Dive into the vibrant flavors of Brazil with these 9 incredible moqueca recipes. From the classic Bahian Moqueca with its rich dendê oil and coconut milk to the lighter Espírito Santo Moqueca, this collection explores the diverse and delicious world of this iconic Brazilian seafood stew. Whether you prefer fish, shrimp, or a combination of seafood, these moqueca recipes offer a taste of Brazilian culinary tradition that’s sure to tantalize your taste buds and transport you to the sun-kissed shores of Brazil. Get ready for a culinary adventure as we explore the nuances of each regional variation, offering tips and tricks for creating the perfect moqueca at home.
Brazilian Fish Stew (Moqueca)
This recipe guides you through making a vibrant and flavorful Moqueca, a traditional Brazilian fish stew. This version combines the delicate flavors of fish and shrimp with the richness of coconut milk, punctuated by the bright acidity of tomatoes and bell peppers. It’s a relatively quick and easy dish to prepare, perfect for a weeknight dinner or a special occasion.
Ingredients
- 1 red bell pepper
- 1 green bell pepper
- 700 g fish (firm white fish like cod or snapper recommended)
- 200 g shrimps (peeled and deveined)
- 1 lemon
- 1 onion (chopped)
- 300 g cherry tomatoes (halved)
- 3 tablespoons parsley (chopped)
- 200 ml coconut milk
- 1 tablespoon palm oil
- 1 tablespoon olive oil
- 1 red hot pepper (finely chopped, or more to taste)
- 4 cloves garlic (minced)
- Wine (white wine recommended, about 1/4 cup)
Instructions
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Marinate the Fish: Place the fish in a bowl and squeeze the juice of the lemon over it. Let it marinate for 1 hour to enhance its flavor and texture.
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Sauté Aromatics and Build the Stew: Heat the olive oil in a large pan or pot over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Then, add the chopped onion and red hot pepper. Cook for 1 minute until softened. Pour in the white wine and cook for another minute to allow the alcohol to evaporate. Add the bell peppers, halved cherry tomatoes, shrimp, and the marinated fish. Season generously with salt. Cook for 2 minutes, allowing the ingredients to combine. Pour in the coconut milk and half of the chopped parsley. Reduce the heat to low and simmer gently for 18 minutes, allowing the flavors to meld and the fish to cook through.
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Finishing Touch: Stir in the palm oil and the remaining parsley. Cook for a final 2 minutes. Serve hot and enjoy!
Brazilian Fish and Shrimp Stew (Moqueca)
This recipe guides you through making a delicious and flavorful Brazilian fish and shrimp stew, known as Moqueca. This vibrant dish combines tender cod and shrimp with a rich coconut milk broth, infused with the aromatic flavors of peppers, onions, garlic, and cilantro.
Ingredients
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 lb Shrimp, peeled and deveined
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tbsp Coconut oil
- 1/2 lb Fresh cod, cut into large pieces
- 1 jalapeño, diced (or red chili, remove seeds if you prefer less heat)
- 1 can coconut milk
- 2 1/3 cups fish stock (or vegetable stock)
- 2 tsp paprika
- Pinch of cayenne pepper
- A bunch of cilantro
- 1 green onion, chopped
- Zest of 1 lime, and lime cut into wedges
- 2 medium tomatoes, skinned and diced
- Salt and pepper to taste
- 1/2 cup water
Instructions
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In a large pot, heat the coconut oil and add the diced onions and minced garlic. Cook until the onions become translucent.
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Add the diced bell peppers, diced tomatoes, paprika, and cayenne pepper to the pot. Stir well to combine all the ingredients. Season with salt and pepper to taste.
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Pour in the coconut milk, fish stock (or vegetable stock), and water. Stir and bring the mixture to a low boil. Then, gently add the chunks of cod and shrimp.
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Allow the stew to return to a slow boil, then reduce the heat to low. Cover and let it simmer for 30 minutes, or until the fish is cooked through and flakes easily with a fork.
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Garnish the Moqueca with fresh cilantro, chopped green onions, and lime wedges.
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Serve the stew hot, accompanied by a side of rice. You can either enjoy the rice separately or pour the stew over the rice. Enjoy!
