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caltonnutrition.com

Directions Heat the SKINNYFat in a saucepan over medium heat. Cook the onion for several minutes, or until translucent. Add the garlic and bell pepper and cook for several minutes. Add the tomatoes, chile pepper, fish, cayenne, and cilantro, …

oliviascuisine.com

Here’s what you’ll need to make a killer Moqueca Baiana: A firm white fish Shrimp Tomatoes Green and red bell peppers Red Onion Garlic Lime Cilantro (or parsley if you’re a cilantrophobe!) Red chili pepper (or red pepper …

pbs.org

Directions Rinse the fish in cold water, cut it into 6 pieces of 3” inches wide; put in a bowl, add the lime juice and let it marinate. Cut all the vegetables and place in a bowl with cilantro,...

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More FAQs for moqueca recipe
  • What is moqueca and how do you cook it?

    Cooking under pressure helps infuse all of the flavors of the fish, vegetables, and spices into the stew. What is Moqueca? Moqueca is a seafood soup, or a fish stew and is classically Brazilian. It has a flavorful tomato and coconut milk base and is full of healthy veggies.

    Brazilian Moqueca is a healthy, flavorful Instant Pot fish stew that is done in under 30 minutes. It's fast, easy, low carb, and incredibly delicious.

    Brazilian Moqueca Fish Stew served in a white bowl with a handle.

    Jump to:

    What Makes This Fish Stew So Great?

    • Low Carb. While it isn't one of my lowest-carb recipes, it still has only 13 net carbs per serving.
    • Fast. You'll be eating moqueca in less than 30 minutes.
    • Easy. This is a simple one pot Instant Pot recipe.
    • Delicious. Cooking under pressure helps infuse all of the flavors of the fish, vegetables, and spices into the stew.

    What is Moqueca?

    Moqueca is a seafood soup, or a fish stew and is classically Brazilian. It has a flavorful tomato and coconut milk base and is full of healthy veggies.

    How Do You Pronounce Moqueca?

    You're going to love this recipe so much, you'll want to tell your friends about it. I promise. Instead of calling it something boring like "fish stew", add a little flair by calling it Brazilian Moqueca.

    But you're going to want to know how to pronounce it before you run out and make yourself sound silly. Don't worry, I have your back.

    It's pronounced mo-KEH-kah. Super easy. Just like this recipe.

    What Does Moqueca Taste Like?

    In short, it tastes amazing. This Brazilian Moqueca recipe is bursting with an array of flavors from the great healthy ingredients. You'll love the rich flavors of tomato sauce, paprika, and coconut milk. Moqueca has the perfect amount of seafood flavor and still has a brightness from the lemon juice you use to finish the dish.

    Ingredients For Moqueca

    How To Make This Brazilian Moqueca Recipe

    1. Heat. Turn the Instant Pot on Saute. When the pot shows HOT, add coconut oil. Add garlic and paprika and briefly saute.
    2. Stir. Mix in onions, bell pepper, green onions, tomato, cilantro, and salt.
    3. Pour. Add in water and frozen fish.
    4. Shut it. Close the lid.
    5. Cook. Select PRESSURE COOK. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes and then release all remaining pressure.
    6. Add. Stir in coconut milk and lemon juice.
    7. Serve. Enjoy your fish stew.

    Tips and Tricks for Making Fish Stew

    • Coconut Milk. Do not cook the coconut milk under pressure. Add after cooking the other ingredients in your Instant Pot so that it doesn't curdle.
    • Vegetables. You can add any quick-cooking vegetables such as broccoli, cabbage, cauliflower, or mushrooms to bulk up this fish stew.
    • Seafood. Use any combination of shrimp or firm white fish in this moqueca recipe. If you need another idea to use up the rest of your bag of frozen mixed seafood, try my Cioppino recipe.
    • Paprika. Use sweet smoked paprika (the same one I use in my Hungarian Porkolt recipe) unless you want a little bit of spice. If you have extra paprika you can always use it in Butter Chicken or Chicken Tikka Masala.

    What Do You Serve With Brazilian Fish Stew?

    This fish stew recipe is in my Instant Pot Healthy cookbook. So if you're looking for some more healthy recipes to serve alongside this Brazilian Moqueca, it has over 100 to choose from.

    If you're looking for some simple "non-recipe" ideas to supplement this soup, you might try:

    • A side salad
    • Crusty bread
    • Cornbread
    • Rice on the side or mixed into the fish stew.
    • Cauliflower rice if you're eating low carb.

    If you want to make it a full Brazilian meal, you can make this recipe for Pao De Queijo Brazilian Cheese Bread and finish it off with some Brazilian Grilled Pineapple.

    How Long Does It Last?

    Once you make this fish stew, you'll want to use it within 3-5 days for the best results. After that amount of time, the fish will begin to deteriorate and the veggies will get soft.

    Can You Freeze It?

    Yes! You can definitely freeze this soup. Store it in a freezer-safe container or use souper cubes. Reheat and eat within 3 months for best results.

    Other Great Instant Pot Seafood Recipes

    Brazilian Moqueca Fish Stew served in a white bowl with a handle.

    Eating healthy doesn't mean you have to sacrifice flavor. This Fish Stew is absolutely packed with it. If you love Brazilian Moqueca as much as I do, make sure you share the recipe with your friends on Facebook and Pinterest so they can try it too.

    Based on a Brazilian moqueca this is a light but filling soup with a slight smoky taste. When combined with the creaminesss of the coconut milk, it yields a colorful and comforting soup.
    Print Recipe Pin Recipe Rate Recipe
    Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
    • Heat the Instant Pot on Saute. When the pot shows HOT, add coconut oil. Add garlic and paprika and sizzle for about 5 seconds. Stir in onions, bell pepper, green onions, tomato, cilantro, and salt.
    • Add in water and frozen fish.
    • Close the lid. Select PRESSURE COOK and set the pot at high pressure for 1 minute. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes and then release all remaining pressure.
    • Stir in coconut milk and lemon juice. Serve.
    Calories: 351kcal | Carbohydrates: 18g | Protein: 27g | Fat: 22g | Fiber: 5g | Sugar: 7g
    Follow @twosleevers and Pin it!

    Don't forget to check out my other Best-selling Instant Pot Cookbooks!

    Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.

    • Facebook
    • Reddit
    • Yummly
    Fish Stew
  • What is moqueca sauce made of?

    This Brazilian Moqueca recipe is bursting with an array of flavors from the great healthy ingredients. You'll love the rich flavors of tomato sauce, paprika, and coconut milk. Moqueca has the perfect amount of seafood flavor and still has a brightness from the lemon juice you use to finish the dish.

    Brazilian Moqueca is a healthy, flavorful Instant Pot fish stew that is done in under 30 minutes. It's fast, easy, low carb, and incredibly delicious.

    Brazilian Moqueca Fish Stew served in a white bowl with a handle.

    Jump to:

    What Makes This Fish Stew So Great?

    • Low Carb. While it isn't one of my lowest-carb recipes, it still has only 13 net carbs per serving.
    • Fast. You'll be eating moqueca in less than 30 minutes.
    • Easy. This is a simple one pot Instant Pot recipe.
    • Delicious. Cooking under pressure helps infuse all of the flavors of the fish, vegetables, and spices into the stew.

    What is Moqueca?

    Moqueca is a seafood soup, or a fish stew and is classically Brazilian. It has a flavorful tomato and coconut milk base and is full of healthy veggies.

    How Do You Pronounce Moqueca?

    You're going to love this recipe so much, you'll want to tell your friends about it. I promise. Instead of calling it something boring like "fish stew", add a little flair by calling it Brazilian Moqueca.

    But you're going to want to know how to pronounce it before you run out and make yourself sound silly. Don't worry, I have your back.

    It's pronounced mo-KEH-kah. Super easy. Just like this recipe.

    What Does Moqueca Taste Like?

    In short, it tastes amazing. This Brazilian Moqueca recipe is bursting with an array of flavors from the great healthy ingredients. You'll love the rich flavors of tomato sauce, paprika, and coconut milk. Moqueca has the perfect amount of seafood flavor and still has a brightness from the lemon juice you use to finish the dish.

    Ingredients For Moqueca

    How To Make This Brazilian Moqueca Recipe

    1. Heat. Turn the Instant Pot on Saute. When the pot shows HOT, add coconut oil. Add garlic and paprika and briefly saute.
    2. Stir. Mix in onions, bell pepper, green onions, tomato, cilantro, and salt.
    3. Pour. Add in water and frozen fish.
    4. Shut it. Close the lid.
    5. Cook. Select PRESSURE COOK. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes and then release all remaining pressure.
    6. Add. Stir in coconut milk and lemon juice.
    7. Serve. Enjoy your fish stew.

