Brazilian Fish Moqueca with Coconut Milk and Shrimp

Name: Brazilian Fish Moqueca with Coconut Milk and Shrimp
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Brésilienne
Ingredients: 2.2 lbs (1 kg) cod fillets or any firm white fish, cut into chunks; 1.1 lbs (500 g) small peeled and deveined shrimp; 1 green bell pepper and 1 yellow bell pepper, thinly sliced into rings; 2 ripe tomatoes, seeded and thinly sliced; 3 garlic cloves, crushed; 1¾ cups (400 ml) full-fat coconut milk; 10 tablespoons red palm oil (dendê oil); Juice of 2 limes; 1 teaspoon salt; 2 small onions, thinly sliced into rings; 1 fresh red chili pepper, finely chopped; 1 bunch fresh cilantro, roughly chopped; Fresh chives, to garnish

By Marie Lefebvre · Updated September 17, 2026

Moqueca is Brazil's most beloved coastal stew — a vibrant, deeply aromatic dish where tender white fish and juicy shrimp slow-cook in a golden broth of red palm oil and coconut milk. Brought to the table sizzling in its clay pot, it is a showstopper that is surprisingly simple to prepare at home.

Prep⏱️ 20 min

Servings👥 6 servings

Difficulty📊 Easy

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🛒 Ingredients

6 servings

2.2 lbs (1 kg) cod fillets or any firm white fish, cut into chunks
1.1 lbs (500 g) small peeled and deveined shrimp
1 green bell pepper and 1 yellow bell pepper, thinly sliced into rings
2 ripe tomatoes, seeded and thinly sliced
3 garlic cloves, crushed
1¾ cups (400 ml) full-fat coconut milk
10 tablespoons red palm oil (dendê oil)
Juice of 2 limes
1 teaspoon salt
2 small onions, thinly sliced into rings
1 fresh red chili pepper, finely chopped
1 bunch fresh cilantro, roughly chopped
Fresh chives, to garnish

🛍️ Recommended tools

🫕Cocotte en fonteSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Cut the fish into even 2-inch (5 cm) chunks and set aside.
2
Mix the crushed garlic, salt, chili and lime juice into a paste. Coat the fish pieces thoroughly, cover and refrigerate for 2 hours.
3
In a clay pot or heavy-bottomed casserole, warm 5 tablespoons of palm oil with half the coconut milk over medium heat.
4
Layer half the onion, tomato and bell pepper rings over the bottom of the pot, followed by half the chopped cilantro.
5
Arrange the marinated fish on top, then cover with the remaining vegetable rings and cilantro.
6
Pour the remaining coconut milk and drizzle the remaining 5 tablespoons of palm oil over everything.
7
Do not stir. Cover tightly and cook over medium heat for 15 minutes without lifting the lid.
8
Gently nestle the shrimp into the stew, replace the lid and cook for a further 7 minutes.
9
Serve straight from the pot, garnished with fresh chives, alongside steamed white rice.

💡 Chef's Tip

The golden rule of moqueca: never stir during cooking — the layered structure keeps the fish intact and the textures distinct. Red palm oil (dendê) is essential for the authentic deep colour and flavour; find it at African or Latin American grocery stores. Marinate the fish overnight for an even richer result.