Description
Moqueca is a traditional Brazilian seafood stew bursting with vibrant flavors from fresh fish, shrimp, coconut milk, and a medley of aromatic herbs and spices. This dish combines tender mahi mahi and succulent shrimp simmered in a rich, fragrant broth made with tomatoes, bell peppers, garlic, and lime, served over fragrant jasmine rice for a satisfying and hearty meal perfect for any occasion.
Ingredients
Scale
For the Fish
- 1 ½ pounds Mahi Mahi, cut into large chunks
- 8 ounces shrimp, peeled and de-veined
- 1 lime, juiced
- 4 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 tablespoon olive oil mixed with 1 teaspoon paprika
For the Stew
- 2 tablespoons olive oil mixed with 2 teaspoons paprika
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 onion, finely sliced or chopped
- 2 bell peppers, finely sliced or chopped
- 1 cup chopped fresh tomatoes
- 1 cup fish stock (vegetable stock works too)
- 1 cup coconut milk
- 1 lime
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh basil, chopped
- Kosher salt and freshly cracked black pepper, to taste
- 1–2 cups jasmine rice
Instructions
- Marinate the Fish: Combine the mahi mahi chunks, shrimp, lime juice, minced garlic, minced ginger, and the olive oil mixed with paprika in a large bowl. Toss everything thoroughly to ensure the seafood is well coated. Let the mixture marinate for 20-30 minutes to absorb the bright citrus and spice flavors.
- Prepare the Rice: While the fish is marinating, cook the jasmine rice according to the package directions. Once cooked, set it aside and keep warm for serving.
- Sauté the Aromatics: In a large heavy Dutch oven, heat the olive oil mixed with paprika over medium-high heat. Add the minced garlic, red pepper flakes, chopped onions, and bell peppers. Sauté for 4-5 minutes until the mixture becomes fragrant and the onions soften, releasing their sweetness.
- Add Tomatoes and Season: Stir in the chopped fresh tomatoes and mix well with the sautéed vegetables. Season the mixture with kosher salt and freshly cracked black pepper to enhance the flavors.
- Cook the Seafood Stew: Reduce the heat to medium. Gently nestle the marinated mahi mahi and shrimp into the bottom of the Dutch oven. Season the fish with additional salt and pepper. Pour in the fish stock and coconut milk, ensuring the liquid barely covers the seafood.
- Simmer and Finish the Stew: Bring the stew to a gentle simmer. Cover the pot and let it cook for about 10 minutes, or until the shrimp are fully cooked and the mahi mahi flakes easily with a fork. Taste the stew and adjust seasoning by adding the juice of one lime or more according to preference. Stir in the fresh chopped cilantro and basil. Add more salt if needed.
- Serve: Ladle the moqueca seafood stew over the prepared jasmine rice. Enjoy immediately while hot for the best flavors and texture.
Notes
- For a milder stew, reduce or omit the red pepper flakes.
- Using fresh herbs like cilantro and basil at the end brightens the dish with fresh aromatics.
- If fish stock is unavailable, vegetable stock is a suitable substitute.
- The marination step helps infuse flavor but can be skipped if short on time.
- Adjust the coconut milk quantity to taste for a richer or lighter broth.
- Serve with lime wedges on the side for extra tang if desired.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe with rice)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg
