Homemade Moqueca

Name: Homemade Moqueca
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Brazil
Ingredients: 600 g of white fish (fillets (cod, grouper, sea bream)); 200 g of peeled shrimp (large); 500 g of tomatoes (ripe, sliced into rounds); 150 g of red bell peppers (cut into strips); 150 g of green bell peppers (cut into strips); 150 g of onions (sliced into thin rounds); 4 garlic cloves (chopped); 1 bunch of cilantro (fresh, snipped); 60 ml of vegetable oil ((or palm oil, known as dendê)); 200 ml of coconut milk; 1 lime (for the juice); 5 g of salt; 2 g of pepper (freshly ground)

No reviews yet

A colorful, flavorful Brazilian fish and seafood stew, typical of the Espírito Santo region, made with tomatoes, bell peppers, onions, and cilantro.

Total time: 1 h 05
Prep: 30 min
Cook: 35 min
Difficulty: Medium
Per person: €1.00

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Air Fryer Scallops au Gratin

35 minEasy

For dessert

5.0

Panettone

1 h 30Hard

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

450kcal

Protein35 g37%
Carbs20 g21%
Fat18 g42%
Fiber6 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a more authentic flavor, use dendê oil. Serve the moqueca with white rice and farofa (toasted cassava flour).

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 2 months after cooking in individual portions. Thaw in the refrigerator before reheating.

Storage : How long does it keep?

Keeps 2 to 3 days max in an airtight container in the fridge. The fish and shrimp are delicate.

Making ahead : Can you make it the day before?

Yes

Cut all the vegetables and marinate the fish. Store separately in the fridge.

Reheating : How do you reheat it?

Reheat gently in a saucepan over medium heat with a lid to retain moisture. Can be done in the microwave at medium power, stirring for even heat, but be careful not to overcook the fish/shrimp.

Variations

Replace the vegetable oil with palm oil, known as dendê.
Add red chili pepper when you pour in the coconut milk.
Serve straight from the pot.

Mistakes to avoid

Skipping the marinade: let it marinate at least 15 minutes.
Stirring too much: the fish could fall apart.
Forgetting to layer: alternate vegetables, fish, and shrimp.

Frequently asked questions

How do you layer the moqueca?

Sauté half of the onions and garlic, add a layer of tomatoes, bell peppers, and cilantro, lay on the fish and shrimp, then cover with the remaining vegetables and cilantro.

How long should the fish marinate?

Season the fish and shrimp with the lime juice, salt, and pepper, then let marinate at least 15 minutes before placing them over the vegetables in the pot.

How long should it simmer?

Pour in the coconut milk, cover, and simmer over medium heat for about 20 to 25 minutes, until the fish is cooked through and the shrimp are pink and firm.

Which fish should you choose?

Choose firm white fish fillets, such as cod or grouper, which hold up well when cooked in the stew. Avoid stirring too much so they stay whole.