Brazilian Fish Stew (Moqueca Capixaba)
A traditional Brazilian seafood stew featuring tender cod fillets and shrimp cooked with tomatoes, peppers, and plantains in a fragrant lime and herb broth. This flavorful moqueca combines fresh fish, aromatics, and bright citrus notes for a hearty and authentic Brazilian dish.
Ingredients
- •8 pieces skinless hake or Pacific cod fillet
- •¼ cup fresh lime juice
- •½ teaspoon malagueta peppers
- •2 tablespoons garlic
- •2 teaspoons salt
- •1 pound extra-large shrimp
- •1½ pound tomatoes
- •1 large onion
- •½ cup green bell pepper
- •⅓ cup yellow bell pepper
- •2 whole yellow plantains
- •½ cup fresh cilantro
- •¼ cup fresh flat-leaf parsley
- •¼ cup extra-virgin olive oil
- •1 serving accompaniments
Cooking Instructions
- 1.
Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more.
90 min
- 2.
Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers. Place plantains on top of vegetables. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot.
10 min
- 3.
Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes.
20 min
- 4.
Serve stew over soft manioc polenta .
5 min
