How To Make Brazilian Seafood Stew | Best Ever Moqueca Recipe

Start by preparing the seafood: use firm white fish like halibut, snapper, or grouper, and add shrimp and scallops as well.

Make sure to keep the shells on the shrimp for added flavor and to prevent overcooking.

Chop a mix of bell peppers (red, yellow, orange) and onion for the dish.

In a pot, heat palm oil over low heat to avoid bitterness, as it has a low smoke point.

Add the chopped onion and bell peppers to the pot, sautéing until they soften and become fragrant.

Incorporate the epes (green seasoning) to add brightness and flavor to the base.

Pour in coconut milk and stir to combine, allowing the mixture to simmer and the flavors to concentrate.

Once the sauce has thickened and flavors have melded, add the shrimp first, cooking for a few minutes.

Next, add the firm white fish to the pot, allowing it to cook alongside the shrimp until both are done.

Finish with chopped cilantro and a squeeze of lime juice for freshness before serving.

Equipment Needed

Dietary

Allergens