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Fish, Americas

Brazilian fish moqueca with rice

Fish moqueca with rice is a Brazilian dish where white fish fillets simmer with tomatoes, bell peppers, and coconut milk. It serves 4, takes 45 minutes to make, is rated easy, and costs about €4.20 per person. The key to success is cooking everything in layers, which lets the fish steam gently without breaking apart.

Tonight, a moqueca from Bahia, fish simmered in orange coconut milk, with tomatoes and bell peppers.

Brazilian fish moqueca with rice
Total time
45 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Moqueca gets its character from the mix of tomatoes, bell peppers, and coconut milk that simmer together into a slightly sweet, orange colored sauce lifted by paprika. The white fish, placed on top of the vegetables rather than stirred in, stays in whole, tender pieces, almost steamed under the lid. Fresh cilantro and lime added at the end bring the brightness that balances the richness of the coconut milk.

This is a good dish for a weeknight when you want something different from your usual rotation without spending hours in the kitchen, or for a Sunday when you're hosting and want to take your guests somewhere new. Kids generally like it, the coconut milk sauce is mild and the fillets have no bones to worry about. Mon Chou built this simplified version to stay true to the Brazilian dish while fitting into everyday cooking.

The ingredients

4 people

Fish counter

  • White fish fillets 700 g

Pantry

  • Coconut milk 40 cl
  • Paprikaoften in the pantry 2 tsp
  • Riceoften in the pantry 300 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Tomatoes 3
  • Red bell pepper 1
  • Yellow bell pepper 1
  • Onion 2
  • Garlic 3 cloves
  • Lime 2
  • Fresh cilantro 6 sprigs

Allergens Fish

The step by step recipe

  1. Salt the fish, drizzle it with the juice of one lime and let it marinate. 10 min

    Don't let it marinate for more than ten minutes.

  2. In an oiled pot, layer the onions, sliced bell peppers, and tomatoes.

    Swap palm oil for a bit of extra paprika, the color comes out the same.

  3. Lay the fish on top of the vegetables, then pour in the coconut milk and paprika.

    Pour it in a thin stream around the edges so you don't disturb the layers.

  4. Cover and let it cook over low heat. 20 min

    Shake the pot instead of stirring, to keep the fish pieces whole.

  5. Cook the rice in salted water, then serve the moqueca with cilantro and the second lime. 11 min

    Fresh cilantro added at the end makes all the difference.

Our tips to get it right

  • Pick a firm white fish like cod or monkfish, it holds up better during cooking without flaking apart too much.
  • Cut the bell peppers and tomatoes into even pieces so they all cook at the same rate underneath the fish.
  • Taste the sauce before serving and adjust the salt, coconut milk mellows flavors quite a bit.

The variations

  • Swap the white fish for peeled shrimp, they cook faster, so cut the covered cooking time by about 5 minutes.
  • For a vegetarian version, replace the fish with chunks of hearts of palm or firm tofu placed the same way on top of the vegetables.
  • For kids, cut the paprika by half and serve the sauce on the side for anyone who prefers their fish plain.

What to serve it with

  • Plain white rice
  • Farofa or cassava chips
  • Lime flavored water

Storage

Moqueca keeps for 2 days in the refrigerator in a sealed container. It doesn't freeze well since the fish and coconut milk lose their texture. Reheat it gently over low heat or covered, without letting it boil, so the fish doesn't dry out.

Questions about this dish

What's the best fish for moqueca?

A firm white fish works best, like cod, monkfish, or hake. Avoid very thin fillets, they tend to fall apart during the simmering.

Can you make moqueca ahead of time?

You can chop the vegetables and marinate the fish a few hours ahead. It's best to cook the dish right before serving, since the fish holds up better freshly cooked.

Can you replace the coconut milk?

Coconut milk gives moqueca its signature color and texture, so it's hard to swap without changing the dish. Light cream can work in a pinch, but the result will taste less authentic.

Why layer the ingredients instead of mixing them?

Layering lets the fish steam gently against the vegetables and coconut milk instead of being stirred around. This keeps it from breaking into small pieces while it cooks.

How long does it take to make a Brazilian fish moqueca with rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Brazilian fish moqueca with rice?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Brazilian fish moqueca with rice cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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