Moqueca Baiana
This iconic Brazilian seafood stew simmers fish and shrimp in a vibrant coconut and tomato sauce infused with cilantro and lime, all made in one pot in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- ¾ lb firm white fish fillet (cod or halibut), skinless
- ½ lb large shrimp, peeled and deveined
- 1 can (14.5 oz) canned diced tomatoes
- 1 can (13.5 oz) coconut milk
- 1 whole onion, medium
- ½ cup fresh cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
- 1
Pat the fish fillet dry with paper towels, then place it on a cutting board and slice crosswise against the grain into 2-inch-wide pieces, like cutting bread into chunks.
- 2
Place the onion on a cutting board with the root end facing left, then slice lengthwise from top to bottom into thin half-moons, about 1/4-inch thick.
- 3
Pour 2 tablespoons of olive oil into a large heavy pot and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pot, about 90 seconds.
- 4
Add the sliced onion to the hot oil and stir constantly with a wooden spoon for 3 minutes until the onion becomes soft and translucent, like frosted glass.
- 5
Pour the entire can of diced tomatoes, including juice, into the pot and stir until everything is mixed evenly, about 30 seconds.
- 6
Pour the entire can of coconut milk into the pot and stir gently for 30 seconds until the sauce is uniform and no streaks of white remain.
- 7
Add 1 teaspoon of salt and 0.5 teaspoon of black pepper to the sauce, stir once, then bring everything to a gentle simmer over medium heat, about 2 minutes.
- 8
Slide the fish pieces gently into the simmering sauce in a single layer, so they are mostly submerged; do not stir. Simmer for 4 minutes until the fish is opaque and flakes easily with a fork.
- 9
Add the shrimp to the pot in a single layer and gently stir the entire stew once to distribute them evenly. Simmer for 2 minutes until the shrimp turn bright pink and firm.
- 10
Remove the pot from heat and scatter the chopped cilantro over the entire surface of the stew, then stir gently to combine.
- 11
Divide the moqueca between two bowls, making sure each bowl has fish, shrimp, and broth. Serve immediately with a lime wedge placed on the rim of each bowl.
Tools you’ll need
- Large heavy pot (5-quart minimum)
- Cutting board
- Chef's knife
- Paper towels
- Wooden spoon
- Two serving bowls
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