If you’ve never tried a Moqueca (Brazilian Seafood Stew) Recipe, you’re in for a sensational journey to the vibrant flavors of Brazil’s coastal kitchens. This stew is an irresistible blend of fresh seafood simmered gently in a fragrant sauce made from tomatoes, coconut milk, and spices, bursting with zest and warmth in every spoonful. It’s a comforting dish that celebrates the bounty of the sea while combining textures and tastes in perfect harmony. Once you make this, it will quickly become one of those dishes you crave again and again, ideal for sharing with friends and making any meal feel like a celebration.
Ingredients You’ll Need
What makes this Moqueca (Brazilian Seafood Stew) Recipe truly shine is the simplicity and freshness of its ingredients. Each component plays a vital role in building layers of flavor, yielding a stew that’s both hearty and bright. Here’s what you’ll gather to create this colorful, soul-satisfying dish:
- 1lb white fish, cut into large chunks: Haddock, cod, or any firm white fish works beautifully to soak up the rich broth without falling apart.
- 1lb shrimp, peeled and deveined: Provides tenderness and a sweet seafood note that balances the stew.
- 1 lime for marinating fish + more for serving: Adds a fresh citrus zing that brightens the seafood perfectly.
- Salt: Essential to enhance all other flavors and season the seafood just right.
- Pepper: Adds a mild kick to keep things interesting.
- 1.5 Tbsp cooking oil: Olive oil is used here to sauté veggies, lending a smooth mouthfeel.
- 1 small onion, sliced: Brings a subtle sweetness and aromatic base to the stew.
- 2 bell peppers, sliced: For a fresh crunch and vivid color contrast.
- 4-5 garlic cloves, finely chopped: Infuses a rich, savory depth that’s simply irresistible.
- 1 Tbsp ginger, finely chopped: Adds a warming, slightly spicy edge that enlivens the stew.
- 1 jalapeño, sliced: Provides a gentle heat without overpowering the delicate seafood.
- 2 Tbsp tomato paste: Concentrates the tomato flavor and gives the broth a beautiful richness.
- 4 medium tomatoes, sliced: Their juiciness softens into the broth and balances the coconut milk’s creaminess.
- 1 Tbsp paprika: Adds smoky sweetness and a vibrant red color.
- 1 tsp cumin: Brings a subtle earthiness that complements the other spices.
- 13.5oz coconut milk: The creamy heart of the stew, lending tropical richness and balance.
- 1 cup fish, shrimp or chicken broth: Boosts the umami and provides a flavorful cooking liquid.
- 1lb mussels, scrubbed: Adds an ocean-fresh briny pop and an elegant touch to your stew.
- Cilantro, for garnish: Fresh and herbal, it brightens the dish at the end.
- Scallion, for garnish: Offers a subtle crunch and mild onion flavor as a final flourish.
- Limes, for juicing: A squeeze of fresh lime ties the whole stew together with a lively finish.
How to Make Moqueca (Brazilian Seafood Stew) Recipe
Step 1: Marinate the Seafood
Start by gently marinating your fish and shrimp with fresh lime juice, salt, and pepper. This simple step is crucial because the acidity tenderizes the seafood and infuses it with that signature zesty brightness, making each bite more flavorful and enhancing the natural freshness of the ocean’s bounty.
Step 2: Sauté the Aromatics and Vegetables
Heat your olive oil in a soup pot or braising dish over medium-high heat. Toss in the onion, bell peppers, garlic, ginger, jalapeño, and tomato paste. Sauté everything for 6 to 8 minutes until the mixture softens and the tomato paste darkens slightly. This golden base builds the complex flavor that sets your Moqueca apart.
Step 3: Add Tomatoes and Simmer
Stir in the sliced tomatoes and cook for another 6 to 8 minutes. Pay attention as the tomatoes start to break down, releasing their juices and sweetening the pot. This step creates a luscious texture and rich color in your stew that feels like a warm embrace.
Step 4: Stir in Coconut Milk, Broth, and Spices
Now add the creamy coconut milk, broth, paprika, and cumin. Bring the stew to a low boil, then reduce heat to medium-low and let it simmer gently for about 10 minutes. This gives the flavors time to meld and intensify, forming the iconic luscious broth that makes this Moqueca (Brazilian Seafood Stew) Recipe unforgettable.
Step 5: Add Seafood and Mussels
Carefully nestle your marinated fish and shrimp into the stew, ladling broth gently over to cover. Avoid stirring here to keep the fish chunks intact. Add the mussels, cover the pot, and simmer for about 5 minutes or until the seafood is fully cooked and the mussels have opened. Discard any mussels that stay closed—that’s a little seafood safety tip for you!
Step 6: Garnish and Finish
Once your seafood stew is bubbling with flavor and ready to serve, sprinkle it generously with chopped cilantro and scallions. A fresh squeeze of lime juice over each bowl before serving adds that perfect extra pop, elevating the dish to a truly joyous dining experience.
How to Serve Moqueca (Brazilian Seafood Stew) Recipe
Garnishes
Fresh cilantro and scallions are classic garnishes that add brightness and a bit of herbal freshness to the stew. Don’t be shy with the lime juice—it’s the final magic touch that lifts the rich broth and seafood, making each spoonful sing with balanced flavors.
Side Dishes
Serve your Moqueca alongside fluffy white rice to soak up the fragrant broth or with crusty bread to mop up every last bit. Some people enjoy it with farofa, a toasted cassava flour that adds a delightful crunch and nutty flavor, but simple steamed vegetables also make a lovely accompaniment to keep the meal light and clean.
Creative Ways to Present
For a special touch, serve the Moqueca in individual coconut shells or colorful bowls to bring some island flair straight to your table. You can also garnish with thinly sliced fresh chili or a drizzle of extra virgin olive oil infused with garlic for an artisanal twist. The key is to embrace vibrant presentation to match the dish’s lively flavors.
