Moqueca Recipe
This Authentic Moqueca (or Brazilian Fish Stew) is made perfectly savory and comforting with firm fish, creamy coconut, tomatoes, lime and spiced peri peri seasoning.
Servings: 4 servings
Calories: 467kcal
Ingredients
- 1 lb white fish chopped - see note below
- 1/2 lb mussel meat see note below
- 1 1/2 limes divided/ you will be using the juice from the limes
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp red palm oil see note below
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 1 bell pepper chopped
- 4 plum tomatoes chopped
- 1 tbsp tomato paste
- 13.5 oz coconut milk can
- 2 tsp piri piri seasoning see note below for replacement
- 2 tbsp cilantro finely chopped
Instructions
- Season fish and mussels with juice of 1 lime, salt and pepper and marinate for 30 minutes.
- In a large pot, heat oil over medium heat.
- Add onion, garlic and bell pepper. Saute for a few minutes, until softened.
- Add tomatoes and tomato paste. Cook on medium heat for about 10 minutes, until the tomatoes are soft and quite mushy.
- Add coconut milk and piri piri seasoning. Bring to a boil.
- Add fish and mussels. Simmer for 5-8 minutes, until fish is cooked through.
- Add cilantro and stir to combine. Adjust salt as needed and finish with the juice of ½ lime.
- Serve with lime wedges and yuca, rice or farofa (cassava meal).
Notes
To store, bring to room temp any leftovers and transfer to airtight containers. Pop in the fridge. It should be all good for 3-4 days. If you want to store longer, freezing is good and should last about 2 months. You can thaw overnight and reheat on the stove low and slow.
Nutrition
Calories: 467kcal | Carbohydrates: 19g | Protein: 30g | Fat: 33g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 776mg | Potassium: 1047mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1625IU | Vitamin C: 63mg | Calcium: 104mg | Iron: 5mg