Brazilian Fish Stew by Chef Rafael Cagali

This delicious fish stew recipe is inspired by Moqueca, the iconic Brazilian seafood stew, and comes from Chef Rafael Cagali, chef and founder of Da Terra, the two-starred Michelin restaurant in London.

At the restaurant, Chef Cagali and his team prepare their own refined version of Moqueca, reflecting the precision and elaborate presentation expected in a Michelin-starred kitchen. The photo shows the restaurant’s plated dish, which is more elaborate in technique and presentation.

For our readers, however, Chef Cagali has adapted the recipe into a simplified version that home cooks can easily prepare, while still enjoying the vibrant, aromatic flavors that make this Brazilian fish stew so delicious.

While the final result at home may not look exactly like the restaurant version, it captures the same spirit and rich combination of coconut, spices, and fresh seafood that define Chef Cagali’s take on Moqueca.

Brazilian Fish Stew (Moqueca) by Chef Rafael Cagali

Rafael Cagali

This delicious fish stew recipe is inspired by Moqueca, a traditional Brazilian dish, and was created by two-starred Michelin Chef Rafael Cagali of Da Terra in London. While the dish served at the Michelin-starred restaurant is more refined, this version has been adapted to be simpler and more approachable for home cooks, while still capturing the vibrant flavors of the original.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine International

Servings 4 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the spice paste:

• 6 g black peppercorns
• 6 g ground turmeric
• 60 g fresh ginger
• 6 g coriander seeds
• 4 fresh chilies
• 20 g dried shrimp
• a small amount of oil for blending

For the stew:

• 50 g butter
• 20 g garlic finely chopped
• 500 g onion sliced
• 500 g red pepper sliced
• 300 g green pepper sliced
• 500 g tomatoes chopped
• 80 g dendê oil or saffron oil
• 40 g spice paste
• 3 L fish stock
• 400 g fresh cod cut into pieces
• 100 g okra
• 500 g coconut milk
• 30 g fresh coriander
• 20 g chervil or parsley
• 1 lime sliced

Instructions

 

Spice paste:

• Blend the black peppercorns, turmeric, ginger, coriander seeds, fresh chilies, and dried shrimp with a small amount of oil until a smooth paste forms.

Stew:

• In a large pot, melt the butter over medium heat. Add the garlic, onions, and peppers and sauté gently until softened, without browning.
• Add the chopped tomatoes and cook for 8–10 minutes until they begin to break down.
• Stir in the dendê oil and the prepared spice paste.
• Add the okra and fish stock. Cover and simmer for 30 minutes.
• Pour in the coconut milk and continue simmering for 10 minutes.
• Add the cod pieces and cook gently for 5 minutes, until the fish is just cooked through.
• Stir in the fresh coriander, chervil (or parsley), and lime slices. Let the stew infuse for 5 minutes before serving.

Plating:

• Serve with plain rice and farofa (Brazilian toasted cassava flour).

Tried this recipe?Let us know how it was!

Photo Credit: Alex Teuscher Courtesy of Da Terra
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Rafael Cagali

Rafael Cagali is the chef-owner of Da Terra, the London restaurant known for its refined tasting menus and distinctive fusion of Brazilian and Italian influences. Born in São Paulo to Italian parents, Cagali trained in some of Europe’s most respected kitchens before opening Da Terra in 2019. His cooking blends technical precision with bold, layered flavors, and the restaurant quickly gained recognition for its creative approach to fine dining, earning two Michelin stars.