How to Make Moqueca (Brazilian Shrimp and Fish Stew)

Ingredients

• 1 lb Cod Fillet (skinless, cut into 1½‑inch chunks; firm white fish)
• 1 lb Large Shrimp (peeled and deveined, tails removed)
• 3 cloves Garlic (minced)
• 0.5 tsp Salt (kosher or table salt)
• 0.25 tsp Black Pepper (freshly ground)
• 14.5 oz Canned Whole Tomatoes (with juice, one 14.5‑oz can)
• 1 medium Onion (chopped; half used for salsa, half for pepper relish)
• 0.75 cup Fresh Cilantro (chopped; divided between salsa and garnish)
• 1 Green Bell Pepper (seeded, cut into ½‑inch pieces)
• 1 Red Bell Pepper (seeded, cut into ½‑inch pieces)
• 2 tbsp Extra Virgin Olive Oil (for sautéing peppers)
• 0.25 cup Extra Virgin Olive Oil (for pepper relish)
• 14 oz Coconut Milk (full‑fat, one 14‑oz can)
• 2 tbsp Lime Juice (freshly squeezed (about 1 lime))
• 4 Pickled Hot Cherry Peppers (from jar, stems left on)
• 0.125 tsp Sugar (just a pinch to balance relish)
• 2 cups White Rice (cooked, for serving)

Instructions

1. Season the Seafood

   Cut the cod into 1½‑inch chunks, place in a bowl with the peeled shrimp, add minced garlic, ½ tsp salt and ¼ tsp pepper, and toss gently to coat.

   Time: PT5M

2. Make the Tomato‑Cilantro Salsa

   In the food processor combine the canned tomatoes (with juices), the chopped onion, and ¼ cup fresh cilantro. Pulse for about 30 seconds until coarsely pureed.

   Time: PT2M

3. Sauté the Bell Peppers

   Heat 2 tbsp olive oil in the large pot over medium‑high. Add the green and red bell pepper pieces, sprinkle with ½ tsp salt, and sauté 5‑7 minutes until they begin to soften but still hold shape.

   Time: PT7M

4. Cook the Salsa

   Turn the heat down to medium, add the tomato‑cilantro salsa to the pot, sprinkle another ½ tsp salt, and cook 3‑5 minutes, stirring, until the mixture thickens slightly.

   Time: PT5M

5. Add Coconut Milk and Boil

   Stir in the 14‑oz coconut milk, increase heat to high, and bring the stew to a rolling boil.

   Time: PT5M

   Temperature: high

6. Finish Cooking the Seafood Off‑Heat

   Reduce heat to low, add the seasoned cod and shrimp, drizzle in 2 tbsp lime juice, gently stir, then cover the pot, turn off the burner, and let sit for 15 minutes.

   Time: PT15M

7. Prepare the Pickled Pepper Relish

   While the stew rests, place 4 pickled hot cherry peppers, ½ of the chopped onion, ¼ cup olive oil, and 1/8 tsp sugar in the food processor. Pulse 30 seconds, add a pinch of salt, and set aside.

   Time: PT5M

8. Finish the Stew

   Uncover the pot, gently fold in the remaining ½ cup chopped cilantro and 2 tbsp of the pepper relish. Stir just enough to combine without breaking the cod pieces.

   Time: PT2M

9. Serve

   Spoon the moqueca over cooked white rice in bowls, garnish with a few extra cilantro leaves if desired, and serve with any remaining pepper relish on the side.

   Time: PT2M

Nutrition Facts

Calories

325

Protein

30 g

Carbohydrates

15 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Cod Fillet: Haddock, Snapper, Halibut
• Instead of Large Shrimp: Medium shrimp, Scallops
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Canned Whole Tomatoes: Crushed tomatoes
• Instead of Onion: Shallot
• Instead of Fresh Cilantro: Parsley
• Instead of Green Bell Pepper: Other bell peppers
• Instead of Red Bell Pepper: Other bell peppers
• Instead of Extra Virgin Olive Oil: Vegetable oil
• Instead of Extra Virgin Olive Oil: Light olive oil
• Instead of Coconut Milk: Coconut cream diluted with water
• Instead of Lime Juice: Lemon juice
• Instead of Pickled Hot Cherry Peppers: Fresh jalapeños, Pickled serrano peppers
• Instead of Sugar: Honey (tiny drizzle)
• Instead of White Rice: Brown rice, Quinoa

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Pot or Dutch Oven
• Food Processor
• Measuring Spoons
• Wooden Spoon or Spatula
• Ladle (optional)
• Serving Bowls

Critical Steps — Do Not Skip

• Season the seafood evenly before cooking.
• Bring coconut milk to a rolling boil to develop flavor.
• Finish cooking the seafood off‑heat to avoid overcooking.
• Gently fold in cilantro and pepper relish at the end.

Chef Tips from the Video

• Use the "captain's cut" of cod (the thickest part) for the most uniform pieces.
• Do not over‑blend the salsa; a slight texture adds body to the broth.
• If fresh malagueta peppers are available, substitute them for a more authentic heat.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3–4 days.

Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw and reheat gently.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Prepare the tomato‑cilantro salsa and pepper relish up to 24 hours ahead; store each in separate containers.
• The stew can be assembled and left to rest off‑heat a day before serving; reheat gently over low heat before adding fresh cilantro.

Frequently Asked Questions