Moqueca is a gentle stew, not a boil; the fish should barely poach in the coconut broth so it stays in flakes. Marinate the fish in lime and garlic first, and add it late so it doesn't overcook and fall apart in the pot.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep20 min
Cook25 min
Makes4 servings
CuisineBrazilian
Cost$$
Gluten-freeDairy-free
Contains fish
The Ingredients — and where to get them
Cook for4servings
Firm white fish
A meaty fillet like grouper or snapper holds together in the broth; buy it fresh and thick.
Can you make Moqueca in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Moqueca? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Moqueca ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Moqueca gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Moqueca vegan? — No
No — it contains seafood, so it isn’t vegetarian or vegan.
Community Notes
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