Moqueca Brazilian Fish Stew encompasses the velvety texture of coconut milk, the briny scent of the sea, teased with the citrus of lime, and the bite of chilies.
Course Seafood
Cuisine Brazilian
Keyword Moqueca Brazilian Fish Stew
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
marinate 30 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 6servings
Equipment
Large stewing pot with a lid
Ingredients
2lbsShrimpcut into bite size pieces
1lbBlack cod or other firm white fish
1lbScallops
2tbspFresh lime juice
1tspKosher saltor to taste
1tspBlack pepper
3Garlic clovescrushed
2tbspRed Palm oil, Dende oil, Coconut oil or Olive oil
1cupHearts of palm cut into small bites - optional
2cupsYuca or potatoparboiled
Instructions
Place the first 5 ingredients in a large bowl; toss to coat. Marinate in the fridge for 30 minutes or over night.
Heat the oil in a large clay pot (traditionally earthenware pots), or large Dutch oven over medium heat, taking care not to let it smoke. Add the onions and peppers. Stir while cooking for two minutes. Add the tomatoes and paprika, stir while cooking for 1 minute. Gently fold in the marinated seafood mixture. Add stock and coconut milk, potatoes or yuca and hearts of palm. Bring to the point of a few bubbles, reduce heat, cover and cook for 10-minutes.
After 10-minutes, check to make sure the seafood is cooked but not over cooked. If the yuca or potatoes were cooked before, they too don’t need to cook for long either. Many layers of flavor are quickly obtained in the cooking of this recipe, simply because each ingredient brings a punch of flavor all their own.
Cilantro can now be added, once the stove is turned off, or added atop each dish when it is served.