Brazilian Moqueca: Seafood Stew
A vibrant, flavorful Brazilian seafood stew from Bahia, traditionally made with coconut milk, dendê oil, and a medley of fresh seafood. It's known for its rich color and aromatic profile, offering a truly authentic taste of Brazilian coastal cuisine.
Ingredients
- 1 tbsp dendê oil plus more for garnish
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 red bell pepper seeded and sliced
- 1 green bell pepper seeded and sliced
- 2 medium tomatoes chopped
- 0.5 cup fresh cilantro chopped
- 0.25 cup fresh parsley chopped
- 1 tsp paprika
- 0.5 tsp cumin
- 1 can (13.5 oz) full-fat coconut milk
- 0.5 cup fish broth or vegetable broth
- 1.5 lbs mixed seafood such as firm white fish (cod
- 1 lime juiced
- to taste salt
- to taste black pepper
Instructions
- Heat dendê oil and olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, red bell pepper, green bell pepper, and tomatoes. Cook for another 8-10 minutes, until vegetables are tender.
- Stir in half of the cilantro, parsley, paprika, and cumin. Cook for 1 minute until fragrant.
- Pour in the coconut milk and fish broth. Bring to a gentle simmer, then reduce heat to low and cook for 10-15 minutes, allowing flavors to meld.
- Gently add the mixed seafood to the simmering sauce. Cook for 5-10 minutes, or until the seafood is just cooked through and opaque. Be careful not to overcook.
- Stir in the fresh lime juice and remaining cilantro. Season with salt and black pepper to taste.
- Serve hot, drizzled with a little extra dendê oil if desired, and typically with white rice and farofa.
Notes
Serve this Moqueca hot with plain white rice and a side of farofa (toasted cassava flour) for an authentic Brazilian experience. A squeeze of fresh lime juice just before serving brightens all the flavors. You can vary the seafood based on availability and preference; firm white fish, shrimp, scallops, and mussels are all excellent choices. For a vegetarian version, substitute seafood with firm tofu and a variety of colorful vegetables.