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Brazilian moqueca coconut seafood stew in a rustic clay pot.

Brazilian Moqueca with Coconut and Seafood

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A vibrant Brazilian coconut seafood stew with white fish, shrimp, tomatoes, peppers, cilantro, and lime.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Brazilian
Calories: 430
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Heavy Dutch oven
  • Chef's knife
  • Cutting board
  • Wooden spoon

Method
 

Marinate the seafood:
  1. Toss the fish and shrimp with the lime juice and salt. Set aside while you prepare the stew base.
Make the broth:
  1. Heat the olive oil and dendê oil in a Dutch oven. Cook the onion and bell pepper until softened.
  2. Add the tomatoes and garlic and cook until juicy. Pour in the coconut milk and stock, then simmer for 10 minutes.
Cook the seafood:
  1. 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.
  2. Fold in the cilantro, taste for seasoning, and serve immediately with rice and lime wedges.

Nutrition

Calories: 430kcalCarbohydrates: 14gProtein: 42gFat: 24gSaturated Fat: 12gCholesterol: 175mgSodium: 760mgFiber: 3gSugar: 7g

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.