How to Make Moqueca (Brazilian Shrimp and Fish Stew)

Cut the fish into 1.5 inch chunks.

Add the peeled shrimp and minced garlic to the fish.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then stir.

In a blender, combine 1 can of whole tomatoes, chopped onion, and 1/4 cup chopped cilantro and blend until it resembles a pureed salsa.

Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until shimmering.

Add chopped green and red bell peppers and 1/2 teaspoon salt, cooking for 5-7 minutes until they start to soften.

Add the tomato mixture to the softened peppers, reduce heat to medium, and cook for 3-5 minutes until thickened.

Stir in 1 can of coconut milk and bring to a rolling boil.

Add the seafood mixture and 2 tablespoons of lime juice, then gently stir.

Turn off the heat, cover, and let sit for 15 minutes to allow the seafood to cook through.

In a food processor, combine 4 pickled hot cherry peppers, 1/2 onion, 1/4 cup olive oil, and 1/8 teaspoon sugar, then blend for 30 seconds.

Add a pinch of salt to the pepper sauce and stir.

After 15 minutes, add 1/2 cup chopped cilantro and 2 tablespoons of the pepper sauce to the seafood stew and stir gently.

Equipment Needed

Dietary

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