Spicy Brazilian Moqueca with Plantains and Coconut

A rich and aromatic Brazilian seafood stew

Immerse yourself in the warm flavors of Brazil with this vibrant and spicy Moqueca, enhanced with sweet plantains and creamy coconut.

1 h 30 min
4
Intermediate

Ingredients

For the Seafood Marinade

1 lb firm white fish (cod or halibut), cut into chunks

1 lb large shrimp, peeled and deveined

2 cloves garlic, minced

1 lime, juiced

1 tsp chili powder

1/2 tsp salt

For the Moqueca Base

2 tbsp olive oil

1 large onion, thinly sliced

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

3 cloves garlic, minced

2 tomatoes, diced

1 can (14 oz) coconut milk

1 cup fish stock or water

2 tbsp dendê oil (or palm oil)

1 tsp cayenne pepper

Salt, to taste

For the Plantains

2 ripe plantains, peeled and sliced diagonally

2 tbsp butter

1 tbsp brown sugar

Pinch of cinnamon

For the Garnish

2 tbsp fresh cilantro leaves, chopped

1 lime, cut into wedges

Preparation

Marinating the Seafood

Combine Marinade Ingredients

In a bowl, combine lime juice, minced garlic, chili powder, and salt.

Marinate Seafood

Add fish and shrimp, tossing to coat evenly.

Refrigerate

Cover and refrigerate for 20 minutes.

Preparing the Plantains

Heat Butter

Heat butter in a pan over medium heat.

Cook Plantains

Add plantain slices, cooking until golden brown on each side.

Add Sugar and Cinnamon

Sprinkle with brown sugar and cinnamon and cook for 2 more minutes. Remove and set aside.

Cooking Process

Sautéing the Vegetables

Heat olive oil in a large pot. Add onion, bell peppers, and garlic, sautéing until soft.

Maintain medium heat to avoid burning the garlic.

Building the Stew Base

Stir in diced tomatoes, cayenne pepper, coconut milk, and fish stock. Bring to a simmer.

Finishing the Moqueca

Add marinated seafood and dendê oil to the pot. Cook gently until the seafood is cooked through.

Do not overcook the seafood — it should be tender, not rubbery. Let the moqueca rest for 5 minutes before serving to meld flavors.

Plating & Serving

Spicy Brazilian Moqueca with Plantains and Coconut

FaUtensils

Plating & Serving

Ladle moqueca into bowls, top with seared plantains, and finish with fresh cilantro. Serve with lime wedges on the side.

Sauce Pairings

Spicy chili sauce

Add extra heat

Coconut-based hot sauce

For a creamy kick

Garnishes & Accompaniments

Fresh cilantro leavesSliced green onions

Perfect Sides

Steamed jasmine rice

Grilled cornbread slices