Moqueca a Brazilian Seafood Stew Recipe To Check in 2023

This Americanized Moqueca is made in a stovetop pot instead of the traditional clay and is a bit of a fusion of the two more classic versions as it has coconut milk but no palm oil. Still, it is flavorful, healthy and shockingly easy to make.

This Copycat Moqueca is full of bright, fresh spices and nutritious fish and vegetables yet it takes less than half an hour to come together.

Ultimately, you pretty much just throw a bunch of tasty, fresh ingredients into a pot and let the magic happen. While I would love to share a more authentic, traditional version of Moqueca, then, this one is a close comparison that any basic, American chef can make at home.

Moqueca a Brazilian Seafood Stew

This Americanized Moqueca is made in a stovetop pot instead of the traditional clay and is a bit of a fusion of the two more classic versions as it has coconut milk but no palm oil.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

  

• 28 oz can whole tomatoes
• 4 cloves garlic minced
• ½ yellow onion chopped
• 2 bell peppers I used green, seeded and chopped
• 1 14.5 oz can lite coconut milk
• 1 lb shrimp
• 1 lb cod cubed
• 2 tablespoons peri peri sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon cumin
• Salt
• Pepper

Instructions

 

• STEP 1Add tomatoes, garlic and onion to a large pot and use an immersion blender to blend until it reaches a mostly uniform consistency
• STEP 2Turn heat onto medium and stir in chopped peppers and coconut milk
• STEP 3Add shrimp and cod and increase heat until liquid starts to boil. Reduce to low and simmer until fish and shrimp are cooked through, for me this took about 5 minutes
• STEP 4Stir in peri peri sauce and lime juice. Season with cumin then adjust to taste with salt and pepper

NOT-SO-PRO TIPS

For a more authentic Brazilian feel (and deliciousness) serve this Copycat Moqueca with rice to sop up all that tasty stew. I always keep frozen shrimp and cod on hand. That way, I always have it available without worrying about safety or freshness. Traditionally, Moqueca is made with a good bit of cilantro. I omit it for personal preference but definitely add a handful if you prefer!

Peri Peri Sauce is a sauce made from the African Birds Eye Chili. It’s a little tangy and somewhat spicy so give it a taste before adding it to make sure you can adjust if needed! I used Nando’s brand which was in the condiment aisle of my supermarket