Moqueca is a traditional Brazilian fish stew known for its bold flavors and comforting texture. This version uses tender salmon simmered in a fragrant coconut milk broth with garlic, lime, spices, and fresh vegetables. The result is a rich, creamy, and deeply satisfying dish that feels both vibrant and cozy.

Why You Will Love This Recipe

This recipe brings together fresh ingredients and bold flavors in a simple one-pot dish. The salmon becomes tender and flavorful, the coconut milk adds creaminess, and the spices create depth without being overwhelming. It’s easy to prepare, naturally dairy-free, and perfect for both weeknight dinners and special occasions.

Moqueca (Brazilian Salmon Stew)

Moqueca is one of Brazil’s most beloved dishes, known for its rich flavors and comforting nature. It’s a seafood stew that varies by region, but always centers around fresh ingredients and bold seasoning.

This version uses salmon, which adds a buttery texture and rich flavor that pairs beautifully with the coconut milk broth. As it cooks, the salmon becomes tender and absorbs all the surrounding spices.

The marinade is where the flavor begins. Garlic, lime juice, paprika, cumin, and black pepper come together to create a vibrant base that penetrates the fish.

Letting the salmon sit in this marinade is important. It allows the flavors to develop and ensures every bite is well-seasoned.

The vegetables are layered rather than sautéed. This method helps them soften gently while keeping their shape and natural sweetness.

Onions add depth and a slight sweetness that balances the acidity of the tomatoes. As they cook, they become soft and almost melt into the broth.

Bell peppers bring a subtle crunch and freshness. They also add color, making the dish visually appealing.

Tomatoes contribute acidity and richness. As they break down, they help create a flavorful base for the stew.

Coconut milk is the heart of the broth. It adds creaminess and a subtle sweetness that balances the spices and acidity.

Olive oil enhances the richness. A generous drizzle helps bring all the flavors together into a cohesive dish.

Fresh cilantro adds brightness. It cuts through the richness and adds a fresh, herbal finish.

Cooking the stew gently is key. A slow simmer allows the flavors to blend without overcooking the fish.

This dish is often served family-style. It’s meant to be shared, bringing people together over a warm, comforting meal.

It pairs well with simple sides like rice, which helps soak up the flavorful broth.

Making moqueca at home is surprisingly easy. With just a bit of prep and layering, you can create a dish that feels both authentic and special.

Servings & Time

Servings: 4–6
Prep Time: 20 minutes (plus marinating time)
Cook Time: 40 minutes
Total Time: About 1 hour (plus 2 hours marinating)

Ingredients

For the marinade:

• 1 1/2 to 2 pounds salmon, cut into 2-inch pieces
• 2 tablespoons fresh lime juice
• 3/4 teaspoon coarse salt
• 1 tablespoon sweet paprika
• 2 1/2 teaspoons ground cumin
• 1 1/2 teaspoons freshly ground black pepper
• Cloves from 1/2 head garlic, minced

For the stew:

• 2 tablespoons extra virgin olive oil (plus more for drizzling)
• 2 medium onions, sliced
• 1 large green bell pepper, sliced
• 2 medium tomatoes, sliced
• Salt and black pepper, to taste
• 1 can (14 ounces) coconut milk
• 1 large bunch fresh cilantro, chopped (divided)

Instructions

1. In a bowl, combine the garlic, lime juice, salt, paprika, cumin, and black pepper to form a thick marinade paste.
2. Add the salmon pieces and gently coat them in the marinade. Cover and refrigerate for at least 2 hours for best flavor.
3. Drizzle olive oil into a large pot or Dutch oven, spreading it across the bottom.
4. Layer sliced onions evenly across the bottom, followed by bell peppers and then tomatoes.
5. Arrange the marinated salmon pieces over the vegetables, along with any remaining marinade.
6. Repeat another layer of onions, bell peppers, and tomatoes on top.
7. Season lightly with salt and pepper, then sprinkle about half of the chopped cilantro over the layers.
8. Pour the coconut milk evenly over everything, letting it seep down through the layers.
9. Drizzle a little more olive oil over the top for added richness.
10. Bring the mixture to a gentle boil, then reduce the heat to low and cover.
11. Let it simmer for 30 to 40 minutes, until the vegetables are tender and the salmon is cooked through.
12. Taste and adjust seasoning if needed, then garnish with the remaining cilantro before serving.

Tips

For deeper flavor, marinate the salmon overnight if possible.

Use full-fat coconut milk for a richer and creamier broth.

Avoid stirring too much while cooking to keep the salmon pieces intact.

You can substitute other firm fish if salmon isn’t available.

Serve with white rice to soak up the flavorful broth.

Add a squeeze of fresh lime before serving for extra brightness.

Store leftovers in the refrigerator for up to 2 days and reheat gently.