If you’re looking for a vibrant, comforting dish that beautifully combines fresh seafood with rich, tropical flavors, then you must try my Moqueca: Coconut Milk Seafood Stew with Mahi Mahi and Shrimp over Jasmine Rice Recipe. This Brazilian-inspired stew is not only a feast for the eyes but also a soul-warming meal that will have you coming back for seconds (and maybe thirds). Trust me, once you make this, it’ll become one of your go-to seafood dinners!
Why You’ll Love This Recipe
- Bursting with Fresh Flavors: The combination of lime, paprika, fresh herbs, and creamy coconut milk makes every bite exciting and fresh.
- Perfectly Balanced Heat: The red pepper flakes add just the right amount of warmth without overpowering the delicate seafood.
- Easy One-Pot Cooking: You’ll appreciate how everything comes together in a single Dutch oven, cutting down on cleanup and fuss.
- Comforting and Elegant: This stew is impressive enough for guests but cozy enough for a weeknight at home.
Ingredients You’ll Need
The beauty of this Moqueca: Coconut Milk Seafood Stew with Mahi Mahi and Shrimp over Jasmine Rice Recipe lies in its simple, fresh ingredients that create layers of flavor. You’ll want to grab the freshest seafood you can find and stock up on aromatic herbs and spices to bring it all together.
- Mahi Mahi: Choose firm, fresh fillets for chunks that hold up well during cooking.
- Shrimp: Peeled and de-veined shrimp make prep so much easier and add sweetness.
- Lime: Fresh juice brightens the stew and helps tenderize the fish.
- Garlic: Freshly minced garlic elevates the dish with its pungent aroma.
- Ginger: Adds a subtle zing and depth – don’t skip it!
- Olive Oil and Paprika: These combine to create a smoky, vibrant base flavor.
- Onion and Bell Peppers: They bring sweetness and texture as the stew simmers.
- Fresh Tomatoes: Offer acidity and body to the broth.
- Fish or Vegetable Stock: I love using fish stock for a sea-kissed depth; vegetable stock works in a pinch.
- Coconut Milk: This is the creamy heart of the stew; pick full-fat for richness.
- Fresh Cilantro and Basil: Stirred in near the end for fragrant herbs that brighten every bite.
- Jasmine Rice: Its floral aroma pairs perfectly, soaking up that luscious sauce beautifully.
Variations
One of the things I love about this Moqueca: Coconut Milk Seafood Stew with Mahi Mahi and Shrimp over Jasmine Rice Recipe is how flexible it is. Feel free to tweak it to suit your mood or what’s in your fridge — here are some ideas to get creative!
- Using Different Seafood: I’ve swapped in cod, snapper, or even scallops when mahi mahi wasn’t available, and it works beautifully.
- Spice Level: If you like it hotter, feel free to add more red pepper flakes or a dash of hot sauce—just keep tasting as you go.
- Herb Substitutions: If you don’t have fresh basil or cilantro, parsley or even mint can add a fresh twist.
- Dairy-Free and Paleo: This dish is naturally dairy-free thanks to coconut milk, making it perfect for those diets.
How to Make Moqueca: Coconut Milk Seafood Stew with Mahi Mahi and Shrimp over Jasmine Rice Recipe
Step 1: Marinate the Seafood for Maximum Flavor
Start by tossing your mahi mahi chunks and shrimp in fresh lime juice, minced garlic, ginger, and a drizzle of olive oil mixed with paprika. I find that letting the seafood soak up this simple marinade for about 20-30 minutes really helps infuse those vibrant flavors, plus the acidity tenderizes the fish to perfection. Just be gentle when tossing so the fish pieces stay intact.
Step 2: Get Your Jasmine Rice Ready
While your seafood marinates, cook your jasmine rice according to the package instructions. I like to use a rice cooker for perfect results every time, but stovetop works just as well. The fragrant jasmine rice is essential—it soaks up the stew’s flavorful broth beautifully, making every bite lush.
