Uploaded July 2015 | Updated September 2026, 1 hour ago
Here's how to make Moqueca, a delicious Brazilian fish stew recipe, made with coconut milk. You can also use additional seafood in this dish such as prawns, but you'll want to throw it in a few minutes after the fish.
Follow Bachelor on a Budget on Instagram to see great affordable meals uploaded daily: instagram.com/bachelorbudget
Moqueca - Brazilian Fish Stew Recipe (6 Servings, $1.80 Per)
1-2 Limes
2 Tablespoons of Olive Oil
1 Large Onion (Sliced)
2 Bell Peppers Peppers (Sliced)
3 Cloves Garlic (Minced)
2 Chilies (Minced)
500 Grams of Fish (Red Snapper or other firm fish)
1 Tablespoon Cumin
1 Tablespoon Paprika
1 Tablespoon Tomato Paste
2 Cups of Crushed Tomatoes
1 400 ml can of Coconut Milk
1 Tablespoon Palm Oil
1 Bunch Cilantro (Chopped)
1/2 cup Greens Onions
Salt + Pepper to taste
Marinate fish in the juice of one - two limes, with salt to taste. Refrigerate. Marinate for 15 min - 4 hours.
Fry Onions in Two Tablespoon of Olive Oil, for 5 minutes at medium high heat.
Add sliced peppers and fry for 3 minutes. Add Garlic and Chilies. Add Spices, mix and fry for two minutes.
Add Tomato Paste and Crushed Tomatoes and mix.
Slot in some space for the fish as you add it. Add coconut milk, but avoid adding the last 20% if it runs clear. You can add this if it looks like your Moqueca needs more liquid. Simmer for 10 minutes or till fish is cooked, when it flakes to your spoon.
Add Cilantro, green onions, and salt and pepper to taste. Enjoy!
Here's how to make Moqueca, a delicious Brazilian fish stew recipe, made with coconut milk. You can also use additional seafood in this dish such as prawns, but you'll want to throw it in a few minutes after the fish.
Follow Bachelor on a Budget on Instagram to see great affordable meals uploaded daily: instagram.com/bachelorbudget
Moqueca - Brazilian Fish Stew Recipe (6 Servings, $1.80 Per)
1-2 Limes
2 Tablespoons of Olive Oil
1 Large Onion (Sliced)
2 Bell Peppers Peppers (Sliced)
3 Cloves Garlic (Minced)
2 Chilies (Minced)
500 Grams of Fish (Red Snapper or other firm fish)
1 Tablespoon Cumin
1 Tablespoon Paprika
1 Tablespoon Tomato Paste
2 Cups of Crushed Tomatoes
1 400 ml can of Coconut Milk
1 Tablespoon Palm Oil
1 Bunch Cilantro (Chopped)
1/2 cup Greens Onions
Salt + Pepper to taste
Marinate fish in the juice of one - two limes, with salt to taste. Refrigerate. Marinate for 15 min - 4 hours.
Fry Onions in Two Tablespoon of Olive Oil, for 5 minutes at medium high heat.
Add sliced peppers and fry for 3 minutes. Add Garlic and Chilies. Add Spices, mix and fry for two minutes.
Add Tomato Paste and Crushed Tomatoes and mix.
Slot in some space for the fish as you add it. Add coconut milk, but avoid adding the last 20% if it runs clear. You can add this if it looks like your Moqueca needs more liquid. Simmer for 10 minutes or till fish is cooked, when it flakes to your spoon.
Add Cilantro, green onions, and salt and pepper to taste. Enjoy!
