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Home > Brazilian Recipes > Moqueca (Bahian-Style Seafood Stew)

Moqueca (Bahian-Style Seafood Stew)

April 29, 2019 by Denise Browning 23 Comments / THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY _FULL DISCLOSURE POLICY_ FOR DETAILS

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Moqueca is a bright orange and spicy Brazilian seafood stew recipe made with fish, shrimp, and veggies cooked in coconut milk. One of the best dishes you’ll ever taste!

moqueca served in a pan

Have you ever visited the state of Bahia, Brazil? Or better yet, tried Moqueca, One Pot Bahian-Style Seafood Stew?

If not, you have been missing some of the best travels and food in all of Brazil.

I have visited Bahia more than once… and all I can say is that I miss its happy people, nice beaches, Capoeira, and most of all, its unique food.

Bahian Cuisine was mainly influenced by the Africans who were brought to Brazil centuries ago.

Typical ingredients such as coconut milk, palm oil, and malagueta pepper, the so-called “holy trinity of Bahian Cuisine,”  are also present in moqueca.

The dendê oil (red palm oil) gives this dish its bright orange color and a distinct flavor, while malagueta pepper lends a great kick. 

In fact, malagueta pepper packs about 60,000 to 100,000 Scoville heat units, pretty much in line with Thai peppers. They are two times hotter than cayenne pepper, or about 23 times spicier than the average jalapeño.

The best thing is to practice some capoeira first and then to devour stew… Mmmm, so good!

Just thinking about this Brazilian shrimp and fish stew makes my heart smile and my mouth water.

Sorry, but I can’t hold back any longer. A plate of pure goodness awaits for me!

HOW TO MAKE BRAZILIAN MOQUECA (ONE POT BAHIAN SEAFOOD STEW) 

To make this moqueca recipe, season both the fish fillets and the shrimp with 2 tsp salt,  pepper to taste,  and cumin. 

Heat a large cast iron skillet or a no-stick pan over medium heat, add 1 tbsp of oil and cook the onion and bell pepper for about 3 minutes. 

sauteeing vegetables for making moqueca

Then, cook the garlic and tomatoes for about 2 minutes. Transfer cooked veggies to a blender and add coconut milk, broth, and 1 tsp salt. Blend until smooth. Set aside!

blending vegetables in a blender

Using the same pan, add 1 more tbsp 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 pepper. Bring to a boil.

Reduce the heat to medium-low and let cook for about 2 minutes. Add the 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 cilantro. Serve warm with white rice and farofa. Enjoy!

TRADITIONAL TYPES OF MOQUECA

  • Moqueca Capixaba (from Espirito Santo state) – this is a dish with Native and Portuguese influences, made in a black clay pot using olive oil and annatto (instead of palm oil), and seafood such as fish, shrimp, crabs, sea crab, or lobsters. Serve it with pirão, a paste made with coarse cassava flour and the moqueca gravy.
  • Moqueca Baiana (from Bahia state) — it’s a variant from the original moqueca capixaba, adapted with ingredients heavily used by Africans, such as palm oil, coconut milk, and malagueta pepper. Serve it with rice and farofa. 

MOQUECA VARIATIONS

Fish, shrimp, and a mixture of both (moqueca mista) are the most popular moquecas. Yet depending on the state,  there is also Brazilian moqueca made with chicken, crab, lobster, egg, or banana.

Recent vegetarian versions use cashew fruit, plaintains, jackfruit, heart of palm, mushrooms, tofu, eggplant, cauliflower, and so on.

INGREDIENTS AND SUBSTITUTES

Both red palm oil and malagueta pepper are available at Latin supermarkets and also online (e.g. Amazon.com).

Red palm oil is also available in the Asian or cooking oil section of better stocked gourmet supermarkets, as well as Asian markets.

But, if needed, replace these two ingredients. Instead of palm oil, use a mixture of olive oil with annatto or achiote (in the Latin or spice aisle of most supermarkets), or turmeric for coloring purposes only.

Moreover, replace malagueta pepper with Thai chili or a few drops of hot sauce. 

Choose white flesh fish such as tilapia, cod, bass, grouper, haddock, catfish, or snapper — which are cheaper, mild flavored, and cook quickly. 

STORAGE OF MOQUECA

Moqueca is a seafood stew. So keep in the fridge in an airtight container for up 2-3 days.

Although freezing is possible, I would avoid it because seafood may get some off flavors, and the coconut gravy may become thin and break apart.

