  9. 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.