Brazilian Shrimp and Fish Stew (Moqueca)

Moqueca is a Brazilian fish stew made with coconut milk, tomatoes, peppers, and lots of cilantro. The combination of flavors, enhanced with garlic, onion, and lime juice, is bright, fresh, and delicious.

This Brazilian fish stew, or moqueca, is pretty much the most wonderfully flavored fish dish I've ever tried. This recipe is definitely one I'll be making over and over.

For this version of the traditional Brazilian fish stew, I used shrimp and cod. Instead of cod, you can substitute any whitefish, such as halibut, or sea bass.

Traditional moqueca calls for palm oil, or dende oil, which adds to the red color of the stew. It's not very easy to find in stores. While I'm always up for trying new ingredients, I really didn't want to buy a new ingredient for a single dish. If you decide to try it with dende, be sure to buy a brand made from "fair trade" farms, such as Nutiva. Just add a tablespoon to the coconut milk when adding it to the pot.

Note: You can also substitute a tablespoon of Hungarian sweet paprika for the dende to increase the red color of the stew.

Serve this moqueca with white rice flavored with a bit of garlic, onion, and salt. So good... and this version is so easy. Make it. You won't regret it!

Should I brine the shrimp before adding it to the stew?

I didn't brine the shrimp (although I did briefly "dry brine" mine), but my Brazilian friend Sally of the blog, Bewitching Kitchen, swears by it. Be sure to check out her post on Moqueca here. P.S. Sally has lots of Brazilian recipes on her blog (plus many more)!

What hot sauce should I use?

I highly recommend Nando's Hot Peri-Peri sauce. I found it at Ralph's (Kroger). I contains the chillies that are traditional to the stew. If you can't find it, you can stir in some Sriracha, Tabasco, or your favorite hot sauce. 

This month, the Fish Friday group is making stews, a theme chosen by Culinary Adventures with Camilla.

soup, stew, shrimp, cod, seafood, moqueca

Soup, stew, seafood

Brazilian

Yield: 6 servingsAuthor: Karen Kerr

Brazilian Shrimp and Fish Stew (Moqueca)

ingredients

• 1 pound large shrimp, peeled and deveined
• 1 pound cod fillets (skinless) cut into 1 1/2 inch pieces
• 3 garlic cloves, minced
• Salt and pepper
• 1 onion, coarsely chopped
• 1 (14.5 ounce) can of whole tomatoes
• 3/4 cup chopped fresh cilantro, divided
• 2 tablespoons olive oil
• 1 red bell pepper, stemmed, seeded, and cut into 1/2 inch squares
• 1 green bell pepper, stemmed, seeded, and cut into 1/2 inch squares
• 1 (14 ounce) can regular or light coconut milk (not sweetened)
• 2 tablespoons lime juice
• 2 tablespoons hot sauce, such as Nando's, plus more for serving
• Cooked long grain white rice

instructions

1. In a bowl, mix the shrimp with the garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Set aside. 
2. In a food processor, process the onion, tomatoes and their juices, and 1/4 cup of the cilantro for 30 seconds. 
3. In a large Dutch oven, heat the olive oil over medium heat. Add the bell peppers and 1/2 teaspoon salt. Cook, stirring regularly, 5 to 7 minutes, until softened. Add the mixture from the food processor and 1/2 teaspoon salt to the pan. Cook for 3 to 5 minutes, until the mixture slightly thickens. 
4. Raise the heat to medium high and add the coconut milk. Bring to a full boil, add the shrimp, cod, and lime juice, and stir to make sure the fish is submerged. Cover the pot and turn off the heat. Let stand until the fish is just cooked through and opaque, 15 to 20 minutes. 
5. Stir in 2 tablespoons of hot sauce and the rest of the cilantro. Season with salt and pepper to taste and serve over rice with more hot sauce on the side. 

https://www.karenskitchenstories.com/2018/09/brazilian-shrimp-and-fish-stew-moqueca.html

Karen's Kitchen Stories

Recipe adapted from Cook's Illustrated