Brazilian seafood stew

5 from 2 votes

This easy Brazilian seafood stew (moqueca) features simple flavors of bell peppers, onions, lime juice and coconut milk with a touch of heat.

Prep Time20

Cook Time20

Total Time40

Course: Main Dish

Cuisine: Latin American

Diet: Diabetic, Gluten Free

Keyword: stove-top

Servings:

Calories: 318kcal

Author: Veronique Eichler

1 lb white fish fillets such as halibut, cod, tilapia, mahi mahi cut into 2-inch pieces
8 oz large shrimp (16-20 count per lb), shelled & cleaned
3 tbsp lime juice freshly squeezed
3 tbsp extra virgin olive oil
4 cloves garlic minced, divided.
3/4 tsp salt divided
1/4 tsp freshly ground black pepper
1 onion sliced
1 red bell pepper seeded and thinly sliced
1 yellow bell pepper seeded and thinly sliced
2 tsp sweet paprika
1/4 tsp crushed red pepper flakes
1 cup fresh tomatoes diced
2 scallions
1 can coconut milk (13.5 oz can)
1/4 cup fresh cilantro chopped

Place the fish and shrimp in a medium-size bowl and toss with the lime juice, 1 tablespoon of the olive oil, half of the garlic, 1/4 teaspoon of the salt, and the black pepper. Allow to marinate as you prepare the remaining ingredients.
Heat the remaining 2 tablespoons of oil in a large pot over medium heat. Add the onion and the bell peppers and cook until they have softened, about 10 minutes.
Add remaining garlic, paprika, and red pepper flakes, and cook, stirring, for 30 seconds. Then, stir in the tomatoes and the scallions and the remaining 1/2 teaspoon of salt.
Gently nestle the fish and shrimp into the vegetable mixture, then pour the coconut milk over everything.
Bring to a gentle boil, then reduce the heat to medium-low. Cover the pan and simmer until the shrimp is fully cooked and the fish flakes easily with a fork, about 6 more minutes.
Stir in the cilantro. Serve with a squeeze of fresh lime juice.

The stew will keep in an airtight container in the refrigerator for up to 2 days.