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Soups & Stews
Moqueca (Brazilian Shrimp and Fish Stew)
A vibrant Brazilian seafood stew from America's Test Kitchen — shrimp and cod simmered in coconut milk with bell peppers, tomatoes, and cilantro, finished with lime and a spicy pickled-pepper sauce. Serve over steamed white rice.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 lb skinless cod fillets, cut into 1.5-inch pieces
- 3 garlic cloves, minced
- 2 onions, chopped coarse
- 1 (14.5-oz) can whole peeled tomatoes
- 3/4 cup chopped fresh cilantro
- 2 Tbsp extra-virgin olive oil
- 1 red bell pepper, cut into 1/2-inch pieces
- 1 green bell pepper, cut into 1/2-inch pieces
- 1 (14-oz) can coconut milk
- 2 Tbsp lime juice
- 4 pickled hot cherry peppers
- Salt and black pepper
Instructions
- Process the pickled hot cherry peppers, 1/2 a chopped onion, 1/4 cup olive oil, and a pinch of sugar in a food processor until smooth; season with salt and transfer to a bowl.
- Toss the shrimp and cod with the minced garlic, 1/2 tsp salt, and 1/4 tsp pepper; set aside.
- Process the remaining chopped onion, the whole peeled tomatoes, and 1/4 cup cilantro in a food processor until finely chopped (salsa texture).
- Heat 2 Tbsp olive oil in a Dutch oven over medium-high; add the bell peppers and 1/2 tsp salt and cook until softened, 5-7 min. Add the onion-tomato mixture and cook, stirring, until thickened, 3-5 min.
- Increase heat to high, stir in the coconut milk, and bring to a boil. Add the seafood and lime juice, stirring to submerge everything. Cover, remove from heat, and let stand until the shrimp and cod are opaque, about 15 min.
- Gently stir in 2 Tbsp of the pepper sauce and the remaining 1/2 cup cilantro; season to taste with salt and pepper. Serve over steamed white rice.
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