Moqueca (Brazilian Fish Stew)

by flavorslutofficial
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This Brazilian fish stew- pronounced moo-KAY-kah (thanks Luana) is a delicious summer stew packed with seafood and a slight tingle from the variety of chiles used. The coconut milk and citrus take this dish to the next level making this an easy, but special feeling, dish to share with friends and family. To bump up the presentation value add whole mussels or clams in the shell -I just couldn’t find any. Serve with rice or farofa to round out the meal!

Moqueca (Brazilian Fish Stew)

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Soup
Cuisine: Brazilian
Servings: 4
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Ingredients:
 
  • 1 Tbsp coconut oil
  • 1 Tbsp olive oil
  • 1 medium yellow onion (chopped, bite size)
  • 1 bunch green onion (roughly chopped)
  • 1 red bell pepper (chopped, bite size)
  • 6 cloves garlic (minced)
  • 1 Serrano chile (sliced thinly)
  • 1 tsp chile en adobo (minced)
  • 1 tsp chili powder
  • ¼ tsp crushed red pepper flakes
  • 1 Tbsp paprika
  • 1 Tbsp sugar
  • 1 bay leaf
  • 1 cup white wine
  • 15 oz coconut milk (full fat)
  • 2 cups chicken broth
  • 1.5 cups cherry tomatoes (halved)
  • 1 bunch cilantro (chopped, leaves only)
  • 1 lemon (juice and zest)
  • 1 lime (juice and zest)
  • 16 oz raw shrimp (peeled and veins removed)
  • 12 oz raw halibut (bones and skins removed)
  • 16 oz mussels or clams (*optional)
  • 2 tsp salt
  • 2 tsp black pepper
Instructions:
  • In a large soup pot over medium-high heat add the coconut oil and olive oil. Add the yellow onion, green onion, red bell pepper, Serrano, garlic, chile en adobo, cilantro, 1 tsp black pepper, and 1 tsp salt. Saute until onions and peppers are soft. About 3-5 minutes.
  • To the sauteed veggies add the crushed red pepper flakes, chili powder, paprika, sugar, lemon and lime zest and juice, bay leaf, and remaining black pepper. Saute for 2-3 minutes longer.
  • Add the coconut milk to the pot and saute for 2 minutes or until the coconut milk is bubbling and hot and the spices and coconut milk have become one. Add the tomato halves and stir.
  • Add the cup of wine, remaining salt, and the shrimp to the pot allowing the shrimp to cook slightly, roughly 2 minutes. Just some time to really absorb the flavors before everything else goes in.
  • Cut your halibut into bite sized pieces and add the chicken broth, halibut, and mussels or clams if using to the pot and bring to a boil. Reduce to a simmer and allow to cook for 10-12 minutes covered or until fish flakes easily with a fork and the mussels and/or clam shells have opened. Enjoy with a squeeze of lemon or lime and a fresh sprinkle of cilantro!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
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