    Tips and Tricks for Making Fish Stew

    • Coconut Milk. Do not cook the coconut milk under pressure. Add after cooking the other ingredients in your Instant Pot so that it doesn't curdle.
    • Vegetables. You can add any quick-cooking vegetables such as broccoli, cabbage, cauliflower, or mushrooms to bulk up this fish stew.
    • Seafood. Use any combination of shrimp or firm white fish in this moqueca recipe. If you need another idea to use up the rest of your bag of frozen mixed seafood, try my Cioppino recipe.
    • Paprika. Use sweet smoked paprika (the same one I use in my Hungarian Porkolt recipe) unless you want a little bit of spice. If you have extra paprika you can always use it in Butter Chicken or Chicken Tikka Masala.

    What Do You Serve With Brazilian Fish Stew?

    This fish stew recipe is in my Instant Pot Healthy cookbook. So if you're looking for some more healthy recipes to serve alongside this Brazilian Moqueca, it has over 100 to choose from.

    If you're looking for some simple "non-recipe" ideas to supplement this soup, you might try:

    • A side salad
    • Crusty bread
    • Cornbread
    • Rice on the side or mixed into the fish stew.
    • Cauliflower rice if you're eating low carb.

    If you want to make it a full Brazilian meal, you can make this recipe for Pao De Queijo Brazilian Cheese Bread and finish it off with some Brazilian Grilled Pineapple.

    How Long Does It Last?

    Once you make this fish stew, you'll want to use it within 3-5 days for the best results. After that amount of time, the fish will begin to deteriorate and the veggies will get soft.

    Can You Freeze It?

    Yes! You can definitely freeze this soup. Store it in a freezer-safe container or use souper cubes. Reheat and eat within 3 months for best results.

    Other Great Instant Pot Seafood Recipes

    Brazilian Moqueca Fish Stew served in a white bowl with a handle.

    Eating healthy doesn't mean you have to sacrifice flavor. This Fish Stew is absolutely packed with it. If you love Brazilian Moqueca as much as I do, make sure you share the recipe with your friends on Facebook and Pinterest so they can try it too.

    Based on a Brazilian moqueca this is a light but filling soup with a slight smoky taste. When combined with the creaminesss of the coconut milk, it yields a colorful and comforting soup.
    Print Recipe Pin Recipe Rate Recipe
    Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
    • Heat the Instant Pot on Saute. When the pot shows HOT, add coconut oil. Add garlic and paprika and sizzle for about 5 seconds. Stir in onions, bell pepper, green onions, tomato, cilantro, and salt.
    • Add in water and frozen fish.
    • Close the lid. Select PRESSURE COOK and set the pot at high pressure for 1 minute. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes and then release all remaining pressure.
    • Stir in coconut milk and lemon juice. Serve.
    Calories: 351kcal | Carbohydrates: 18g | Protein: 27g | Fat: 22g | Fiber: 5g | Sugar: 7g
    Follow @twosleevers and Pin it!

    Don't forget to check out my other Best-selling Instant Pot Cookbooks!

    Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.

    • Facebook
    • Reddit
    • Yummly
    Fish Stew
  • Can you cook Brazilian moqueca in an Instant Pot?

    This Brazilian Moqueca recipe is bursting with an array of flavors from the great healthy ingredients. You'll love the rich flavors of tomato sauce, paprika, and coconut milk. Moqueca has the perfect amount of seafood flavor and still has a brightness from the lemon juice you use to finish the dish. Heat. Turn the Instant Pot on Saute.

    Brazilian Moqueca is a healthy, flavorful Instant Pot fish stew that is done in under 30 minutes. It's fast, easy, low carb, and incredibly delicious.

    Brazilian Moqueca Fish Stew served in a white bowl with a handle.

    Jump to:

    What Makes This Fish Stew So Great?

    • Low Carb. While it isn't one of my lowest-carb recipes, it still has only 13 net carbs per serving.
    • Fast. You'll be eating moqueca in less than 30 minutes.
    • Easy. This is a simple one pot Instant Pot recipe.
    • Delicious. Cooking under pressure helps infuse all of the flavors of the fish, vegetables, and spices into the stew.

    What is Moqueca?

    Moqueca is a seafood soup, or a fish stew and is classically Brazilian. It has a flavorful tomato and coconut milk base and is full of healthy veggies.

    How Do You Pronounce Moqueca?

    You're going to love this recipe so much, you'll want to tell your friends about it. I promise. Instead of calling it something boring like "fish stew", add a little flair by calling it Brazilian Moqueca.

    But you're going to want to know how to pronounce it before you run out and make yourself sound silly. Don't worry, I have your back.

    It's pronounced mo-KEH-kah. Super easy. Just like this recipe.

    What Does Moqueca Taste Like?

    In short, it tastes amazing. This Brazilian Moqueca recipe is bursting with an array of flavors from the great healthy ingredients. You'll love the rich flavors of tomato sauce, paprika, and coconut milk. Moqueca has the perfect amount of seafood flavor and still has a brightness from the lemon juice you use to finish the dish.

    Ingredients For Moqueca

    How To Make This Brazilian Moqueca Recipe

    1. Heat. Turn the Instant Pot on Saute. When the pot shows HOT, add coconut oil. Add garlic and paprika and briefly saute.
    2. Stir. Mix in onions, bell pepper, green onions, tomato, cilantro, and salt.
    3. Pour. Add in water and frozen fish.
    4. Shut it. Close the lid.
    5. Cook. Select PRESSURE COOK. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes and then release all remaining pressure.
    6. Add. Stir in coconut milk and lemon juice.
    7. Serve. Enjoy your fish stew.

    Tips and Tricks for Making Fish Stew

    • Coconut Milk. Do not cook the coconut milk under pressure. Add after cooking the other ingredients in your Instant Pot so that it doesn't curdle.
    • Vegetables. You can add any quick-cooking vegetables such as broccoli, cabbage, cauliflower, or mushrooms to bulk up this fish stew.
    • Seafood. Use any combination of shrimp or firm white fish in this moqueca recipe. If you need another idea to use up the rest of your bag of frozen mixed seafood, try my Cioppino recipe.
    • Paprika. Use sweet smoked paprika (the same one I use in my Hungarian Porkolt recipe) unless you want a little bit of spice. If you have extra paprika you can always use it in Butter Chicken or Chicken Tikka Masala.

    What Do You Serve With Brazilian Fish Stew?

    This fish stew recipe is in my Instant Pot Healthy cookbook. So if you're looking for some more healthy recipes to serve alongside this Brazilian Moqueca, it has over 100 to choose from.

    If you're looking for some simple "non-recipe" ideas to supplement this soup, you might try:

    • A side salad
    • Crusty bread
    • Cornbread
    • Rice on the side or mixed into the fish stew.
    • Cauliflower rice if you're eating low carb.

    If you want to make it a full Brazilian meal, you can make this recipe for Pao De Queijo Brazilian Cheese Bread and finish it off with some Brazilian Grilled Pineapple.

    How Long Does It Last?

    Once you make this fish stew, you'll want to use it within 3-5 days for the best results. After that amount of time, the fish will begin to deteriorate and the veggies will get soft.

    Can You Freeze It?

    Yes! You can definitely freeze this soup. Store it in a freezer-safe container or use souper cubes. Reheat and eat within 3 months for best results.

    Other Great Instant Pot Seafood Recipes

    Brazilian Moqueca Fish Stew served in a white bowl with a handle.

    Eating healthy doesn't mean you have to sacrifice flavor. This Fish Stew is absolutely packed with it. If you love Brazilian Moqueca as much as I do, make sure you share the recipe with your friends on Facebook and Pinterest so they can try it too.

    Based on a Brazilian moqueca this is a light but filling soup with a slight smoky taste. When combined with the creaminesss of the coconut milk, it yields a colorful and comforting soup.
    Print Recipe Pin Recipe Rate Recipe
    Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
    • Heat the Instant Pot on Saute. When the pot shows HOT, add coconut oil. Add garlic and paprika and sizzle for about 5 seconds. Stir in onions, bell pepper, green onions, tomato, cilantro, and salt.
    • Add in water and frozen fish.
    • Close the lid. Select PRESSURE COOK and set the pot at high pressure for 1 minute. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes and then release all remaining pressure.
    • Stir in coconut milk and lemon juice. Serve.
    Calories: 351kcal | Carbohydrates: 18g | Protein: 27g | Fat: 22g | Fiber: 5g | Sugar: 7g
    Follow @twosleevers and Pin it!