Authentic Brazilian Moqueca
This recipe guides you through making a delicious and authentic Brazilian Moqueca, a flavorful seafood stew simmered in a rich coconut milk broth. With simple steps and readily available ingredients, you can bring the vibrant flavors of Brazil to your kitchen.
Ingredients
- Seafood: 4 fillets Salted cod, 200 grams Shrimp
- Aromatics: 1 Onion, 1 clove Garlic, 2-3 Green onions/scallions, 1 thumb-sized piece Ginger, 1 bunch Cilantro
- Vegetables: 2 Tomatoes (or 1 can diced tomatoes), 3 Green peppers (or 1 bell pepper)
- Liquids: 250 ml Coconut milk, 5 tbsp Olive oil (palm oil preferred), 3 tbsp Lemon juice, 2 tbsp White wine (optional)
- Seasoning: Salt and pepper to taste, 1 cube Soup stock cube
- Thickener: 1 tbsp Katakuriko (or cornstarch)
Instructions
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Marinate the Seafood: In a bowl, combine the salted cod, shrimp, chopped cilantro, minced garlic, lemon juice, and olive oil. Mix well and let it marinate in the refrigerator for at least 1 hour to allow the flavors to meld.
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Sauté the Vegetables: Finely chop the ginger, green onions, onion, and green pepper. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped vegetables and sauté until softened.
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Simmer the Stew: Add the marinated seafood, chopped tomatoes (or canned tomatoes), white wine (if using), and soup stock cube to the pot. Bring to a simmer and cook for 10-15 minutes, allowing the seafood to cook through and the flavors to develop.
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Add Coconut Milk and Thicken: Pour in the coconut milk and continue to simmer. Season with salt and pepper to taste. In a small bowl, whisk together the katakuriko (or cornstarch) with 1 tablespoon of water to create a slurry. Add the slurry to the stew and stir until the sauce thickens slightly.
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Serve: Serve the Moqueca hot over rice. For a truly authentic experience, serve with Brazilian rice.
Authentic Brazilian Fish Moqueca
This recipe guides you through making a delicious and authentic Brazilian Fish Moqueca. With simple steps and fresh ingredients, you’ll be enjoying this vibrant dish in no time.
Ingredients
- 1 1/2 lb Wild flounder fillet (or any other firm white fish)
- 1 1/2 Lemons
- 1 Bell Pepper
- 1 Onion
- 1 bunch Green Onions
- 3 tbsp Paprika
- 3 cloves Garlic
- 1 can Coconut Milk
- 3 Ripe Tomatoes
- 1 cup Red Palm Oil
Instructions
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Marinate the fish: Cut the fish into cubes. Add paprika, salt, pepper, and the juice of the lemons. Let it marinate for approximately 30 minutes.
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Prepare the vegetables: Dice the tomatoes, onions, and bell pepper.
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Combine ingredients: Place the marinated fish and the diced vegetables into a pan.
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Add coconut milk: Pour the coconut milk into the pan.
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Simmer: Let it cook over low heat for about 20 minutes.
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Add red palm oil: Add the red palm oil and continue cooking for another 10 minutes.
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Serve: Your Moqueca is ready! Serve hot and enjoy.
Brazilian Salmon Moqueca
This recipe guides you through making a vibrant and flavorful Brazilian Salmon Moqueca, a rich seafood stew simmered in a coconut milk broth with tomatoes, onions, peppers, and fragrant spices.
Ingredients
For the Marinade:
- 6 tbsp olive oil
- 5 salmon fish wings (or any fish)
- 4 tbsp minced garlic
- 1 tbsp paprika or chili powder
- 1 1/2 tsp cumin powder
- 1 tsp black pepper
- 1 1/2 tsp salt
- 2 tbsp lime juice
For the Stew:
- 2 onions
- 2 tbsp olive oil
- 2 tomatoes
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 cup coriander leaves
- 200 ml coconut milk
Instructions
Step 1: Marinate the Salmon
Marinate the salmon in the olive oil, garlic, paprika (or chili powder), cumin, black pepper, salt, and lime juice for at least 2 hours. This allows the fish to absorb the flavors fully.
