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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.
5 from 5 votes
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