Brazilian Fish and Shrimp Moqueca

Bahian moqueca gently cooks fish and shrimp in coconut milk with tomatoes, peppers, cilantro and red palm oil. The result is fragrant, colorful and comforting.

Recipe details

• Prep time: 20 min
• Cook time: 30 min
• Total time: 50 min
• Servings: 6 servings
• Difficulty: Intermediate
• Estimated cost per serving: $4.10

Ingredients

• 1 lb (450 g) firm white fish, cut into chunks
• 1 lb (450 g) peeled shrimp
• Juice of 1 lime
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 onion, sliced
• 1 red and 1 yellow bell pepper, sliced
• 3 garlic cloves, minced
• 2 tomatoes, sliced
• 1 can (13.5 oz/400 ml) coconut milk
• 1 cup fish stock
• 1 to 2 tablespoons red palm oil, optional
• 1/2 cup chopped cilantro

Step-by-step instructions

1. Season the fish and shrimp with lime and salt; refrigerate for 15 minutes.
2. Sauté the onion and peppers in olive oil for 6 minutes. Add the garlic and cook 30 seconds.
3. Layer the tomatoes on top, add the coconut milk and stock and simmer for 10 minutes.
4. Add the fish and cook covered for 6 minutes. Add the shrimp and cook for 4 minutes, until opaque.
5. Stir in the palm oil and cilantro. Adjust salt and serve with rice.

Tips and variations

• Do not boil vigorously after adding the fish.
• Red palm oil provides traditional Bahian flavor but may be omitted.

Leer esta receta en español: Moqueca Brasileña de Pescado y Camarones

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