    Don't forget to check out my other Best-selling Instant Pot Cookbooks!

    Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.

    • Facebook
    • Reddit
    • Yummly
    Fish Stew
  • What kind of fish do you use for moqueca?

    You can use any firm-fleshed white fish, such as catfish or halibut. Moqueca is a traditional Brazilian fish stew and takes different forms throughout the country. This version is enriched with coconut milk and palm oil, a traditionally West African cooking fat.
    Moqueca

    Ted Cavanaugh

    SHARE

    This stew was inspired by one Brazilian writer Neide Rigo ate at Peixaria do Sales on Brazil’s Ilha de Marajó. You can use any firm-fleshed white fish, such as catfish or halibut. Moqueca is a traditional Brazilian fish stew and takes different forms throughout the country. This version is enriched with coconut milk and palm oil, a traditionally West African cooking fat. Its vibrant color is the product of the oil, but if you can’t find it, coconut oil makes a fine, albeit colorless, substitute.

    Featured in: “Inside A Raucous Brazilian Sea Goddess Festival.”

    What You Will Need

    • Large Bowl
    • Hide-Sided Skillet
    Moqueca (Brazilian Fish Stew) Brazilian Fish and Coconut Milk Stew (Moqueca)

    This hearty stew can be made with any firm-fleshed white fish, such as catfish or halibut.

    Yield: serves 6-8

    • 1 12 lb. boneless, skinless catfish fillets, cut into 2-in. chunks
    • 8 oz. medium shrimp, peeled and deveined
    • 14 cup fresh lime juice
    • 8 cloves garlic cloves, finely chopped, divided
    • Kosher salt and freshly ground black pepper
    • 3 tbsp. olive oil
    • 1 12 small yellow onions, 1 finely chopped, ½ thinly sliced
    • 1 Italian frying pepper, seeded, half finely chopped, half thinly sliced
    • 2 plum tomatoes, 1 finely chopped, 1 thinly sliced
    • 1 cup fish or vegetable stock
    • 1 cup coconut milk
    • 2 tbsp. palm oil
    • 14 cup finely chopped cilantro
    • 12 cup finely chopped basil leaves
    1. To a large bowl, add the fish, shrimp, lime juice, and half of the garlic. Season lightly with salt and black pepper and turn to coat. Set aside.
    2. To a large Dutch oven set over medium-high heat, add the olive oil, onions, frying pepper, and remaining garlic and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add the chopped tomato and cook until softened, about 5 minutes. Stir in the stock, coconut milk, and palm oil. When the liquid boils, add the reserved fish mixture, return to a boil, and cook until the fish is just opaque and flakes easily and the shrimp is pink and just cooked through, 5–7 minutes. Add the remaining onion, pepper, and tomato slices, then cover and cook until the vegetables have softened, about 5 minutes. Remove from heat, stir in the cilantro and basil, season to taste with salt and pepper, and serve.

    MORE TO READ

    Brazilian Fish and Coconut Milk Stew (Moqueca)
epicurious.com

Step 1. Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate ...

saveur.com

Toss fish, shrimp, juice, half the garlic, and salt and pepper in a bowl; set aside. Heat olive oil in a 6-qt. Dutch oven over medium-high heat. Add remaining garlic, minced onion, and minced ...

196flavors.com

Cook on low heat for 10 minutes then add the palm oil, coconut milk and water. Add half of the cilantro and chives. Salt and pepper. Gently take the fish out. Transfer the content of the pan to a cast iron, ceramic or clay pot. Add the sliced tomatoes and bell peppers, then place the fish gently on top.

pacificseafood.com

Place in a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Massage lightly to coat all pieces well. Set aside. In a large pan, heat the oil over medium high heat. Add onion and salt, and sauté for 2-3 minutes. Turn the heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes.

tasteatlas.com

This recipe is adapted from www.thenibble.com. It gives instructions on how to prepare annatto oil, the ingredient responsible for the color of the moqueca, instructions on how to prepare moqueca, and instructions on how to make pirão, the typical accompaniment to …

simplycook.com

Our simple step by step recipes make cooking a breeze! Get the rice on Bring 250ml of water to the boil in a lidded saucepan and add the rice. Reduce the heat to low, cover with a lid and simmer for 10-12 mins until the rice is tender. Or cook …

foodandroad.com

This way, the fish will not fall apart during cooking. Good fishes for making moqueca are: seabass, haddock, and grouper. The main fish to make moquecas in Brazil are: cação, robalo, dourado, pintado, badejo, namorado, papaterra, dentão, filhote and garoupa. However, it is possible to innovate in the choice of fish, using, for example, codfish.

dontstarve.fandom.com

Trivia. Moqueca was added to Don't Starve Together in the Warly Character Update. Also,moqueca is a Brazilian food,with its origins in the mix of Portuguese,African and Native ingredients,made with tropical, accessible and sea foods,like fishes,clams,crustaceans,chicken and eggs.This dish is still consumed in Angola (an African country that ...

greatbritishchefs.com

This moqueca recipe - a traditional seafood or fish stew - evokes strong memories for Marcello Tully, who recalls: "My memories of Moqueca take me back to a trip my wife and I made to Maragogi, situated on the coral coast, half way between …

iguanas.co.uk

Moqueca is a Brazilian recipe based on salt water fish stew, tomatoes, onions, garlic and coriander, slowly cooked in a terracotta casserole dish. This is our veggie version. Originally from Espírito Santo & the state of Bahia, Brazilians have been making moqueca for at least 3OO years. INGREDIENTS.

foodnetwork.com

Directions Place the fish in a large non-reactive mixing bowl. In the carafe of a blender, combine the chopped onion, the chopped tomatoes, 2 cloves of garlic, 1 …

Moqueca (Brazilian Seafood Stew) Recipe

Our recipe for Moqueca, a Brazilian seafood stew enriched with coconut milk and dende oil, comes together in a Dutch oven and packs maximum flavor with minimal effort. Get the recipe at Food & Wine.

Moqueca Brazilian Seafood Stew
SHRIMP STOCK
STEW
Make the shrimp stock:
  • Remove heads and shells from shrimp; set aside. Devein shrimp; place shrimp in a bowl, and chill, covered, until ready to use. Combine shrimp heads and shells, 4 cups water, onion, carrot, wine, celery, cilantro, thyme, garlic, and salt in a large saucepan. Bring to a simmer over medium; cook, stirring occasionally, until mixture reduces to about 3 cups, about 30 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Set stock aside until ready to use. (Stock can be stored in an airtight container up to 5 days in the refrigerator or up to 1 month in the freezer.)

Make the stew:
05/04/2020

This is a winner!!! Use any good fish stock and it will be great. We live in the PNW and salmon is our choice. Take your time and the reward will be worth it. If anything, add a couple of cloves of Garlic - garlic just adds a touch of depth.

07/11/2019

Looks like one of the stock ingredients was printed twice. I wonder if the second line was supposed to mention a different ingredient?

© Copyright 2022 Food & Wine. All rights reserved. Printed from https://www.foodandwine.com 05/05/2022

this link is to an external site that may or may not meet accessibility guidelines.

cooking.nytimes.com

Cut a slit in the skin of the plantain, wrap in foil and bake 20 minutes, until flesh is tender. Cool. Strain broth into a bowl, pressing on the solids. Discard solids and return broth to pot. Cook over medium heat until reduced to 1 1/2 cups. Slice remaining tomatoes and remaining onion 1/4 inch thick and add to pot.

marthastewart.com

Step 1. Spread out fish and shrimp on separate large dishes. Sprinkle each with lime juice, salt, and pepper. Marinate for 1 hour. Advertisement. Step 2. In a large pot, heat olive oil over medium heat. Add onions, garlic, and paprika, and cook until soft, about 15 minutes. Step 3.

feastingathome.com

Rinse and pat dry the fish and cut into 2 inch peices. Place in a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice.Massage lightly to coat all pieces well. Set aside. In a large saute pan, heat the olive oil over medium high heat. Add onion and salt, and sauté 2-3 minutes.Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook 4-5 …

recipetineats.com

What Brazilian Fish Stew tastes like. It tastes like a mild version of Thai Red Curry – and requires a whole lot less ingredients to make! The flavour of the sauce isn’t as kapow in-your-face, it is slightly more refreshing and not quite as rich.. While the flavour isn’t as intense, it doesn’t mean that it’s not as tasty!

