Discover the Flavors of a Brazilian Moqueca Recipe
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Making an eight-person serving of delicious Brazilian fish stew is a simple task. Put a large Dutch oven over medium heat to start. Add two ounces of chopped andouille sausage, and simmer until the flavors are released and some of the fat has been rendered to the bottom.
How to Prepare Brazilian Fish Stew Moqueca
Add chopped green bell pepper and white onion to the saucepan after that. Simmer the onions for 3 minutes or until the edges are browned and starting to become transparent. This serves as the Brazilian fish stew’s foundation, giving it a hearty and flavorful base.
Now, bring in the seasonings – smoked paprika, dried thyme, turmeric, and white pepper. These spices add depth and aromatic notes to the Brazilian seafood stew, enhancing its overall flavor without complicating the process.
The following step is to add six ounces of white wine. Simmer until it reduces to roughly half of the volume of the liquid. By concentrating the ingredients, this reduction gives the Moqueca stew a layer of richness.
Once the fundamental flavors are established, include 8 cups of warmed low-sodium chicken broth, 8 ounces of tomato paste, 15 ounces of full-fat coconut milk, and lemon zest. These components give your Moqueca fish stew a thick, flavorful, and balanced broth. Add a few bay leaves for a delicate herbal aroma.
The seafood ensemble is the next in line. Prepare 10 ounces of bay scallops, 8 ounces of cooked octopus, 1 pound of raw jumbo shrimp, and 2 snow crab legs. Add the crab legs and simmer the Moqueca stew, covered, over low heat for one to one and a half hours. Watch it closely to avoid burning, and add extra liquid if steam builds up.
Stir in the rest of the seafood, reduce the heat to very low and cook, stirring gently, for another fifteen minutes. Use sea salt and pepper to season to taste. For a novel touch, garnish with freshly chopped parsley.
Storing This Brazilian Fish Stew Recipe
It is finally time to enjoy the Coconut fish stew. This stew keeps nicely in the refrigerator for up to three days, making it ideal for feeding a large gathering or cooking ahead of time. On the contrary, you may freeze it in an airtight container for several weeks, which will keep it fresh and tasty whenever you decide to enjoy a seafood feast.
Discover the Flavors of a Brazilian Moqueca Recipe
Ingredients
Substitution
Note
- 2 oz andouille sausage, diced
- 1 medium white onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1 tablespoon dried thyme
- 1 teaspoon turmeric
- 2 teaspoons white pepper
- 6oz white wine
-
8 cups no salt added chicken broth
warmed/heated
- 8oz tomato paste
- 15oz full fat coconut milk
- 2 bay leaves
- 2 tablespoons lemon zest
- 2 snow crab legs (4 oz)
- 1lb raw jumbo shrimp
- 10oz bay scallops
- 8oz cooked octopus
- parsley, finely diced
Steps
Step 1
Set a large Dutch oven on medium heat. Once hot, add diced sausage and let it rest in the bottom until it begins to “sweat” and add grease.
Step 2
Add onions and bell peppers and cook until the edges of the onions turn brown and slightly translucent, about 3 minutes.
Step 3
Add the seasonings to “bloom” in the pot for 1 minute or until fragrant. Then add the white wine. Let it simmer and reduce to half the amount of liquid.
Step 4
Pour in the chicken broth, tomato paste, lemon zest, and coconut milk, and bring to a simmer.
Step 5
Add the crab legs and reduce the heat to low. Cover and cook for 1 – 1.5 hours, monitoring to ensure it is not burning. Add more stock (liquid) as needed to replenish any lost due to steam.
Step 6
Add the remaining seafood, stir and cook for an additional 15 minutes on very low heat. Season to taste with sea salt and pepper, garnish and enjoy!
Store leftovers in the fridge for up to 3 days or store in an airtight container in the freezer for a few months.
Want more Seafood recipes?
Sheet Pan Honey Mustard Dill Baked Salmon & Veggies
Herb Crusted Halibut
Air-fried Crab Stuffed Shrimp
Discover the Flavors of a Brazilian Moqueca Recipe
Kevin Curry
- 2 oz andouille sausage, diced
- 1 medium white onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1 tablespoon dried thyme
- 1 teaspoon turmeric
- 2 teaspoons white pepper
- 6oz white wine
-
8 cups no salt added chicken broth
- warmed/heated
- 8oz tomato paste
- 15oz full fat coconut milk
- 2 bay leaves
- 2 tablespoons lemon zest
- 2 snow crab legs (4 oz)
- 1lb raw jumbo shrimp
- 10oz bay scallops
- 8oz cooked octopus
- parsley, finely diced
-
Set a large Dutch oven on medium heat. Once hot, add diced sausage and let it rest in the bottom until it begins to “sweat” and add grease.
-
Add onions and bell peppers and cook until the edges of the onions turn brown and slightly translucent, about 3 minutes.
-
Add the seasonings to “bloom” in the pot for 1 minute or until fragrant. Then add the white wine. Let it simmer and reduce to half the amount of liquid.
-
Pour in the chicken broth, tomato paste, lemon zest, and coconut milk, and bring to a simmer.
-
Add the crab legs and reduce the heat to low. Cover and cook for 1 – 1.5 hours, monitoring to ensure it is not burning. Add more stock (liquid) as needed to replenish any lost due to steam.
-
Add the remaining seafood, stir and cook for an additional 15 minutes on very low heat. Season to taste with sea salt and pepper, garnish and enjoy!
Store leftovers in the fridge for up to 3 days or store in an airtight container in the freezer for a few months.
Nutrition per serving
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ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!