OTHER SEAFOOD DISHES

  • Shrimp in Coconut Sauce
  • Seafood in Pesto Sauce
  • Shrimp Taco Fajitas 
  • Baked Cod in Cheese Sauce
  • Brazilian Shrimp Stew
  • 10-Minute Healthy Fish Stew Packets (Moqueca en Papillote)
  • Oyster Stew from Canned Oysters

Read more about traditional Brazilian food here.

 

PIN & ENJOY!

a skillet of Moqueca with lime wedges

 

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a skillet of Moqueca with lime wedges
Print Pin
5 from 9 votes

Moqueca (Bahian-Style Seafood Stew)

Moqueca is a bright yellow-orange and spicy Brazilian seafood stew made with fish, shrimp, and veggies cooked in coconut milk. One of the best dishes you'll ever taste!
Course:Main Course
Cuisine:Brazilian
Keywords:moqueca
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories725 kcal
Author Denise Browning

Ingredients

  • 1 pound tilapia fillets thawed and pat dry
  • 1 pound extra large shrimp deveined, shell and tail-off
  • 3 tsp salt
  • ground black pepper to taste
  • 1/2 tsp ground cumin
  • 2 tsp vegetable oil
  • 1 white or yellow onion large and chopped
  • 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 cloves minced
  • 2 large tomatoes sliced (reserve a couple of slices)
  • 2 cups coconut cream (or a thick coconut milk)
  • 1/2 cup vegetable or fish broth
  • 1 tbsp red palm oil
  • 1 tsp malagueta pepper (or Thai clili peper or a few drops of hot sauce)
  • 1 1/2 lime juiced
  • 2 tbsp cilantro or parsley chopped

Instructions

  • Season both the fish fillets and the shrimp with 2 tsp salt,  pepper to taste,  and cumin.   
  • Heat a large cast iron skillet or a no-stick saucepan over medium heat, add 1 tablespoon of oil and sauté the onion and bell pepper for about 3 minutes. Then, sauté the garlic and tomatoes for about 2 minutes.
  • Transfer cooked veggies to a blender and add coconut milk, broth, and 1 tsp 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 malagueta pepper. Bring to a boil. Reduce the heat to medium-low and let cook for about 2 minutes. 
  • Add the 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 cilantro. Serve warm with white rice and farofa. Enjoy!

Recipe Notes

  1. SUBSTITUTIONS: Both red palm oil and malagueta pepper are available at Latin supermarkets and also online (e.g. Amazon.com). But, they can be easily replaced. Instead of palm oil, use a mixture of olive oil with annatto or achiote (in the Latin or spice aisle of most supermarkets), or turmeric.   Replace malagueta pepper with Thai chili or a few drops of hot sauce.  Give preference to white flesh fish such as tilapia, cod, bass, grouper, haddock, catfish, or snapper -- which are affordable, mildly flavored, and cook quickly. 
  2. STORAGE: Refrigerate in an airtight container for up 2-3 days. Although freezing is possible, I would avoid it because seafood may develop some off flavors, and coconut gravy might become thin and brake apart.
  3. ★ Did you make this recipe? Please, give it a star rating below!! 

Nutrition

Calories: 725kcal | Carbohydrates: 22g | Protein: 52g | Fat: 50g | Saturated Fat: 41g | Cholesterol: 342mg | Sodium: 2814mg | Potassium: 1224mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1705IU | Vitamin C: 146.2mg | Calcium: 221mg | Iron: 6.8mg
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

 

 

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Filed Under: Brazilian Recipes, Keto, One Pot Meals Tagged With: Shrimp, Vegetables

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Reader Interactions

Comments

  1. Nami

    July 28, 2012 at 6:14 am

    5 stars
    Among all kinds of stew, I think I love seafood ones like Cioppino and bouillabaisse… so this one sounds really wonderful! The best part of this stew is that coconut milk is in it! I can have this all year around. 🙂 Have a great weekend Denise!

    Reply
    • Denise Browning

      July 28, 2012 at 12:58 pm

      Thanks for stopping by, Nami! Have a great weekend too…xx

      Reply
  2. Claudia

    August 19, 2017 at 11:57 am

    5 stars
    As you mentioned being far, far away from our Country and culture sometimes is terrible hard, even after some 34 years here in the USA! Love shrimp, fish recipes and I just want to say: Obrigada por uma receita deliciosa!

    Reply
    • Denise Browning

      August 19, 2017 at 6:18 pm

      Claudia, querida, que bom saber que voce gostou dessa receita. Sim, eh muito dificil estar tao longe. Da sim aquela saudade da comida de la. Espero que voce continue a nos visitar. Ha muitas receitas como essa aqui. Um abraco grande!!!