Brazilian Fish and Coconut Milk Stew (Moqueca Recipe ...

20-06-2018 · Ingredients. 1 1 ⁄ 2 lb. boneless, skinless catfish fillets, cut into 2-in. chunks ; 8 oz. medium shrimp, peeled and deveined 1 ⁄ 4 cup fresh lime juice ; 8 cloves garlic cloves, finely ...

20-06-2018
Moqueca

Ted Cavanaugh

SHARE

This stew was inspired by one Brazilian writer Neide Rigo ate at Peixaria do Sales on Brazil’s Ilha de Marajó. You can use any firm-fleshed white fish, such as catfish or halibut. Moqueca is a traditional Brazilian fish stew and takes different forms throughout the country. This version is enriched with coconut milk and palm oil, a traditionally West African cooking fat. Its vibrant color is the product of the oil, but if you can’t find it, coconut oil makes a fine, albeit colorless, substitute.

Featured in: “Inside A Raucous Brazilian Sea Goddess Festival.”

What You Will Need

  • Large Bowl
  • Hide-Sided Skillet
Moqueca (Brazilian Fish Stew) Brazilian Fish and Coconut Milk Stew (Moqueca)

This hearty stew can be made with any firm-fleshed white fish, such as catfish or halibut.

Yield: serves 6-8

  • 1 12 lb. boneless, skinless catfish fillets, cut into 2-in. chunks
  • 8 oz. medium shrimp, peeled and deveined
  • 14 cup fresh lime juice
  • 8 cloves garlic cloves, finely chopped, divided
  • Kosher salt and freshly ground black pepper
  • 3 tbsp. olive oil
  • 1 12 small yellow onions, 1 finely chopped, ½ thinly sliced
  • 1 Italian frying pepper, seeded, half finely chopped, half thinly sliced
  • 2 plum tomatoes, 1 finely chopped, 1 thinly sliced
  • 1 cup fish or vegetable stock
  • 1 cup coconut milk
  • 2 tbsp. palm oil
  • 14 cup finely chopped cilantro
  • 12 cup finely chopped basil leaves
  1. To a large bowl, add the fish, shrimp, lime juice, and half of the garlic. Season lightly with salt and black pepper and turn to coat. Set aside.
  2. To a large Dutch oven set over medium-high heat, add the olive oil, onions, frying pepper, and remaining garlic and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add the chopped tomato and cook until softened, about 5 minutes. Stir in the stock, coconut milk, and palm oil. When the liquid boils, add the reserved fish mixture, return to a boil, and cook until the fish is just opaque and flakes easily and the shrimp is pink and just cooked through, 5–7 minutes. Add the remaining onion, pepper, and tomato slices, then cover and cook until the vegetables have softened, about 5 minutes. Remove from heat, stir in the cilantro and basil, season to taste with salt and pepper, and serve.

MORE TO READ

Moqueca (Brazilian Seafood Stew) Recipe

In a large, shallow Dutch oven or large, deep skillet, melt 2 tablespoons dendê oil over medium heat. Add the garlic and cook, stirring, until softened and fragrant, 1 minute. Add the onion, stir and cook, stirring until translucent, about 2 minutes. Increase the heat to high, add the peppers, tomatoes and chile.

Armando Rafael for The New York Times. Food Stylist: Chris Lanier.

Moqueca hails from the state of Bahia in northeastern Brazil, the heart of Afro-Brazilian culture and its rich culinary heritage. Built on the freshest seafood you can find, moqueca delivers a creamy, spicy richness with just a few central ingredients. The dish begins with a base of sautéed garlic, onion, tomatoes and sweet peppers. A fresh chile adds heat that will linger gently, and coconut milk gives the stew body. Red palm oil (azeite de dendê in Portuguese) acts as the glue that holds this dish together. There is no substitute for its characteristic floral, smokelike flavor and vibrant orange sheen. Serve moqueca hot, alongside steamed white rice, farofa de pilão (made from manioc flour toasted in dendê oil), pirão (a creamy porridge made from cooking manioc flour in a fish or meat stock) and lime wedges for a bright finish.

Featured in:

  • 6head-on prawns or large head-on shrimp (about 12 ounces)
  • 12ounces cod fillet, cut into 1-inch pieces
  • Kosher salt
  • 2limes
  • 3tablespoons dendê oil (red palm oil; see Note)
  • 4garlic cloves, minced
  • 1small yellow onion, chopped (1 cup)
  • 8ounces sweet baby bell peppers or 2 bell peppers, any color, sliced into ¼-inch strips (2 cups)
  • 1pound fresh tomatoes, cut in 1-inch-wide wedges (2½ cups)
  • 1whole hot chile, such as red Scotch bonnet or bird’s-eye, pierced all over with the tip of a knife
  • 1(13.5-ounce) can full-fat coconut milk
  • ¼cup chopped fresh cilantro
  • Steamed rice, for serving
Ingredient Substitution Guide
  1. Use a pair of kitchen scissors to cut along the length of each prawn deep enough to expose and remove the vein. Place the fish chunks in a large bowl and season with 1 teaspoon salt. Squeeze in the juice of 1 lime and toss to coat. Set the prawns and fish aside while preparing the sauce.

  2. In a large, shallow Dutch oven or large, deep skillet, melt 2 tablespoons dendê oil over medium heat. Add the garlic and cook, stirring, until softened and fragrant, 1 minute. Add the onion, stir and cook, stirring until translucent, about 2 minutes.

  3. Increase the heat to high, add the peppers, tomatoes and chile. Season with salt. Cook, stirring frequently, until the peppers are softened and any liquid from the tomatoes is beginning to evaporate, 4 minutes.

  4. Pour in the coconut milk, stir and reduce the heat to medium. Simmer, stirring occasionally, until the liquid thickens and reduces to a creamy sauce, about 10 minutes. Taste, adjust the salt, if necessary, and stir in 2 tablespoons chopped cilantro.

  5. Carefully place the prawns in the sauce in a single layer and cook for 2 minutes. Turn the prawns to cook the other sides and add the cod. (Discard any juices in the bowl.) The fish will be partly submerged. Cook until the fish is tender and just cooked through, 2 to 3 minutes.

  6. Remove from heat, drizzle in the remaining 1 tablespoon dendê oil and sprinkle with the remaining 2 tablespoons chopped cilantro. Slice the remaining lime into wedges. Serve immediately, with steamed rice and lime wedges for squeezing.

Tip
  • Dendê oil, also known as red palm oil, is available online or at West African or Caribbean markets.
Leave a Private Note on this recipe and see it here.

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eatingwell.com

Add coconut milk and clam juice (or fish stock) and bring to a simmer. Reduce heat to maintain a simmer, cover and cook until the peppers are softened, 8 to 10 minutes. Step 3 Add the crab and shrimp and return to a simmer over medium heat. Cover and cook until the shrimp is cooked through, 3 to 4 minutes more. Serve the chowder over rice.

allrecipes.com

Heat olive oil in a large skillet over medium heat. Add grated onion and cook for a few seconds. Add fish and marinade to the skillet and cook for 3 to 5 minutes. Stir in palm oil and onion rings, followed by water and coconut milk. Simmer for 15 minutes.

littleferrarokitchen.com

Instructions. In a large pot, add coconut oil and a drizzle of olive oil. On medium heat, saute chopped onion, bell peppers and jalapeno until lightly soft, about 5-8 minutes. Then add chopped garlic, paprika and cayenne and stir to combine, for another 1-2 minutes.

Moqueca (Authentic Brazilian Seafood Stew Recipe)

29-04-2019 · To make this moqueca recipe, season both the fish fillets and the shrimp with 2 tsp salt, pepper to taste, and cumin. Heat a large pot, cast iron skillet, or a no-stick pan over …

29-04-2019

Moqueca is a bright orange and mildly spicy Brazilian seafood stew recipe made with fish, shrimp, and veggies cooked in a creamy sauce. One of the best dishes you’ll ever taste! Watch our quick video recipe!

close up of Brazilian moqueca in a pot

Have you ever visited the state of Bahia, Brazil? Or better yet, tried Moqueca, One Pot Brazilian Seafood Stew?

If not, you have been missing some of the best travels and food in all of Brazil.

I have visited Bahia more than once… and all I can say is that I miss its happy people, nice beaches, Capoeira, and most of all, its unique food.

Bahian Cuisine was mainly influenced by the Africans who were brought to Brazil centuries ago.

