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
Scale
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
