Moqueca (Brazilian Fish Stew)

  • 2 lb Panamei Mahi-Mahi or Cod Portions cut into 2” wide strips
  • 1 1/2 lb Panamei Shrimp
  • 1/3 cup fresh lime juice
  • 2 garlic cloves, minced
  • 1/2 tsp. freshly ground black pepper
  • 2 cups diced onion
  • 1 cup green bell pepper, diced
  • 1 cup red bell pepper, diced
  • 3/4 cup green onions, minced
  • 1/2 cup fresh cilantro, minced
  • 1 bay leaf
  • 2 cups tomato, chopped
  • 5 garlic cloves, minced
  • 1 cup fish or vegetable stock
  • 1 cup light coconut milk
  • 1/4 tsp. ground red pepper

Combine lime juice, salt, ground pepper, minced garlic, 2 Tbsp. palm oil, shrimp and fish in a large bowl; toss to coat. Marinate in refrigerator for at least 30 minutes.

Heat 2  Tbsp.  palm  oil  in  a  large  Dutch  oven  over  medium  heat. Add the  onion,  bell  peppers,  green  onions,  garlic,  and  bay  leaf; cook 6 minutes, stirring occasionally.

Increase heat to medium-high; add tomato, and cook 2 minutes. Add 1/4 cup cilantro and broth. Bring to a boil; reduce heat, and simmer 10 minutes. Take out bay leaf.

Place one-third of vegetable mixture in a blender, and puree until smooth. Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture. Add coconut milk and red pepper to pureed vegetable mixture. Bring to a boil over medium-high heat; cook 3 minutes.

Add fish mixture; cook 3 minutes or until fish is done. Sprinkle with 1/4 cup cilantro.

Serve as stew or with Jasmine Rice.

Share this recipe