
Brazilian Moqueca
Creamy seafood stew with coconut milk and bright flavors
Ingredients
Instructions
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Marinate the seafoodIn a large bowl, combine the fish pieces and shrimp with lime juice, 1 minced garlic clove, salt and pepper. Toss gently to coat evenly. Cover and refrigerate for 20 minutes while preparing other ingredients.
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Prepare the baseHeat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onions and remaining garlic, cooking until softened, about 4 minutes. Add the red and yellow bell peppers and continue cooking for another 5 minutes until vegetables are tender.
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Build the stewStir in the diced tomatoes, paprika, and cumin. Cook for 3 minutes, allowing the flavors to blend. Add the palm oil (dendê) or additional olive oil and stir to incorporate.
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Add the seafoodArrange the marinated fish and shrimp over the vegetable mixture in a single layer. Pour the coconut milk evenly over the seafood. Bring to a gentle simmer over medium-low heat.
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Simmer gentlyCover the pot and simmer for 15 minutes or until the fish is opaque and flakes easily with a fork and the shrimp are pink and cooked through. Avoid stirring to keep the fish pieces intact.
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Finish and serveSprinkle the chopped cilantro over the stew. Taste and adjust seasonings as needed. Serve hot in bowls with white rice on the side and additional lime wedges for squeezing over the top.
Nutritional Information
420
Calories
per serving
38
Protein
g per serving
15
Carbohydrates
g per serving
24
Total Fat
g per serving
18
Saturated Fat
g per serving
3
Fiber
g per serving
6
Sugar
g per serving
580
Sodium
mg per serving
45
Vitamin C
% daily value
15
Iron
% daily value
Brazilian Moqueca is Also Known As
Moqueca Baiana, Moqueca Capixaba, Brazilian Fish Stew or Seafood Moqueca



