Brazilian seafood stew (moqueca de peixe)

Main Dish
4 servings
10 min
35 min
Very Easy


Number of serving: 4
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


  • 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.
  • 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.
  • 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.
  • Serve in large heated bowls, sprinkled with the diced limes. Serve with farofa or jasmine rice.
  • Shrimp Stock:
    Rinse the shrimp shells and then place them is a large stockpot with all the ingredients.
  • Farofa:
    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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