Moqueca (Authentic Brazilian Seafood Stew Recipe)
Enjoy this Brazilian Moqueca Recipe, a creamy seafood stew with flaky fish, tender shrimp, bell peppers, tomatoes, coconut milk, dendê oil, and a splash of fresh lime.
Servings 4
Calories488.7 kcal
Cost $ 2.50 per person
Equipment
- pot
- blender
Ingredients
- 1 pound tilapia fillets – thawed and patted dry
- 1 pound extra-large shrimp – peeled and deveined, with shells and tails removed
- 3 teaspoons salt
- ground black pepper – to taste
- ½ teaspoon ground cumin
- 2 tablespoons vegetable oil 1 tablespoon to sauté the vegetables. Up to 1 additional tablespoon to cook the fish, if needed.
- 1 large white or yellow onion – chopped
- 1 medium red bell pepper – seeded and sliced (reserve a couple of slices)
- 1 medium green bell pepper – seeded and sliced (reserve a couple of slices)
- 1 medium yellow bell pepper – 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 thick coconut milk
- ¼ cup vegetable or fish broth
- 1 tablespoon red palm oil
- 1 teaspoon malagueta pepper, Thai chile pepper, or a few drops of hot sauce
- juice of 1 ½ limes
- 2 tablespoons cilantro or parsley – chopped
Instructions
- Season the seafood: Season the fish fillets and shrimp with 2 teaspoons of salt, black pepper to taste, and ½ teaspoon of ground cumin.
- Sauté the vegetables: Heat a large pot, cast-iron skillet, or nonstick pan over medium heat. Add 1 tablespoon of vegetable oil and cook the chopped onion and bell peppers for about 3 minutes. Add the garlic and chopped tomatoes and cook for another 2 minutes.Note: To make moqueca in an Instant Pot, use the Sauté function with the lid off and follow the remaining steps in the same order. Lower the heat setting as needed when simmering, add the shrimp near the end, and do not pressure-cook the seafood
- Blend the sauce: Transfer the cooked vegetables to a blender. Add 1 cup of coconut cream or thick coconut milk, ¼ cup of vegetable or fish broth, and the remaining 1 teaspoon of salt. Blend until smooth and set aside.
- Cook the fish: In the same pan, add up to 1 more tablespoon of vegetable oil if needed. Cook the fish fillets for 2–3 minutes.
- Add the sauce: Carefully flip the fish fillets and pour the blended vegetable mixture over them. Stir in 1 tablespoon of dendê oil and 1 teaspoon of malagueta pepper or your chosen alternative. Bring the sauce to a boil.
- Add the shrimp: Reduce the heat to medium-low and simmer for about 2 minutes. Add the shrimp and reserved bell pepper and tomato slices. Continue cooking over medium-low heat for another 4–5 minutes, until the seafood is cooked through.
- Finish and serve: Remove the pot from the heat. Stir in the juice of 1 ½ limes, followed by 2 tablespoons of chopped cilantro or parsley. Serve warm with white rice and farofa.
Recipe Video
Recipe Notes
Storage and Reheating
Refrigerate: Store leftover moqueca in shallow, airtight containers and refrigerate within 2 hours. Keep at 40°F (4°C) or below and enjoy within 2–3 days for the best texture. Freezer: Freezing is possible, but I don't recommend it. The coconut sauce may separate, and the fish and shrimp can lose their texture. If frozen, thaw overnight in the refrigerator. Reheating: Warm gently in a saucepan over medium-low heat, adding a splash of broth if the sauce is too thick. Reheat to 165°F (74°C) and stir carefully to avoid breaking the fish.Nutrition
Calories: 488.7kcal | Carbohydrates: 16.5g | Protein: 42.3g | Fat: 30.1g | Saturated Fat: 21.4g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 3.4g | Trans Fat: 0.03g | Cholesterol: 199.6mg | Sodium: 2514mg | Potassium: 1051.5mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1880.8IU | Vitamin C: 132.7mg | Calcium: 109.2mg | Iron: 3.1mg
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