Moqueca is a bright and vibrantly flavored seafood stew. With sweet bell peppers, garlic, onions and fresh tomatoes all simmered in a coconut milk broth seasoned with paprika and cumin, this Brazilian classic is sweet, spicy and incredibly inviting.
The entire recipe only takes about 30 minutes to bring together and you can use any type of seafood that you prefer. Today, I am using cod, but any firm white fish will do (something that will not fall apart when cooked) and so would shrimp or scallops.
This stew is comforting and refreshing and is traditionally enjoyed with rice and a generous squeeze of fresh lime juice. You are going to love this colorful, flavorful stew.
Let’s get it started…
In addition to about 1 pound of a firm white fish or shrimp, you will also need some limes, a large sweet bell pepper, a small red onion, a small jalapeño, 4 cloves of garlic, a few vine ripened tomatoes, fresh cilantro, a 14 ounce can of coconut milk, 2 cups of chicken stock (fish stock will work as well), tomato paste, olive oil, cumin, paprika and salt.
Start by cubing up the fish and placing it into a glass bowl. Add 1/2 teaspoon of salt and the juice and zest from 1 large lime to the fish, gently toss to coat all of the pieces and then set the fish aside to marinate while you start the stew.
Add 2 tablespoons of extra virgin olive oil into a large skillet or pot placed it over medium to medium high heat. Cook a small diced red onion for about 5 minutes and once the onion has started to soften, add 4 minced garlic cloves, a small diced jalapeño, a large diced sweet bell pepper and a big pinch of salt.
Note: If you are planning on serving rice with this soup, start it about the same time as you are starting the soup, so they are ready at the same time.
Reduce the heat to medium and cook the vegetables until the peppers begin to soften, about 5-7 minutes.
Add 2 tablespoons of tomato paste, 2 teaspoons of paprika and 1 1/2 teaspoons of cumin. Stir to combine.
Add 2 cups of chicken stock and bring the stew to a low boil. Let the stew boil for a few minutes and then add the diced tomato.
Stir in one 14 ounce can of coconut milk and a bit more salt…
Gently place the fish into the simmering broth and let it simmer gently for 5-7 minutes or until the fish is cooked through. Once the fish is cooked through, transfer the skillet onto a heat proof surface, such as a wooden cutting board and add some finely chopped cilantro.
We are ready to eat!
Spoon some rice into a big bowl along with a few ladles of the beautiful moqueca and garnish the entire bowl with fresh cilantro and plenty of lime wedges. I love what fresh lime juice adds to all of the beautiful layers of flavor in this stew.
Look at how gorgeous this moqueca is! The colors give you a bit of an indication as to what you are about to taste, but nothing quite prepares you for the first bite. It is intensely bright and bold and delicious.
The rice that has soaked up some of the warm hearty broth is one of the best bites I’ve had in a long time. You are going to love this beautiful seafood stew.
Even if you usually are not a fan of seafood, you will love all of the vegetables, layers of flavor and deliciously balanced spices in this stew. It is healthy, inviting and the perfect way to bring a little bit of Brazil into your own kitchen.
Saúde!
Brazilian Moqueca
Ingredients
The seafood...
- 1 pound firm white fish, shrimp or scallops
- the juice and zest from a large lime
- 1/2 teaspoon salt
The broth...
- 2 tablespoons of extra virgin olive oil
- 1 small red onion, diced
- 4 cloves of garlic, minced
- 1 large sweet pepper, diced
- 1 small jalapeño, seeds removed, minced
- 2 vine ripened tomatoes, diced
- 2 tablespoons of tomato paste
- 2 teaspoons of paprika
- 1 1/2 teaspoons of cumin
- 1 teaspoon of salt
- 2 cups of chicken or fish stock
- 14 ounces of coconut milk (whole is preferred)
The garnishes...
- 1/4 cup of fresh cilantro, finely chopped
- lime wedges (optional garnish)
- 4 cups prepared white rice (optional)
Instructions
- Using a sharp knife, cut the fish into 1 inch cubes and place them into a glass bowl along with 1/2 teaspoon of salt and the juice and zest from a large lime. Gently toss to combine and set aside to marinate.
- If serving with rice, cook according to manufactures instructions.
- Add 2 tablespoons of extra virgin olive oil and the diced red onion into a large skillet or pot over medium to medium high heat. Cook for about 5 minutes or until the onions have started to soften.
- Add a big pinch of salt, 4 minced garlic cloves, the diced peppers and minced jalapeño
- Reduced the heat to medium and cook for 5-7 minutes, stirring occasionally
- Once the peppers have softened a bit, add 2 tablespoons of tomato paste, 2 teaspoons of paprika and 1 1/2 teaspoons of cumin and stir to combine
- Add 2 cups of chicken stock and bring the stew to a simmer
- Simmer for 3-5 minutes and add the diced tomato and 14 ounce can of coconut milk. Stir to combine.
- Gently place the fish into the stew and simmer for 5-7 minutes or until the fish is cooked through
- Once the fish is cooked, remove the stew from the heat and stir in some finely chopped cilantro
- Serve with rice and garnish with lime zest, cilantro and lime wedges
