Moqueca
User Reviews
5
Moqueca
Description
Moqueca features chunks of mahi mahi and peeled shrimp marinated with lime juice, minced garlic, ginger, and spiced olive oil. These seafood pieces are nestled into a stew base made from sautéed onions, bell peppers, garlic, red pepper flakes, paprika, and fresh tomatoes cooked down with fish stock and creamy coconut milk. The stew gently simmers until the fish and shrimp are cooked through, absorbing the layered flavors of spices, herbs, and tangy elements.
The result is a rich, slightly spicy stew with a silky coconut broth balanced by acidity from lime and freshness from cilantro and basil. The texture combines tender seafood pieces with soft vegetables and a fragrant sauce, enhanced by paprika's smoky notes.
Moqueca is traditionally served alongside jasmine rice, which helps soak up the flavorful broth and provides a neutral base to complement the dish’s complexity. This makes it suitable for a well-rounded main course showcasing seafood and Brazilian influences.
Ingredients
For the Fish
- 1 ½ pounds mahi mahi cut into large chunks
- 8 ounces Shrimp peeled and de-viened
- 1 lime juiced
- 4 cloves garlic minced
- 1 inch ginger minced
- 1 tablespoon olive oil mixed with 1 teaspoon of paprika
For the Stew
- 2 tablespoons olive oil mixed with 2 teaspoons paprika
- 4 cloves garlic minced
- 1 teaspoon red pepper flakes
- 1 onion finely sliced or chopped
- 2 bell pepper finely sliced or chopped
- 1 cup tomato chopped, fresh
- 1 cup fish stock vegetable stock works too
- 1 cup coconut milk
- 1 lime
- ¼ cup cilantro fresh
- ¼ cup basil fresh
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- 1-2 cups jasmine rice
Instructions
For the Fish
- Combine the Mahi Mahi, shrimp, lime juice, garlic, ginger and olive oil in a large bowl. Toss everything together to combine and let the fish marinate for 20-30 minutes.
- After marinating, drain the fish and shrimp of any excess liquid. Meanwhile, cook the rice according to the package directions. Set aside once done.
For the Stew
- In a large heavy dutch oven, heat the olive oil over medium high heat. Add the paprika, garlic, red pepper flakes, onions and bell peppers and sauté for 4-5 minutes until fragrant and the onions are softened. Add the chopped tomatoes and stir to combine. Season with salt and pepper.
- Reduce the heat to medium and nestle the marinated Mahi Mahi and shrimp in the bottom of the dutch oven. Season the fish with salt and pepper and then add the fish stock and coconut milk to the pan. It should just about cover the fish and shrimp.
- Bring the stew to a simmer, cover, and cook for about 10 minutes until the shrimp is cooked and the fish easily flakes apart. Taste and season with the juice of 1 lime, more if you'd like, and add the cilantro, basil and more salt if desired.
- Serve the stew over the jasmine rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 33g | 11% |
| Protein | 33g | 66% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 144mg | 48% |
| Sodium | 296mg | 12% |
| Potassium | 881mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1650IU | 33% |
| Vitamin C | 57mg | 63% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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