Brazilian Moqueca a Taste of the Tropics

Recipe Introduction

Quick Hook

Fancy a trip to Brazil without the plane ticket? Ever wondered how to make Brazilian Moqueca ? Honestly, this vibrant Brazilian Fish Stew is like sunshine in a bowl, and it's easier to whip up than you might think! It’s the ultimate Coconut Milk Fish Stew .

Brief Overview

Moqueca , a beloved staple in Brazilian Food , hails from Espirito Santo. It's a family style stew, perfect for sharing.

While it seems fancy, this recipe is a medium difficulty. It takes about an hour from start to finish. This recipe yields around 4-6 servings.

Think Sunday lunch sorted!

Main Benefits

This recipe is packed with protein. Plus, white fish is low in fat. It is perfect for a cozy weeknight dinner or a summer BBQ.

What makes this Seafood Moqueca Recipe special? It's the explosion of flavours! From the sweetness of coconut milk to the kick of the Scotch bonnet.

Plus, it will leave you feeling like a culinary superstar.

Alright, let's talk ingredients for this amazing Fish Stew .

Ingredients & Equipment

Alright, ready to learn How to Make Brazilian Moqueca ? Let's talk ingredients. Honestly, getting the right stuff makes all the difference.

This Brazilian Fish Stew is all about fresh flavours, so no scrimping.

Main Ingredients: The Heart of Seafood Moqueca Recipe

• Olive oil: 2 tablespoons ( 30 ml ). Nothing fancy, just good quality.
• Onion: 1 large , chopped (about 1 cup / 150g ). Go for a yellow one; they are sweeter.
• Garlic: 2 cloves , minced (about 1 tablespoon / 5g ). Fresh is king, people!
• Bell peppers: 1 green and 1 red , chopped (about 1 cup / 150g each). Colour makes it pretty, right?
• Scotch Bonnet pepper: 1 , seeded and finely chopped. (Optional, but seriously adds the kick. Handle with care, think rubber gloves!)
• Smoked paprika: 1 teaspoon ( 5g ). Adds smokiness that is divine.
• Ground cumin: 1/2 teaspoon ( 2.5g ). Just a hint of earthy warmth.
• Turmeric: 1/4 teaspoon ( 1.25g ). For colour and subtle flavour.
• Firm white fish: 1.5 lbs ( 680g ), cut into 2 inch pieces. Cod, halibut, or snapper work. Fresh is key. If it smells too fishy, it’s a no-go.
• Large shrimp: 1 lb ( 450g ), peeled and deveined. Frozen is fine if you can’t get fresh, just make sure they’re thawed properly.
• Diced tomatoes: 1 (14.5 ounce) can, undrained ( 411g ). Tinned plum toms in juice could also be used if desperate.
• Coconut milk: 1 (13.5 ounce) can, full fat ( 383g ). Full fat is non-negotiable. It makes it creamy!
• Fish or vegetable broth: 1/2 cup ( 120ml ). Use fish if you have it, veggie is fine too.
• Fresh cilantro: 1/4 cup chopped, plus more for garnish. If you are one of those cilantro haters, parsley it is!
• Lime juice: 2 tablespoons ( 30 ml ). Freshly squeezed is always best.
• Salt and pepper: To taste.
• Dendê oil (palm oil): 1 tbsp (optional, for authenticity). This can be a bit tricky to find, but it adds a unique flavour. I once ordered some online and it arrived looking like orange sludge, lol!
• Cooked white rice: For serving. Basmati or jasmine is lush.

Seasoning Notes: Aromatic Magic!

Smoked paprika, cumin, and turmeric create the base flavour. The Scotch Bonnet adds the heat if you are brave enough.

If you can’t find it, try habanero similar kick! The aromatics are so important to create a super Authentic Brazilian Seafood Stew .

Equipment Needed: Keep it Simple, Stupid.

• Large, heavy bottomed pot or Dutch oven. This is essential, as it ensures even cooking. A Le Creuset would be amazing, but any heavy pot will do.
• Cutting board and sharp knife.
• Measuring cups and spoons.
• Wooden spoon or spatula.

You don't need fancy gadgets. It is just a Fish Stew from the heart of the Espirito Santo Cuisine . We are trying to make Brazilian Food not go to the moon.

My grandma used to make this in an old, battered pot! If she could, so can you. This Easy Moqueca Recipe is truly easy.

It is the flavours that sing. Let’s get cooking!.

Let's Get Cooking: Brazilian Moqueca, Here We Come!

Alright, gather 'round, foodies! Today, we're diving headfirst into the vibrant world of Brazilian cuisine. We're going to learn How to Make Brazilian Moqueca .

