Moqueca is a bright orange and mildly spicy Brazilian seafood stew recipe made with fish, shrimp, and veggies cooked in a creamy sauce. One of the best dishes you’ll ever taste! Watch our quick video recipe!
Have you ever visited the state of Bahia, Brazil? Or better yet, tried Moqueca, One Pot Brazilian 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 MOQUECA (BRAZILIAN SEAFOOD STEW)
- 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.
3. 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!
4. Using the same pan, add 1 more tablespoon of oil if needed, and cook fish fillets for about 2-3 minutes.
5. Flip fish. Pour blended mixture over the fish fillets and stir in palm oil and the chili red peppers. Bring to a boil.
6. 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.
7. Remove from the heat, stir in the lime juice and then the fresh cilantro. Serve warm with white rice and farofa. Enjoy!
NOTE: If cooking it in the Instant Pot, make sure to add the shrimp at the end and use the sauté function instead of cooking it under pressure.
TRADITIONAL TYPES OF MOQUECA
There are 3 types of Brazilian moqueca:
- Moqueca Capixaba (from Espirito Santo state) – this is a dish with Native and Portuguese influences, made in black clay pots using olive oil and annatto (instead of palm oil), and seafood such as fresh fish, shrimp, crabs, sea crab, or lobsters. Serve it with pirão, a paste made with coarse cassava flour and the moqueca sauce.
- Moqueca Baiana (from Bahia state) — it’s a variant from the original moqueca capixaba, adapted with ingredients heavily used by African slaves, such as palm oil, coconut milk, and malagueta pepper. Serve it with lime wedges, rice and farofa. The Angolan moqueca has some similarities with it!
- Moqueca Paraense (from Pará) - contains Portuguese, African and indigenous influences and is characterized by the use of tucupi, jambú, cassava flour, chicory as well as typical local fish.
MOQUECA RECIPE: VARIATIONS
White 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. Red snapper and mahi mahi are not often used in Bahian moquecas!
Recent vegetarian versions use cashew fruit, plantains, jackfruit, heart of palm, mushrooms, tofu, eggplant, cauliflower, and so on.
If you enjoy this traditional Brazilian fish stew with shrimp, check out our other traditional Brazilian foods.
INGREDIENTS AND SUBSTITUTIONS
Both red palm oil (dende 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.
There are NO peanut butter, carrots, paprika, or jalapeños in the Brazilian moqueca!
HOW TO STORE 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 this fish and shrimp stew 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 Fajitas
- Baked Cod
- Brazilian Shrimp Stew
- Healthy Fish Stew Packets (Moqueca en Papillote)
- Oyster Stew from Canned Oysters
- Air Fryer Tilapia
PIN & ENJOY!
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Moqueca (Authentic Brazilian Seafood Stew Recipe)
Equipment
- pot
Ingredients
- 1 pound tilapia fillets thawed and pat dry
- 1 pound extra large shrimp deveined, shell and tail-off
- 3 teaspoon salt
- ground black pepper to taste
- ½ teaspoon ground cumin
- 2 teaspoon 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)
- 1 cup coconut cream (or a thick coconut milk)
- ¼ cup vegetable 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 or parsley chopped
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!
Recipe Video
Recipe Notes
- 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. It will not taste the same but it will give a bright orange color to the dish. 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.
- 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.
- If cooking it in the Instant Pot, make sure to add the shrimp at the end and use the sauté function instead of cooking it under pressure.
- ★ Did you make this recipe? Please, give it a star rating below!!
Nutrition
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Nami says
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!
Denise Browning says
Thanks for stopping by, Nami! Have a great weekend too...xx
Claudia says
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!
Denise Browning says
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!!!
Loretta says
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.
Dhanya Samuel says
I love seafood stews, and this Brazilian version looks amazing
Denise Browning says
Dhanya: Thank you! I hope you have the chance to make and enjoy.
John / Kitchen Riffs says
Who can resist a wonderful looking seafood stew like this? Love the way it looks -- and bet its flavor is much better! Thanks.
Denise Browning says
It is so flavorful and hearty.
2pots2cook says
Oh dear, this sounds and look so inviting ! You definitely make me love Brazilian food 🙂 🙂
Denise Browning says
Thank you so much. You make me smile large! Thank you also for appreciating the food of my country. Sending our love!
Karen (Back Road Journal) says
Spicy and flavorful...my kind of dish. Thanks for the suggestions for substitutions in your recipe.
Deb|EastofEdenCooking says
What a tasty way to enjoy shrimp! I'll have mime with a side of fluffy rice!
Denise Browning says
Thank you Deb! It is a traditional Brazilian stew from Bahia state. So hearty and delicious!
Little Cooking Tips says
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
Denise Browning says
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!
Little Cooking Tips says
Thanx for clarifying! We are definitely making this one. BIG fans of seafood, both of us.
xoxoxo
Alena says
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.
Kathy says
Hi Denise! I lived in Bahia a few years ago. I simply love moqueca. Your recipe is the best I have ever made.
Ana N. says
Oi Denise! Eu sou baiana e amei a sua receita. Que moqueca tao gostosa menina!
Pollyana Lima says
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??
Denise Browning says
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!