Embark on a culinary journey to Brazil with our tantalizing Shrimp and Fish Stew, known as Moqueca! This vibrant dish combines succulent shrimp, tender cod, and a medley of aromatic herbs and spices, creating a symphony of flavors that will transport you to the sunny shores of Brazil. Whether you’re craving a hearty meal for a family dinner or looking to impress guests at your next gathering, this recipe is sure to delight with its irresistible taste and exotic flair.
In our household, Moqueca has become a beloved tradition, especially during special occasions or when we yearn for a taste of Brazil. I still remember the first time I made this dish for my family, inspired by our travels to Brazil. As the fragrant aroma of garlic, cilantro, and coconut milk filled the kitchen, we couldn’t wait to dig into the rich and flavorful stew. Since then, it has become a cherished favorite, with each bite evoking memories of sunny days spent by the beach and lively gatherings with loved ones.
Why This Shrimp and Fish Stew (Moqueca) Stands Out:
- Authentic Brazilian Flavors: Experience the authentic taste of Brazil with this traditional Moqueca recipe, featuring a harmonious blend of seafood, vegetables, and coconut milk, all infused with vibrant Brazilian spices.
- Versatile and Satisfying: Whether served as a comforting family meal or showcased as a centerpiece at gatherings, this versatile stew is sure to satisfy any appetite, offering a wholesome and hearty dish that’s perfect for any occasion.
- Easy Preparation: With simple ingredients and straightforward instructions, you can recreate the exotic flavors of Brazil right in your own kitchen, allowing you to enjoy a taste of Brazilian cuisine without the need for extensive cooking skills or exotic ingredients.
Ingredients:
- 1 pound (454 grams) large shrimp, peeled and deveined
- 1 pound (454 grams) cod fillets, skinless, cut into 1 1/2 inch pieces
- 3 garlic cloves, minced
- Salt and pepper, to taste
- 1 onion, coarsely chopped
- 1 (14.5 ounce) can of whole tomatoes
- 3/4 cup (15 grams) chopped fresh cilantro, divided
- 2 tablespoons (30 ml) 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 (30 ml) lime juice
- 2 tablespoons (30 ml) hot sauce, such as Nando’s, plus more for serving
- Cooked long grain white rice
Directions:
- In a bowl, toss the shrimp with minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Set aside.
- In a food processor, blend together the onion, whole tomatoes (including their juices), and 1/4 cup of cilantro until smooth.
- In a large Dutch oven, heat olive oil over medium heat. Add the bell peppers and 1/2 teaspoon of salt. Cook for 5 to 7 minutes, until softened.
- Add the blended mixture from the food processor to the Dutch oven, along with another 1/2 teaspoon of salt. Cook for 3 to 5 minutes, until the mixture thickens slightly.
- Increase the heat to medium-high and pour in the coconut milk. Bring the mixture to a boil.
- Add the shrimp, cod, and lime juice to the pot, ensuring the fish is submerged in the liquid. Cover the pot and turn off the heat. Allow the stew to stand for 15 to 20 minutes, until the fish is cooked through and opaque.
- Stir in 2 tablespoons of hot sauce and the remaining cilantro. Season with salt and pepper to taste.
- Serve the Moqueca over cooked white rice, with additional hot sauce on the side for those who crave extra heat.
Notes:
- For a twist on traditional Moqueca, try adding other seafood such as mussels or calamari.
- Adjust the level of hot sauce according to your spice preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or in the microwave.
- Garnish the stew with additional fresh cilantro for a burst of color and flavor. Enjoy the taste of Brazil with every spoonful of this delightful Shrimp and Fish Stew!
