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The main dish, From around the world

Brazilian moqueca with white rice

Brazilian moqueca is a coconut milk stew of white fish and shrimp served with rice, for 6 people. It takes 35 minutes of active work, the sauce and rice can be made before guests arrive, only the fish is cooked at the last minute. It's easy to make, costs €5.90 per person, and success comes down to a coconut milk that never boils hard and fish added at the very end.

We're heading to Bahia tonight, a coconut milk moqueca, mild, golden with paprika and sunny, served with white rice.

Brazilian moqueca with white rice
For
6 people
Work
35 min
Total time
1 h 20
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€5.90
Calories per person
560 kcalcalculated by Kiloach, your weight coach

Moqueca gets its color and gentle warmth from paprika and coconut milk, which coat the fish and shrimp without ever hiding their flavor. The peppers and tomatoes melt into the sauce as it simmers, and fresh cilantro brings the bright note that balances everything out. Lime juice marinates the fish beforehand and keeps it firm, almost pearly, once it hits the pot.

This is a dish that works for a dinner with friends or a family meal, especially from spring through summer when you want color on the plate. White rice served on the side lets everyone control how much sauce they want, and kids generally like the mild coconut flavor. Serve it as a one-pot main with a light starter beforehand, you don't need anything else to round out the table.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps
  3. Before the guests arrive 2 steps, 25 min
  4. When it's time to serve 2 steps, 8 min

In the morning, marinate the fish in lime juice and prep the vegetables and cilantro. Just before guests arrive, simmer the coconut milk sauce and cook the rice, keeping it warm. At serving time, slide the fish then the shrimp into the hot sauce, and bring the pot straight to the table with the rice on the side.

The ingredients

6 people

Fish counter

  • Firm white fish fillets 700 g
  • Peeled shrimp 400 g

Pantry

  • Coconut milk 80 cl
  • Long grain riceoften in the pantry 450 g
  • Olive oiloften in the pantry 3 tbsp
  • Sweet paprikaoften in the pantry 2 tsp
  • Sweet chili powderoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Red bell peppers 2
  • Yellow bell pepper 1
  • Onions 2
  • Tomatoes 4
  • Garlic 3 cloves
  • Cilantro 1 bunch
  • Limes 2

Allergens Fish, Shellfish

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Cut the fish into large cubes, toss it with the lime juice, crushed garlic, salt, and pepper, then keep it cold.

    One or two hours is enough, any longer and the lime starts to cook the flesh.

  2. Thinly slice the onions, peppers, and tomatoes, and chop the cilantro.

    Save the cilantro stems, they cook with the vegetables to flavor the sauce.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Sauté the onions and peppers in the oil with the paprika, add the tomatoes, then the coconut milk and let it simmer gently. 25 min

    The coconut milk should never boil hard, it splits and the sauce turns oily.

  2. Cook the rice in twice its volume of salted water, then cover it and keep it warm.

    A knob of butter and a towel under the lid keep the rice fluffy for up to an hour.

When it's time to serveThe final touches, right in front of your guests.

  1. Turn the heat back to low, slide the fish and shrimp into the sauce, and cover. 8 min

    Add the shrimp last, two minutes is enough.

  2. Scatter with cilantro and serve straight from the pot, with the rice on the side.

    Put a dash of chili or a bottle of hot sauce on the table so everyone can season to taste.

Our tips to get it right

  • Pick a firm white fish that holds up to cooking, like thick cod or monkfish, a thin fish will fall apart in the sauce.
  • Cook the sauce with the finely chopped cilantro stems, they quietly flavor it as it simmers without leaving stringy bits behind.
  • Taste the sauce before adding the fish and adjust the salt then, once the fish is in you shouldn't stir much.

The variations

  • Swap the shrimp for mussels or squid if you want to vary the seafood, keeping the same total amount.
  • For a vegetarian version, replace the fish and shrimp with hearts of palm and chunks of pumpkin cooked in the same coconut milk sauce.
  • For kids or a quicker version, skip the sweet chili powder and serve the sauce mild, with plain rice on the side.

What to serve it with

  • White rice on the side, as in the recipe
  • Avocado and mango salad to start
  • Lime juice with sparkling water

Storage

Moqueca keeps for 2 days in the fridge in a sealed container, though the fish firms up a bit as it cools. Reheat it gently, covered, without letting it boil, so the coconut milk doesn't split. It doesn't freeze well since the fish and shrimp are already cooked.

Questions about this recipe

What fish works best for moqueca?

Pick a firm white fish that won't break apart during cooking, like thick cod, monkfish, or hake. Avoid thin fillets, they tend to fall apart in the sauce and lose their texture.

Can you replace the coconut milk with something else?

Coconut milk gives moqueca its signature texture and mild sweetness, there's no real substitute for it in this dish. Heavy cream would get you a similar texture but you'd lose the Brazilian flavor entirely.

How should you present moqueca for guests?

Bring the pot straight to the table while it's still hot, with the rice served separately in its own dish. Scatter fresh cilantro on top right before serving to keep its bright color and scent.

Is moqueca good for kids?

Yes, the coconut milk flavor is mild and the paprika isn't spicy. Just skip the sweet chili powder or serve hot sauce on the side so everyone can season to their own taste.

Can a Brazilian moqueca be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a Brazilian moqueca?

Allow 1 h 20 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a Brazilian moqueca?

About 560 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Brazilian moqueca cost?

About €5.90 per person, that's €35.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, shellfish. Remember to ask your guests about their allergies before putting your menu together.

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