Moqueca, sometimes spelled muqueca, is a simple yet tasty Brazilian seafood stew from Bahia state. As with many of the dishes of Bahia, moqueca shows strong African roots.
Moqueca
Course: Fish and Seafood, Soups and StewsCuisine: BrazilMoqueca, sometimes spelled muqueca, is a simple yet tasty Brazilian seafood stew from Bahia state. As with many of the dishes of Bahia, moqueca shows strong African roots.
Ingredients
White-fleshed fish, cut into chunks — 1 1/2 pounds
Limes, juice only — 2
Salt — 1 teaspoon
Oil — 2 tablespoons
Onion, diced — 2
Bell peppers, diced — 2
Garlic, minced — 2 or 3 cloves
Chile (malagueta) peppers, minced — 1 to 3
Tomatoes, peeled, seeded and diced — 3 cups
Coconut milk — 2 cups
Salt and pepper — to taste
Dendê, or red palm oil (optional) — 2 tablespoons
Directions
- Toss the fish, lime juice and salt together in a large, non-reactive bowl and set aside to marinate for about 30 minutes.
- Meanwhile heat the oil in a medium-sized pot over medium flame. Add the onions and peppers and saute until the onions are translucent. Add the garlic and chile peppers and sauté for another minute more.
- Stir in the tomatoes and simmer for about 5 more minutes to cook them down somewhat.
- Stir in the coconut milk and the fish with its marinade. Bring to a boil and then reduce heat to low. Simmer gently for about 5 minutes, or until the fish is cooked through.
- Adjust seasoning with salt and pepper. Stir in dendê oil, if using, and serve in bowls alone or over rice.
Moqueca Notes and Variations
- Moqueca de camarão (Shrimp moqueca): 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.
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