Brazilian Shrimp and Fish Stew (Moqueca)
Fish stew, to some, doesn't sound all that enticing. This recipe changed my husband's mind, because it so delicious. Moqueca is a Brazilian fish stew made with various kinds of seafood, coconut milk, tomatoes, onions, garlic, fresh cilantro and palm oil (sometimes referred to as dendê oil). While I didn't use palm oil, we loved this dinner served with rice. It's not difficult to make and looks impressive enough to serve to dinner guests. Don't skip making the pepper sauce, because it makes the flavor of the stew really pop!
Servings 4
Ingredients
For the pepper sauce:
- 4 pickled hot cherry peppers 3 ounces
- ½ onion chopped coarse
- ¼ cup extra-virgin olive oil
- ⅛ teaspoon sugar
- Salt
For the stew:
- 1 pound large shrimp 26 to 30 per pound, peeled, deveined, and tails removed
- 1 pound skinless cod fillets ¾ to 1 inch thick, cut into 1½-inch pieces
- 3 garlic cloves minced
- Salt and pepper
- 1 onion chopped coarse
- 1 14.5-ounce can whole peeled tomatoes
- ¾ cup chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 1 red bell pepper stemmed, seeded, and cut into ½-inch pieces
- 1 green bell pepper (I used a yellow bell pepper) stemmed, seeded, and cut into ½-inch pieces
- 1 14-ounce can coconut milk
- 2 tablespoons lime juice
Instructions
For the pepper sauce:
- Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Season with salt to taste and transfer to separate bowl. Rinse out processor bowl.
FOR THE STEW:
- Toss shrimp and cod with garlic, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Set aside.
Make the onion/tomato mixture:
- Process onion, tomatoes and their juice, and ¼ cup cilantro in food processor until finely chopped and mixture has texture of pureed salsa, about 30 seconds.
Make the stew:
- Heat oil in large Dutch oven over medium-high heat until shimmering. Add red and green (I used yellow bell peppers) bell peppers and ½ teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Add onion-tomato mixture and ½ teaspoon salt. Reduce heat to medium and cook, stirring frequently, until puree has reduced and thickened slightly, 3 to 5 minutes (pot should not be dry).
- Increase heat to high, stir in coconut milk, and bring to boil (mixture should be bubbling across entire surface).
- Add seafood mixture and lime juice and stir to evenly distribute seafood, making sure all pieces are submerged in liquid. Cover pot and remove from heat. Let stand until shrimp and cod are opaque and just cooked through, 15 minutes.
- Gently stir in 2 tablespoons pepper sauce and remaining ½ cup cilantro, being careful not to break up cod too much. Season with salt and pepper to taste. Serve, over rice, passing remaining pepper sauce separately.
Notes
Pickled hot cherry peppers are usually sold jarred, next to the pickles or jarred roasted red peppers at the supermarket. Haddock or other firm-fleshed, flaky whitefish may be substituted for cod. We prefer untreated shrimp, but if your shrimp are treated with sodium, do not add salt to the shrimp in step 2. Our favorite coconut milk is made by Aroy-D. Serve with steamed white rice.
Recipe source: Cook's Illustrated March / April 2018 issue