      Reply
  3. Loretta

    April 23, 2019 at 7:57 am

    5 stars
    I have just seen that you republished the recipe. I made this a few days ago and loved it. Thanks for the recipe, Denise! I am looking forward to trying more of your recipes.

    Reply
  4. Dhanya Samuel

    May 1, 2019 at 1:39 am

    I love seafood stews, and this Brazilian version looks amazing

    Reply
    • Denise Browning

      May 1, 2019 at 8:08 pm

      Dhanya: Thank you! I hope you have the chance to make and enjoy.

      Reply
  5. John / Kitchen Riffs

    May 1, 2019 at 9:24 am

    Who can resist a wonderful looking seafood stew like this? Love the way it looks — and bet its flavor is much better! Thanks.

    Reply
    • Denise Browning

      May 1, 2019 at 8:12 pm

      It is so flavorful and hearty.

      Reply
  6. 2pots2cook

    May 1, 2019 at 11:09 am

    5 stars
    Oh dear, this sounds and look so inviting ! You definitely make me love Brazilian food 🙂 🙂

    Reply
    • Denise Browning

      May 1, 2019 at 8:07 pm

      Thank you so much. You make me smile large! Thank you also for appreciating the food of my country. Sending our love!

      Reply
  7. Karen (Back Road Journal)

    May 2, 2019 at 1:30 pm

    Spicy and flavorful…my kind of dish. Thanks for the suggestions for substitutions in your recipe.

    Reply
  8. Deb|EastofEdenCooking

    May 3, 2019 at 11:25 am

    What a tasty way to enjoy shrimp! I’ll have mime with a side of fluffy rice!

    Reply
    • Denise Browning

      May 7, 2019 at 9:50 pm

      Thank you Deb! It is a traditional Brazilian stew from Bahia state. So hearty and delicious!

      Reply
  9. Little Cooking Tips

    May 7, 2019 at 11:33 am

    Now that’s truly an amazing, exotic Brazilian dish! We’re both drooling over the keyboard dear Denise! Of course we pinned it and we’ll try it out. The slices at the end must make this also really beautiful to serve if you’re having people over. Would you serve this over long grain or basmati rice?
    Congrats for the amazing post, we really enjoyed it!
    Sending you lots of hugs, and as always, our love!
    Mirella and Panos

    Reply
    • Denise Browning

      May 7, 2019 at 9:49 pm

      Thank you friends! In Brazil, We serve over long-grain rice but you can serve with any other white rice of choice. Thank you for stopping by. I hope you make this stew and enjoy!

      Reply
      • Little Cooking Tips

        May 8, 2019 at 12:39 am

        5 stars
        Thanx for clarifying! We are definitely making this one. BIG fans of seafood, both of us.
        xoxoxo

        Reply
  10. Alena

    May 21, 2019 at 9:19 am

    5 stars
    Hi there! Thank you so much for this tasty seafood stew. I made on Sunday and my family really enjoyed it. It was mildly spicy and the broth was quite flavorful. Definitely making this again.

    Reply
  11. Kathy

    October 9, 2019 at 2:39 am

    5 stars
    Hi Denise! I lived in Bahia a few years ago. I simply love moqueca. Your recipe is the best I have ever made.

    Reply
  12. Ana N.

    October 11, 2019 at 8:38 pm

    5 stars
    Oi Denise! Eu sou baiana e amei a sua receita. Que moqueca tao gostosa menina!

    Reply
  13. Pollyana Lima

    June 15, 2020 at 7:49 pm

    5 stars
    Hi there! I’m Brazilian and I can’t wait to make this recipe! I just have a few questions beforehand. What add-ons would you recommend aside from fish and shrimp? Also, I noticed that for this dish, many recipes say to use palm oil (óleo de dendê), which one would you recommend more??

    Reply
    • Denise Browning

      June 16, 2020 at 12:25 pm

      Hi Pollyana! Thanks for stopping by. If you want all seafood, you may add oysters and crab meat. If you prefer a meat and seafood, you may add cubed chicken. There is no white meat and seafood wrong for this dish. I would just avoid beef because it may overpower the dende oil and coconut milk.
      I don’t know where you are located. If you don’t have a Latin or Brazilian market in your town, you may find palm oil in Asian markets or on the Amazon website. Most important than the brand, it is the fact the oil gets thick and have a concentrated layer in the bottom. This is how you know the oil is not most a vegetable oil mixed with dende oil. I hope this helps! Happy cooking!

      Reply

Trackbacks

  1. One Pot Shrimp in Coconut Sauce - Easy and Delish says:
    November 22, 2020 at 1:21 pm

    […] …since the dish is somewhat similar to its famous Bahian-style seafood stew known as Moqueca de Camarão. […]

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I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

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