Paleo Brazilian Fish Stew with Sriracha

This paleo Brazilian fish stew is inspired by moqueca, a coastal Brazilian seafood stew made in many regional and family styles. Tender white fish simmers with peppers, tomato, coconut milk, lime, and Sriracha for a bright, gently spicy bowl that is satisfying on its own or served with a simple side.

Ingredients

1½ lb (680 g) firm white fish fillets, such as cod, snapper, halibut, or haddock, cut into 1½-inch (4 cm) pieces
1 tsp (5 g) fine sea salt, divided, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper
2 tbsp (30 ml) fresh lime juice, divided
1 tbsp (15 ml) extra-virgin olive oil or avocado oil
1 medium yellow onion, about 1 cup (150 g), thinly sliced
1 medium red bell pepper, about 1 cup (150 g), thinly sliced
1 medium yellow or orange bell pepper, about 1 cup (150 g), thinly sliced
3 garlic cloves, about 1 tbsp (9 g), finely chopped
1 medium ripe tomato, about 1 cup (180 g), diced
1 tbsp (15 ml) tomato paste
1½ cups (360 ml) unsalted fish stock or water
1 can (13.5 oz / 400 ml) full-fat coconut milk, well shaken
1–2 tbsp (15–30 ml) Sriracha made with ingredients that fit your paleo approach, plus more for serving
½ tsp (1 g) sweet paprika
¼ tsp (0.5 g) ground cumin
½ cup (15 g) loosely packed fresh cilantro leaves and tender stems, chopped, divided
2 lime wedges, for serving

Instructions

Season the fish. Pat the fish dry so it browns less unevenly in the hot stew and does not dilute the sauce. Place it in a bowl and gently toss with ½ tsp (2.5 g) of the salt, the black pepper, and 1 tbsp (15 ml) of the lime juice. Set it aside while you prepare the vegetables, about 10 minutes; this is a brief seasoning period, not a long marinade.
Start the aromatic base. Heat the oil in a wide, heavy pot or Dutch oven over medium heat. Add the onion and both peppers with the remaining ½ tsp (2.5 g) salt. Cook for 5 minutes, stirring every so often, until the vegetables begin to soften but still hold their shape. If the pot looks dry or the onion starts to brown, lower the heat and add a tablespoon of water.
Add garlic, tomato, and spices. Stir in the garlic, diced tomato, tomato paste, paprika, and cumin. Cook for about 2 minutes, stirring until the garlic smells fragrant and the tomato begins to release juice. Keep the heat moderate; garlic can turn bitter if it scorches, and the vegetables should soften rather than fry until crisp.
Build the coconut broth. Pour in the fish stock or water and scrape the bottom of the pot to loosen any flavorful bits. Stir in the coconut milk and 1 tbsp (15 ml) Sriracha. Bring the mixture just to a gentle simmer, then cook uncovered for 8 minutes so the peppers soften and the flavors mingle. Avoid a hard boil, which can make the coconut milk look separated and cause the vegetables to break down too much.
Cook the fish gently. Taste the broth and add more Sriracha if you want extra heat. Lower the fish pieces into the simmering broth in a single layer as much as possible. Cook gently for 8 minutes, turning the pieces once with a broad spoon if needed. Check the thickest piece with a food thermometer: USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish. It should also look opaque and separate easily into flakes. If a large piece has not reached temperature, simmer for another minute or two and check again.
Finish and serve. Turn off the heat and let the stew stand for 2 minutes. Stir in the remaining 1 tbsp (15 ml) lime juice and about half the cilantro. Taste the broth; adjust with salt, additional Sriracha, or a little more lime, adding small amounts so the coconut, chile, and citrus stay balanced. Ladle into warm bowls and scatter the remaining cilantro over the top. Serve with lime wedges.

Tips

Choose fish that holds together. Cod, snapper, halibut, and haddock are useful choices because their pieces are easy to portion and gently simmer. Very thin fillets can fall apart before the broth is ready. If using a delicate fish, cut larger pieces and slide them into the pot carefully rather than stirring vigorously.
Check your Sriracha label. Traditional-style commercial hot sauces may contain sugar or other ingredients that do not fit every paleo interpretation. Choose a chili-garlic sauce whose ingredient list suits your needs. A simple blend of chili, vinegar, garlic, and salt works too; it may be less sweet or more sharply acidic, so start with 1 tbsp (15 ml) and adjust.
Know the palm-oil distinction. Some Bahian versions of moqueca use dendê, or red palm oil, which gives the stew a distinctive earthy flavor and deep orange color. If you can find food-grade, sustainably sourced dendê, use 1 tbsp (15 ml) in place of the olive or avocado oil. Otherwise, the listed oil is a practical substitute, though the result will taste lighter and less characteristic of that regional style.
Keep the heat gentle. A rolling boil can break up the fish and make the coconut broth appear grainy. Once the fish goes in, aim for small, occasional bubbles and use a thermometer instead of relying only on the clock, since fillet thickness varies.

