Brazilian moqueca — fish and shrimp stew with coconut milk and cilantro

Moqueca is one of Brazil’s most famous dishes — a warm, aromatic fish stew that in the baiana variant is prepared with coconut milk, tomatoes, peppers and fresh cilantro. Here is the full recipe to make it at home.

INGREDIENTS (for 4 people):

• 600 g firm white fish (sea bass or cod), cut into pieces
• 300 g cleaned shrimp
• 1 large onion, thinly sliced
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 3 ripe tomatoes, chopped
• 3 garlic cloves, crushed
• 400 ml coconut milk
• 3 tablespoons olive oil
• Juice of 1 lime
• 1 bunch fresh cilantro, chopped
• 1 teaspoon paprika (optional)
• Salt and black pepper to taste

PREPARATION:

1. Place the fish pieces in a bowl, sprinkle with salt, pepper and the lime juice, and let marinate for 15 minutes.
2. In a wide pot (traditionally a clay dish), heat the olive oil and sauté the onion, peppers and garlic for 5–6 minutes.
3. Add the tomatoes and paprika; cook 3–4 minutes until softened.
4. Place the fish pieces over the vegetables, pour in the coconut milk and cover the pot.
5. Cook on low heat 12–15 minutes, until the fish is fully cooked.
6. Add the shrimp and cook 4–5 more minutes, until they turn pink.
7. Remove from heat, sprinkle with fresh cilantro and serve with white rice.

TIME: Prep 15 minutes; Cooking 25 minutes. SERVINGS: 4.