Easy Authentic Moqueca Recipe (Brazilian Seafood Stew)

Easy Authentic Moqueca Recipe (Brazilian Seafood Stew)
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This popular iconic Authentic Brazilian Moqueca seafood stew is packed full of flavor. Here is an Authentic Easy Moqueca Recipe ( Brazilian Seafood Stew) recipe that can be prepared for your next meal.

Ingredients For Seafood Stock:


  • 1 pound unpeeled uncooked large shrimp
 (head-on)
  • 3 1/2 cups water
  • 1 cup white wine
  • 1 teaspoon salt
  • 2 medium-size red hot pepper cut into rings optional)
  • 4 garlic cloves crushed
  • 5 cilantro or parsley sprigs
  • 3 thyme sprigs
  • 2 rosemary sprigs
  • 1 small red or yellow onion, cut into wedges

  • 1 large carrot cut into small pieces
  • 2 celery stocks cut up
  • 2 stocks green onions cut into small rings for garnish

Ingredients for the Moqueca 
Sea Food Stew:

  • 1 can whole tomatoes peeled and cut into pieces (28oz)
  • 1 cup white wine
  • 2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 4 tablespoon of oil oil
  • 1 cup thinly sliced red or yellow onion

  • 1 large red or green bell pepper
  • 1 tablespoon pimenta moda (hot or sweet)

  • 1 cup coconut milk or milk
  • 1/2 teaspoon black pepper

  • 2 tablespoons red palm oil
  • 6 cilantro sprigs ( cut very finely)
  • 3 cups cooked long-grain white rice
  • Lemon or lime cut into wedges, for serving

  • Fresh parsley or cilantro leaves, for garnish


Instructions How To Make Shrimp Stock For The Moqueca:

  1. Rince the shrimp and remove heads and shells and set aside.
  2. Devein shrimp and place it in a bowl, cover, and refrigerate.
  3. In a large size pot, add the 4 cups of water, salt, garlic, wine, the shrimp shells and head, onions, celery, carrots, parsley, or cilantro.
  4. On medium heat, cook and bring to a simmer stirring occasionally for about 25-30 minutes.
  5. Once shrimp broth is ready, filter it through a strainer to remove the solids and set aside.
  6. The shrimp stock can be stored in the refrigerator for up to one week or frozen for up to 2 months.

Instructions How to Make Moqueca Stew (Brazilian Seafood Stew)

  1. In a deep pot or dutch oven, add 2 tablespoons olive oil in and heat medium-high.
  2. Add tomato pieces, hot red-ringed pepper, green onion, red or green pepper, onion, and pimenta moda.
  3. Cook, stirring occasionally until the vegetables are softened, about 8-10 minutes.
  4. Pour in the white wine, salt, and stir, cook for 5 minutes,
  5. Add the shrimp broth and stir, cook, and bring to a boil a not 10 minutes.
  6. Reduce heat and cook until on till the mixture is reduced by half, about 30-40 minutes,
  7. Reduce the heat to low and add in the coconut milk, black and white pepper, red palm oil, chopped cilantro and stir, cook for on low for 5-7 minutes.  
  8. Remove shrimp from the refrigerator sprinkle with salt.
  9. Add the two tablespoons of olive oil into a saucepan and heat on medium-high.
  10. Add the shrimp and cook them until opaque and cooked about 3-4 minutes.
  11. Transfer the cooked shrimp into the stew and stir.
  12. Serve over a plate of cooked rice with lemon or lime on the side. Garnish with fresh cilantro, parsley and green onion.
Moqueca

Authentic Brazilian Moqueca Recipe

This popular iconic Authentic Brazilian Moqueca seafood stew is packed full of flavor. Here is an Authentic Easy Moqueca Recipe ( Brazilian Seafood Stew) recipe that can be prepared for your next meal.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dinner, Fish, Seafood
Cuisine Brazilian, Portuguese
Servings 6 people
Calories 480 kcal

Ingredients
  

INGREDIENTS FOR SEAFOOD STOCK:

  • 1 pound unpeeled uncooked large shrimp
 head-on
  • 3 1/2 cups water
  • 1 cup white wine
  • 1 teaspoon salt
  • 2 medium-size red hot pepper cut into rings optional)
  • 4 garlic cloves crushed
  • 5 cilantro or parsley sprigs
  • 3 thyme sprigs
  • 2 rosemary sprigs
  • 1 small red or yellow onion cut into wedges
  • 1 large carrot cut into small pieces
  • 2 celery stocks cut up
  • 2 stocks green onions cut into small rings for garnish

INGREDIENTS FOR THE MOQUECA 
SEA FOOD STEW:

  • 1 can whole tomatoes peeled and cut into pieces 28oz
  • 1 cup white wine
  • 2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 4 tablespoon of oil oil
  • 1 cup thinly sliced red or yellow onion
  • 1 large red or green bell pepper
  • 1 tablespoon pimenta moda hot or sweet
  • 1 cup coconut milk or milk
  • 1/2 teaspoon black pepper
  • 2 tablespoons red palm oil
  • 6 cilantro sprigs cut very finely
  • 3 cups cooked long-grain white rice
  • Lemon or lime cut into wedges for serving
  • Fresh parsley or cilantro leaves for garnish

Instructions
 

INSTRUCTIONS HOW TO MAKE SHRIMP STOCK FOR THE MOQUECA:

  • Rince the shrimp and remove heads and shells and set aside.
  • Devein shrimp and place it in a bowl, cover, and refrigerate.
  • In a large size pot, add the 4 cups of water, salt, garlic, wine, the shrimp shells and head, onions, celery, carrots, parsley, or cilantro.
  • On medium heat, cook and bring to a simmer stirring occasionally for about 25-30 minutes.
  • Once shrimp broth is ready, filter it through a strainer to remove the solids and set aside.
  • The shrimp stock can be stored in the refrigerator for up to one week or frozen for up to 2 months.

INSTRUCTIONS HOW TO MAKE MOQUECA STEW (BRAZILIAN SEAFOOD STEW)

  • In a deep pot or dutch oven, add 2 tablespoons olive oil in and heat medium-high.
  • Add tomato pieces, hot red-ringed pepper, green onion, red or green pepper, onion, and pimenta moda.
  • Cook, stirring occasionally until the vegetables are softened, about 8-10 minutes.
  • Pour in the white wine, salt, and stir, cook for 5 minutes,
  • Add the shrimp broth and stir, cook, and bring to a boil a not 10 minutes.
  • Reduce heat and cook until on till the mixture is reduced by half, about 30-40 minutes,
  • Reduce the heat to low and add in the coconut milk, black and white pepper, red palm oil, chopped cilantro and stir, cook for on low for 5-7 minutes.
  • Remove shrimp from the refrigerator sprinkle with salt.
  • Add the two tablespoons of olive oil into a saucepan and heat on medium-high.
  • Add the shrimp and cook them until opaque and cooked about 3-4 minutes.
  • Transfer the cooked shrimp into the stew and stir.
  • Serve over a plate of cooked rice with lemon or lime on the side. Garnish with fresh cilantro, parsley and green onion.
Keyword easy moqueca recipe, moqueca, seafood recipes, seafood stew, shrimp stew


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