Ingredients
Scale
- 1.5 pounds (700g) firm white fish (such as cod, halibut, or snapper), cut into chunks
- 1/2 pound (225g) shrimp (optional), peeled and deveined
- 2 tablespoons palm oil (dendê oil) (or olive oil as an alternative)
- 1 large onion, thinly sliced
- 1 bell pepper (red or yellow), thinly sliced
- 2 tomatoes, chopped
- 3 cloves garlic, minced
- 1 cup coconut milk
- 1/4 cup lime juice (about 2 limes)
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon ground paprika (or smoked paprika for extra flavor)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- Salt and pepper, to taste
- 2 tablespoons olive oil (or another oil of choice)
- 1 cup water or fish stock
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Marinate the Fish: In a bowl, combine the fish chunks with lime juice, salt, pepper, paprika, cumin, and turmeric. Mix well and let it marinate for at least 15-30 minutes.
- Sauté the Vegetables: Heat the palm oil (or olive oil) in a large pot or Dutch oven over medium heat. Add the sliced onion, bell pepper, and garlic. Sauté for 5-7 minutes, until softened and fragrant.
- Add Tomatoes and Cook: Add the chopped tomatoes to the pot and cook for an additional 5 minutes until the tomatoes soften and release their juices.
- Add Coconut Milk and Water: Pour in the coconut milk and water (or fish stock). Stir well to combine, then bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
- Add Fish and Shrimp: Gently add the marinated fish and shrimp to the pot. Stir carefully to avoid breaking the fish. Cover and simmer for 10-15 minutes, until the fish is cooked through and tender.
- Adjust Seasoning: Taste the stew and adjust the seasoning with additional salt, pepper, or lime juice if needed.
- Garnish and Serve: Remove from heat and stir in fresh chopped cilantro. Garnish with more cilantro leaves and lime wedges.
- Serve: Serve the moqueca hot with white rice, farofa (toasted cassava flour), and pirão (cassava porridge), if desired.