Typical ingredients such as coconut milk, palm oil, and malagueta pepper, the so-called “holy trinity of Bahian Cuisine,”  are also present in moqueca.

The dendê oil (red palm oil) gives this dish its bright orange color and a distinct flavor, while malagueta pepper lends a great kick. 

In fact, malagueta pepper packs about 60,000 to 100,000 Scoville heat units, pretty much in line with Thai peppers. They are two times hotter than cayenne pepper, or about 23 times spicier than the average jalapeño.

The best thing is to practice some capoeira first and then to devour stew… Mmmm, so good!

Just thinking about this Brazilian shrimp and fish stew makes my heart smile and my mouth water.

Sorry, but I can’t hold back any longer. A plate of pure goodness awaits for me!

HOW TO MAKE MOQUECA (BRAZILIAN SEAFOOD STEW) 

  1. To make this moqueca recipe, season both the fish fillets and the shrimp with 2 tsp salt, pepper to taste, and cumin. 
  2. Heat a large pot, cast iron skillet, or a no-stick pan over medium heat, add 1 tbsp of oil and cook the chopped onion and bell peppers for about 3 minutes. 

sauteeing vegetables

3. Then, cook the garlic and chopped tomatoes for about 2 minutes. Transfer cooked veggies to a blender and add coconut milk, fish stock or broth, and 1 teaspoon of salt. Blend until smooth. Set aside!

blending vegetables in a blender

4. Using the same pan, add 1 more tbsp of oil if needed, and cook fish fillets for about 2-3 minutes. 

5. Flip fish. Pour blended mixture over the fish fillets and stir in palm oil and the chili red peppers. Bring to a boil.

6. Reduce the heat to medium-low and let cook for about 2 minutes. Toss shrimp and the reserved slices of bell peppers and tomatoes and let cook over medium-low heat for 4-5 minutes. 

7. Remove from the heat, stir in the lime juice and then the fresh cilantro. Serve warm with white rice and farofa. Enjoy!

NOTE: If cooking it in the Instant Pot, make sure to add the shrimp at the end and use the sauté function instead of cooking it under pressure.

There are 3 types of Brazilian moqueca: 

  • Moqueca Capixaba (from Espirito Santo state) – this is a dish with Native and Portuguese influences, made in black clay pots using olive oil and annatto (instead of palm oil), and seafood such as fresh fish, shrimp, crabs, sea crab, or lobsters. Serve it with pirão, a paste made with coarse cassava flour and the moqueca sauce.
  • Moqueca Baiana (from Bahia state) — it’s a variant from the original moqueca capixaba, adapted with ingredients heavily used by African slaves, such as palm oil, coconut milk, and malagueta pepper. Serve it with lime wedges, rice and farofa. The Angolan moqueca has some similarities with it!
  • Moqueca Paraense (from Pará) – contains Portuguese, African and indigenous influences and is characterized by the use of tucupi, jambú, cassava flour, chicory as well as typical local fish.

Brazilian moqueca in a pan with garnishes around

MOQUECA RECIPE: VARIATIONS 

White fish, shrimp, and a mixture of both (moqueca mista) are the most popular moquecas. Yet depending on the state,  there is also Brazilian moqueca made with chicken, crab, lobster, egg, or banana. Red snapper and mahi mahi are not often used in Bahian moquecas!

Recent vegetarian versions use cashew fruit, plantains, jackfruit, heart of palm, mushrooms, tofu, eggplant, cauliflower, and so on.

If you enjoy this traditional Brazilian fish stew with shrimp, check out our other traditional Brazilian foods.

INGREDIENTS AND SUBSTITUTIONS

Both red palm oil (dende oil) and malagueta pepper are available at Latin supermarkets and also online (e.g. Amazon.com).

Red palm oil is also available in the Asian or cooking oil section of better stocked gourmet supermarkets, as well as Asian markets.

But, if needed, replace these two ingredients. Instead of palm oil, use a mixture of olive oil with annatto or achiote (in the Latin or spice aisle of most supermarkets), or turmeric for coloring purposes only.

Moreover, replace malagueta pepper with Thai chili or a few drops of hot sauce. 

Choose white flesh fish such as tilapia, cod, bass, grouper, haddock, catfish, or snapper — which are cheaper, mild flavored, and cook quickly. 

There are NO peanut butter, carrots, paprika, or jalapeños in the Brazilian moqueca! 

HOW TO STORE MOQUECA

Moqueca is a seafood stew. So keep in the fridge in an airtight container for up 2-3 days.

Although freezing is possible, I would avoid it because this fish and shrimp stew may get some off flavors, and the coconut gravy may become thin and break apart.

OTHER SEAFOOD DISHES

PIN & ENJOY!

a bowl of Brazilian seafodd stew (moqueca)

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close up of Brazilian moqueca in a pot
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Moqueca is a bright orange and mildly spicy Brazilian seafood stew recipe made with fish, shrimp, and veggies cooked in a creamy sauce. One of the best dishes you’ll ever taste!

Course:Main Course

Cuisine:Brazilian

Keywords:fish, moqueca, quick, shrimp

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 4

Calories528 kcal

Author Denise Browning

Cost $ 2.50 per person

  • 1 pound tilapia fillets thawed and pat dry
  • 1 pound extra large shrimp deveined, shell and tail-off
  • 3 tsp salt
  • ground black pepper to taste
  • 1/2 tsp ground cumin
  • 2 tsp vegetable oil
  • 1 white or yellow onion large and chopped
  • 1 red bell pepper medium, de-seeded and sliced (reserve a couple of slices)
  • 1 green bell pepper medium, de-seeded and sliced (reserve a couple of slices)
  • 1 yellow bell pepper medium, de-seeded and sliced (reserve a couple of slices)
  • 4 garlic cloves minced
  • 2 large tomatoes sliced (reserve a couple of slices)
  • 1 cup coconut cream (or a thick coconut milk)
  • 1/4 cup vegetable or fish broth
  • 1 tbsp red palm oil
  • 1 tsp malagueta pepper (or Thai clili peper or a few drops of hot sauce)
  • 1 1/2 lime juiced
  • 2 tbsp cilantro or parsley chopped

  • To make this moqueca recipe, season both the fish fillets and the shrimp with 2 tsp salt, pepper to taste, and cumin.
  • Heat a large pot, cast iron skillet, or a no-stick pan over medium heat, add 1 tbsp of oil and cook the chopped onion and bell peppers for about 3 minutes. Then, cook the garlic and chopped tomatoes for about 2 minutes.
  • Transfer cooked veggies to a blender and add coconut milk, fish stock or broth, and 1 teaspoon of salt. Blend until smooth. Set aside!
  • Using the same pan, add 1 more tbsp of oil if needed, and cook fish fillets for about 2-3 minutes.
  • Flip fish. Pour blended mixture over the fish fillets and stir in palm oil and the chili red peppers. Bring to a boil.
  • Reduce the heat to medium-low and let cook for about 2 minutes. Toss shrimp and the reserved slices of bell peppers and tomatoes and let cook over medium-low heat for 4-5 minutes.
  • Remove from the heat, stir in the lime juice and then the fresh cilantro. Serve warm with white rice and farofa. Enjoy!

  1. SUBSTITUTIONS: Both red palm oil and malagueta pepper are available at Latin supermarkets and also online (e.g. Amazon.com). But, they can be easily replaced. Instead of palm oil, use a mixture of olive oil with annatto or achiote (in the Latin or spice aisle of most supermarkets), or turmeric. It will not taste the same but it will give a bright orange color to the dish.  Replace malagueta pepper with Thai chili or a few drops of hot sauce.  Give preference to white flesh fish such as tilapia, cod, bass, grouper, haddock, catfish, or snapper -- which are affordable, mildly flavored, and cook quickly. 
  2. STORAGE: Refrigerate in an airtight container for up 2-3 days. Although freezing is possible, I would avoid it because seafood may develop some off flavors, and coconut gravy might become thin and brake apart.
  3. If cooking it in the Instant Pot, make sure to add the shrimp at the end and use the sauté function instead of cooking it under pressure.
  4. ★ Did you make this recipe? Please, give it a star rating below!! 

