60 minutes
A traditional Brazilian seafood stew made with shrimp, cod, bell peppers, tomatoes, coconut milk, and a spicy pepper sauce.
Pickled Hot Cherry Peppers
0 oz
Onion, chopped coarse
each
teaspoons
to taste
Large Shrimp, peeled, deveined, and tails removed
0 lb
Skinless Cod Fillets, cut into 1.5-inch pieces
0 lb
Garlic Clove, minced
each
Black Pepper, ground
teaspoons
Fresh Cilantro, chopped
cups
Bell Pepper, stemmed, seeded, and cut into 0.5-inch pieces
each
Bell Pepper, stemmed, seeded, and cut into 0.5-inch pieces
each
0 oz
tablespoons
Prepared Pepper Sauce
tablespoons
1. Prepare Pepper Sauce
In a food processor, blend the pickled hot cherry peppers, half an onion, extra-virgin olive oil, sugar, and a pinch of salt until smooth, which should take about 30 seconds.
2. Prepare Seafood
In a large bowl, toss together the shrimp, cod pieces, minced garlic, salt, and black pepper. Set this mixture aside to marinate while you prepare the rest of the dish.
3. Prepare Tomato Base
In the same food processor (no need to clean it), finely chop the remaining onion, the whole peeled tomatoes with their juice, and 0.25 cup of chopped cilantro. This should also take around 30 seconds.
4. Cook Vegetables
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the red and green bell peppers along with salt, and cook them, stirring frequently, for about 5 to 7 minutes until they start to soften.
5. Combine Tomato Base with Vegetables
Add the onion-tomato mixture to the pot. Continue to cook, stirring often, for another 3 to 5 minutes until the flavors meld together.
6. Add Coconut Milk and Seafood
Pour the coconut milk into the pot and increase the heat to high. Stir well and bring the mixture to a boil. Once boiling, add the seafood mixture and lime juice, then cover the pot, remove it from the heat, and let it stand for 15 minutes.
7. Finish and Serve
Gently stir in 2 tablespoons of the prepared pepper sauce and the remaining 0.5 cup of cilantro. Be careful not to break up the cod pieces too much. Taste and season with additional salt and pepper if needed. Serve the moqueca hot, with the remaining pepper sauce on the side for those who want an extra kick.
For the fish, opt for firm, white-fleshed varieties such as cod, halibut, or snapper that can withstand simmering without falling apart. Freshness is key; a fresh catch imparts a sweet, oceanic flavor that's irreplaceable. For shrimp, choose fresh, wild-caught if possible, or frozen shrimp that have been responsibly sourced. Make sure they are properly deveined and, if you're aiming for presentation points, leave the tails on.
Once you add the coconut milk and tomatoes, let the pot simmer gently to allow the flavors to infuse. Don't rush this step. However, be careful not to overcook the seafood. Add the fish first and let it cook partially before adding the shrimp, as shrimp cook much faster.
Start by gently sautéing onions, garlic, and peppers to create a flavor base; this is called 'making a sofrito.' Allow these ingredients to soften and meld together before adding your liquids. This step is crucial for developing depth in the recipe.
Use full-fat, unsweetened coconut milk for the creamiest, most luxurious texture. Shake the can well before opening or stir the contents thoroughly, as separation is common.
Maintain a simmer, not a boil, once the seafood is added to prevent it from becoming tough. Adjust your stovetop heat accordingly and keep a watchful eye on the pot.
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