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Fish and Shrimp Moqueca

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  • Prep 10 min
  • Total 35 min
  • Ingredients 13
  • Servings 4
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Moqueca de peixe y camaraõ is the name of the thick stew that is popular in the zone of Bahia in Brazil, the heart of the afro-Brazilian culture in the northeastern area of the country. This is one recipe you definitely can't miss out on. The coconut milk, cilantro and coconut oil are the key ingredients of this stew.
by Jeannette Quiñones Cantore
Updated Sep 21, 2015
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Ingredients

  • 4 (2 lbs) grouper fillets
  • 1 lb raw shrimp, peeled
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1/2 green pepper, cut into small cubes
  • 1/2 red pepper cut into thin strips
  • 4 cloves garlic, finely chopped
  • 1 cup coconut milk
  • Juice of one lemon
  • Salt and pepper to taste
  • Ground pepper, to taste
  • Chopped fresh cilantro
  • 2 tablespoons palm oil (dendê oil)

Directions

  • 1
    Season the fish with salt, pepper and lemon juice. Let marinate for 15 minutes in the refrigerator.
  • 2
    In the meantime, heat the olive oil in a medium pan and sauté the onion, garlic, tomato and green pepper until they're soft.
  • 3
    Add the palm oil, sauté a bit. Add the fish, shrimp and coconut milk as well as the ground aji and cook at low heat for 8 to 10 minutes. Cook until the fish is ready, remember that both ingredients cook quickly and you shouldn't let it cook for more time to prevent it from becoming hard and gummy.
  • 4
    Serve immediately with white rice.

Expert Tips

  • tip 1
    You can use any white fish like: mahi mahi, grouper, sea bass or snapper.
  • tip 2
    If you can't find palm oil simply omit it from the recipe.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Moqueca de peixe y camaraõ is the name of the thick stew that is popular in the zone of Bahia in Brazil, the heart of the afro-Brazilian culture in the northeastern area of the country. This is one recipe you definitely can't miss out on. The coconut milk, cilantro and coconut oil are the key ingredients of this stew.
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