Moqueca (Brazilian Fish Stew) recipe

All Recipes Soups, Stews and Chili Recipes Stews Seafood

Ingredients

2 pounds sea bass fillets, cut into large pieces
1 lime, juiced
1 pinch salt and ground black pepper to taste
2 tablespoons palm oil
3 large tomatoes, diced
1 large onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
1 bunch cilantro, chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
3 cloves garlic, minced
3 cups coconut milk
1 pound raw shrimp, peeled and deveined

Nutrition Info

382.7 calories
carbohydrate: 9.4 g
cholesterol: 133.3 mg
fat: 24.5 g
fiber: 2.9 g
protein: 33.3 g
saturatedFat: 18.5 g
servingSize: -
sodium: 216 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine sea bass fillets, lime juice, salt, and pepper in a large bowl. Marinate in the refrigerator for 30 minutes.

  2. Heat palm oil in a large skillet over medium heat. Add tomatoes, onion, green bell pepper, red bell pepper, cilantro, green onions, parsley, and garlic, cook and stir until fragrant, about 2 minutes. Add marinated sea bass and coconut milk. Reduce heat to low, cook for 12 minutes. Add shrimp. Continue cooking until sea bass flakes easily with a fork and shrimp is opaque, about 3 minutes more.

Recipe Yield

8 servings

Recipe Note

This is a traditional Bahian recipe from Northeastern Brazil. Serve with white rice.

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