Calories: 528kcal | Carbohydrates: 18g | Protein: 50g | Fat: 30g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 342mg | Sodium: 2754mg | Potassium: 1040mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1689IU | Vitamin C: 145mg | Calcium: 221mg | Iron: 5mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

moqueca served in a pan

epicurious.com

Cod and shrimp made for a nice balance of flavor and texture, and both were easy to find. After tossing the seafood with garlic, salt, and pepper, we …

simplyrecipes.com

For the soup: 1 1/2 to 2 pounds salmon, cut into 2-inch pieces (largish bite-sized pieces) Extra virgin olive oil 2 medium onions, sliced 1 large green bell pepper, seeded, de-stemmed, and sliced 2 medium tomatoes, sliced Salt and freshly ground pepper 1 ( 14 - ounce) can regular coconut milk (not ...

foodandwine.com

In a large enameled cast-iron casserole, heat 1 tablespoon of the dendê oil. Add the onion and a pinch of salt and cook over moderate heat, stirring, until softened, 5 minutes.

foodnetwork.com

Recipe courtesy of Pirate Republic Seafood, Fort Lauderdale, FL My Private Notes. Add a Note. Show: Diners, Drive-Ins and Dives. Episode: Sicilian and Seafood. Categories: …

  1. For the sauce: Heat a 12-inch saute pan with a lid or a 6-quart Dutch oven over medium heat, then add oil and garlic. Stir for 30 seconds or so, until it gets a little color, then add onions, salt, pepper and Pepper Sauce. Cover pan and sweat the onions for 4 to 5 minutes. Add bell peppers and tomatoes, then cover, lower heat and very gently simmer, scraping the bottom to prevent burning every 5 minutes or so, until peppers and onions are cooked but still have a bite, about 30 minutes. Check your seasonings again.
  2. For the seafood: Meanwhile prepare the seafood: cut fish fillets into thumb-size pieces (same size as the shrimp), scrub clams and mussels, and cut calamari into rings.
  3. Increase temperature of the sauce to medium-high. Add clams, fish, shrimp, coconut milk and dende oil and season with salt and pepper (and more Pepper Sauce to taste). Cover the pan until clams start to open, 2 to 3 minutes. Add calamari and mussels, then cover again and cook until all shells are open and calamari and shrimp are opaque and cooked through, another 2 to 3 minutes.
  4. Serve family-style, from your Dutch oven, or split into four large bowls.
  5. Garnish with green onions, parsley and cilantro, if using. Serve with white rice.
  1. Combine the peppers, olive oil and salt in a food processor until fully incorporated.
  2. Store in an airtight container in the refrigerator.

Moqueca is a very versatile dish from the central coast of Brazil that can be easily adapted to what you have on hand or find in your seafood market, as well as if anyone in your party has a dietary restriction or allergy. It can be made with fish only (I recommend fish steaks because the bones bring a nice flavor/consistency to the dish), shrimp only, swap clams or mussels, or you can add fresh crab, lobster tail, scallops or cooked octopus to make it even more interesting. Dende oil is a thick, dark, reddish-orange, strong-flavored oil extracted from the pulp of a fruit from a type of palm tree grown in Africa and in Brazil. It is used in cooking in West Africa and in Brazil. It can be easily found online. A little bit goes a long way. Brazilian peppers have different flavors and heat profiles. They usually come brined in vinegar, and are easily found online as well. You can always use your favorite fresh peppers or pepper sauce: Just add it to the sauce before the seafood goes in.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Pirate Republic Seafood, Fort Lauderdale, FL

kcet.org

For the stew: Toss shrimp and cod with garlic, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Set aside. Process onion, tomatoes and their juice, and ¼ cup cilantro in food processor until finely chopped and mixture has texture of pureed salsa, about 30 seconds. Heat oil in large Dutch oven over medium-high heat until shimmering.

grandbaby-cakes.com

Cook on medium heat for about 10 minutes, until the tomatoes are soft and quite mushy. Add coconut milk and piri piri seasoning. Bring to a boil. Add fish and mussels. Simmer for 5-8 minutes, until fish is cooked through. Add cilantro and stir to combine. Adjust salt as needed and finish with the juice of ½ lime.

whatsgabycooking.com

Combine the Mahi Mahi, shrimp, lime juice, garlic, ginger and palm oil in a large bowl. Toss everything together to combine and let the fish marinate for 20-30 minutes. After marinating, drain the fish and shrimp of any excess liquid. Meanwhile, cook the rice according to the package directions. Set aside once done.

bbcgoodfood.com

Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice.

Copycat Moqueca, a Brazilian Seafood Stew

30-05-2021 · In traditional Brazilian cuisine, there are two different types of Moqueca. Both are flavorful seafood stews typically made in clay pots. Whereas one version uses coconut milk and palm oil, though, the other is more basic and omits these ingredients.

30-05-2021

Before I get to the food (^^^this delicious Copycat Moqueca), here’s the latest installment of my Tea Time with Tori Series!

Each week, I’ll be spilling the tea on one of YOUR dating misadventures and pairing it with a tasty recipe worthy of you amazing readers.

Dating can be hard.


I know, I know, you’ve never heard that before.


Seriously, though, even in the best of circumstances, there are a lot of easy pitfalls!

And, let me tell you, ship life is not the best of circumstances…

That’s right, we’ve got another ship story courtesy of the fabulous Tarryn (real name…still!).


For those who didn’t read it or who have since forgotten, Tarryn supplied one of my very first and very favorite Tea Time with Tori entries.


Someone that fabulous couldn’t just stop at one, though!


While Tarryn was working onboard, she was “seeing” this guy for months.


I use quotation marks because, well, you think defining the relationship is hard on land…just give ship dating a try.


In any case, they were really getting along and spending tons of time together.


Eventually, this guy, we’ll call him Tom, told Tarryn that she should visit him in his home country during her vacation.


I repeat, the visit was HIS idea…

(Perhaps you can guess where this is going).

So, Tarryn set about making plans.


Again, while international travel from land can be complicated, planning from a ship is another story entirely.


Remember, internet onboard costs money…like, charged by the megabyte.


Generally, one tries to do all vacation planning from a Starbucks during a brief off period on land.


So, just booking flights, accommodations etc. is a lot of work.


Add to that effort the fact that one also has to deal with a whole bunch of bureaucratic red tape to switch contract dates and get the right visa situation and, well, ya, Tarryn put in some work for this trip.

That, I’ll remind you again, Tom suggested.

Being the understanding gentleman we all expected him to be, extremely mindful of all the effort Tarryn was putting in, Tom did what, of course, we all knew he would do.


More specifically, he panicked.


Suddenly, it was all too much.


By agreeing to his suggestion and putting in all of the effort herself, Tarryn had clearly pushed him farther and faster than he was ready to go.

In Tarryn’s own words, “F*&$%@^ MEN!” (you get the idea).

Needless to say, that trip didn’t happen.


Needless to say, being the fabulous, stunningly attractive, international jetsetter that she is, Tarryn had plenty of other travels to make up for it.


That was, in fact, one of the best parts of ship life: being able to visit friends all over the world during your vacations.


I mean, sure, going to Brazil as a white, non-Portuguese speaking, American tourist would be cool.


Going to stay with your actually Brazilian friend in her actual house…well, it’s just that much better (and that much cheaper!).


Most importantly, when you visit a local, she knows the best spots for the cutest men…and the best spots for the tastiest foods!


Aka all that I want in a vacation…


Which brings me to this Copycat Moqueca, a Brazilian Seafood Stew!

Brazil is quite possibly my favorite place I’ve ever been to.


The landscapes are more stunning than any others I’ve seen.


The culture is incredible.


Portuguese is such a beautiful language.


The drinks are fantastic.


The prices are exceptionally low.


And, well, c’mon…the people are just so freaking hot!!


Of course, the food is also some of the best I’ve ever eaten and my favorite had to be the seafood stew known as Moqueca!

In traditional Brazilian cuisine, there are two different types of Moqueca.

Both are flavorful seafood stews typically made in clay pots.

Whereas one version uses coconut milk and palm oil, though, the other is more basic and omits these ingredients.


Of course, I do not claim that this is a true classic Moqueca of either type (which is why I call my version “copycat”) but it definitely gives me delicious memories of my trip!


This Americanized Moqueca is made in a stovetop pot instead of the traditional clay and is a bit of a fusion of the two more classic versions as it has coconut milk but no palm oil.

Still, it is flavorful, healthy and shockingly easy to make!


Better yet, this Copycat Moqueca is full of bright, fresh spices and nutritious fish and vegetables yet it takes less than half an hour to come together!

You’d never know as you’re eating it, though, as it tastes like a real labor of love.


Ultimately, you pretty much just throw a bunch of tasty, fresh ingredients into a pot and let the magic happen!


While I would love to share a more authentic, traditional version of Moqueca, then, this one is a close comparison that any basic, American chef can make at home.

