Moqueca (Authentic Brazilian Seafood Stew Recipe)
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
528 kcal
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Course
Main Course
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Cuisine
Brazilian
Moqueca (Authentic Brazilian Seafood Stew Recipe)
Description
The recipe begins by seasoning the fish fillets and shrimp with salt, pepper, and cumin. Onions and bell peppers are sautéed until softened, then cooked garlic and tomatoes join before being blended with coconut milk and broth to form a smooth sauce. The fish is seared briefly, then the sauce is poured in along with red palm oil and chili for color and heat. The stew simmers gently as shrimp and reserved vegetable slices are added, allowing the seafood to cook through while absorbing the stew's flavors. Lime juice and fresh cilantro finish the dish, adding brightness and herbal notes.
Moqueca's texture is creamy yet light, with tender, flaky fish and plump shrimp enriched by the coconut and palm oil. Variations are possible using different white fish, and substitutions for palm oil and malagueta pepper can be made with alternative oils and chili sauces, though the specific taste and color will vary.
This stew is best served warm and makes a distinctive, flavorful main course. Refrigerate leftovers for a few days; freezing is possible but may affect the flavor and texture due to the seafood and coconut components.
Ingredients
- 1 pound tilapia thawed and pat dry, fillets
- 1 pound Shrimp deveined, shell and tail-off, extra large
- 3 teaspoon salt
- ground black pepper to taste
- ½ teaspoon cumin ground
- 2 teaspoon vegetable oil
- 1 white onion large and chopped, or yellow onion
- 1 red bell pepper medium, de-seeded and sliced (reserve a couple of slices)
- 1 green bell pepper medium, de-seeded and sliced (reserve a couple of slices)
- 1 yellow bell pepper medium, de-seeded and sliced (reserve a couple of slices)
- 4 garlic minced, cloves
- 2 tomato sliced (reserve a couple of slices, large
- 1 cup coconut cream (or a thick coconut milk)
- ¼ cup vegetable broth or fish broth
- 1 tablespoon Red Palm Oil
- 1 teaspoon malagueta pepper (or Thai clili peper or a few drops of hot sauce)
- 1 ½ lime juiced
- 2 tablespoon cilantro chopped, or parsley
Instructions
- To make this moqueca recipe, season both the fish fillets and the shrimp with 2 teaspoon salt, pepper to taste, and cumin.
- Heat a large pot, cast iron skillet, or a no-stick pan over medium heat, add 1 tablespoon of oil and cook the chopped onion and bell peppers for about 3 minutes. Then, cook the garlic and chopped tomatoes for about 2 minutes.
- Transfer cooked veggies to a blender and add coconut milk, fish stock or broth, and 1 teaspoon of salt. Blend until smooth. Set aside!
- Using the same pan, add 1 more tablespoon of oil if needed, and cook fish fillets for about 2-3 minutes.
- Flip fish. Pour blended mixture over the fish fillets and stir in palm oil and the chili red peppers. Bring to a boil.
- Reduce the heat to medium-low and let cook for about 2 minutes. Toss shrimp and the reserved slices of bell peppers and tomatoes and let cook over medium-low heat for 4-5 minutes.
- Remove from the heat, stir in the lime juice and then the fresh cilantro. Serve warm with white rice and farofa. Enjoy!
Notes
- Red palm oil adds traditional color and flavor but can be replaced with olive oil mixed with annatto or turmeric for color.
- Substitute malagueta pepper with Thai chili or hot sauce to adjust heat according to availability and preference.
- Preferred fish are white-fleshed varieties like tilapia, cod, or snapper due to their mild flavor and quick cooking time.
- Store leftovers in an airtight container refrigerated for 2-3 days; freezing is not recommended as it may alter flavor and texture.
- If using an Instant Pot, cook shrimp last and use the sauté function instead of pressure cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 18g | 6% |
| Protein | 50g | 100% |
| Fat | 30g | 46% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 342mg | 114% |
| Sodium | 2754mg | 115% |
| Potassium | 1040mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1689IU | 34% |
| Vitamin C | 145mg | 161% |
| Calcium | 221mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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