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Brazilian Fish Stew Moqueca

brazilian fish stew recipe on myheartbeets.com

Brazilian Fish Stew Moqueca

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Cook Time 30 mins


  • 1 teaspoon finely grated lime zest divided
  • 1 teaspoon finely grated lemon zest divided
  • ¼ cup lime juice
  • ¼ cup lemon juice
  • ¼ cup chopped fresh cilantro divided
  • 1 pound wild cod snapper, or any firm-fleshed, mild white fish fillets
  • 1 pound large shrimp peeled and deveined
  • 1 tablespoon Coconut Oil
  • 1 large onion sliced
  • 2 cloves garlic minced
  • 1 14-ounce jar diced tomatoes, with their juices
  • 1 14-ounce can full-fat coconut milk
  • teaspoons Fish Sauce
  • ¼ to ½ teaspoon Cayenne Pepper


  • In a large, nonreactive bowl, combine ½ teaspoon of the lime zest, ½ teaspoon of the lemon zest, the lime and lemon juice, and 2 tablespoons of the chopped cilantro. Add the fish and shrimp and refrigerate, covered, for 30 minutes.
  • Melt the coconut oil in a medium soup pot over medium heat. Add the onion and sauté for 10 minutes, or until translucent. Add the garlic and sauté for 30 seconds more.
  • Add the tomatoes, coconut milk, fish sauce, and cayenne pepper. Simmer for 10 minutes, covered.
  • Add the fish and shrimp along with the marinade. Bring to a simmer and cook another 6 to 8 minutes, or until the fish starts to flake and the shrimp is cooked through.
  • Serve garnished with the remaining cilantro and citrus zest.


Make sure you: zest the lemon and lime before juicing them.


Serving: 4-6
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