Step 3: Build Your Flavor Base
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add in paprika, garlic, red pepper flakes, onions, and bell peppers. Sauté these until they’re soft and fragrant—about 4 to 5 minutes. This step is where the deep, smoky, and spicy undertones of the stew start to come alive. Add your fresh chopped tomatoes and season with salt and pepper, stirring everything to create a rich base.
Step 4: Add the Seafood and Coconut Milk
Drain the marinade liquid from the fish and shrimp and carefully nestle them into the pot. Sprinkle with a bit more salt and pepper. Pour in the fish stock and coconut milk, which should just cover the seafood. Lower the heat to medium, cover your pot, and let it simmer gently for about 10 minutes. You’ll know it’s ready when the shrimp turn pink and the fish flakes apart easily with a fork.
Step 5: Fresh Herbs and Final Touches
Finish your Moqueca by stirring in fresh lime juice, chopped cilantro, and basil. This is the moment the stew really brightens up and pops with freshness. Taste the broth and adjust the salt or lime juice to suit your preference—it’s all about balancing richness with a little tang and herbaceous zing. Serve your luscious stew over the fluffy jasmine rice you prepared earlier and get ready to dig in!
Pro Tips for Making Moqueca: Coconut Milk Seafood Stew with Mahi Mahi and Shrimp over Jasmine Rice Recipe
- Don’t Skip the Marinate: I once tried skipping this step and the seafood was less flavorful—marinating adds so much depth without extra effort.
- Control the Heat: Start with a small amount of red pepper flakes and taste as you go to keep it comfortable for everyone at the table.
- Gentle Simmering: Keep the heat medium-low once you add the fish to prevent it from falling apart or drying out.
- Fresh Herbs Last: Adding cilantro and basil right before serving preserves their bright flavor and gives the stew a fresh, vibrant finish.
How to Serve Moqueca: Coconut Milk Seafood Stew with Mahi Mahi and Shrimp over Jasmine Rice Recipe
Garnishes
I love topping this stew with an extra squeeze of lime and a sprinkle of fresh cilantro. Sometimes I add thinly sliced green onions or even a few thin rings of fresh chili for color and a little extra zing. These small touches make it feel festive and fresh every time.
Side Dishes
Since the stew is already rich and filling, I usually keep sides simple. A crisp green salad with citrus vinaigrette or some steamed greens like bok choy or kale pairs beautifully. Occasionally, I’ll serve garlic bread or crusty baguette slices to soak up the luscious broth, which my family absolutely loves.
Creative Ways to Present
For special dinners, I like to plate the jasmine rice in neat little mounds using a bowl or small cup and ladle the stew around it for a restaurant-style presentation. Adding edible flowers or finely chopped herbs on top gives it a beautiful finishing touch that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I usually store leftover stew in an airtight container in the fridge for up to 2 days. Because the seafood is already cooked, I find the flavors deepen overnight making it even tastier the next day. Just be sure to refrigerate the rice separately to avoid it getting soggy.
Freezing
Freezing this particular stew can be a bit tricky due to the seafood texture, but you can freeze the broth base minus the fish and shrimp. Freeze it in portions and add fresh seafood and herbs when you reheat. This keeps the flavors fresh and seafood firm.
Reheating
When reheating leftovers, gently warm the stew on the stovetop over low heat to avoid overcooking the seafood. Add a splash of stock or coconut milk if it seems too thick. Heat the rice separately in the microwave or steamed on the stove for best texture.
FAQs
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Can I use other types of fish in this Moqueca recipe?
Absolutely! While mahi mahi is excellent because it holds up well and has a mild flavor, you can substitute with cod, snapper, or even swordfish. Just pick firm fish that won’t easily fall apart when simmered.
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How spicy is this stew?
The heat level is mild to medium thanks to the red pepper flakes. If you like it spicier, you can always add more red pepper flakes or fresh chili, but it’s easy to adjust based on your taste.
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Can I make this recipe gluten-free?
Yes! This dish is naturally gluten-free as long as you use gluten-free stock and avoid any seasoning mixes that might contain gluten. Coconut milk and fresh ingredients make it safe and delicious for gluten-free diets.
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What if I don’t have fresh herbs?
If you don’t have fresh basil or cilantro, dried herbs can work in a pinch but add them earlier during cooking to let their flavors infuse. However, fresh herbs really brighten and finish the dish, so I highly recommend using them when possible.