I seriously cannot wait to get back to Brazil as soon as it is safe to do so but, until then, this Copycat Moqueca (and memories of the beautiful men) will simply have to do!

Have a funny dating story of your own to share? A bad first date? A silly partner mistake? A spousal mishap? I want to hear them! Send them to me through the contact form or @TablespoonForOne on Instagram for your chance to be featured!

Adapted from Karen’sKitchenStories

Have you tried a TablespoonForOne recipe? I wanna see it! Tag me on Instagram @tablespoonforone and use the hashtag #tablespoonforone so I can stay up to date on what you’re cooking!

For a more authentic Brazilian feel (and deliciousness) serve this Copycat Moqueca with rice to sop up all that tasty stew!I always keep frozen shrimp and cod on hand. That way, I always have it available without worrying about safety or freshnessTraditionally, Moqueca is made with a good bit of cilantro. I omit it for personal preference but definitely add a handful if you prefer!

Peri Peri Sauce is a sauce made from the African Birds Eye Chili. It’s a little tangy and somewhat spicy so give it a taste before adding it to make sure you can adjust if needed! I used Nando’s brand which was in the condiment aisle of my supermarket

Want first access to new recipes, behind the scenes info and exclusive content? Sign up for my FREE email subscriber list!

(About 1 cup)

Note: this is an approximation based on the ingredients and brands that I used, small differences could result in differences in nutrition. I have no nutritional training or certification.

Have you tried this recipe??? Don’t forget to let me know what you thought with a comment below!

Moqueca Recipe - Brazilian Seafood Stew - Hilah Cooking

11-01-2017 · Cut the fish into large chunks, about 2″. In a large pot, heat the oil over medium heat until warm. Add the onion and saute for about 5 minutes or until softened. Add the peppers, tomato, garlic, cumin, salt and pepper and saute 60 seconds. Add tomato sauce, coconut milk, lime juice and cover. Cover and bring to boil.

11-01-2017

Moqueca is a dead-simple, Brazilian seafood stew characterized by coconut milk, bell peppers and dendê oil.

mocequa

Dendê oil is also known as red palm oil. Red palm oil is pressed from the fruit of oil palm trees and has a beautiful bright orange-red color. Its taste is somewhat meaty; its fragrance is slightly of anise; it’s unique. Palm kernel oil is the oil pressed from the kernel of the fruit. It has a much higher saturated fat than palm oil and lacks the bright color.

If you’ve even a moderate interest in saturated fats or rainforest destruction, these oils are probably on your radar. Palm kernel oil is used heavily in processed foods like packaged baked goods and peanut butter (Nutella is infamous for its reliance on palm kernel oil) and oil palms are high-yielding oil producers. High yield means more dollars per tree. As such, oil-palm trees are in high demand and in many parts of southeast Asia in particular, natural habitats are cleared to plant oil-palm monocultures. You can find certified sustainable red palm oil that is grown and harvested without damaging rainforest habitats. If you can’t or don’t want want to use it, substitute olive oil.

Fish and/or shrimp can be used in moqueca. Our favorite is to use cod or orange roughy but sea bass, mahimahi, halibut, or any firm white fish will do. If you like shellfish, use peeled and deveined shrimp. Some recipes also add squid or octopus. To use that, cut them into rings and add for just the last 60 seconds of cooking so they don’t get tough.

This recipe makes enough for 4 servings but is easily doubled to serve more. Leftovers reheat surprisingly well. Serve moqueca on its own as a soup, but my favorite is to serve it with white rice.

More Brazilian recipes to try: Pao de Queijo (GF tapioca cheesy bread), Coxinha recipe (chicken fritters) and Brigadeiro recipe (chocolate candy!)

Print

  • Author: Hilah Johnson
  • Cook Time: 20 mins
  • Total Time: 20 minutes
  • Yield: 4

  • 1 pound white fish and/or shrimp
  • 5 cloves garlic, minced and divided
  • 1 large white or yellow onion
  • 1 green bell pepper
  • 2 tomatoes
  • 1 tablespoon dendê oil (palm oil, see note above)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin*
  • 1 cup tomato sauce
  • 1 1/2 cups coconut milk (15 ounce can)
  • 1 lime, juiced (about 2 tablespoons juice)
  • 1/3 cup chopped cilantro
  • Cooked white rice for serving

  1. Cut the fish into large chunks, about 2″.
  2. Cut the pepper and onion into strips; dice the tomato
  3. In a large pot, heat the oil over medium heat until warm. Add the onion and saute for about 5 minutes or until softened.
  4. Add the peppers, tomato, garlic, cumin, salt and pepper and saute 60 seconds.
  5. Add tomato sauce, coconut milk, lime juice and cover. Cover and bring to boil.
  6. Once boiling, stir in the seafood and cilantro. Simmer uncovered for 5-10 minutes or until cooked (shrimp will only take about 5 minutes, fish may take a little longer)
  7. Taste for salt and lime, adding more if needed.
  8. Serve with white rice.

*Don’t like cumin? That’s fine! Omit and replace with one bay leaf

Nutrition info is based on using full-fat coconut milk, but low-fat coconut milk works fine. Nutrition info does not include rice

Nutrition

  • Calories: 414
  • Fat: 26
  • Carbohydrates: 18
  • Protein: 30
jamieoliver.com

Method. Place the fish in a baking dish, season and squeeze over the lemon juice. Pop it in the fridge and marinate for about 10 minutes. In a large frying pan, layer up the onion, tomatoes and peppers before finishing with the fish. Drizzle a little olive oil over everything and sprinkle on the coriander. Pop the lid on and cook over a medium ...

tasteatlas.com

Moqueca is a seafood stew with a base of palm oil and coconut milk or olive oil, combined with fish or shrimps (or both). The dish is stewed in traditional clay pots along with vegetables and fresh herbs, and it is traditionally served over rice.

177milkstreet.com

Directions. 01. In a Dutch oven, heat the coconut oil over medium until shimmering. Add the onion, bell pepper and chili, then cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Stir in ½ the garlic, the paprika, tomatoes and 1 teaspoon salt. Cook, stirring occasionally, for about 5 minutes.

nytimes.com

In the northeast state of Bahia, moqueca draws from the rich culture of its Afro-Brazilian population. It begins with sautéed garlic, onion, tomatoes and sweet peppers, followed by coconut milk and...

Fish Stew

24-03-2022 · How To Make This Brazilian Moqueca Recipe. Heat. Turn the Instant Pot on Saute. When the pot shows HOT, add coconut oil. Add garlic and paprika and briefly saute. Stir. Mix in onions, bell pepper, green onions, tomato, cilantro, and salt. Pour. Add in water and frozen fish.

24-03-2022

Brazilian Moqueca is a healthy, flavorful Instant Pot fish stew that is done in under 30 minutes. It's fast, easy, low carb, and incredibly delicious.

Brazilian Moqueca Fish Stew served in a white bowl with a handle.

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What Makes This Fish Stew So Great?

  • Low Carb. While it isn't one of my lowest-carb recipes, it still has only 13 net carbs per serving.
  • Fast. You'll be eating moqueca in less than 30 minutes.
  • Easy. This is a simple one pot Instant Pot recipe.
  • Delicious. Cooking under pressure helps infuse all of the flavors of the fish, vegetables, and spices into the stew.

What is Moqueca?

Moqueca is a seafood soup, or a fish stew and is classically Brazilian. It has a flavorful tomato and coconut milk base and is full of healthy veggies.

How Do You Pronounce Moqueca?

You're going to love this recipe so much, you'll want to tell your friends about it. I promise. Instead of calling it something boring like "fish stew", add a little flair by calling it Brazilian Moqueca.

But you're going to want to know how to pronounce it before you run out and make yourself sound silly. Don't worry, I have your back.

It's pronounced mo-KEH-kah. Super easy. Just like this recipe.

What Does Moqueca Taste Like?

In short, it tastes amazing. This Brazilian Moqueca recipe is bursting with an array of flavors from the great healthy ingredients. You'll love the rich flavors of tomato sauce, paprika, and coconut milk. Moqueca has the perfect amount of seafood flavor and still has a brightness from the lemon juice you use to finish the dish.

Ingredients For Moqueca

How To Make This Brazilian Moqueca Recipe

  1. Heat. Turn the Instant Pot on Saute. When the pot shows HOT, add coconut oil. Add garlic and paprika and briefly saute.
  2. Stir. Mix in onions, bell pepper, green onions, tomato, cilantro, and salt.
  3. Pour. Add in water and frozen fish.
  4. Shut it. Close the lid.
  5. Cook. Select PRESSURE COOK. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes and then release all remaining pressure.
  6. Add. Stir in coconut milk and lemon juice.
  7. Serve. Enjoy your fish stew.

