Brazilian Coconut Milk Cod Moqueca
A taste of Brazil in every bite! This creamy cod moqueca brings together flaky desalted fish with silky coconut milk, vibrant bell peppers, and briny olives. Hearty, flavour-packed, and ready in under an hour — perfect for feeding a crowd.
🛒 Ingredients
8 servings
- 1 kg (2.2 lbs) shredded cod, already desalted
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 large onion, finely chopped
- Pitted black olives, chopped, to taste
- 4 garlic cloves, finely minced
- 1 ripe tomato, peeled and diced
- 1 can (400 g) tomato passata
- 2 cans (400 ml each) coconut milk
- Olive oil, as needed
- Salt, to correct seasoning if needed
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Directions
- 1
Heat a generous drizzle of olive oil in a large pan or Dutch oven over medium heat. Sauté the minced garlic and chopped onion until lightly golden and fragrant.
- 2
Add the shredded cod, diced peeled tomato, chopped olives, and both bell peppers. Stir gently and cook for a few minutes to let the flavours meld together.
- 3
Pour in the tomato passata and stir to combine. Add both cans of coconut milk and mix gently to incorporate.
- 4
Reduce heat to low and simmer for 5 minutes. Taste and adjust salt only if needed — the cod usually provides plenty of seasoning on its own.
- 5
Serve hot, garnished with grated cheese, shoestring potatoes, or colourful bell pepper slices. For a golden cheesy topping, broil under the oven grill for a few minutes.
💡 Chef's Tip
Always taste the desalted cod before you start — if it still tastes very salty, soak it in cold water for another hour and rinse again. The stew tastes even better the next day as the flavours deepen. Serve over white rice for a complete Brazilian-inspired meal.
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