Brazilian Fish Stew: Moqueca de Peixe

10 months ago

moqueca de peixe

Since they’re both located in the tropics, it isn’t surprising that Brazil and Philippines have lots of common ingredients. What’s interesting though is how these two countries can make different dishes out of the same raw ingredients. Take this moqueca de peixe as an example. Though the flavors may seem familiar, but we wouldn’t normally layer the fish and other ingredients like a lasagna–we would probably just put them together in a pot to create our favorite gata dishes.


Moqueca de Peixe
Makes 5-6 servings


1 kilo Fish slices, steaks, or fillets (use any white fleshed and meaty fish such as tanigue, lapu-lapu, blue marlin, or apahap)

  • Salt and pepper, to season

⅓ cup Lime juice

2 Large white onions, sliced

3 Tomatoes, sliced

2 Green bell peppers, seeded and sliced

1 bunch Coriander leaves

1 (200 ml) can Coconut milk

¼ cup Palm oil

2 Tbsps Olive oil


  1. Season fish with salt, pepper, and lime juice. Set aside.
  2. In a blender or food processor, combine onions, tomatoes, green bell peppers, and coriander leaves. Pour in coconut milk and palm oil. Set aside.
  3. Pour olive oil in a large heavy pot or casserole. Pour about ¼ cup of the blended mixture as a first layer. Next, arrange one layer of fish slices on the bottom then pour part of the blended mixture over it. Repeat until all of the fish and blended mixture are in the casserole.
  4. Cover the pot and bring mixture to a simmer over low heat for 20 minutes or until fish is cooked. Taste and correct seasoning with salt and pepper. Serve hot.


Recipe provided by the Brazilian Embassy of the Philippines
Photographed by Krizia Cruz


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