Fish and shrimp moqueca: a traditional Brazilian seafood recipe

Fish and shrimp moqueca is a classic Brazilian seafood stew. Brazil has well-known regional versions, particularly in Bahia and Espírito Santo. This recipe uses coconut milk and offers dendê palm oil as an option, drawing on the flavors of the Bahian version.

Firm white fish, shrimp and vegetables cook together in a clay pot. As a result, the broth takes on the flavors of the seafood, peppers, tomatoes and herbs. The quantities below serve four people.

Ingredients for fish and shrimp moqueca

For the seafood, use 600 g of firm white fish steaks, such as sea bass or grouper, and 300 g of cleaned shrimp. You will also need 2 sliced ripe tomatoes, 1 large sliced onion, 1 sliced red bell pepper and 1 sliced yellow bell pepper.

For seasoning, set aside 3 crushed garlic cloves, the juice of 1 lime, 200 ml of coconut milk and 2 tablespoons of dendê palm oil, if using. Add chopped cilantro and scallions, salt and black pepper to taste.

How to prepare the stew

First, season the fish and shrimp with salt, garlic and lime juice. Leave them to marinate for 20 minutes in the refrigerator. Meanwhile, prepare the sliced vegetables and the cooking pot.

Next, arrange alternating layers of onion, tomato, bell peppers, fish and shrimp in the clay pot. Pour over the coconut milk and, if using, the dendê oil. Cook over medium heat for about 20 to 25 minutes, until the seafood is cooked through.

Avoid stirring, as this can break up the fish. Instead, gently move the pot occasionally to help distribute the broth. Finally, finish with the chopped cilantro and scallions.

What to serve with moqueca

Serve the fish and shrimp moqueca with white rice, farofa and pirão made from the stew’s own broth. These traditional sides make the dish a complete meal for a relaxed family lunch.