BrazilianMainGluten-Free

Moqueca (Fish Stew)

Prep
25 minutes
Cook
40 minutes
Total
65 minutes
Serves
4
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Ingredients

Units
  • 2 pounds (900 grams) firm white fish fillets such as mahi-mahi or grouper cut into 2-inch chunks
  • 8 ounces (225 grams) large shrimp peeled and deveined
  • 4 ounces (115 grams) squid cleaned and cut into rings
  • 1/4 cup (60 milliliters) dendê (palm) oil
  • 2 tablespoons (30 milliliters) olive oil
  • 2 medium yellow onions (12 ⅓ oz) thinly sliced
  • 4 cloves garlic (20 grams) minced
  • 3 large tomatoes (16 oz) peeled seeded and chopped or 1 can 14-ounce crushed tomatoes
  • 2 red or yellow bell peppers (11 oz) cut into strips
  • 2 jalapeños (1.1 oz) seeded and minced
  • 1 can 13.5-ounce (1 ⅔ cups) unsweetened coconut milk
  • 1 cup (240 milliliters) fish or seafood stock
  • 1 tablespoon (15 grams) fresh cilantro chopped
  • 1 tablespoon (15 grams) fresh parsley chopped
  • Salt and black pepper to taste
  • 2 tablespoons (8 grams) fresh lime juice

Instructions

  1. 1

    Pat the fish, shrimp, and squid dry with paper towels and season lightly with salt and pepper, setting aside for 15 minutes at room temperature to allow the seasonings to penetrate.

  2. 2

    Heat the dendê oil and olive oil together in a large clay pot or heavy-bottomed Dutch oven over medium heat until shimmering, about 2 minutes. The oil should be hot but not smoking.

  3. 3

    Add the sliced onions to the hot oil and cook for 5 to 6 minutes, stirring occasionally, until the onions become translucent and begin to soften. Add the minced garlic and jalapeños, cooking for another minute until fragrant.

  4. 4

    Add the chopped tomatoes and bell pepper strips to the pot, stirring well to combine with the oil and aromatics. Cook uncovered for 8 to 10 minutes over medium heat, allowing the tomatoes to break down and release their juices, stirring occasionally.

  5. 5

    Pour in the fish stock and coconut milk, stirring gently to distribute evenly throughout the pot. Bring the mixture to a gentle simmer over medium-high heat, then reduce to medium-low heat. Allow to simmer uncovered for 10 minutes to meld the flavors.

  6. 6

    Gently arrange the fish chunks in the stew in a single layer, then scatter the shrimp and squid on top. Pour any accumulated juices from the seafood over the top. Do not stir vigorously, as this will break apart the delicate fish.

  7. 7

    Simmer gently uncovered for 8 to 12 minutes, until the fish is opaque and flakes easily with a fork, the shrimp are pink and firm, and the squid is tender. The stew should maintain a gentle simmer, never a rolling boil.

  8. 8

    Remove from heat and gently stir in the cilantro, parsley, and lime juice. Taste and adjust seasoning with additional salt and pepper if needed. The stew should taste balanced between the richness of coconut and dendê, the acidity of tomatoes and lime, and the heat of the jalapeños.

  9. 9

    Serve immediately in wide shallow bowls, ensuring each serving includes fish, shrimp, squid, and plenty of the broth and vegetables. Accompany with white rice, farofa (toasted cassava flour), and lime wedges on the side.