Brazilian Moqueca

Name: Brazilian Moqueca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 10 oz White Rice; 1½ tsp Salt; 12½ oz Cod; 12½ oz Shrimp; 2 Limes; 3 cloves Garlic; 1 tbsp Olive Oil; 1 Onion; 2 Bell Peppers; 3 Tomatoes; 1⅔ cups Coconut Milk; ½ oz Cilantro

By Eatpace

Brazilian fish and shrimp stew simmers with peppers, tomatoes and coconut milk, served over rice with lime. The seafood cooks gently in the sauce while the rice rests.

Total: 45 min; 15 prep · 30 cook
Serves: 4; Scale it below
Calories: 683; kcal per serving
Protein: 42g; per serving

Plan this dinner Jump to recipe

Fish and shrimp in coconut tomato stew with sliced peppers, served over rice with cilantro and lime.

45 min

Method

6 steps 15 min prep · 30 min cook

Prep

Step 1. Bring White Rice, Water and one-third of the Salt to a boil in a covered saucepan. Reduce to low and simmer until the water is absorbed, about 15 minutes; remove from the heat and let stand, covered.
Step 2. Meanwhile, toss Cod and Shrimp with the juice of half the Lime and half the Garlic in a bowl. Set aside in the refrigerator while you start the sauce.

Cook

Step 3. Heat Olive Oil in a large deep skillet over medium heat. Add Onion and Bell Pepper and cook, stirring, until softened, about 6 minutes. Add the rest of the Garlic and stir until fragrant, about 30 seconds.
Step 4. Add Tomato, Coconut Milk and the rest of the Salt. Bring to a gentle simmer and cook uncovered until the tomatoes soften and the sauce thickens slightly, about 8 minutes.
Step 5. Nestle the fish into the sauce and scatter the shrimp over it. Cover and simmer gently until the fish flakes and the shrimp are pink and opaque, about 6 minutes; avoid stirring so the fish stays in chunks.

Finish & serve

Step 6. Fluff the rice and divide among bowls. Spoon the stew over it, scatter with Cilantro and serve with the rest of the Lime for squeezing.

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Tips

Swap it

Use another firm white fish, such as sea bass, in place of the cod.

Good to know

Keep the stew at a gentle simmer after adding the seafood so the fish stays intact and the shrimp remain tender.

Leftovers

Refrigerate leftovers promptly and reheat gently until hot, adding a splash of water if the sauce has thickened.

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