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Chef John's Brazilian Fish Stew

Chef John

"My interpretation of Brazilian seafood stew (or moqueca) uses just fish, so I'm calling it the weeknight version. It's ready to serve in less than 30 minutes."
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32 m servings 399 cals
Original recipe yields 6 servings

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  • Prep

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  1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
  3. Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.

Nutrition Facts

Per Serving: 399 calories; 19 g fat; 32.6 g carbohydrates; 25.6 g protein; 47 mg cholesterol; 600 mg sodium. Full nutrition

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Read all reviews 30
  1. 38 Ratings

Most helpful positive review

Awesome seafood dish! I added a teaspoon of red curry to turn the heat up a little. Wonderful dish.

Most helpful critical review

Bold. And not Brazilian, I`m Brazilian and I don`t recognize this dish. Muqueca, or Moqueca, first of all, use Azeite de Dende, or Palm Oil. And tons of onios, green peppers and FRESH TOMATOES. ...

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Most positive
Least positive

Awesome seafood dish! I added a teaspoon of red curry to turn the heat up a little. Wonderful dish.

Substituted sole for the sea bass. Pleased by how easy and quick this was to make, about 30 mins from prep to serve! Even quicker if you use instant rice. This stew tastes amazing, even with the...

This is simple and amazing. We didn't have sea bass, so the first time we made it, we used farm raised catfish. Since then, we tried it with the sea bass. It's very good both ways. The very expe...

I was watching another Chef John video and I had to walk away for a few minute. When I came back, this one was playing. WOW! One of the best dishes I ever made. I did substitute Tilapia in p...

Amazing! The perfect recipe. If you like spice, a full teaspoon of cayenne is the way to go. The pairing with rice is perfect. keeps really well in the fridge. I used mahi and cod instead of sea...

Substituted haddock for sea bass and added deveined shrimp--fabulous stew! Consistent with Chef John's video, preparation is straightforward.

Made this for Sunday lunch for my wife and kids. This dish was so great, I felt like been at a beach front restaurant feeling the sand between my toes listening to the waves and the breeze cares...

Just made this tonight and it was a hit! I forgot to buy jalapenos so I stirred in a tablespoon of Sambal Oelek for heat. I think this has a really Thai flavor profile, and it is delicious! ...

Thank you, Chef John, it was fantastic and delicious! And AS WE ALWAYS ENJOYED!!