Brazilian Fish Stew (Moqueca)
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by Karista Bennett[/x_text][/x_column][x_column bg_color=”” type=”3/4″ style=”padding: 0px 0px 0px 0px; “][x_text] “The bliss of spring is upon us and I feel the warmer breezes arriving – swirling pastel tree petals through the air while song birds return with their melodies.
A lovely time of year. A time of revival and the new. New little sprouts finding their way through the beautifully drenched spring soil, getting ready to produce a most lush and delicious harvest.”
I am beyond excited this time of year. The anticipation of spring and summer harvest makes me almost giddy. And while I’m waiting for all this lovely produce to arrive, I begin preparing lighter fare in honor of the season.
This Moqueca, or more commonly known as Brazilian Fish Stew, is a perfect transition from winter to spring. Light in texture, a bit tropical in flavor boasting warm colors of the summer.
Moqueca is a traditional seafood soup from Brazil. You’ll find every Brazilian family has its own special recipe for this dish, as does every chef who creates it. Typically, Moqueca is a slow cooked seafood soup. However, I’ve created a lovely simple and quick version that is big in flavor but doesn’t require a lot of time. So simple, I sometimes prepare this stew on a weeknight, skipping the shrimp and just adding in the white fish.
The stew can also be prepared to taste. Using more or less red pepper, cilantro and green onion. The coconut milk combined with seafood stock gives the stew a slightly tropical flavor – in anticipation of warmer months to come.
While we’re springing into summer this is the perfect seafood dish to enjoy. Enchanting and glowing with color, you’re sure to feel the sandy beach beneath your feet while dining on this decadent dish.
Brazillian Fish Stew (Moqueca)
- 1 1/2 tablespoons coconut oil
- 1 white onion, diced
- 2 cloves garlic, finely diced
- 1 small red bell pepper, seeded, quartered and cut into thin strips
- 1 – 1 ½ cups chopped tomatoes (fresh or organic jarred tomatoes)
- ½ teaspoon crushed red pepper flakes
- 1 cup canned whole coconut milk (not light)
- 1 cup seafood stock
- Handful of fresh cilantro, chopped
- 2-3 green onions, sliced
- 1 lime
- Salt and pepper to taste
- 1 lb firm white fish (halibut, cod), 1-2 inch cubes
- 1 lb large Gulf shrimp, peeled and deveined
- *Dende Oil (Dende oil is also known as Palm oil. It will be orange red in color. The brand Nutiva carries a lovely palm oil that I use in this dish).
- Serve over cooked white rice
- In a large skillet heat coconut oil over medium high heat. When the oil is hot but not smoking, add the onion and red bell pepper. Sauté for a few minutes, until the veggies are slightly wilted. Add the garlic and sauté about 30 seconds more.
- Take the skillet off the heat (mostly because we don’t want you splattered in tomatoes) and add the diced tomatoes, crushed red pepper flakes, coconut milk and seafood stock. Place the skillet back on the heat and bring to a lively simmer.
- Once the soup is simmering turn the heat down to low and let the soup simmer for about five minutes, allowing the flavors to meld together and reducing some of the liquid. Season to taste with salt and pepper.
- Just before adding the fish/shellfish, stir into the stew a tablespoon of Dende oil (palm oil). This is what gives the stew it’s lovely traditional orange color.
- Next turn the heat back up to medium and add the fish and shrimp. Let the fish and shrimp cook for another 3-5 minutes, or until done, and then stir in the cilantro and half of the green onion. You will want to stir the stew with a light hand so you don’t break up the fish cubes too much.
- Squeeze a little lime juice into the stew and taste for seasoning, adding additional salt, pepper or lime juice to taste.
- Place a scoop of white rice in the bottom of soup bowls and ladle the stew over the rice. Garnish with additional sliced green onion. I like to pair this stew with a crisp and dry Sauvignon Blanc or dry Pinot Gris.
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This is simply gorgeous! I love how easy this is, yet so impressive. I’m having friends over this weekend…THIS is what I’m going to make!
Hi Caroline, we hope you enjoyed the recipe! Thanks so much! 🙂
Caroline, Thank you so much! So happy you like the recipe… Enjoy!
This dish sounds so delicious! I love seafood stews, but haven’t tried to make my own yet. I think I could manage this recipe 🙂
This is one delicious seafood stew — we know you’ll enjoy it . Thanks Emily!
Thanks Emily! It is a lovely seafood stew and truly a cinch to make. Enjoy!
Beautiful recipe and gorgeous photos.. I love the ingredients in this recipe and will definitely try it, it fits in perfectly with the healthy eating we’ve been doing lately! I love your spring quote as well!xx
We love this recipe! It’s so beautiful and definitely perfect for healthy eating! Thanks Barb!!!!! 🙂
Awww… Thanks so much Barb!! It’s one of my favorite seafood stews, healthy and full of delicious flavor. 🙂
Beautiful! I love this time of year.So many fresh ingredients. Looks and sounds delicious!
We’re so glad you enjoyed this recipe Marni — it’s definitely one delicious dish!
Thank you Marni! this is such a fun and delicious recipe for spring and summer and sometimes when I get a craving for it in winter too 🙂
Wow, I can feel the smell from this dish … Stunning dish – fab photos, this is going to be bookmarked. Just my kind of food.
Thank you Viveka — our Chef Karista creates amazing dishes!
This is a stunning dish .. and I love all the ingredients. You have some very talented people in your team.
Viveka thanks so much! So sorry for the late response!! So appreciate you taking the time to comment. Hope you enjoy the seafood stew. Delicious Wishes, Karista
No problem what so ever, Karista … haven’t tried it yet, but I will when our days gets chilly. *smile