Moqueca de Peixe: Brazilian Fish Stew

 

Moqueca is a traditional Brazilian fish and coconut stew. It is a rich dish made with an assortment of your favorite fresh seafood. I prefer using a combination of both fish and shrimp. For this particular recipe I chose haddock and tiger shrimp. There are various ways of making moqueca. I followed an adaptation of my mother-in-law's favorite recipe, similar to one found in this edition of Cooking Light.

It is important to note that moqueca is traditionally cooked and simmered in a Capixaba Pan, a large dish made with black clay and mangrove tree sap. Since I don't have a capixaba pan (or even know where to buy one), I just used the largest pot that I own and hoped for the best. Even though it probably didn't turn out exactly the same as if it were made in the proper pot, we were satisfied with the taste. Moqueca can be served alone or over steamed rice.

This dish unites some of my favorite flavors- cilantro, coconut milk and fresh seafood- to create an exotic and flavorful meal. It's all made in one big pot and honestly not that difficult at all, I highly suggest giving it a try!

Moqueca Ingredients

1 ½ lbs Haddock, filleted

1 ½ lbs Tiger Shrimp

Marinade

1/3 cup Lime Juice

2 Garlic Cloves, diced

2 tbsp Olive Oil

½ Onion, diced

1 Green Pepper, diced

1 Red Pepper, diced

1 bunch of Green Onion, diced

1 Bay Leaf

2 Tomatoes, diced

1/2 cup Cilantro, minced

8 oz Clam Juice

2 cups Chicken Broth

1 cup Coconut Milk

Salt and Pepper

Moqueca Directions

Create a marinade by combining lime juice, olive oil, garlic, and onion in a large bowl. Coat the haddock and shrimp with the marinade and store in refrigerator for 30 minutes.

Drizzle olive oil in a large pot and set over medium heat. Add onion, red and green peppers, green onions, garlic, and bay leaf. Cook until onions until tender, stirring occasionally. Increase heat to medium-high and add tomato. Cook for several more minutes. Add ¾ of the cilantro (reserve some for garnish), clam juice, and broth. Bring to a boil then reduce heat and simmer 10 minutes. Add haddock and tiger shrimp to the soup and cook until fish is done. Add coconut milk, salt and pepper. Sprinkle with 1/4 cup cilantro before serving.

Ed's Verdict: It brought back memories of my years in Brasil. The fish was extraordinary. I enjoyed every second of the experience. Certainly a dish I would like to have again and again.