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