Moqueca (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.
