A traditional Brazilian Bahian seafood stew featuring succulent shrimp, tender white fish, rich coconut milk, distinctive dendê palm oil, and fresh vegetables, brightened with coriander.
Authentic Brazilian Moqueca
A traditional Brazilian Bahian seafood stew featuring succulent shrimp, tender white fish, rich coconut milk, distinctive dendê palm oil, and fresh vegetables, brightened with coriander.
Ingredients
- 450 g fresh shrimp peeled and deveined
- 450 g firm white fish fillets cut into 2-inch pieces (e.g.
- 1 tablespoon dendê oil (palm oil)
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 2 large ripe tomatoes chopped
- 400 ml full-fat coconut milk
- 1/2 cup chicken or vegetable broth
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
Instructions
- Season the fish and shrimp with salt, pepper, and half of the lime juice. Set aside.
- Heat dendê oil and olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add minced garlic and bell peppers, cooking for another 5-7 minutes until vegetables are tender-crisp.
- Stir in the chopped tomatoes, coconut milk, and broth. Bring to a gentle simmer, then reduce heat to low and cook for 10-15 minutes, allowing flavors to meld.
- Gently add the fish pieces to the simmering sauce. Cook for 5-7 minutes until the fish is almost cooked through.
- Add the shrimp and remaining lime juice. Continue to cook for another 3-5 minutes, or until shrimp are pink and opaque.
- Stir in the fresh cilantro. Taste and adjust seasoning as needed.
- Serve the Moqueca immediately, garnished with extra fresh cilantro, alongside white rice.
Notes
Serve hot with fluffy white rice, farofa, or plantains. For an extra kick, add a pinch of malagueta chili. Any firm white fish like cod, snapper, or halibut works well.
