Brazilian seafood stew (moqueca de peixe)

(5.00/5 - 1 vote)


- 2 tablespoons olive oil
- 1 medium onion, cut into 1/4 inch dice
- 1 red bell pepper, cored, seeded, and cut into 1/4 inch dice
- 1 green bell pepper, cored, seeded, and cut into 1/4 inch dice
- 1 yellow bell pepper, cored, seeded, and cut into 1/4 inch dice
- 2 plum tomatoes, seeded and cut into 1/4 inch dice
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 Serrano chiles, stemmed, seeded, and minced
- 3 cups fresh shrimp stock
- 1 can (14 1/2 ounce) canned coconut milk
- Pinch of saffron
- 6 green onions, white and light green parts only, finely sliced
- 1 lb. grouper, cut into 1 inch chunks
- 1 lb. large shrimp, shelled and deveined
- Juice of 1 lime plus a little more, to taste
- 1 teaspoon hot pepper sauce
- 2 tablespoons dende oil
- 1/3 cup loosely packed cilantro leaves, coarsely chopped
- 2 limes, flesh cut into supremes and diced
- Cooked farofa or cooked jasmine rice, for serving

Shrimp Stock:
- 2 lb. shrimp shells
- 2 qts. water
- 1 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1 tablespoon garlic, chopped
- 1 bay leaf (fresh, if possible)
- Several springs of thyme
- Several sprigs of fresh parsley
- 1/4 teaspoon whole black peppercorns
- Salt to taste (depending on what you are using this for)

- 6 tablespoons unsalted butter
- 1/4 onion
- 1 1/2 cups farofa flour


Step 1

Heat a large dutch oven over low heat and add the olive oil. Sweat the onion and peppers together for about 5 minutes, or until nicely softened.

Step 2

Add the tomatoes, salt, pepper, and chiles and cook for 2 minutes more. Add the shrimp stock, coconut milk and saffron and bring the mixture to a simmer. Cook for about 10 minutes, stirring occasionally, until the peppers are tender.

Step 3

Add the green onions and all the fish, cover, and cook for 5 to 7 minutes more, stirring together gently twice during the cooking time. Add the lime juice, dende oil, and cilantro and simmer for 5 minutes more.

Step 4

Serve in large heated bowls, sprinkled with the diced limes. Serve with farofa or jasmine rice.

Step 5

Shrimp Stock:
Rinse the shrimp shells and then place them is a large stockpot with all the ingredients.

Step 6

Melt the butter in a small skillet. Add the onions and sauté until tender. Add the flour and continue stirring until the mixture resembles couscous .

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