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Brazilian Fish Stew (Moqueca)
One of the easiest stews you will ever make, this Brazilian Fish Stew is made with fish simmered in a slightly spicy and tangy tomato based coconut milk broth.
Course Soup/Stew
Cuisine Brazilian, South American
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Servings 4 servings
Calories 282 kcal
Puree the cherry peppers in a food processor or blender.
Combine all the ingredients, except the seafood, cilantro and dende oil, in a dutch oven and bring to a simmer .
Cook for 2-3 minutes then remove from heat .
Add the shrimp and fish, cover and let sit for 10-15 minutes to cook the seafood.
Serve it over jasmine rice or with a big chunk of crusty homemade bread. Garnish with chopped cilantro and a few drops of dende oil.
If you want a thicker stew , add more seafood or less coconut milk and broth. If you want a thinner stew , add more coconut milk or broth.
Add an extra can of tomatoes if you'd like a more tomato based stew.
Substitute a good quality olive oil for the dende oil if you can't find it (affiliate link )
The flavors in this stew are even better the second day , so it's perfect to make ahead!
Any seafood can be used - it would be great with clams, mussels, lobster, etc.
Serving: 1 cup | Calories: 282 kcal | Carbohydrates: 9 g | Protein: 27 g | Fat: 16 g | Saturated Fat: 12 g | Cholesterol: 171 mg | Sodium: 999 mg | Potassium: 687 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 463 IU | Vitamin C: 28 mg | Calcium: 151 mg | Iron: 5 mg