Brazilian Moqueca with Coconut and Seafood
A vibrant Brazilian coconut seafood stew with white fish, shrimp, tomatoes, peppers, cilantro, and lime.
Equipment
- Heavy Dutch oven
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
Seafood and marinade
- 1 1/2 lb firm white fish fillets cut into chunks
- 12 oz large shrimp peeled and deveined
- 2 tbsp fresh lime juice plus wedges for serving
- 1 tsp kosher salt
Stew
- 1 tbsp olive oil
- 2 tbsp dendê oil palm oil
- 1 medium yellow onion sliced
- 1 medium red bell pepper sliced
- 2 medium tomatoes chopped
- 3 cloves garlic minced
- 1 cup unsweetened coconut milk full-fat
- 1 cup fish or vegetable stock
- 1/2 cup fresh cilantro roughly chopped
Instructions
Marinate the seafood:
- Toss the fish and shrimp with the lime juice and salt. Set aside while you prepare the stew base.
Make the broth:
- Heat the olive oil and dendê oil in a Dutch oven. Cook the onion and bell pepper until softened.
- Add the tomatoes and garlic and cook until juicy. Pour in the coconut milk and stock, then simmer for 10 minutes.
Cook the seafood:
- Gently add the fish to the simmering broth and cook for 5 minutes. Add the shrimp and cook until pink and opaque, 4 to 5 minutes more.
- Fold in the cilantro, taste for seasoning, and serve immediately with rice and lime wedges.
Notes
- Use firm fish such as cod, halibut, or mahi-mahi so the pieces hold together.
- Do not boil the coconut broth once the seafood is added.
Nutrition
Calories: 430kcalCarbohydrates: 14gProtein: 42gFat: 24gSaturated Fat: 12gCholesterol: 175mgSodium: 760mgFiber: 3gSugar: 7g