Step 2: Layer the Ingredients
In a large pot or Dutch oven, heat 2 tablespoons of olive oil. Create a layer with half of the sliced onions, bell peppers, and tomatoes. Place the marinated salmon on top of this layer. Then, add the remaining onions, bell peppers, and tomatoes over the salmon, creating a second layer.
Step 3: Simmer in Coconut Milk
Pour the coconut milk over the layered ingredients. Sprinkle the coriander leaves on top and drizzle with the remaining 1 tablespoon of olive oil.
Step 4: Cook the Moqueca
Bring the stew to a boil, then reduce the heat to low and simmer for 25 minutes, or until the salmon is cooked through and the vegetables are tender.
Step 5: Serve
Serve the Brazilian Salmon Moqueca hot, ideally with a side of white rice to soak up the delicious sauce.
Festive Christmas Moqueca
This recipe offers a vibrant and flavorful twist on a traditional Brazilian Moqueca, perfect for your Christmas feast. Tender roasted meats are simmered in a rich and creamy coconut milk broth, infused with the bright flavors of peppers, onions, garlic, and fresh herbs. This easy-to-follow recipe can be made in either a pressure cooker or on the stovetop.
Ingredients
- 2 tablespoons oil
- 2 large garlic cloves, chopped
- 1 onion, chopped
- 1 red bell pepper, chopped
- ¼ of each bell pepper (green, red, yellow), cubed
- 2 tomatoes, seeded and chopped
- ½ kg roasted meats, sliced
- 400 ml coconut milk
- 1 tablespoon coriander, chopped
- 1 tablespoon chives, chopped
- 1 tablespoon lemon juice
- Salt to taste
Instructions
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Pressure Cooker Method: In a pressure cooker, combine the oil, garlic, onion, red bell pepper, cubed bell peppers, tomatoes, sliced roasted meats, coconut milk, coriander, chives, lemon juice, and salt. Seal the pressure cooker and bring to pressure. Once pressure is reached, cook for 5 minutes. Release the pressure and serve immediately with white rice.
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Stovetop Method: If using a stovetop, combine all ingredients in a large pot. Bring to a boil, then reduce heat and simmer until the meat is heated through and the sauce has thickened slightly. Serve hot with white rice.
Brazilian Fish Stew (Moqueca)
This recipe guides you through making a delicious and authentic Brazilian Moqueca, a vibrant fish stew simmered in a rich coconut milk broth with tomatoes, onions, garlic, ginger, and traditional Moqueca spices. It’s a simple yet flavorful dish that’s perfect for a weeknight dinner or a special occasion.
Ingredients
- Fish Stock: 3 cups
- Onion: 1 medium
- Garlic: 4 cloves
- Ginger: 1 inch piece
- Grated Tomato: 4 medium
- Moqueca Spice Blend: 2 tablespoons
- Firm White Fish (e.g., Snapper, Cod): 2 pounds
- Other Seafood (e.g., Shrimp, Mussels): Optional, 2 cups
- Coconut Powder: 2 tablespoons
- Cilantro: 1 bunch
Instructions
- Prepare the Stock (Optional): For a richer flavor, you can create a homemade fish stock using fish bones, onion, garlic, and carrots. Simmer for at least 30 minutes, then strain.
- Sauté the Aromatics: Finely dice the onion and sauté in a large pot until softened.
- Add Ginger and Garlic: Mince the garlic and ginger, then add them to the pot and sauté for another minute until fragrant.
- Bloom the Spices: Add the Moqueca spice blend to the pot and sauté for a minute to release its flavors.
- Simmer the Base: Add the grated tomatoes and fish stock to the pot. Bring to a simmer and cook for 30-45 minutes, allowing the flavors to meld.
- Blend (Optional): For a smoother, creamier stew, carefully use an immersion blender to partially blend the mixture. Alternatively, you can transfer a portion of the stew to a regular blender.
- Add the Fish: Cut the fish into 2-inch pieces and gently add them to the simmering stew.
- Incorporate Coconut Milk: Dissolve the coconut powder in a small amount of hot water or stock to create a smooth paste. Add this coconut milk mixture to the stew and stir gently.
