- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 410 kcal
Quick summary
“Traditional Moqueca of fish slices with shrimp, enriched with coconut milk, palm oil, and fresh cilantro. A full-bodied and aromatic coastal meal, perfect for gathering the family on the weekend.”
What you need to know
- O descanso de 15 minutos do peixe e dos camarões no limão fixa o tempero e firma a textura das proteínas
- O cozimento em panela de barro distribui o calor de maneira gradual e retém a temperatura na mesa
- A combinação de azeite de dendê com leite de coco garante coloração viva e caldo aveludado
Ingredients
Main
- 1 kg fish (sea bass or grouper), cut into steaks
- 500 g cleaned shrimp
- 2 medium onions, sliced
- 2 ripe tomatoes, sliced
- 1 red bell pepper, sliced
- 1 bunch of fresh cilantro, chopped
- 200 ml of coconut milk
- 3 tablespoons of palm oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
Principal
- Season the fish and shrimp with lemon juice, salt, and pepper. Set aside for 15 minutes.
- In a clay pot, heat the palm oil and sauté the onion until transparent.
- Add the tomatoes and bell pepper, and sauté for another 5 minutes.
- Place the fish steaks in the pot, followed by the shrimp on top.
- Pour the coconut milk and half of the chopped cilantro, cooking over low heat.
- Cover the pan and let it cook for 30 minutes, checking to ensure it doesn't burn.
- Add the remaining cilantro before serving.
- Serve accompanied by white rice and pirão made with the moqueca broth.
Chef's tips
- Não mexa as postas com colher durante o cozimento para não quebrar o peixe; apenas balance a panela delicadamente pelas alças
- Cozinhe com a panela tampada em fogo baixo para os tomates e a cebola soltarem seus próprios líquidos
- Guarde metade do coentro para adicionar nos últimos 2 minutos de fogo, garantindo frescor aromático
Variations
- Adicione anéis de lula ou mexilhões limpos juntos com os camarões para uma versão mista de frutos do mar
- Acrescente rodelas de banana-da-terra cozidas junto com o molho para um contraste adocicado tradicional
- Substitua o coentro fresco por salsinha picada se preferir um perfil aromático sem notas herbáceas intensas
Substitutions
- O robalo ou badejo pode ser substituído por cação, namorado ou garoupa
- O pimentão vermelho pode ser trocado por pimentão amarelo caso prefira um toque mais adocicado
- O azeite de dendê pode ser reduzido ou substituído por azeite de oliva extra virgem com urucum
How to store
Store leftovers in a closed glass or plastic container in the refrigerator for up to 2 days. Reheat over low heat, stirring very gently to keep the fillets whole.
Can it be frozen?
It is not recommended to freeze this ready-made Moqueca, as the fish loses moisture and the shrimp become rubbery after thawing. If you need to store it, keep it refrigerated and consume within 48 hours.
What to serve with
Serve accompanied by white rice and pirão made with the cooked broth of the moqueca itself and fine cassava flour. A crispy dendê farofa also complements it very well.
Frequently asked questions
Should the shrimp be added at the beginning or in the middle of cooking?
As indicated in the recipe, the shrimp go on top of the fish at the beginning of cooking over low heat, steaming in the broth.
Can I prepare the recipe in a stainless steel or aluminum pot?
Yes, although the clay pot is traditional, you can use a heavy-bottomed stainless steel or enameled iron pot.
How to prepare the pirão using the broth from this moqueca?
Remove about two ladles of the boiling moqueca broth, transfer to a small pan, and add raw cassava flour little by little, stirring quickly until it thickens.
What is the best type of fish so it doesn't fall apart in the moqueca?
Firm-fleshed fish with thick steaks, such as sea bass, grouper, dogfish, or rockfish, withstand cooking better without falling apart.
