Brazilian Moqueca

Moqueca is a traditional Brazilian fish stew that harmoniously blends fresh seafood with vibrant flavors like coconut milk, tomatoes, and peppers. This aromatic dish is typically served over rice and garnished with lime and cilantro, offering a delightful culinary experience. citeturn0search0

Why You’ll Love This Recipe

• Rich Cultural Heritage: Moqueca showcases a fusion of indigenous Brazilian, African, and Portuguese culinary influences, making it a dish rich in history and flavor. citeturn0search10
• Flavorful and Aromatic: The combination of coconut milk, fresh vegetables, and spices creates a deeply flavorful and aromatic stew.
• Quick and Easy: Despite its complex flavors, moqueca is straightforward to prepare and can be ready in about 30 minutes, making it perfect for both weeknights and special occasions. citeturn0search2

Ingredients

• 1 ½ pounds firm white fish (such as halibut, cod, or sea bass), cut into large chunks
• 8 ounces shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper (optional, for heat)
• 1 (14-ounce) can diced tomatoes
• 1 (14-ounce) can full-fat coconut milk
• 1 cup seafood or vegetable stock
• Juice and zest of 1 lime
• ¼ cup fresh cilantro, chopped
• Salt and freshly ground black pepper, to taste

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Marinate the Seafood: In a large bowl, combine the fish chunks and shrimp with lime juice, minced garlic, and a pinch of salt. Let it marinate for about 15 minutes to infuse the flavors.
2. Sauté Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the sliced onion and cook until translucent, approximately 3 minutes. Add the sliced bell peppers and continue cooking until softened, about 5 minutes.
3. Add Spices and Tomatoes: Stir in the minced garlic, paprika, and cayenne pepper (if using). Cook for an additional minute until fragrant. Add the diced tomatoes with their juices, stirring to combine.
4. Incorporate Liquids: Pour in the coconut milk and seafood stock. Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
5. Add Seafood: Gently nestle the marinated fish and shrimp into the stew, ensuring they are submerged in the liquid. Cover the pan and let it simmer for about 10-15 minutes, or until the seafood is cooked through and opaque.
6. Finish with Lime and Herbs: Once the seafood is cooked, stir in the lime zest and chopped cilantro. Taste and adjust seasoning as needed.
7. Serve: Ladle the moqueca over cooked white rice and garnish with additional cilantro and lime wedges, if desired.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.
• Preparation Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes

Variations

• Seafood Choices: While traditional moqueca uses firm white fish, you can experiment with other seafood like scallops, mussels, or squid for a diverse flavor profile.
• Vegetarian Version: Substitute the seafood with hearty vegetables such as eggplant, zucchini, and mushrooms for a vegetarian take on moqueca.
• Spice Level: Adjust the heat by varying the amount of cayenne pepper or adding fresh chili peppers to suit your preference.

Storage/Reheating

• Storage: Allow the stew to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 2 days.
• Reheating: Gently reheat the moqueca on the stovetop over low heat until warmed through. Avoid boiling to prevent overcooking the seafood.

FAQs

What is moqueca?

Moqueca is a traditional Brazilian seafood stew made with fish or shrimp, coconut milk, tomatoes, onions, garlic, and cilantro, often flavored with lime and served over rice. citeturn0search0

Can I use frozen seafood for moqueca?

Yes, frozen seafood can be used; ensure it is properly thawed and drained before cooking to maintain the stew’s desired consistency.

Is palm oil necessary for authentic moqueca?

Traditional moqueca recipes, especially from Bahia, use dendê (palm) oil for its distinct flavor and color. However, due to environmental concerns and availability, alternatives like olive oil or coconut oil are commonly used. citeturn0search3

What type of rice pairs best with moqueca?

Steamed white rice, such as jasmine or basmati, is traditionally served with moqueca to absorb the flavorful broth.

How can I thicken the moqueca broth?

The broth should naturally thicken slightly as it simmers. If a thicker consistency is desired, you can mash some of the cooked vegetables into the broth or let it reduce further uncovered

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Mariem
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 4 servings
• Category: Main Course
• Method: Simmering
• Cuisine: Brazilian

Print Recipe

Pin Recipe

---

Description

This authentic Brazilian moqueca fish stew is a vibrant, coconut milk-based seafood dish served with rice and lime. A perfect comfort meal with tropical flair.

---

Ingredients

• 1 lb white fish fillets (cod, tilapia)

• Juice of 1 lime

• 2 tbsp olive oil

• 1 onion, sliced

• 1 bell pepper, sliced

• 2 garlic cloves, minced

• 1 tomato, chopped

• 1 cup coconut milk

• 1/2 cup fish stock or water

• Cilantro for garnish

• Salt & pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

• Marinate fish in lime juice, salt, and pepper.

• Sauté onion, garlic, and bell pepper. Add tomato.

• Add fish, coconut milk, and stock. Simmer until fish is cooked.

• Garnish with cilantro and serve with rice and lime.

---

Notes

Use firm fish to avoid breaking during simmering.