- Cook the Seafood: If using other seafood like shrimp or mussels, add them to the pot along with the fish. Cook until the fish and seafood are cooked through and opaque.
- Finish and Serve: Once the seafood is cooked, remove the pot from the heat. Roughly chop the cilantro and stir it into the stew. Serve hot with rice or other desired accompaniments.
Brazilian Fish Stew (Moqueca)
This recipe guides you through making a vibrant and flavorful Brazilian fish stew, Moqueca. This dish features tender white fish simmered in a rich coconut milk broth infused with aromatic vegetables and spices.
Ingredients:
For the Fish:
- 1 pound white fish (Cod or Sea Bass), cut into thicker pieces
- 1/2 tsp salt
- 1 lime (zest and juice)
For the Sauce:
- 2-3 Tbsp coconut or olive oil
- 1 onion, finely diced
- 1/2 tsp salt
- 1 cup carrot, diced
- 1 red bell pepper, diced
- 4 garlic cloves, roughly chopped
- 1/2 jalapeno, finely diced
- 1 Tbsp tomato paste
- 2 tsp paprika powder
- 1 tsp cumin
- 1 cup fish or chicken stock
- 1 1/2 cups tomatoes, diced (preferably fresh)
- 1 (14 ounce) can coconut milk
- 1/2 cup chopped cilantro
- Lime wedges for serving
Instructions:
Step 1: Prepare the Fish
Rinse and pat dry the fish. Cut into thick pieces and place in a bowl. Add salt, the zest of half the lime, and 1 tablespoon of lime juice. Gently massage the fish to ensure it’s evenly coated. Set aside.
Step 2: Build the Flavor Base
In a large pan, heat the olive oil or coconut oil over medium-high heat. Add the diced onion and salt, sautéing for 2-3 minutes. Reduce the heat to medium, then add the diced carrot, bell pepper, garlic, and jalapeno. Cook for another 4-5 minutes.
Stir in the tomato paste, paprika, cumin, and stock. Bring the mixture to a simmer, then add the diced tomatoes. Cover the pan and simmer gently on medium-low for 5 minutes, or until the carrots are tender.
Step 3: Simmer and Serve
Add the coconut milk to the pan and taste, adding more salt if needed. Gently nestle the marinated fish pieces into the stew. Simmer until the fish is cooked through, approximately 6-7 minutes. Adjust the seasoning with salt and a squeeze of lime juice to taste. Serve the Moqueca hot over rice or naan bread. Garnish with fresh cilantro and lime wedges.
Authentic Brazilian Moqueca: A Sao Paulo Fish Stew Recipe
This recipe guides you through making a delicious and authentic Moqueca de Peixe Paulistana, a vibrant fish stew from Sao Paulo, Brazil. With simple steps and readily available ingredients, you can bring the taste of Brazil to your kitchen.
Ingredients
- 2 tbsp vegetable oil
- 600g white fish (cod or haddock)
- 1 large onion, sliced
- 3 garlic cloves, squashed
- 1/2 tsp cayenne pepper
- 1 red bell pepper, sliced
- 2 large tomatoes, sliced
- 1 tsp smoked paprika
- Salt, to taste
- 1 tsp ground turmeric
- 1 can coconut milk
- 200g cooked frozen seafood (prawns, mussels, and squid)
- Handful fresh coriander, chopped
Instructions
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Building the Base: In a large pan, heat the vegetable oil. Create a bed of sliced onions and squashed garlic. Sprinkle smoked paprika over the onion and garlic mixture. Place the white fish on top of this aromatic base. Season the fish with salt and cayenne pepper. Finally, cover the fish with a layer of sliced tomatoes.
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Layering the Flavors: Arrange the red bell pepper slices over the tomatoes, creating another vibrant layer. This layering technique helps to infuse the stew with rich, complex flavors.
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Simmering in Coconut Milk: Pour the coconut milk into the pan, ensuring all ingredients are submerged. Bring the stew to a boil, then cover the pan and let it simmer for 2 minutes. The coconut milk adds a creamy richness and a touch of sweetness to the Moqueca.
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Adding the Seafood: Gently add the cooked frozen seafood (prawns, mussels, and squid) to the stew. Bring the mixture back to a boil, then reduce the heat, cover, and simmer for approximately 6 minutes, or until the seafood is heated through and the fish is cooked thoroughly.
