Moqueca (Brazilian Seafood Stew)

5 from 1 vote

Creamy and peppery, this is a satisfying seafood stew brightened up with cilantro and lime. Serve this with kelp noodle rice, if desired.

Course Main Course, Soup

Cuisine Latin American

Keyword Brazilian, cilantro, Coconut, cod, dairy-free, dinner, egg-free, lunch, main, nut-free, pepper, seafood, shrimp, soup, stew, tomato

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 438kcal

Author Jenny Ross

3/4 pound large shrimp deveined and shelled
3/4 pound cod skin removed and cut into 1 inch pieces (any mild white fish can work)
2 garlic cloves minced
salt and pepper to taste
2 tablespoons avocado oil
1/2 onion diced
1 red bell pepper diced
1 teaspoon sweet paprika optional
2 Roma tomatoes seeded and diced
14 ounce can coconut milk
1/2 cup chicken stock
2 tablespoons lime juice
1/3 cup chopped fresh cilantro chopped
Harissa or sriracha for serving, optional

Get Recipe Ingredients

Combine the shrimp and fish with the garlic, 1/4 teaspoon salt, and a pinch of pepper, set aside.
In a medium pot, heat avocado oil over medium heat then add the onions and bell pepper and cook, stirring occasionally until soft. Add in the tomatoes and paprika and cook, stirring occasionally until reduced slightly, about 5 minutes.
Add the coconut milk and stock and bring to a rapid boil. Add the shrimp and fish, making sure it is all covered, then cover the pot and turn off the heat. Let sit for 15 minutes - the fish will be cooked through by the residual heat.
Stir in lime juice, garnish with more cilantro and harissa, if using.