Brazilian fish stew with prawns

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A Brazilian classic

This beloved Brazilian seafood stew from Bahia combines tender white fish and plump shrimp in a rich coconut milk broth, fragrant with dendê oil and bright with tomatoes, peppers, and fresh lime. Swimming with ocean-sweet prawns and firm fish chunks, the dish captures the essence of Brazil’s northeastern coast, where African, Portuguese, and indigenous influences merge. Traditionally served with pirão and farofa, this moqueca exemplifies Brazil’s masterful way with seafood.

Moqueca de peixe com camarão
 
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Nutrition Information
  • Serves: 4
  • Serving size: 375 grams
  • Calories: 441
  • Fat: 31 g
  • Saturated fat: 16 grams
  • Unsaturated fat: 6 g
  • Carbohydrates: 13 g
  • Sugar: 8 g
  • Sodium: 187 mg
  • Fiber: 3 g
  • Protein: 25 g
  • Cholesterol: 38 mg
Recipe type: Seafood
Cuisine: Brazilian
Prep time: 
Cook time: 
Total time: 
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Brazilian comfort food of the highest order. Fish and prawns are simmered in coconut milk with tomatoes, garlic and chillies to provide a wonderfully satisfying meal. Great dish to serve at a dinner party for friends and family. Also fantastic for a home - cooked romantic wedding anniversary or Valentines day meal
Ingredients
  • Salmon – 300 grams (see note *)
  • Large prawns - 200 grams ( shelled and deveined)
  • Onions - 2 medium ( finely chopped)
  • Red Bell pepper - 1 medium (coarsely chopped)
  • Birds-eye Chillies - four to five finely chopped ( see note**)
  • Fresh lime juice - 2 tablespoons
  • Tomatoes – 3 medium finely chopped
  • Garlic - 3 cloves ( finely chopped)
  • Dendê oil- 2 tablespoons (can be substituted with olive oil)
  • Coconut milk – one can (400ml)
  • 100 ml of double cream
  • Salt to taste
  • Aleppo Chilli flakes – 1 tablespoon ( see note***)
  • Green coriander – ½ handful (chopped)
  • Chives - handful (chopped)
Instructions
  1. Chop fish into bite-size pieces
  2. Combine with prawns and lime juice in a bowl. Allow to marinate in the fridge while preparing the other ingredients
  3. Heat one tablespoon of olive oil in a high walled frying pan
  4. Add onions and fry until they start to become translucent
  5. Add the Chillies garlic and ginger, stir for two minutes
  6. Add the Bell pepper. Stir fry until it begins to soften
  7. Add the tomatoes. Bring to a simmer (approximately 5 minutes)
  8. In a separate pot heat remaining olive oil. Add fish and prawns and fry until just about to change colour ( one to two minutes). Add stir-fried vegetables from other pan
  9. Add Aleppo chilli flakes and salt. Stir
  10. Add coconut milk, double cream and chives
  11. Simmer for about 10 minutes, allowing seafood to become hot and cooked through
  12. Add coriander. Stir in
  13. Serve
Notes
*In this recipe, I have used salmon, but any firm-fleshed fish (e.g. monkfish, cod or swordfish) will work

**Add chillies according to tolerance to heat. In Brazil Dedo de moça Chillies are used, but these can be difficult to get hold of outside South America. Suitable substitutes are Red Cayenne chillies, African Devils , Malaguetas or if you are feeling brave,Scotch Bonnets( use only one though)

***Aleppo Chilli flakes can be substituted by Paprika powder.

Keywords: Moqueca de peixe com camarão

Serves: 4 portions

Image credit ]

By Gilrovina - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=61595941