Moqueca is a vibrant, flavorful seafood stew from the Bahia region of Brazil. It’s distinctive for its rich, thick broth made with coconut milk, palm oil (dendê oil, for color and flavor), bell peppers, and fresh cilantro. It is traditionally made with white fish, shrimp, or a combination.

Prep Time	Cook Time	Serves
25 minutes	40 minutes	4

Part A: Ingredients

• Seafood: 1.5 lbs Firm White Fish Fillets (e.g., Cod, Halibut, or Tilapia), cut into 2-inch chunks, 1 lb Large Shrimp (peeled and deveined).
• Base: 1 large Red Onion, sliced, 1 Red Bell Pepper, sliced, 1 Green Bell Pepper, sliced.
• Liquid/Fat: 1 (13.5 oz) can Full-fat Coconut Milk, 3 Tbsp Dendê Oil (Palm Oil—essential for color and flavor, substitute with olive oil if unavailable), $1/2$ cup Fish Stock.
• Aromatics: 2 Tbsp Olive Oil, 4 cloves Garlic, minced, Salt and Black Pepper.
• Finish: 1 bunch Cilantro, coarsely chopped, 1/4 cup Lime Juice (freshly squeezed).

Part B: Instructions

Step 1: Prep the Seafood

1. Gently rub the fish and shrimp with a small amount of salt, pepper, and a dash of lime juice. Set aside.

Step 2: Build the Flavor Layers

1. In a large, heavy-bottomed pot or clay pot (panela de barro is traditional), heat the olive oil and 1 Tbsp of the dendê oil over medium heat.
2. Add the sliced red onion and cook for 5 minutes until soft. Add the minced garlic and cook for 1 minute.
3. Layer the sliced red and green bell peppers on top of the onions. Cook for 5 minutes.

Step 3: Simmer the Moqueca

1. Pour the fish stock and coconut milk over the vegetables. Bring to a low simmer.
2. Add half of the chopped cilantro. Simmer for 15 minutes until the sauce has reduced slightly.
3. Taste and adjust salt and pepper.

Step 4: Add Seafood and Finish

1. Gently place the seasoned fish and shrimp into the simmering sauce. Do not stir. The liquid should nearly cover the seafood.
2. Reduce the heat to low, cover the pot, and simmer for 8–10 minutes, or until the fish flakes easily and the shrimp are pink and opaque.
3. Remove the pot from the heat. Drizzle the remaining 2 Tbsp of dendê oil and the lime juice over the top.

Step 5: Serve

• Serve immediately, garnished with the remaining fresh cilantro. Moqueca is traditionally served with white rice and farofa (toasted manioc flour).