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Authentic Moqueca Recipe Brazil, South America
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
One of the emblems of Brazilian gastronomy, moqueca is a fish stew with a myriad of variations across the entire country. However, the most known varieties are moqueca baiana and moqueca capixaba. Although both are prepared with white fish, onions, tomatoes, peppers, and garlic, and cooked in a clay pot, what sets them apart are a few ingredients specific to the cuisine of their native regions. The former is prepared with coconut milk and dendê (palm) oil, while the latter is prepared with annatto which colors and flavors the stew. Moqueca Parense is another well-known variety of this stew, prepared with Amazonian fish, jambu, and tucupi, as is moqueca paulista, a Sao Paolo variety that, unlike other moqueca varieties, is not cooked in a clay pot but cooked wrapped in banana leaves. When it comes to serving, moqueca is served in the pot it was cooked in, typically with a side of rice, and either farofa or pirão, a creamy ... Read more
Pair with
Cooking tips
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what kind of fish to use
To withstand the simmering, white, firm-fleshed fish is used. Traditionally, moqueca is prepared with these kinds of fish — cação (sandbark shark), robalo (common snook), badejo (black grouper/black rockfish), pintado (pintado/kingfish/painted mackerel/cero mackerel), dourado, namorado (Namorado sandperch), filhote (dark caped goliath catfish/Peru piraiba catfish/false piraiba), dentão (lane snapper/... Read more -
how to scale a fish
First, rinse the fish under running water, then place it in a bucket and leave it sitting there with water running to help loosen the scales. Meanwhile, cover your working surface with something protective that will catch the flying scales, and that will not be a problem to throw away later, such as newspapers or a plastic bag or parchment paper. Next, place the fish on the covered working surface,... Read more -
how to gut a fish
Place the fish on a working surface. Find the anal opening — it’s usually located in front of the anal fin, which is a single fin located at the underside of the fish, next to the tail. Pierce the opening with the tip of the knife. Slice up along the belly, stopping once you reach the head. Make sure not to pierce the fish deep. Keep it shallow so you do not cut into the intestines. Spread open the ... Read more -
how to fillet a fish
To fillet a fish, you will need to have a fillet knife, which has a point up at the end, is bendable, and can easily go around the bones. Alternatively, filleting a fish might be doable with a boning knife. In any case, the key is to use one that has a blade that points up at the end instead of down, is thin, and is bendable. Lay the palm of your hand flat on the fish to hold it in place (but do not ... Read more -
cleaning the shrimp
To remove the shells, place your thumbs on the shrimp’s underbelly, crack it open, and then peel. You can also use kitchen shears and cut the shell on the top and then peel it. Also, you can use a pairing knife to cut along the back of the shell. Then, you also have to devein the shrimp. Look for the thin string along the back of the shrimp, then cut under it, and pull it out with a knife or your ... Read more -
method
The fish can be cut into fillet or slices, and some fry it beforehand to make it firmer, so it’s doesn’t fall apart during cooking. Also, the fish is marinated before cooking, typically in lime juice, salt, and pepper, but other ingredients can be used in the marinade, such as herbs and tomatoes, to make a paste to rub into the fish. The stew should not be stirred during cooking, so the fish doesn’... Read more -
equipment
Traditionally, moqueca is cooked in a clay pot called panela de barro, which transfers heat well and cooks the stew evenly. Iron and aluminum pots can be used as an alternative. -
variations
Besides regionally, moquecas can also differ based on their preparation. For example, some recipes go for layering all the ingredients first and cooking them together from the start. Others, first sauté a portion, if not all, the vegetables, and then add the fish to cook. Variations are also based on the type of ingredients used — besides fish, shrimps, squid, shellfish, and octopus are also used ... Read more -
serving
Ideally, moqueca should be served in the clay pot it was cooked in. Apart from making it visually attractive, serving moqueca in a clay pot will ensure that the stew remains warm during the entire meal. Typical side dishes are rice, farofa, and pirão.
Recipe variations
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Moqueca de Camarão (Brazilian Shrimp and Coconut Stew)
Ready in 55minThis is the recipe for shrimp moqueca, which is a very common moqueca variation in Brazil. The preparation starts with sautéing the vegetables in olive oil and red palm oil. Once softened, coconut milk is added to make a sauce, then seasoned shrimp are added and cooked briefly. The recipe does not include instructions on how to clean the shrimp, so check out the cooking tips if needed!
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Moqueca Capixaba with Pirão
Ready in 1h 50minThis is the traditional recipe for moqueca capixaba. It gives instructions on how to prepare annatto oil, the ingredient responsible for the color of the moqueca, instructions on how to prepare moqueca, and instructions on how to make pirão, the typical accompaniment to this type of moqueca.
Moqueca de Camarão (Brazilian Shrimp and Coconut Stew)
PREP 30min
COOK 25min
READY IN 55min
This is the recipe for shrimp moqueca, which is a very common moqueca variation in Brazil. The preparation starts with sautéing the vegetables in olive oil and red palm oil. Once softened, coconut milk is added to make a sauce, then seasoned shrimp are added and cooked briefly. The recipe does not include instructions on how to clean the shrimp, so check out the cooking tips if needed!
Ingredients
1 1/2 lbs (675g) shrimps, peeled and deveined
1/2 large yellow onion (or 1 small), chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
2 large tomatoes, chopped
2-3 garlic cloves, minced
a handful of chopped parsley or cilantro, chopped
1 lime, juice
salt and pepper, to taste
pepper flakes or cayenne pepper, to taste
olive oil, as needed
2-3 tbsp red palm oil
1 can (14 oz/400g) coconut milk
white rice, for serving
Preparation
Step 1/7
Add the shrimps to a bowl and season them with lime juice and salt. Set the bowl aside.
Step 2/7
Add a generous glug of olive oil and red palm oil to a large pan. Heat over medium heat.
Step 3/7
Once the oil is heated, add the onion and sauté until softened. Then, add the garlic and the bell peppers and cook for a few more minutes. Finally, add the tomatoes, the red pepper flakes, season with salt and pepper, and add the parsley. Cover and simmer for 5 minutes.
Step 4/7
Once the vegetables have softened, pour in the coconut milk and stir.
Step 5/7
Taste and adjust the seasoning if needed — more salt or red pepper flakes.
Step 6/7
Add the shrimp and cover the pan, then cook for 3-5 minutes until the shrimps are done.
Step 7/7
Serve hot, with a side of rice.
Other Variations
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Moqueca Capixaba with Pirão
Ready in 1h 50minThis is the traditional recipe for moqueca capixaba. It gives instructions on how to prepare annatto oil, the ingredient responsible for the color of the moqueca, instructions on how to prepare moqueca, and instructions on how to make pirão, the typical accompaniment to this type of moqueca.
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