Description
1 lb white fish fillets (such as cod, halibut, or snapper), cut into chunks
1/2 lb shrimp, peeled and deveined
2 tablespoons lime juice
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 medium onion, sliced
1 bell pepper (red or yellow), sliced
2 medium tomatoes, chopped
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional)
1 can (13.5 oz) coconut milk
1/2 cup fish or vegetable broth
1/4 cup fresh cilantro, chopped
2 tablespoons palm oil (optional, for authentic flavor)
Directions:
In a bowl, toss the fish and shrimp with lime juice, minced garlic, salt, and black pepper. Let marinate for 15 minutes.
In a large skillet or Dutch oven, heat olive oil over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes.
Stir in the tomatoes, paprika, and red pepper flakes (if using). Cook for another 3 minutes until the tomatoes start breaking down.
Pour in the coconut milk and broth, stirring to combine. Bring to a gentle simmer.
Add the marinated fish and shrimp, submerging them in the sauce. Cover and cook for 8-10 minutes, until the seafood is fully cooked and tender.
Stir in the cilantro and palm oil (if using), then remove from heat.
Serve hot over rice, garnished with extra cilantro if desired.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Kcal: 350 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect Moqueca every time. First, ensure your seafood is patted dry before marinating. This helps the flavors adhere. While the seafood marinates, prep all your vegetables uniformly for even cooking. When heating the olive oil in your Dutch oven, ensure it’s shimmering but not smoking before adding the onions and peppers. As you simmer the coconut milk and broth, do not let it boil vigorously—a gentle simmer is key to preventing the coconut milk from separating. Add the seafood in a single layer, spooning the sauce over the top. The cook time of 8-10 minutes is a guideline; the dish is done when the fish flakes easily and the shrimp are pink and opaque.
Serving Suggestions
This vibrant stew is best served immediately. For a traditional Brazilian presentation, spoon it over a bed of steamed white rice or fluffy coconut rice. Farofa (toasted cassava flour) on the side adds a delightful crunchy texture. A simple side of sautéed collard greens or a fresh salad with lime vinaigrette balances the rich stew. Garnish with extra fresh cilantro and lime wedges for a bright, acidic finish.
How-to Summary
In summary, Moqueca is a simple, one-pot wonder. Marinate the seafood in lime and garlic. Sauté onions, peppers, and tomatoes with spices. Create a creamy base with coconut milk and broth. Gently simmer the seafood in this sauce until cooked through. Finish with fresh cilantro and optional palm oil for authenticity. Serve hot over rice.
Frequently Asked Questions
Can I use frozen seafood? Yes, thaw it completely in the refrigerator and pat it very dry to avoid watering down the sauce.
What can I substitute for palm oil? A small amount of annatto oil or a tablespoon of tomato paste can provide color and depth, though the flavor will differ.
How can I make it spicier? Increase the red pepper flakes, add a diced fresh chili with the vegetables, or serve with a hot sauce on the side.
Is there a dairy-free alternative to coconut milk? For a different profile, use cashew cream, though it will significantly alter the traditional flavor.
How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently on the stovetop over low heat to prevent the seafood from overcooking.
Common Mistakes to Avoid
- Over-marinating the seafood: The lime juice will start to “cook” the fish (ceviche-style) if left for more than 20-30 minutes, leading to a mushy texture.
- Boiling the coconut sauce: High heat can cause the coconut milk to curdle or separate. Maintain a gentle simmer.
- Overcrowding the pot: Adding too much seafood at once lowers the temperature and leads to uneven cooking. Cook in batches if necessary.
- Overcooking the seafood: Fish and shrimp cook quickly. Begin checking for doneness at the 8-minute mark to ensure they remain tender.
- Skipping the fresh cilantro: This herb adds a crucial fresh, bright note that cuts through the richness. Dried cilantro is not a suitable substitute.
Conclusion
This Moqueca recipe brings the vibrant, comforting flavors of Brazilian coastal cooking to your kitchen in under an hour. The combination of tender seafood in a creamy, spiced coconut broth is both impressive and surprisingly simple to achieve. By following the step-by-step guide and heeding the common mistakes, you can create a restaurant-worthy stew that is sure to become a favorite. Its flexibility with seafood choices and heat level makes it perfect for customizing to your taste. Enjoy this taste of Brazil with your chosen sides for a truly satisfying meal.
