Brazilian Fish Stew (Moqueca de Peixe)

Randy Mayor; Melanie J. Clarke

This traditional Brazilian seafood dish recipe comes from the state of Bahia in northern Brazil. The dish, moqueca de peixe, (moo-KAY-ka duh PAY-shuh) is a tropical fish stew fragrant with garlic and peppers, and enriched with coconut milk.

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 309
  • Calories from fat: 24%
  • Fat: 8.4g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.8g
  • Protein: 41.5g
  • Carbohydrate: 15.9g
  • Fiber: 3g
  • Cholesterol: 178mg
  • Iron: 3.8mg
  • Sodium: 733mg
  • Calcium: 102mg

Ingredients

  • 1/3 cup fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 (1 1/2-pound) sea bass or halibut fillet, cut into 1/2-inch wide strips
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 cups finely chopped onion
  • 1 cup finely chopped green bell pepper
  • 1 cup finely chopped red bell pepper
  • 3/4 cup minced green onions (about 1 bunch)
  • 5 garlic cloves, minced
  • 1 bay leaf
  • 2 cups chopped tomato (about 2 large)
  • 1/2 cup minced fresh cilantro, divided
  • 2 (8-ounce) bottles clam juice
  • 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
  • 1 cup light coconut milk
  • 1/4 teaspoon ground red pepper

Preparation

  1. Combine first 6 ingredients in a large bowl; toss to coat. Marinate in refrigerator 30 minutes.
  2. Heat oil in a large Dutch oven over medium heat. Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally. Increase heat to medium-high; add tomato, and cook 2 minutes. Add 1/4 cup cilantro, clam juice, and broth. Bring to a boil; reduce heat, and simmer 10 minutes. Discard bay leaf.
  3. Place one-third of vegetable mixture in a blender, and puree until smooth. Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture. Add coconut milk and red pepper to pureed vegetable mixture. Bring to a boil over medium-high heat; cook 3 minutes. Add fish mixture; cook 3 minutes or until fish is done. Sprinkle with 1/4 cup cilantro.
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