Brazilian Fish Stew
This quick and easy recipe for Brazilian Fish Stew (moqueca) is so delicious with a perfectly spiced coconut lime sauce. Serve it over rice for a hearty weeknight dinner.
Equipment
- Dutch oven or skillet with a lid
Ingredients
- 1 pound (450 g) raw shrimp peeled and deveined, 31-40 count per lb
- 1 pound (450 g) white fish fillets (like halibut), cut into 2-inch pieces
- 1 large lime (for juice and zest)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil not extra virgin
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 cup diced carrots
- 1 fresh jalapeno seeds removed, finely diced
- 1 bell pepper red or yellow, diced
- 14 ounces (400 ml) fish stock or seafood stock
- 2 tablespoons tomato paste
- 2 teaspoons paprika powder
- 1 cup cherry tomatoes halved
- 14 ounces (400 ml) canned coconut milk
- 2-3 tablespoons Dende - red palm oil or coconut oil
- ½ cup chopped cilantro
Instructions
- Marinate Seafood: Pat the fish and shrimp dry. Mix with lime zest, 1 tablespoon lime juice, salt, and pepper in a bowl. Set aside for 10 minutes.
- In a large skillet with a lid, heat olive oil over medium heat. Sauté onions until soft (2-3 minutes), then add garlic and cook for one minute or until fragrant.
- Add carrots, jalapeno, and bell pepper, cooking each until slightly softened (about 3 minutes).
- Pour in fish stock and stir in tomato paste and paprika. Bring to a boil then reduce to simmer, then let it simmer for 3-4 minutes. Remove half of the vegetables with a slotted spoon and set aside. Add cherry tomatoes.
- Place fish and shrimp in the skillet. Return the set-aside vegetables, layering over the seafood.
- Pour in coconut milk and red palm oil (dende) if using, reduce heat, cover, and simmer on low heat for about 15 minutes.
- Taste and adjust seasonings if needed. Garnish with cilantro.
Notes
- For the best flavor, make sure to use fresh seafood. Look for shrimp that are firm, with a bright color and no strong odor. The same goes for the white fish fillets, which should have a mild aroma and firm texture.
- If you need to use frozen seafood, be sure to thaw it fully before cooking it.
- Adjust the spice level. If you prefer a milder taste, reduce the amount of jalapeno or omit it altogether. Feel free to experiment with other spices or add a pinch of cayenne pepper for an extra kick.
- To Store: Once cool, store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 531kcal | Carbohydrates: 19g | Protein: 29g | Fat: 41g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 57mg | Sodium: 774mg | Potassium: 1118mg | Fiber: 6g | Sugar: 10g | Vitamin A: 7118IU | Vitamin C: 61mg | Calcium: 95mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/brazilian-fish-stew/