Make Ahead and Storage
Storing Leftovers
Moqueca tastes even better the next day as the rich flavors continue to blend and deepen. Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Just make sure to keep it chilled promptly to maintain freshness and avoid any fishy notes.
Freezing
While freezing is possible, seafood stews tend to change texture after thawing, especially delicate fish and mussels. If you want to freeze for convenience, it’s better to freeze the broth and vegetables separately, then add fresh seafood when reheating for the best taste and texture.
Reheating
Reheat gently on the stovetop over medium heat, stirring carefully to avoid breaking up the fish chunks. Heat just until warm throughout—overheating can toughen the seafood and dull the vibrant flavors you worked so hard to achieve.
FAQs
Can I use any type of seafood for this Moqueca (Brazilian Seafood Stew) Recipe?
Absolutely! While this recipe highlights white fish, shrimp, and mussels, you can experiment with crab, scallops, or even lobster tails. Just keep in mind that cooking times will vary to keep seafood tender and juicy.
Is this dish spicy?
The jalapeño provides a gentle heat that can be adjusted or omitted depending on your spice preference. Moqueca focuses more on warm and savory flavors with a subtle kick rather than fiery heat.
What can I substitute if I don’t have coconut milk?
Coconut milk brings signature creaminess and a slight sweetness, but if you can’t find it, use heavy cream or a combination of cream and a little fish broth. The flavor won’t be exactly the same, but it will still be luscious.
How long does it take to prepare this Moqueca (Brazilian Seafood Stew) Recipe?
From start to finish, you’re looking at approximately 40 to 50 minutes. The prep is straightforward, and the simmering allows all the flavors to deeply develop.
Can I make this recipe vegetarian?
While traditionally seafood-based, you could try a vegetarian version using hearty vegetables like eggplant, zucchini, and chickpeas, along with vegetable broth, for a different but still delicious stew inspired by Moqueca flavors.
Final Thoughts
If you’re ready to dive into a bowl filled with rich, tangy, and comforting seafood flavors, this Moqueca (Brazilian Seafood Stew) Recipe is a perfect place to start. It’s approachable for home cooks, packed with nutrition, and so deeply satisfying it just might become your new favorite seafood meal. Trust me, once you give it a try, you’ll be dreaming of those vibrant spices and creamy broth long after the last bite.
PrintMoqueca (Brazilian Seafood Stew) Recipe
Moqueca is a traditional Brazilian seafood stew bursting with vibrant flavors from fresh fish, shrimp, and mussels simmered in a rich broth of coconut milk, tomatoes, and aromatic spices. This comforting dish is a delightful blend of tender seafood and fragrant herbs, perfect for a hearty meal with friends or family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Ingredients
Seafood
- 1 lb white fish, cut into large chunks (such as haddock, cod, halibut, swordfish, mahi mahi, snapper, grouper, sea bass, or tilapia)
- 1 lb shrimp, peeled and deveined
- 1 lb mussels, scrubbed
Marinade
- 1 lime (juice for marinating fish and shrimp, plus more for serving)
- Salt
- Pepper
Vegetables & Aromatics
- 1 small onion, sliced
- 2 bell peppers, sliced
- 4–5 garlic cloves, finely chopped
- 1 Tbsp ginger, finely chopped
- 1 jalapeño, sliced
- 4 medium tomatoes, sliced
Pantry Items & Spices
- 1.5 Tbsp cooking oil (olive oil preferred)
- 2 Tbsp tomato paste
- 1 Tbsp paprika
- 1 tsp cumin
- 13.5 oz coconut milk
- 1 cup fish, shrimp or chicken broth
Garnish
- Cilantro
- Scallions
- Lime wedges for juicing
Instructions
- Marinate the Seafood: While preparing the rest of the ingredients, add the juice of one lime to the fish and shrimp. Season them with salt and pepper to taste. Set aside to allow the seafood to absorb the citrus flavors.
- Sauté Aromatics: In a soup pot or braising dish, heat 1.5 tablespoons of olive oil over medium-high heat. Add the sliced onion, bell peppers, finely chopped garlic, ginger, sliced jalapeño, and tomato paste. Sauté for 6 to 8 minutes until the vegetables soften and the mixture is fragrant.
- Cook Tomatoes: Add the sliced tomatoes to the pot and continue cooking for another 6 to 8 minutes, allowing the tomatoes to break down and meld into the aromatic base.
- Add Liquids and Spices: Stir in the coconut milk, broth, paprika, and cumin. Bring the mixture to a low boil, then reduce the heat to medium-low. Let it simmer gently for 10 minutes to develop beautiful flavors.
- Add Seafood: Gently add the marinated fish chunks and shrimp into the stew, spreading them evenly without stirring to prevent the fish from breaking apart. Nestle the cleaned mussels into the stew surface.
- Simmer Seafood: Cover the pot and simmer for about 5 minutes, or until the fish and shrimp are cooked through and the mussels have opened. Discard any mussels that remain closed.
- Serve: Ladle the moqueca into bowls and garnish generously with fresh cilantro, sliced scallions, and a squeeze of lime juice for a zesty finish.
Notes
- For the fish, haddock is recommended though other firm white fish like cod, halibut, swordfish, mahi mahi, snapper, grouper, sea bass, or tilapia work well.
- Authentic moqueca baiana is traditionally made with red palm oil; here, olive oil is used as a healthier and environmentally friendly alternative.
- If using frozen mussels as a shortcut, cook them according to package directions and add to the stew during the last minute or two. Use the mussel juices to replace some broth for extra flavor.
- Moqueca tastes even better as leftovers since the flavors deepen. Store in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop.
