Moqueca (Brazilian Fish Stew)
Brazilian moqueca recipe with tilapia, shrimp, coconut milk, tomatoes, peppers and dendê oil. An easy, flavourful Brazilian seafood stew.
Ingredients
- 1 kg tilapia
- 400 g shrimp peeled and deveined
- 3 onions
- 3 bell peppers red, orange or yellow
- 500 g tomatoes
- 1 head garlic
- 800 ml coconut milk
- 4 tablespoons dendê oil
- fresh cilantro to taste
- salt to taste
Instructions
- Wash and dry the bell peppers, tomatoes, and cilantro. Cut the bell peppers in half, remove the seeds, then slice them thinly into rounds. Thinly slice 2 onions and finely chop 1 onion. Finely chop the garlic and cilantro. Slice the tomatoes, or cut them in half if using cherry tomatoes.
- In a large pot, heat the oil over medium heat. Add the finely chopped onion and garlic and sauté until fragrant and softened. Season with a pinch of salt.
- Turn off the heat. Add a layer of sliced onions, tomatoes and bell peppers. Season with a pinch of salt.
- Add a layer of tilapia. Season with a pinch of salt.
- Continue layering the remaining onions, bell peppers, tomatoes and fish. Season with a pinch of salt.
- Combine the coconut milk and dendê oil. Whisk well or blend with an immersion blender or regular blender until emulsified. This helps keep the oil from separating from the coconut milk as the moqueca cooks. Pour the mixture evenly over the fish and vegetables. Season with a pinch of salt.
- Turn the heat back to medium. If using thin fish fillets, such as thin tilapia fillets, add the fish and shrimp at the same time. Cover and gently simmer for about 5–7 minutes, or until the fish is cooked through and the shrimp are firm and opaque.If using thicker fish fillets or larger pieces of fish, add the fish first and cook for about 5–8 minutes, depending on thickness. Once the fish is nearly cooked through, add the shrimp, cover, and cook for another 3–5 minutes, just until the shrimp are cooked through. Avoid overcooking the shrimp, as they can become rubbery.
- Avoid vigorous stirring so the fish doesn't break apart.
- Taste and adjust the seasoning with additional salt, if needed. Finish with fresh cilantro to taste.
- Serve hot with white rice.
Notes
Making a smaller batch: This recipe makes a large family-sized pot. Reduce the ingredients proportionally if you're cooking for fewer people.
Dendê oil: I buy Brazilian dendê oil at Brazilian grocery stores. You may also find it at international or specialty food stores.
No dendê oil? No problem! Add a little paprika instead. It won't have exactly the same flavour, but you'll still have a delicious moqueca.
Fish: Tilapia is my choice, but another firm white fish can be substituted.
Fish thickness matters: Thin fillets cook much faster than thick pieces.
Emulsifying the coconut milk + dendê oil: Whisking or blending them before adding helps create a more cohesive sauce and reduces separation.
Don't over-stir: Tilapia is delicate. Once the fish is in the pot, let everything gently cook rather than stirring aggressively.
Don't boil vigorously: Keep the moqueca at a gentle simmer to help keep the fish intact and tender.
Cooking time: will depend on the thickness of your fish. I used thin tilapia fillets, so the fish and shrimp cooked together. If using thicker fish fillets or large pieces, give the fish a head start and add the shrimp once the fish is nearly cooked to prevent the shrimp from overcooking.
Salt gradually: Since you're seasoning each layer, taste the broth toward the end and adjust as needed.
Cilantro: Add as much or as little as you like.
Serving: Moqueca is especially good served with white rice so you can spoon plenty of the coconut-tomato sauce over it.
Please note calories are only and estimate.
Nutrition
Calories: 391kcal | Carbohydrates: 12g | Protein: 39g | Fat: 23g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 143mg | Sodium: 144mg | Potassium: 1024mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1919IU | Vitamin C: 70mg | Calcium: 81mg | Iron: 5mg
