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

Keyword: bell pepper, coconut milk, fish, shrimp

Servings:

Calories: 370kcal

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
1/2 tsp crushed red pepper flakes
1 cup fresh tomatoes diced
2 scallions
1 can light 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 5 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.
Nestle the fish into the vegetable mixture, then pour the coconut milk over it. Bring to a simmer, then lower the heat to medium-low and simmer, covered, until the shrimp is cooked through and the fish flakes easily with a fork, about 6 minutes.
Stir in the cilantro and add more red pepper flakes, if desired.
The stew will keep in an airtight container in the refrigerator for up to 2 days.