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Can I prepare parts of this recipe in advance?
You can definitely marinate the seafood a few hours ahead or even the night before for deeper flavor. The stew base can also be made in advance and reheated before adding fresh seafood.
Final Thoughts
I absolutely love how this Moqueca: Coconut Milk Seafood Stew with Mahi Mahi and Shrimp over Jasmine Rice Recipe turns out every single time. It’s a glorious mix of creamy, spicy, and fresh that brings a slice of Brazil right to your kitchen. Whenever I make this, my family goes crazy for it, and I truly enjoy knowing it’s packed with wholesome, fresh ingredients yet indulgently comforting. Give this recipe a try—you’ll feel like you’ve taken a quick trip to the tropics and had a feast, no plane ticket needed!
Print
Moqueca: Coconut Milk Seafood Stew with Mahi Mahi and Shrimp over Jasmine Rice Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Brazilian
Description
Moqueca is a traditional Brazilian seafood stew bursting with vibrant flavors from fresh Mahi Mahi, shrimp, and aromatic herbs simmered in a luscious coconut milk broth infused with garlic, ginger, paprika, and lime. This colorful, hearty dish is served over fragrant jasmine rice, offering a perfect balance of zest and creaminess for a comforting yet exotic meal.
Ingredients
For the Fish
- 1 ½ pounds Mahi Mahi, cut into large chunks
- 8 ounces shrimp, peeled and deveined
- 1 lime, juiced
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1 tablespoon olive oil mixed with 1 teaspoon paprika
For the Stew
- 2 tablespoons olive oil mixed with 2 teaspoons paprika
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 onion, finely sliced or chopped
- 2 bell peppers, finely sliced or chopped
- 1 cup chopped fresh tomatoes
- 1 cup fish stock (vegetable stock works too)
- 1 cup coconut milk
- 1 lime
- ¼ cup fresh cilantro
- ¼ cup fresh basil
- Kosher salt and freshly cracked black pepper to taste
- 1-2 cups jasmine rice
Instructions
- Marinate the Fish: Combine the Mahi Mahi chunks, peeled shrimp, lime juice, minced garlic, minced ginger, and the olive oil mixed with paprika in a large bowl. Toss everything together until well coated. Let the fish marinate for 20-30 minutes to absorb the flavors.
- Prepare the Rice: While the fish marinates, cook the jasmine rice according to the package directions. Once cooked, set aside and keep warm for serving.
- Sauté the Vegetables: Heat olive oil mixed with paprika in a large heavy Dutch oven over medium-high heat. Add minced garlic, red pepper flakes, sliced onions, and bell peppers. Sauté for 4-5 minutes until fragrant and the onions soften.
- Add Tomatoes and Seasonings: Stir in chopped fresh tomatoes, and season the mixture with kosher salt and freshly cracked black pepper. Mix well and reduce heat to medium.
- Add Fish and Stew Liquid: Drain the marinade from the fish and shrimp. Nestle them gently at the bottom of the Dutch oven. Season the fish and shrimp again with salt and pepper. Pour in the fish stock and coconut milk until they just about cover the seafood.
- Simmer the Stew: Bring the stew to a gentle simmer. Cover the pot and cook for about 10 minutes, or until the shrimp turn pink and the fish flakes easily when tested with a fork.
- Final Seasoning: Taste the stew and add the juice of 1 lime (adjust more if desired). Stir in the fresh cilantro and basil. Adjust salt to your preference.
- Serve: Spoon the seafood stew over the cooked jasmine rice and serve immediately while hot.
Notes
- Use fresh fish and shrimp for best flavor and texture.
- If fish stock is not available, vegetable stock makes a good substitute.
- Adjust the red pepper flakes to your preferred heat level or omit for a milder stew.
- Jasmine rice pairs well with moqueca, but you can substitute with basmati or another fragrant rice if desired.
- Ensure not to overcook the fish to keep it moist and tender.
Nutrition
- Serving Size: 1 bowl with rice (~1.5 cups stew with ½ cup rice)
- Calories: 380
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
