Moqueca Brazilian Seafood Stew Recipe

Moqueca Image from Wikipedia Janaina Roberge

Moqueca is a Brazilian seafood stew. It is slowly cooked in a terracotta cassole. Moqueca can be made with shrimp or fish as a base with tomatoes, onions, garlic, lime and coriander. The name moqueca comes from the term mu’keka in Kimbundu language.

Recipe and Directions listed in a New York Times Article

Recipe from Casa de Tereza

Adapted by Florence Fabricant

FOR THE FAROFA (OPTIONAL):

  • 5 tablespoons unsalted butter
  • 1 medium onion, sliced thin
  • 1 ½ cups manioc or cassava meal, available online and in some specialty food shops

FOR THE STEW:

  • 1 ¾ pounds black sea bass, filleted, trimmings reserved
  • 12 ounces large shrimp, peeled, shells reserved
  •  Salt
  • 2 bay leaves
  • 1 small white turnip, peeled and diced
  • 3 medium onions
  • 4 large plum tomatoes
  • 6 ounces shishito peppers, chopped
  • 2 cloves garlic
  •  cup chopped cilantro
  • ¼ cup chopped chives
  • 1 green plantain
  • ½ red bell pepper, cut in rings
  • 2 green Cubanelle peppers, green frying peppers or 1 small green bell pepper, cut in rings
  • 10 ounces unsweetened coconut milk
  • 4 tablespoons dendê oil, or red palm oil, available online
  • 6 ounces cooked octopus tentacles, cut in thick slices, or raw squid in thin rings
  • 1 long red chile pepper, for garnish
  • ½ cup long grain rice, steamed
  •  Piri-piri or other hot sauce, for serving

Click to See Directions

Click for Cool Cooking/Food Themed Apparel