Trust me; this isn't your nan's fish stew. It’s a flavour explosion! Think sunshine, beaches, and a whole lotta deliciousness in a pot.

This Brazilian Fish Stew is where it's at. Honestly, I was a bit intimidated the first time I made it, but now? It's a regular on our dinner table.

Prep Steps: Your Mise en Place Mission

First, mise en place is your friend. Get everything chopped and measured before you even think about turning on the hob.

Chop 2 onions , mince 2 cloves of garlic , seed and chop 1 green and 1 red bell pepper , and finely chop a Scotch Bonnet pepper (optional).

I cannot stress this enough wear gloves for the pepper! It will set your fingers on fire. Cut 1.

5 lbs of white fish into chunks and prep 1 lb of shrimp . Measure out the spices. Organisation is the key to a stress free Fish Stew experience.

Easy Moqueca Recipe: step-by-step Bliss

Ready to cook? Let's do this!

1. Sauté those aromatics. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until softened.
2. Toss in the garlic and peppers. Cook until they're slightly softened. Stir in 1 teaspoon of smoked paprika , 1/2 teaspoon of cumin , and 1/4 teaspoon of turmeric .
3. Build the base. Add 1 can of diced tomatoes , 1 can of coconut milk , and 1/2 cup of fish or vegetable broth to the pot. Bring it to a simmer.
4. Gently add White Fish and shrimp. Make sure they're mostly covered by the broth.
5. Simmer gently for about 10- 15 minutes , or until the fish flakes easily and the shrimp are pink.
6. Stir in 1/4 cup of chopped cilantro and 2 tablespoons of lime juice . Season with salt and pepper to taste. Add 1 tbsp dendê oil if you want.

Pro Tips: Level Up Your Moqueca

A little secret? Use the freshest seafood you can get your hands on. It makes a huge difference to taste.

And don't overcook the seafood. Nobody wants rubbery prawns. Also, this Seafood Moqueca Recipe is delicious with coconut rice to serve.

To make coconut rice, cook the rice according to its cooking directions replacing the water for coconut milk.

I did this Authentic Brazilian Seafood Stew and it turned out great.

And here's another killer tip: don't be scared to add a bit of heat! I usually add a pinch of chilli flakes, even if I'm using the Scotch Bonnet, just for that extra kick.

It's a Brazilian Food staple with so much to love.

Recipe Notes for Your Amazing Moqueca

Okay, so you're ready to make some proper Brazilian Food ! Making the Seafood Moqueca Recipe may seem daunting, but trust me, it's easier than parallel parking! Here are a few extra nuggets of wisdom, culled from my own trials and errors.

Seriously, I burnt the garlic once . Oh my gosh!

Serving Suggestions: Let's Get This on a Plate!

Presentation is key! Plating the Brazilian Fish Stew in a rustic bowl is a nice touch. The steam rising off the Fish Stew is visually appealing.

Add a sprinkle of fresh cilantro on top. Serve with fluffy white rice, it soaks up all that lovely sauce.

How about a side of toasted cassava flour, farofa , for texture? And don't forget lime wedges! A crisp, cold Brazilian beer, like Brahma, works wonders.

The coconut flavour matches with the Coconut Milk Fish Stew . Honestly, a Caipirinha works well too!.

Storage Tips: Leftovers? Winner!

Got leftovers? You're in luck. The Easy Moqueca Recipe is even better the next day! Store it in an airtight container.

It lasts in the fridge for up to three days . I've never frozen it, so I can't vouch for that.

However, I imagine you can freeze it. Just remember that the texture of the seafood might change. Reheat gently on the stovetop over low heat.

Make sure the Fish Dishes reach a safe internal temperature of 165° F ( 74° C).

Variations: Let's Get Creative!

Want to shake things up? I've got you! Fancy making it vegetarian? Swap the fish for hearts of palm and firm tofu.

For a spicier Authentic Brazilian Seafood Stew , leave some seeds in the Scotch bonnet. Don't like the heat? Simply leave it out!.

During colder months, root vegetables like sweet potatoes and carrots are amazing too!.

Nutrition Basics: Healthy and Delicious!

This Espirito Santo Cuisine is packed with goodness. It's a good source of protein from the fish and shrimp. You also get healthy fats from the coconut milk.

Plus, it's loaded with vitamins and minerals from the veggies. Fish is good for you!

So there you have it! Everything you need to confidently tackle How to Make Brazilian Moqueca . You’ll be cooking like a true Brazilian chef in no time! Enjoy, and bom apetite !