How to Make Brazilian Fish Stew I Moqueca

🌴🔥 This week on Alexandra’s Spice Gal Show, we’re heading straight to the vibrant coast of Brazil with my incredible friend Virna! 🇧🇷✨

Together, we’re cooking a soul-warming traditional Moqueca de Tilápia, Brazil’s famous coconut fish stew bursting with tender tilapia, sweet tomatoes, LOTS of red peppers, creamy coconut milk, fragrant onions, and rich Brazilian dendê (palm) oil. 🌶️🐟🥥

From sizzling spices to tropical flavors, this episode is packed with laughter, culture, and comfort food magic. Trust us… your kitchen is about to smell AMAZING. 😍

Grab a bowl, turn up the samba vibes, and cook along with us! 💃🏽🍲

👇 FULL RECIPE BELOW 👇

Traditional Tilapia Moqueca Recipe 🇧🇷

Ingredients:

4 tilapia fillets
2 tbsp lime juice
Salt + black pepper to taste
2 tbsp Brazilian dendê (palm) oil
1 large onion, sliced
2–3 red bell peppers, sliced
3 tomatoes, sliced
3 garlic cloves, minced
1 tsp paprika
½ tsp cumin
1 small chili pepper (optional)
1 can coconut milk
Fresh cilantro
Green onions for garnish

Instructions:

Season tilapia with lime juice, salt, and pepper. Let marinate 15 minutes.
In a large pan, add dendê oil and sauté onions, garlic, and peppers until fragrant.
Layer tomatoes and tilapia into the pan. Sprinkle paprika, cumin, and chili.
Pour in coconut milk and simmer gently for 12–15 minutes until fish is tender.
Finish with fresh cilantro and green onions.
Serve hot with white rice and enjoy the Brazilian coastal vibes! 🌴🍚

Moqueca traditionally features fish, peppers, tomatoes, coconut milk, and dendê oil for its signature flavor.

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