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Final Touches and Serving: Sprinkle the chopped fresh coriander over the stew. Gently mix, being careful not to break the fish. Check to ensure the fish is cooked through. Serve the Moqueca hot, traditionally with white rice. Enjoy!
History of Moqueca
Moqueca, a vibrant and flavorful Brazilian fish stew, boasts a rich history deeply intertwined with the indigenous cultures and the arrival of European and African influences. Its origins trace back to the indigenous communities of Brazil, particularly those along the coastal regions. These communities developed early versions of the dish, utilizing readily available ingredients like fresh seafood, coconut milk, and dende oil (palm oil), often cooked in clay pots over open fires.
The arrival of the Portuguese in the 16th century introduced new ingredients and cooking techniques, further shaping the evolution of moqueca. Ingredients like onions, garlic, tomatoes, and cilantro, brought by the Portuguese, gradually became incorporated into the indigenous recipes. The African diaspora, brought to Brazil through the transatlantic slave trade, also contributed significantly to the dish’s development, adding their own culinary traditions and ingredients, such as peppers and spices, enhancing the complexity of flavors.
Over time, two distinct styles of moqueca emerged, differentiating primarily in the use of specific ingredients. Moqueca Capixaba, from the state of Espírito Santo, traditionally omits dende oil and coconut milk, favoring a simpler preparation with olive oil, tomatoes, and onions, often using fish and seafood varieties specific to the region. In contrast, Moqueca Baiana, from Bahia, embraces the richness of dende oil and coconut milk, resulting in a creamier, more intensely flavored dish, frequently including peppers, cilantro, and often utilizing shrimp or other shellfish.
Today, moqueca stands as a beloved dish, representing the diverse culinary heritage of Brazil. It continues to be prepared in homes and restaurants across the country, passed down through generations, showcasing the vibrant fusion of indigenous, European, and African culinary traditions that make Brazilian cuisine so unique.
Nutritional Content and Benefits of Moqueca
Moqueca, with its vibrant blend of fish, tomatoes, onions, garlic, cilantro, and coconut milk (in some variations), offers a wealth of nutritional benefits. Fish is a fantastic source of protein and omega-3 fatty acids, essential for heart health and brain function. The colorful vegetables contribute vitamins, minerals, and antioxidants, promoting overall well-being. Tomatoes, rich in lycopene, are known for their antioxidant properties. Onions and garlic provide allicin, a compound with potential immune-boosting effects. Cilantro, a flavorful herb, offers vitamins A and K.
The use of coconut milk in some moqueca recipes adds a dose of healthy fats, though it does increase the calorie content. Dende oil, a common ingredient, contributes vitamin E and a unique flavor. While delicious, it’s important to be mindful of portion sizes, particularly when watching calorie intake due to the oil and coconut milk.
Overall, moqueca can be a nutritious and flavorful addition to a balanced diet. It provides a good source of protein, healthy fats, vitamins, minerals, and antioxidants, all contributing to better health. The specific nutritional content will vary depending on the specific ingredients and recipe used.
Tips for Choosing Quality Fish
Choosing the right fish is crucial for a delicious Moqueca. Look for fish that’s fresh and high-quality. A good fishmonger is your best resource, but here are a few tips for selecting the perfect catch.
Smell: Fresh fish should have a mild, slightly salty or seaweed-like aroma. Avoid any fish with a strong fishy or ammonia-like odor, as this indicates spoilage.
Eyes: The eyes of fresh fish should be clear, bright, and slightly bulging. Sunken or cloudy eyes are a sign that the fish is not fresh.
Gills: Check the gills. They should be bright red or pink and free from slime. Brown or grayish gills indicate the fish is past its prime.
Texture: The flesh of fresh fish should be firm and elastic. It should spring back when gently pressed. If the flesh feels mushy or leaves an indentation, the fish is likely not fresh.
While these tips apply to most fish, consider the specific type you’re using for your Moqueca. Firmer, meatier fish like cod, snapper, or grouper are excellent choices. Ask your fishmonger for recommendations if you’re unsure.