Moqueca-Style Redfish Recipe
There are certain dishes that feel like a journey the moment you taste them. Warm, layered, and rooted in culture. This Brazilian coconut fish stew is inspired by traditional moqueca, made with tender redfish simmered in a rich coconut curry broth. The dish is fragrant, comforting, and full of layered flavor, balancing warm spices with fresh aromatics. Served over jasmine rice with braised cabbage, this stew is a cozy yet vibrant seafood dish that brings Brazilian-inspired flavors into the home kitchen. It’s comforting yet vibrant, and perfect for anyone looking to explore global seafood recipes without leaving their kitchen.
This dish celebrates balance: richness from coconut milk, brightness from tomatoes and peppers, and depth from spices that slowly build as the stew cooks. Whether you’re familiar with Brazilian cuisine or trying it for the first time, this fish stew is approachable, satisfying, and deeply flavorful.
Why You’ll Love This Recipe
- Bold, tropical flavors without being overly heavy
- Naturally gluten free and dairy free
- Adaptable to different types of fish or seafood
- Perfect for weeknight dinners or elevated hosting
Key Ingredients And What They Bring
- Redfish – A mild, firm fish that holds up well in stews and absorbs flavor beautifully.
- Coconut Milk – Adds richness and creaminess while balancing heat and acidity.
- Tomatoes – Roasted and crushed to build body and depth in the sauce.
- Bell Peppers – Provide sweetness, color, and texture.
- Aromatics (onion, garlic) – The foundation of flavor for the stew.
- Spices – Curry style spices give warmth without overpowering the dish.
Fresh Herbs (cilantro) – A bright finish that ties everything together.
Ingredients for Brazilian Coconut Fish Stew
Moqueca (the stew)
- 1½ lbs redfish fillets, cut into chunks
- 2 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 bell pepper, sliced (red or yellow)
- 2 medium tomatoes, chopped or roasted
- 1 can (14 oz) coconut milk
- 1 cup fish stock or water
- 2 packets Sazón seasoning
- 2 tsp paprika
- 1 tsp cumin
- Salt and black pepper, to taste
- 2 tbsp lime juice
- Fresh cilantro for garnish
Sautéed Cabbage
- ½ head green cabbage, thinly sliced
- 1 tbsp oil
- 1 packet Sazón seasoning
To Serve
- Jasmine rice
Instructions
- Rinse the redfish fillets under cold water, pat them dry, and cut into large chunks. Season lightly with salt and pepper and set aside.
- In a large pot or deep skillet, heat olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 3 minutes. Stir in the garlic and bell peppers and cook for another 2–3 minutes until fragrant.
- Add the chopped tomatoes and cook for about 5 minutes, allowing them to soften and release their juices. Stir in paprika and cumin.
- Pour in the coconut milk and fish stock, stirring to combine. Bring the mixture to a gentle simmer and allow it to cook for several minutes to develop flavor.
- Carefully add the fish to the sauce, making sure it is submerged. Simmer gently for 10–15 minutes, or until the fish is cooked through and easily flakes with a fork. Finish with lime juice and adjust seasoning as needed.
Sautéed Cabbage
In a separate wok, pot, or deep skillet, heat oil over medium-high heat. Add the sliced cabbage and sauté until tender but still slightly crisp. Season with one packet of Sazón and remove from heat. Cooking the cabbage separately helps keep it from becoming overly soft and allows it to add texture to the dish.
Serving Suggestions
Serve the moqueca over jasmine rice and top with the sautéed cabbage. Garnish with fresh cilantro and serve warm. This dish pairs well with simple sides such as plantains, citrus salad, or crusty bread.
Helpful Notes
- Other firm white fish such as cod or snapper can be used in place of redfish.
- Shrimp can be substituted or added during the last few minutes of cooking.
- Adjust seasoning based on personal preference, especially when using Sazón.