Name: Brazilian Moqueca (Fish and Shrimp Stew)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 lb tilapia fillets, thawed and patted dry; 1 lb large shrimp, peeled and deveined; 3 tsp salt, divided; 1/2 tsp ground cumin; 2 tsp vegetable oil; 1 cup full-fat coconut milk; 1/4 cup fish or vegetable broth; 1 tbsp red palm oil (dende oil), or swap 1 tsp paprika plus 1 tsp tomato paste; 1 tsp minced malagueta pepper, or Thai chili, or a few dashes of hot sauce; 2 tbsp chopped fresh cilantro or flat-leaf parsley

A bright yellow bottle of coconut milk rolled out of my grocery bag and knocked over a salt shaker on the kitchen counter yesterday. That little thump reminded me it was time to make moqueca for the family.

My kids always hover around the stove when the rich scent hits the air. They ask for extra white rice before the pot even comes off the burner.

My grandmother always told me that good seafood never needs much time over heat. This stew proves her point every single time I pull it together.

Prep: 20 minutes · Cook: 15 minutes · Total: about 35 minutes · Serves: 4

How do you keep the fish in moqueca from breaking apart? To keep fish whole in moqueca, salt the raw fillets first and add the seafood during the final minutes of cooking.

The pre-salted fish proteins hold firm, while the residual heat gently cooks the delicate seafood through without vigorous stirring.

↓ Jump to the recipe

Grab These Ingredients

1 lb tilapia fillets, thawed and patted dry
1 lb large shrimp, peeled and deveined
3 tsp salt, divided
1/2 tsp ground cumin
2 tsp vegetable oil
1 cup full-fat coconut milk
1/4 cup fish or vegetable broth
1 tbsp red palm oil (dende oil), or swap 1 tsp paprika plus 1 tsp tomato paste
1 tsp minced malagueta pepper, or Thai chili, or a few dashes of hot sauce
2 tbsp chopped fresh cilantro or flat-leaf parsley

Picking the Right Ingredients

Pick sturdy, mild white fish fillets that hold their shape well when warmed through. Tilapia works reliably here because it absorbs the seasoned sauce without overpowering the sweet shrimp.

Make sure to pat the thawed fillets completely dry with paper towels before seasoning, or the extra surface liquid will dilute your broth.

Look for full-fat canned coconut milk rather than carton beverage varieties. The thick cream cap in the can gives the finished broth its luxurious body and smooth mouthfeel.

Using light coconut milk will leave your sauce thin and watery.

Red palm oil, often labeled as dende, gives this traditional stew its vivid golden orange hue and earthy fragrance. If your local grocer does not stock it, a mixture of sweet paprika and rich tomato paste steps in to match that bright color and savory depth.

Let’s Make It

Season the raw seafood. Toss the thawed tilapia pieces and deveined shrimp with the salt and ground cumin in a shallow bowl until the flesh looks evenly coated and slightly tacky.
Sauté the aromatics. Warm the vegetable oil in a large skillet over medium heat, stirring the minced pepper until the oil turns fragrant and shimmers softly across the pan bottom.
Puree the sauce. Transfer the warm skillet mixture into a blender cup along with the coconut milk and broth, blending until the sauce appears completely smooth and creamy without visible specks.
Simmer the base. Pour the blended liquid back into the skillet, heating it gently until small bubbles break steadily across the entire surface of the golden sauce.
Poach the seafood. Lay the seasoned fish and shrimp carefully into the simmering liquid in a single layer until the tilapia turns opaque and the shrimp curl into pink crescents.
Finish with oil. Swirl the red palm oil and fresh cilantro into the hot pan until a glossy orange sheen ribbons through the broth, then pull the skillet off the heat immediately.

How to Store It

Store leftover stew in an airtight glass container in the refrigerator for up to two days. Because delicate fish and shrimp continue to soften as they sit in acidic broth, eating your leftovers the following day offers the best texture.

Reheat the stew slowly in a small saucepan over low heat until hot broth steams gently. Avoid bringing the stew to a boil or microwaving on high power, which will instantly toughen the tender shrimp.

Freezing is not recommended because the coconut milk base will separate and the thawed fish will become mushy.

More Recipes You’ll Like