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Brazilian Fish Stew (Moqueca Baiana) Recipe

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3.9 from 66 reviews

Brazilian Fish Stew, or Moqueca Baiana, is a vibrant and hearty seafood stew from Brazil, featuring shrimp and white fish simmered in a rich coconut milk and red palm oil broth. This dish combines fresh vegetables, aromatic spices, and tangy lime for a flavorful and comforting meal that captures the essence of coastal Brazilian cuisine.

Ingredients

Seafood

  • 1 pound (450 g) raw shrimp, peeled and deveined, 31-40 count per lb
  • 1 pound (450 g) white fish fillets (like halibut), cut into 2-inch pieces
  • 1 large lime (for juice and zest)

Seasonings

  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil (not extra virgin)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons paprika powder
  • 2-3 tablespoons Dende – red palm oil or coconut oil
  • ½ cup chopped cilantro

Vegetables & Stock

  • 1 large yellow onion, diced
  • 1 cup diced carrots
  • 1 fresh jalapeno (seeds removed), finely diced
  • 1 bell pepper (red or yellow), diced
  • 14 ounces (400 ml) fish stock or seafood stock
  • 1 cup cherry tomatoes, halved
  • 14 ounces (400 ml) canned coconut milk

Instructions

  1. Marinate Seafood: Pat the fish and shrimp dry. Mix with lime zest, 1 tablespoon lime juice, salt, and pepper in a bowl. Set aside for 10 minutes to let the flavors meld.
  2. Sauté Aromatics: In a large skillet with a lid, heat olive oil over medium heat. Sauté diced onions until soft and translucent, about 2-3 minutes. Add minced garlic and cook for an additional minute until fragrant.
  3. Cook Vegetables: Add diced carrots, jalapeno, and bell pepper to the skillet. Cook each ingredient until slightly softened, roughly 3 minutes, stirring occasionally to prevent burning.
  4. Add Stock and Spices: Pour in fish or seafood stock. Stir in tomato paste and paprika powder. Bring the mixture to a boil, then reduce heat to a simmer and let it cook for 3-4 minutes to blend the flavors.
  5. Set Aside Vegetables: Use a slotted spoon to remove half of the cooked vegetables from the skillet and set them aside for layering later. Add halved cherry tomatoes to the skillet.
  6. Add Seafood and Layer Vegetables: Gently place the marinated fish and shrimp into the skillet. Return the set-aside vegetables on top of the seafood, creating layers.
  7. Simmer with Coconut Milk and Palm Oil: Pour in the coconut milk and red palm oil (dende). Reduce the heat to low, cover the skillet, and simmer gently for about 15 minutes, allowing the seafood to cook through and flavors to meld.
  8. Finish and Garnish: Taste the stew and adjust seasonings if necessary. Sprinkle half a cup of chopped cilantro over the top before serving for a fresh, herbal finish.

Notes

  • For the best flavor, use fresh seafood with firm texture and mild aroma. Shrimp should be bright in color and odor-free.
  • If using frozen seafood, ensure it is fully thawed before cooking to maintain texture and taste.
  • Adjust the spice level by reducing or omitting the jalapeno. Add cayenne pepper for extra heat if desired.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://flavorspath.com/brazilian-fish-stew-moqueca-baiana-recipe/