Brazil | Fish & Seafood | Coconut | Shrimp | Tomatoes | Stewing

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Moqueca Recipe

Moqueca

(Brazilian fish & coconut milk stew)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Fish, white-fleshed cut into chunks 1 1/2 lbs
Limes juice only 2 each
Salt 1 teaspoon
 
Oil 2 tablespoons
Onion diced 2 each
Peppers, bell diced 2 each
Garlic minced 2-3 cloves
Tomatoes peeled, seeded, diced 4 each, or 3 cups
Coconut milk 2 cups
 
Dendê oil (opt.) 2 tablespoons

METHOD

Basic Steps:  Marinate → Sauté → Simmer
  1. Mix fish, lime juice and salt in a bowl. Set aside to marinate for about 30 minutes.
  2. Meanwhile heat oil in a medium-sized pot over medium flame. Sauté onions and peppers until onions are translucent. Add garlic and sauté about 1 minute more. Add tomatoes, and let simmer about 5 more minutes to cook down tomatoes somewhat.
  3. Stir in coconut milk and fish with its marinade. Bring to a boil and then turn heat to low. Simmer gently for about 5 minutes till fish is cooked through.
  4. Adjust seasoning, stir in dendê oil if using and serve in bowls alone or over rice.

VARIATIONS

  • Moqueca de Camarão: Substitute shrimp for the fish. A very popular variation.
  • Use any type of seafood you like: crab, mussels, lobster.
  • For a lighter stew, substitute water or stock for 1 cup of the coconut milk.

NOTES

  • Moqueca, sometimes spelled muqueca, is a simple yet tasty Brazilian seafood stew from Bahia state that shows strong African roots.