Tips and Tricks for Making Fish Stew

  • Coconut Milk. Do not cook the coconut milk under pressure. Add after cooking the other ingredients in your Instant Pot so that it doesn't curdle.
  • Vegetables. You can add any quick-cooking vegetables such as broccoli, cabbage, cauliflower, or mushrooms to bulk up this fish stew.
  • Seafood. Use any combination of shrimp or firm white fish in this moqueca recipe. If you need another idea to use up the rest of your bag of frozen mixed seafood, try my Cioppino recipe.
  • Paprika. Use sweet smoked paprika (the same one I use in my Hungarian Porkolt recipe) unless you want a little bit of spice. If you have extra paprika you can always use it in Butter Chicken or Chicken Tikka Masala.

What Do You Serve With Brazilian Fish Stew?

This fish stew recipe is in my Instant Pot Healthy cookbook. So if you're looking for some more healthy recipes to serve alongside this Brazilian Moqueca, it has over 100 to choose from.

If you're looking for some simple "non-recipe" ideas to supplement this soup, you might try:

  • A side salad
  • Crusty bread
  • Cornbread
  • Rice on the side or mixed into the fish stew.
  • Cauliflower rice if you're eating low carb.

If you want to make it a full Brazilian meal, you can make this recipe for Pao De Queijo Brazilian Cheese Bread and finish it off with some Brazilian Grilled Pineapple.

How Long Does It Last?

Once you make this fish stew, you'll want to use it within 3-5 days for the best results. After that amount of time, the fish will begin to deteriorate and the veggies will get soft.

Can You Freeze It?

Yes! You can definitely freeze this soup. Store it in a freezer-safe container or use souper cubes. Reheat and eat within 3 months for best results.

Other Great Instant Pot Seafood Recipes

Brazilian Moqueca Fish Stew served in a white bowl with a handle.

Eating healthy doesn't mean you have to sacrifice flavor. This Fish Stew is absolutely packed with it. If you love Brazilian Moqueca as much as I do, make sure you share the recipe with your friends on Facebook and Pinterest so they can try it too.

Based on a Brazilian moqueca this is a light but filling soup with a slight smoky taste. When combined with the creaminesss of the coconut milk, it yields a colorful and comforting soup.
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Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
  • Heat the Instant Pot on Saute. When the pot shows HOT, add coconut oil. Add garlic and paprika and sizzle for about 5 seconds. Stir in onions, bell pepper, green onions, tomato, cilantro, and salt.
  • Add in water and frozen fish.
  • Close the lid. Select PRESSURE COOK and set the pot at high pressure for 1 minute. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes and then release all remaining pressure.
  • Stir in coconut milk and lemon juice. Serve.
Calories: 351kcal | Carbohydrates: 18g | Protein: 27g | Fat: 22g | Fiber: 5g | Sugar: 7g
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curiouscuisiniere.com

Reduce the heat to medium low and simmer, covered, for 10 min. Remove the bay leaf and add the coconut milk. Bring the mixture back to a boil and simmer 5 min, uncovered. Taste the Moqueca and season with salt and pepper if your tastes desire. Serve the soup over top of the white rice, sprinkled with fresh cilantro.

Brazilian Fish Stew (Moqueca de Peixe) Recipe

The dish, moqueca de peixe, (moo-KAY-ka duh PAY-shuh) is a tropical fish stew fragrant with garlic and peppers, and enriched with coconut milk. This traditional Brazilian seafood dish recipe comes from the state of Bahia in northern Brazil.

Instructions Checklist
01/18/2015

Easy to make and delicious. Perfect for a cold winter dinner served with fresh bread.

10/28/2012

Second time to make this recipe (both times were for company) and received rave reviews. With two exceptions: (i) added a bit more red pepper; and (ii) used 2 lb shrimp to 1 lb sea bass (sea bass is expensive!), I made no changes to the ingredients. In order to use my time more efficiently, I made the broth the night before and just added/cooked the fish right before serving. Served with Cloverleaf Honey-Wheat Rolls and a green salad with balsalmic vinaigrette, followed by a blackberry galette. Very nice meal!

09/07/2011

I love moqueca but it's very fattening. This recipe is a great substitute. It may not taste exactly like the real thing but is very delicious in its own right. It's easy but time consuming. I use a hand blender instead of mixer and it cuts down the time and mess.

06/12/2011

I added cubed zucchini when the coconut milk went in and poured the finished soup over homemade garlic croutons that soaked up the yummy broth. It needed additional salt and was amazing.

12/01/2010

Great recipe. Couldn't get halibut so I used cod. Also for a different garnish I toasted some shredded coconut and also sprinkled it on top mmmmm.

11/25/2010

Excellent recipe! And I've had it in Brazil, too. The texture of the base is velvety: so delicious! This was my first attempt and I altered it a bit by adding in clams and mussels. Yummy!

06/29/2010

great recipe!!!! my husband hates vegetables, so i'm always looking for recipies that disguise them. he ate every bit!!!! even my 16 month old liked it. will definitely make again!

05/18/2010

With this recipe, I claimed myself an outstanding cook! It is SO delicious. Little bit time consuming to cut the veggies, but it is all worth it in the end. My friends all loved it so much! I did some modification the second day by adding potato to it. I had tried a Peruvian seafood soup and they had potato in it. So I thought, since Peru and Brazil are so close, the Brazilians certainly won't mind me taking the liberty in incorporating their neighbor's soup ingredient. It turned out to be a great decision and the potato added heartiness to the soup. Highly recommend this recipe.

08/12/2009

Must make this Stew 1 Day ahead! The flavors are good when 1st made, but the next day this stew is fantastic! The flavors are much more intense. This also goes so well with a loaf of crusty bread to sop up the delicious broth! Plan to make again for an upcoming Supper Club.

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Brazilian Fish Stew (Moqueca De Peixe) Recipe

Whisk the paprika and the chile pepper into the coconut milk, and pour the mixture over the vegetables and fish. Drizzle the vegetables with the palm oil. Bring the mixture to a boil, and simmer gently, covered, for 15 minutes. Remove cover and simmer for 25 minutes more, or until vegetables are well-cooked and tender.

  1. Gather the ingredients.

    The Spruce / Ahlam Raffii

  2. Cut the fish into bite-size pieces and place the pieces in a ziplock bag. Add the lime juice, salt, ground pepper, and minced garlic. Marinate the fish for 1 to 4 hours in the refrigerator.

    The Spruce / Ahlam Raffii

  3. Add 2 tablespoons of olive oil to a large sauté pan. Layer half of the peppers, half of the tomatoes, and half of the onions over the bottom of the pan.

    The Spruce / Ahlam Raffii

  4. Cover the vegetables with the fish and the marinade.

    The Spruce / Ahlam Raffii

  5. Layer the rest of the peppers, onions, and tomatoes on top. Sprinkle with the chopped green onions and half of the chopped cilantro.

    The Spruce / Ahlam Raffii

  6. Whisk the paprika and the chile pepper into the coconut milk, and pour the mixture over the vegetables and fish.

    The Spruce / Ahlam Raffii

  7. Drizzle the vegetables with the palm oil.

    The Spruce / Ahlam Raffii

  8. Bring the mixture to a boil, and simmer gently, covered, for 15 minutes. Remove cover and simmer for 25 minutes more, or until vegetables are well-cooked and tender. Season with salt and pepper to taste.

    The Spruce / Ahlam Raffii

  9. Sprinkle the rest of the chopped cilantro over the hot stew. Serve with rice, toasted manioc meal (farofa de dende) and fried plantains.

    The Spruce / Ahlam Raffii

  10. Enjoy!

    The Spruce / Ahlam Raffii

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primaverakitchen.com

Place fish in a large glass bowl and season with salt, pepper and lime juice. Set aside in the fridge for about 15 minutes. In a large Dutch oven pot (or clay pot), add 2 tablespoon of olive oil over medium heat. Add the garlic and hot pepper and cook for about 1 minute. Spread diced tomatoes on the bottom of the pot.

How to Make Moqueca (Brazilian Shrimp and Fish Stew ...

In this episode, test cook Becky Hays makes Julia a Brazilian classic: Moqueca (Brazilian Shrimp and Fish Stew). Get the recipe for Moqueca: https://cooks.io...