Easy 20-Minutes Fish Stew

Easy 20-Minutes Fish Stew

Easy 20-Minutes Fish Stew cooked in a delicious, rich and fragrant broth. This Brazilian inspired fish stew (moqueca) is paired with rice and topped with fresh cilantro!

Growing up in Brazil, Fish Stew (known as Moqueca) was always a hot item on the menu. Each family would add their own touch but overall the dish consisted of white fish cooked in a delicious and flavorful broth, with or without spices but always with coconut milk as a base and fragrant palm oil.

Nowadays I continue to make fish stew a tradition for my family and have tried other variations such as this Salmon Stew. But as the years have passed, I’ve settled for more approachable terms when it comes to making fish stew, such as using fresh wild cod instead of salted cod which required a day long of soaking to de-salt the fish. Additionally I’ve adapted my recipe without the use palm oil due to the shameful practices around the sourcing of such delicacy.


2 tbsp olive oil
1 small white onion
2 cloves garlic, minced
1 1/2 lb wild cod
15 oz can diced tomato
1/2 cup coconut milk

1/4 cup sour cream (optional)
2 tbsp tomato paste
1 whole red, green and yellow bell pepper, sliced in rounds

1 pinch sea salt and ground black pepper
1/2 tsp red pepper flakes
1 tbsp fresh cilantro


Heat oil in a large skillet or cast iron. Add onion and garlic, cook until fragrant (3 minutes). Add diced tomatoes, stir. Proceed to add in coconut milk, sour cream (if using) and tomato paste. Give sauce a stir and allow it to cook for about 3 minutes.

Add sliced pepper and cod chunks. Season wtih salt, pepper and red pepper flakes. Cover and allow fish to simmer for 10-12 minutes. About 3/4 of the way carefully turn the cod, if the fish hasn't been fully immerse in the broth.
When done, garnish with fresh cilantro and serve.