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Brazilian Shrimp and Fish Stew (Moqueca)

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Brazilian Shrimp and Fish Stew (Moqueca) is a vibrant and flavorful seafood stew that embodies the rich culinary traditions of Brazil. This aromatic dish features a delightful medley of shrimp and firm white fish simmered in a creamy coconut milk broth infused with tomatoes, bell peppers, onions, garlic, cilantro, and a touch of spicy heat. The result is a colorful and deeply satisfying stew that showcases the freshness of the seafood and the bright, bold flavors of Brazilian cuisine. Moqueca is traditionally served with rice and farofa (toasted cassava flour), making it a complete and comforting meal.

Ingredients

Scale

Gather these ingredients to make your Brazilian Shrimp and Fish Stew (Moqueca):

  • 1.5 pounds firm white fish fillets (such as cod, snapper, or sea bass), cut into 2-inch pieces

  • 1 pound large shrimp, peeled and deveined

  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 1 red bell pepper, seeded and chopped

  • 1 yellow bell pepper, seeded and chopped

  • 2 ripe tomatoes, chopped

  • 1 (13.5 oz) can full-fat coconut milk

  • 1/2 cup chopped fresh cilantro

  • 2 tablespoons lime juice

  • 1–2 serrano peppers, finely chopped (optional, for heat)

  • 1 teaspoon smoked paprika

  • Salt and freshly ground black pepper, to taste

  • Cooked rice, for serving

  • Farofa (toasted cassava flour), for serving (optional)

  • Lime wedges, for garnish

Instructions

Prepare the Seafood and Vegetables:

  1. Prepare the Fish: Cut the fish fillets into 2-inch pieces and set aside.

  2. Prepare the Shrimp: Peel and devein the shrimp, if necessary, and set aside.

  3. Chop the Vegetables: Chop the onion, garlic, bell peppers, and tomatoes, and set aside.

  4. Chop the Cilantro: Chop the fresh cilantro and set aside.

  5. Chop the Serrano Peppers (Optional): Finely chop the serrano peppers, if using, and set aside.

Cook the Stew:

  1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

  2. Add Garlic and Peppers: Add the minced garlic, red bell pepper, and yellow bell pepper to the pot. Cook for another 5 minutes, stirring occasionally, until the peppers are slightly softened.

  3. Add Tomatoes and Serrano Peppers (Optional): Add the chopped tomatoes and serrano peppers (if using) to the pot. Cook for another 5 minutes, stirring occasionally, until the tomatoes begin to break down.

  4. Add Coconut Milk and Spices: Pour in the coconut milk and stir in the smoked paprika. Bring the mixture to a simmer.

  5. Simmer the Sauce: Reduce the heat to low and simmer the sauce for about 15 minutes, stirring occasionally, to allow the flavors to meld together.

  6. Add the Fish: Gently add the fish pieces to the stew. Cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.

  7. Add the Shrimp: Add the shrimp to the stew. Cook for another 3-5 minutes, or until the shrimp turn pink and opaque.

  8. Stir in Cilantro and Lime Juice: Stir in the chopped fresh cilantro and lime juice. Season with salt and freshly ground black pepper to taste.

Serve:

  1. Serve Hot: Serve the Brazilian Shrimp and Fish Stew (Moqueca) hot over cooked rice.

  2. Garnish and Serve: Garnish with lime wedges and serve with farofa (toasted cassava flour) on the side, if desired.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/brazilian-shrimp-and-fish-stew-moqueca/