Moqueca is a popular Brazilian fish stew that is a mix of seafood served in a broth of coconut milk, tomatoes, onions, peppers and more. The end result is a fresh stew full of tropical flavor that is easy to make and a delicious new way to enjoy seafood! Using palm oil helps give the dish it’s authentic flavor, but if you can’t find palm oil, substituting vegetable oil is just fine. Serve the dish over freshly steamed rice and squeeze on lemon or lime juice for a nice bit of tropical flair. Have you made this recipe? What do you think? Let us know in the comments below!
- 1.5 lb(s) Cod (cut into large chunks (you can substitue other like Mahi Mahi)
- .5 lb(s) Raw Shrimp (Grouper or Bass)
- 1 Red Bell Pepper (peeled and deveined)
- 1 Yellow Bell Pepper (cored and cut into slices)
- 1 Yellow Onion (cored and cut into slices)
- 2 clove(s) Garlic (cored and cut into slices)
- 1 cup(s) Tomatoes (minced)
- 1 cup(s) Coconut Milk (chopped)
- 1 cup(s) Vegetable Broth
- .25 cup(s) Cilantro
- 2 Tbsp Palm Oil (chopped)
- 2 tsp Red Pepper Flakes (substitue vegetable oil if unavailable)
Heat the palm oil over medium heat in a large Dutch oven. Add the peppers, onion and garlic and saute until soft. Once soft, add the chopped tomatoes and stir the mixture together. Cook for 2 minutes.
Season the cod and shrimp on both sides with salt and pepper, then move the vegetables aside and put the seafood on the bottom of the Dutch oven. Move the vegetables back over the seafood and then pour in the vegetable broth and coconut milk. Add in the red pepper flakes. The liquid should just barely cover the top of the veggies. Add or remove liquid to reach the correct level.
Bring the stew to a boil, then reduce the heat to a simmer and cover the Dutch oven. Cook for about 10-15 minutes until the shrimp is cooked and the cod flakes easily. Add Cilantro to stew.
Serve the stew over freshly made rice and serve with a squeeze of lemon or lime juice and hot sauce, if you like. Enjoy!