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Brazilian Moqueca Seafood
Cassiascuisine

Seafood Moqueca ( Fish Stew)

Moqueca is a flavorful fish stew with firm pieces of fish, shrimp, Scallop and Cocunut milk. It's as delicious as it looks.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 People
Course: Main Course
Cuisine: Brazilian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Seafood ( Firm fish, Shrimp, Scallops)
  • 1/2 cup flour
  • 4 cloves minced garlic
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 1/8 tsp cayenne
  • vegetable oil for fry
  • 2 tbsp olive oil for sauté
  • 1 large onion diced
  • 1 red bell pepper (cut into rings)
  • 1 green bell pepper (cut into rings)
  • 1 tbsp tomato paste
  • 1/3 cup fresh cilantro, parsley chopped
  • 1 cup coconut milk or brazilian creme de leite (Nestlé)

Equipment

  • Skillet, Saucepan

Method
 

  1. Make a Garlic paste with 3 cloves minced garlic , salt, black pepper and cayenne.  
    make a Moqueca ( brazilian seafood stew) bell peppers, fish, scallops, shrimp ,olive oil, herbs, tomato paste, onions, garlic' and coconut milk and flour to fry seafood.
  2. In a bowl, place the shrimp peeled and deveined, scallops and the fish and marinate with the garlic paste for about 20 minutes. 
    a bowl with seafood marinated
  3. Next dredge the seafood in flour  
    a plate with seafood floured
  4. Heat the oil in a saucepan and fry lightly the floured seafood for about 2 minutes. Do not fully cook them. Remove to a warm plate. 
  5. Add little olive oil, one clove of mined garlic and sautée the onion and peppers until soft and translucent. About 3 minutes. 
    sautéed bell peppers
  6. Next add tomato paste and cook a bit , pour the coconut milk, and stirring well ( if it is too thick add a little water or fish stock.
    Place the fish and scallops and cover. Simmer for about 4 minutes. Finally add the shrimp and cook for more 1 minutes. Taste for seasoning. 
    Skillet with Brazilian Seafood moqueca
  7. Once ready to serve, Sprinkle cilantro and parsley. Serve with rice and squeeze of lime.
    A plate ( brazilian moqueca seafood, bell peppers, fish, scallops, shrimp , tomato paste, onions, garlic in coconut broth

Notes

  • Once you cover the pot and lower the heat, leave it alone don’t stir the Fish Stew to avoid the fish from falling apart.
  • I like to floured and seared my seafood a little it helps the fish not fall apart while it simmering.  If you cook it too long you can end up with shredded fish and rubbery shrimp.
  • You can add more liquid if it is too thick or a little cornstarch if the consistency is too liquid. 
 
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