Serving Suggestions

For a full meal that stays grain-free, serve the stew in bowls with cauliflower rice, roasted plantain, or boiled green bananas. These sides make the coconut broth easy to scoop up without competing with its lime and chile flavor. If your version of paleo allows starchy roots, steamed cassava or a small portion of baked sweet potato also pairs well. A crisp cabbage-and-cucumber salad with lime makes a refreshing contrast to the warm, creamy broth.

Set out extra lime wedges and Sriracha at the table so each person can tune the bowl to taste. Keep any side dish simply seasoned; heavily spiced accompaniments can overwhelm the delicate fish. For a more substantial spread, add sliced avocado and a plate of fresh herbs, but serve them separately so the stew remains the focus.

Variations

Use shrimp: Replace the fish with 1½ lb (680 g) peeled, deveined shrimp. Add them only after the coconut broth has simmered, and cook until opaque and firm, checking that they reach 145°F (63°C). Their cooking time depends on size, so begin checking after about 4 minutes. Shrimp give the stew a sweeter seafood flavor, and they can become rubbery if left simmering too long.

Make it milder: Begin with 1 tsp (5 ml) Sriracha, then offer more at the table. Add another ½ cup (120 ml) coconut milk if you want a softer chile flavor, and adjust lime and salt afterward. The extra coconut milk makes the broth richer, so a little more lime may help keep it lively.

Add more vegetables: Stir in 1 cup (100 g) sliced zucchini with the peppers, or add 2 cups (60 g) baby spinach during the last minute of cooking. Zucchini releases moisture and becomes soft, while spinach wilts quickly; neither needs a separate cooking step. Avoid adding too many vegetables, which can crowd the pot and make the broth watery.

Use a different broth: Water keeps the fish and coconut flavors clear, while unsalted fish stock gives the stew more savory depth. If you only have salted stock, omit the salt at the start and season after the broth has simmered. Chicken broth can be used in a pinch, but it changes the seafood-forward character, so choose a mild one.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3–4 days in the refrigerator. The fish may become a little firmer after chilling, and the coconut broth may separate; both are normal. Stir gently while reheating to bring the sauce together again, and avoid vigorous boiling, which can break the fish into small flakes.

For the best texture, reheat only the portion you plan to eat in a covered saucepan over low to medium-low heat, stirring carefully, until the center reaches 165°F (74°C). A microwave also works: use a microwave-safe covered dish, heat in short intervals, and stir gently between intervals. Add a tablespoon or two of water if the broth has thickened. Freeze leftovers in a freezer-safe container for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). Fish can soften after freezing, so it is preferable to make only the amount you expect to serve.

Frequently Asked Questions

Is this the same as traditional Brazilian moqueca?
It is a paleo-friendly, Sriracha-seasoned stew inspired by moqueca, not a claim to represent every Brazilian version. Moqueca varies by region and household; coconut milk and dendê are associated with some Bahian preparations, while other versions use different seasonings and cooking methods. This recipe uses familiar home-cooking ingredients and offers a practical oil substitution.

Can I make the stew without coconut milk?
Coconut milk gives the broth its creamy body and is part of the flavor profile here. For a less rich stew, replace up to half of it with additional fish stock or water, but expect a thinner, less creamy result. Ordinary dairy cream is not a paleo substitute and changes the flavor, so it is not the closest option.

Can I use frozen fish?
Yes. Thaw it completely in the refrigerator, then pat it very dry before seasoning. Excess water can dilute the broth and make the fish pieces more likely to break. Do not put a large frozen block directly into the stew, because the outside may overcook while the center thaws and heats.

How spicy is the recipe as written?
With 1 tbsp (15 ml) Sriracha, it is moderately warm, although sauces differ in heat. For a mild bowl, start with 1 tsp (5 ml); for more heat, use the full 2 tbsp (30 ml) and serve extra on the side. Taste the broth before adding the fish, since it is easier to adjust the sauce at that point.

Can I prepare any part ahead?
You can slice the onion and peppers, chop the garlic and cilantro, and dice the tomato up to a day ahead; keep them covered in the refrigerator. For the best fish texture, season and cook the fish close to serving time rather than leaving it in lime juice for hours. Cooked leftovers are safe to store as described above, but the fish will be softer when reheated.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).