Moqueca (Brazilian Fish Stew)

  • 2 lb Panamei Mahi-Mahi, Salmon, or Cod- cut into 2” wide strips
  • 1 1/2 lb Panamei Medium Shrimp
  • 1/3 c fresh lime juice
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 garlic cloves, minced
  • 4 Tbsp palm oil
  • 2 c onion, diced
  • 1 c green bell pepper, diced
  • 1 c red bell pepper, diced
  • 3/4 c green onions, minced
  • 5 garlic cloves, minced
  • 1 bay leaf
  • 2 c chopped tomato
  • 1/2 c minced fresh cilantro
  • 1 c fish or vegetable stock
  • 1 c light coconut milk
  • 1/4 tsp ground red pepper

Combine lime juice, salt, ground pepper, minced garlic, 2 Tbsp melted palm oil, shrimp, and fish in a large bowl; toss to coat. Marinate in refrigerator 30 minutes.

Heat 2 Tbsp palm oil in a large Dutch oven over medium heat.

Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6
minutes, stirring occasionally.

Increase heat to medium-high; add tomato, and cook 2 minutes. Add 1/4 c cilantro and broth.

Bring to a boil; reduce heat, and simmer 10 minutes. Take out bay leaf.

Place one-third of vegetable mixture in a blender, and puree until smooth.
Pour pureed vegetable mixture into pan.

Repeat procedure with remaining vegetable mixture.

Add coconut milk and red pepper to pureed vegetable mixture. Bring to a boil over medium-high heat; cook 3 minutes.

Add fish mixture; cook 3 minutes or until fish is done.

Sprinkle with 1/4 c cilantro. Serve as stew or with Jasmine Rice.

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