Flavorful Moqueca Recipe
A rich and vibrant Brazilian seafood stew made with creamy coconut milk, distinctive dende oil, and a generous assortment of fresh seafood including shrimp, fish, and octopus. Perfect for a hearty and exotic dinner.
Ingredients
- 1 can full-fat coconut milk
- 2 tbsp dende oil
- 300 g firm white fish such as grouper
- 200 g shrimp peeled and deveined
- 150 g squid cleaned and sliced into rings
- 150 g octopus cooked and sliced (optional)
- 200 g cooked mussels shelled (optional)
- 0.25 cup fresh cilantro chopped
Instructions
- 1. In a large pot or Dutch oven, add the full-fat coconut milk and dende oil. Bring the mixture to a gentle simmer over medium heat. 2. Add the firm white fish (like grouper) and octopus (if using) to the pot. Simmer gently for 5 minutes. 3. Next, add the shrimp and squid to the pot. Continue to simmer for another 3-5 minutes, or until the shrimp are pink and cooked through and the squid is tender, ensuring not to overcook the seafood. 4. If using, stir in the cooked mussels during the last minute of simmering to warm them through. 5. Season the Moqueca with salt and black pepper to taste. 6. Garnish generously with fresh chopped cilantro before serving hot, preferably with white rice or crusty bread.
Notes
Serve hot with white rice, farofa (toasted cassava flour), or crusty bread to soak up the delicious broth. For a more aromatic base, sauté chopped onion, garlic, bell peppers, and tomatoes before adding the liquids.