When I whip up this dish, it’s all about the simple ingredients – tomatoes, peppers, and those trusty pantry staples. A splash of lime at the end brings it all together. And let me tell you, it’s perfect for a casual weeknight meal or when I have guests over. They always want to know the secret behind this flavorful dish! South America is a continent full of amazing flavors, from the simple yet delicious Peruvian Roast Chicken with it’s green Aji Verde sauce, to complex dishes like Chile’s Pastel de Choclo casserole. Moqueca is in a category of its own. I’ve cooked it many times in the past. And yet it has taken all of these years to make its way to GypsyPlate. Why? Because it had to be just perfect!
What is Moqueca?
Moqueca, pronounced… is a seafood stew from the Brazilian states of Espírito Santo and Bahia, with both Portuguese and African influences. Both states claim it as their own, although there are variations. Moqueca Capixaba is cooked in Espírito Santo. It is the lighter of the two variations, and is typically cooked in special Capixaba pans, which are black clay stew pots. The variation I am sharing today is Moqueca Baiana, from Bahia. It has the addition of coconut milk, which makes the broth rich and creamy. Fish is the most common seafood used, though others can be added as well. I love mixing seafoods, so couldn’t help but add in shrimp and mussels.
Best Type of Fish for Stew
For Moqueca, I always go for a sturdy white fish. Haddock is my choice today, but cod, halibut, mahi mahi, snapper, grouper, sea bass, or even tilapia are great options too. I go for thicker cuts, as they hold together better in the stew.
Ingredients Needed
Seafood – Today I am using haddock, shrimp and mussels. Oil – Truly authentic moqueca baiana uses red palm oil. However, as it is controversial for both health and environmental reasons, I use olive oil. Aromatics – Onion, ginger, garlic. Veggies – Bell peppers, tomatoes, tomato paste. Seasonings – Jalapeño, paprika, cumin. Coconut milk – Full fat for best flavor. Broth – Fish or shrimp broth are best for their added seafood flavors, but you can use chicken if that’s what you have available. Garnishes – Lime juice, cilantro, scallions.
Moqueca Baiana Recipe
- Marinate the fish and shrimp: I like to drizzle the fish and shrimp with the juice of one lime, then season them generously with salt and pepper.”
- Sauté veggies and aromatics: In my soup pot or braising dish, I heat oil over medium-high heat. Then, I add onion, bell peppers, garlic, ginger, jalapeño, and tomato paste, and sauté them for about 6-8 minutes.
- Cook tomatoes: I toss in sliced tomatoes and cook for another 6-8 minutes, allowing them to break down slightly.
- Finish the broth: I pour in the creamy coconut milk and broth, then sprinkle in paprika and cumin. Once it reaches a low boil, I lower the heat and let it simmer for about 10 minutes. 5: Add seafood: Then I add in fish and shrimp. I gently spread them throughout the stew, and ladle the broth over, being careful not to stir and disturb the delicate fish. Next, I nestle the mussels into the stew, then cover and simmer about 5 minutes, or until the fish and shrimp are cooked through and the mussels have opened. Discard any mussels that have not opened. 6: Serve: I ladle moqueca into bowls, and garnish with cilantro, scallions and squeeze on lime juice. Be sure to check out our collection of favorite Brazilian recipes!
Tips
I always use good quality seafood from a reputable vendor. I like to use full fat coconut milk. This is a decadent treat, not diet food. I don’t stir after adding the fish, it can fall apart. For a shortcut, sometimes I use frozen mussels. They aren’t as tender, but still taste great.
Serving Suggestions
Moqueca is traditionally served with white rice, along with local dishes like farofa and pirão. If you want to go the rice way, our Cilantro Lime Rice is great with moqueca. I especially love having some crusty bread to sop up the sauce. Our easy No Knead Bread is a perfect accompaniment. As with any Latin dish, a side of Tostones, or fried plantains, is always welcome.
Variations
Make it moqueca capixaba by omitting the coconut milk. It’s a lighter stew, but still delish. Some days I try other seafoods like squid, octopus or crab. Or, keep it simple and just use fish. Some variations exist to cater to dietary restrictions. Though not as traditional, some moquecas swap the seafood for chicken or eggs, or even veggies like heart of palm and mushrooms.
Try my amazingly delicious Moqueca Baiana recipe in your kitchen, and find out why it’s one of our favorite dishes on the planet. It just might become one of your go-to special occasion and company meals! Save or pin this great recipe, so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always sharing great recipes from around the world!
Moqueca Baiana, on our Gypsy Plate… enjoy!
Try these other great seafood soups and stews:Asopao de CamaronesBahamian Boiled FishJambalaya SoupNew England Clam ChowderFinnish Salmon SoupLaksa Noodle SoupOyster StewYakamein
