Randy Mayor; Melanie J. Clarke
Yield:
6 servings (serving size: 1 1/2 cups)

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.

How to Make It

Step 1

Combine first 6 ingredients in a large bowl; toss to coat. Marinate in refrigerator 30 minutes.

Step 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.

Step 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.

Ratings & Reviews

tgruby1's Review

BlueeyedSara7
January 18, 2015
Easy to make and delicious. Perfect for a cold winter dinner served with fresh bread.

BlueeyedSara7's Review

jrgilda
October 28, 2012
Second time to make this recipe (both times were for company) and received rave reviews. With two exceptions: (i) added a bit more red pepper; and (ii) used 2 lb shrimp to 1 lb sea bass (sea bass is expensive!), I made no changes to the ingredients. In order to use my time more efficiently, I made the broth the night before and just added/cooked the fish right before serving. Served with Cloverleaf Honey-Wheat Rolls and a green salad with balsalmic vinaigrette, followed by a blackberry galette. Very nice meal!

tippytoes's Review

DanRains
September 07, 2011
I love moqueca but it's very fattening. This recipe is a great substitute. It may not taste exactly like the real thing but is very delicious in its own right. It's easy but time consuming. I use a hand blender instead of mixer and it cuts down the time and mess.

jrgilda's Review

tippytoes
June 12, 2011
I added cubed zucchini when the coconut milk went in and poured the finished soup over homemade garlic croutons that soaked up the yummy broth. It needed additional salt and was amazing.

BostCook's Review

Allywu
December 01, 2010
Great recipe. Couldn't get halibut so I used cod. Also for a different garnish I toasted some shredded coconut and also sprinkled it on top mmmmm.

DanRains's Review

Jmemac
November 25, 2010
Excellent recipe! And I've had it in Brazil, too. The texture of the base is velvety: so delicious! This was my first attempt and I altered it a bit by adding in clams and mussels. Yummy!

melissaotero's Review

tgruby1
June 29, 2010
great recipe!!!! my husband hates vegetables, so i'm always looking for recipies that disguise them. he ate every bit!!!! even my 16 month old liked it. will definitely make again!

Allywu's Review

melissaotero
May 18, 2010
With this recipe, I claimed myself an outstanding cook! It is SO delicious. Little bit time consuming to cut the veggies, but it is all worth it in the end. My friends all loved it so much! I did some modification the second day by adding potato to it. I had tried a Peruvian seafood soup and they had potato in it. So I thought, since Peru and Brazil are so close, the Brazilians certainly won't mind me taking the liberty in incorporating their neighbor's soup ingredient. It turned out to be a great decision and the potato added heartiness to the soup. Highly recommend this recipe.

Jmemac's Review

BostCook
August 12, 2009
Must make this Stew 1 Day ahead! The flavors are good when 1st made, but the next day this stew is fantastic! The flavors are much more intense. This also goes so well with a loaf of crusty bread to sop up the delicious broth! Plan to make again for an upcoming Supper Club.