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Moqueca (Brazilian Salmon Stew)

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.
Prep Time20 minutes
Cook Time40 minutes
Marinating Time1 hour
Total Time2 hours
Servings: 6

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

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

Notes

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.