Hello World KitchenBeta
A vibrant and aromatic Brazilian seafood stew featuring firm white fish and plump shrimp simmered in a rich broth of coconut milk, dendê oil, fresh tomatoes, and colorful bell peppers. This one-pot wonder brings the taste of Bahia straight to your kitchen.
Ingredients
Seafood & Marinade
- 1.5 lbs Firm white fish fillets (e.g., halibut, cod, or mahi-mahi) — Cut into 2-inch chunks
- 1 lb Large shrimp — Peeled and deveined, tails left on if desired
- 2 whole Limes — Juiced
- 3 cloves Garlic — Minced
- 1 teaspoon Kosher salt — Plus more to taste
- 0.5 teaspoon Black pepper — Freshly ground
Stew Base
- 2 tablespoons Olive oil — Extra virgin
- 1 large Yellow onion — Thinly sliced into rings
- 1 large Red bell pepper — Thinly sliced into rings
- 1 large Yellow or green bell pepper — Thinly sliced into rings
- 4 medium Roma tomatoes — Thinly sliced into rings
- 3 cloves Garlic — Minced
- 1 whole Malagueta pepper or Jalapeño (optional) — Minced (adjust to heat preference)
- 1.5 cups Full-fat coconut milk — 1 standard 13.5oz can
- 2 tablespoons Dendê oil (Red Palm Oil) — Substitute: 1 tbsp olive oil + 1 tsp smoked paprika
- 0.5 cup Fresh cilantro — Roughly chopped, plus more for garnish
- 3 stalks Green onions (scallions) — Thinly sliced
Instructions
-
Place the fish chunks and shrimp in a large mixing bowl. Add the lime juice, minced garlic, salt, and black pepper. Toss gently to combine. Let it marinate at room temperature for 15-20 minutes while you prepare the vegetables.
~15 minDo not marinate for longer than 30 minutes, or the citrus will begin to 'cook' the seafood (like ceviche). -
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add half of the sliced onions, half of the bell peppers, and half of the tomatoes to create a base layer.
~5 minLayering is traditional for Moqueca and helps the vegetables steam and release their juices. -
Sprinkle the minced garlic, chopped hot pepper (if using), half of the cilantro, and green onions over the vegetable layer. Season lightly with salt and pepper.
~2 min -
Arrange the marinated fish chunks (reserve the shrimp for later) in a single layer over the vegetables. Pour any remaining marinade juices over the fish.
~2 min -
Top the fish with the remaining onions, bell peppers, and tomatoes. Pour the coconut milk evenly over the top.
~2 min -
Bring the pot to a gentle simmer over medium heat. Cover and let it cook undisturbed for 10-12 minutes, or until the fish is mostly opaque and cooked through. Do not stir, as this will break up the fish.
~12 minIf you need to mix the flavors, gently shake the pot back and forth instead of stirring. -
Uncover the pot and gently nestle the marinated shrimp into the stew. Drizzle the dendê oil (or paprika oil substitute) over the top. Cover again and cook for an additional 3-5 minutes until the shrimp are pink and cooked through.
~5 minDendê oil gives Moqueca its signature bright orange color and unique earthy flavor. -
Remove from heat. Taste the broth and adjust salt or lime juice if necessary. Garnish with the remaining fresh cilantro and serve immediately.
~2 minTraditionally served over white rice and with pirão (a porridge made from the stew broth and cassava flour).
Nutrition
Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Chef's knife
- Mixing bowls
Tips & Storage
- For the most authentic flavor, try to source actual dendê (red palm) oil at a local Latin American or African grocery store.
- Use firm fish like halibut, mahi-mahi, or cod so it doesn't disintegrate into the stew.
- Serve with traditional Brazilian sides like white rice, farofa (toasted cassava flour), and hot sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent the seafood from overcooking and becoming rubbery.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
