Brazilian Moqueca
A Brazilian seafood stew made with fish, shrimp, or both, cooked in a coconut milk and palm oil broth with tomatoes, onions, and peppers.
Ingredients
- Fish fillets (such as snapper, cod, or halibut, shrimp, or a combination of both)
- Coconut milk
- Palm oil (also known as dendê oil)
- Tomatoes, sliced
- Onions, thinly sliced
- Bell peppers (red, yellow, and/or green, sliced)
- Garlic, minced
- Lime or lemon juice
- Fresh cilantro or parsley, chopped
- Salt and pepper to taste
Instructions
Preparation:
- Marinate the Seafood: If using fish fillets, season them with salt, pepper, and lime or lemon juice. Let them marinate for about 15-20 minutes. If using shrimp, you can marinate them as well or simply season with salt and pepper.
- Prepare the Vegetables: Slice the tomatoes, onions, and bell peppers thinly. Mince the garlic. You can use a variety of colors for the bell peppers to add visual appeal to the dish.
- Cooking the Stew: In a large, deep skillet or pot, heat a tablespoon of palm oil over medium heat. Add the sliced onions and sauté until translucent. Add the minced garlic and cook for another minute until fragrant.
- Layering the Ingredients: Arrange a layer of sliced tomatoes over the onions and garlic in the skillet. Next, add a layer of sliced bell peppers. Place the marinated fish fillets or shrimp on top of the vegetables.
- Adding the Coconut Milk: Pour coconut milk over the fish and vegetables until everything is submerged. The coconut milk should create a creamy base for the stew.
- Seasoning and Simmering: Season the stew with salt and pepper to taste. Bring the mixture to a gentle simmer over medium-low heat. Cover the skillet or pot and let it simmer for about 15-20 minutes, or until the fish is cooked through and the flavors have melded together.
- Garnishing: Once the stew is cooked, sprinkle chopped cilantro or parsley over the top for freshness and color.
Notes
Brazilian Moqueca is traditionally served hot, straight from the skillet or pot.
It is commonly accompanied by white rice, which helps soak up the flavorful coconut milk broth.
You can also serve it with traditional Brazilian side dishes like farofa (toasted cassava flour) and pão de queijo (cheese bread) for a complete meal.
Encourage diners to squeeze extra lime or lemon juice over their portions for a burst of citrus flavor.
Enjoy this delicious and comforting Brazilian seafood stew, filled with the richness of coconut milk and the vibrant flavors of tomatoes, onions, and peppers!
