This vibrant Brazilian seafood stew combines tender white fish and shrimp in a rich coconut milk base infused with lime, cilantro, and traditional dendê oil, creating an authentic taste of coastal Brazil that's both exotic and comforting.
Recipe Details
Ingredients
- 680g firm white fish fillets (mahi-mahi or halibut), cut into chunks
- 450g large shrimp, peeled and deveined
- 90ml fresh lime juice
- 10ml sea salt
- 5ml freshly ground black pepper
- 45ml dendê (palm) oil or olive oil
- 1 large yellow onion, sliced
- 2 large bell peppers (red and yellow), sliced
- 4 cloves garlic, minced
- 15ml fresh ginger, grated
- 3 large ripe tomatoes, chopped
- 800ml coconut milk, full-fat
- 240ml fish stock or vegetable broth
- 1 small malagueta or jalapeño pepper, minced
- 120ml fresh cilantro, chopped
- 4 stalks green onions, sliced
- 30ml cassava flour or cornstarch
- 300g jasmine rice for serving
- 2 limes lime wedges for serving
- 15ml pimenta malagueta sauce (optional)
Instructions
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Season 680g firm white fish fillets (mahi-mahi or halibut) and 450g large shrimp with half the 90ml fresh lime juice, 10ml sea salt, and 5ml freshly ground black pepper. Let marinate for 15 minutes.
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Cook 300g jasmine rice for serving according to package directions and keep warm.
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Heat 45ml dendê (palm) oil or olive oil in a large, heavy-bottomed pot or traditional clay panela over medium heat.
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Add 1 large yellow onion and 2 large bell peppers (red and yellow), cooking for 5-7 minutes until softened and lightly caramelized.
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Add 4 cloves garlic, 15ml fresh ginger, and 1 small malagueta or jalapeño pepper. Cook for 1 minute until fragrant.
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Add 3 large ripe tomatoes and cook for 5 minutes until they break down and release their juices.
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Pour in 800ml coconut milk and 240ml fish stock or vegetable broth. Bring to a gentle simmer and cook for 10 minutes to develop flavors.
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In a small bowl, whisk 30ml cassava flour or cornstarch with 60ml (1/4 cup) of the hot stew liquid until smooth. Stir back into the pot to thicken slightly.
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Gently add marinated fish chunks and simmer for 3-4 minutes until fish is almost cooked through.
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Add 450g large shrimp and cook for 2-3 minutes until pink and cooked through. Don't overcook the seafood.
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Remove from heat and stir in remaining 90ml fresh lime juice, 120ml fresh cilantro, and 4 stalks green onions. Taste and adjust seasoning.
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Serve immediately in bowls over 300g jasmine rice for serving, garnished with 2 limes lime wedges for serving and 15ml pimenta malagueta sauce (optional) on the side.
Tips
Fish Selection: Use firm white fish that won't fall apart during cooking. Mahi-mahi, halibut, or cod work perfectly. Avoid delicate fish like sole.
Dendê Oil: This red palm oil is traditional and gives authentic flavor and color. If unavailable, substitute with olive oil, though the flavor will be different.
Coconut Milk: Use full-fat coconut milk for richness. Shake the can before opening and don't let the stew boil vigorously, which can cause curdling.
Seafood Timing: Add fish first as it takes longer to cook than shrimp. Don't overcook either - they'll continue cooking from residual heat.
Spice Level: Malagueta peppers are quite hot. Start with less and add more to taste, or substitute with jalapeños for milder heat.
Traditional Serving: Moqueca is traditionally served in the clay pot it's cooked in, but any serving vessel works.
Make-Ahead: The base can be prepared ahead, but add seafood just before serving to prevent overcooking.
Regional Variations: Bahian moqueca uses dendê oil and is richer, while Capixaba style uses annatto oil and is lighter. This recipe follows the Bahian tradition.