Moqueca is a traditional Brazilian seafood stew, known for its rich flavors and vibrant colors. Originating from the coastal regions, it features fish or shrimp simmered in a fragrant broth of tomatoes, onions, garlic, and fresh coriander, often enhanced with coconut milk and palm oil in its Bahian version.
Moqueca: Brazilian Seafood Stew
Moqueca is a traditional Brazilian seafood stew, known for its rich flavors and vibrant colors. Originating from the coastal regions, it features fish or shrimp simmered in a fragrant broth of tomatoes, onions, garlic, and fresh coriander, often enhanced with coconut milk and palm oil in its Bahian version.
Ingredients
- 2 tbsp dende oil (palm oil)
- 1 tbsp olive oil
- 1 large onion sliced
- 3 cloves garlic minced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 2 large tomatoes chopped
- 1 tsp annatto powder (optional) for color
- 1 can (13.5 oz) coconut milk full-fat
- 1.5 lb firm white fish cut into 2-inch pieces (e.g.
- 0.5 lb large shrimp peeled and deveined
- 0.5 cup fresh coriander chopped
- 0.25 cup fresh parsley chopped
- 1 lime juiced
Instructions
- Heat dende oil and olive oil in a large pot or a traditional clay pot over medium heat.
- Add sliced onions and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add sliced red and green bell peppers and chopped tomatoes. Cook for 8-10 minutes, stirring occasionally, until vegetables are tender and sauce thickens.
- Stir in annatto powder, if using, and coconut milk. Bring to a gentle simmer.
- Gently add the fish pieces to the pot. Cover and cook for 5-7 minutes, until the fish is almost cooked through.
- Add the shrimp and continue to cook for another 3-5 minutes, until the shrimp turn pink and opaque. Do not overcook.
- Stir in the chopped coriander and parsley. Squeeze in fresh lime juice.
- Season with salt and black pepper to taste.
- Serve immediately, traditionally with white rice and farofa.
Notes
For a Capixaba-style Moqueca, you can omit the palm oil and coconut milk, using more olive oil instead. Serve hot with white rice and farofa. You can use any firm white fish like cod, snapper, or halibut, or a mix of seafood for varied texture.
