Moqueca (Brazilian Seafood Stew)
Moqueca is a beloved Brazilian seafood stew that reflects the country’s rich culinary heritage and the vibrant flavors of Bahia. Gently simmered in a fragrant broth of coconut milk, dendê (palm) oil, tomatoes, peppers, and fresh cilantro, the dish brings together Indigenous, African, and Portuguese influences in one of Brazil’s most celebrated regional specialties. Served with rice and farofa, it’s a comforting yet elegant meal that showcases the country’s remarkable diversity of ingredients and traditions.
This authentic recipe comes from Chef Victor Vasconcellos, Executive Chef of Berimbau Brazilian Table in New York City. In our Chef of the Week interview, Chef Victor described moqueca as the dish that best represents his culinary philosophy, celebrating Bahia’s warmth, hospitality, and rich cultural heritage. With its delicate seafood, aromatic broth, and unmistakable Brazilian flavors, this recipe offers a true taste of one of Brazil’s most iconic dishes.
Authentic Moqueca (Brazilian Seafood Stew) by Chef Victor Vasconcellos
Ingredients
Seafood
- 90 g Halibut
- 30 g Squid
- 2 Tiger shrimp , peeled and deveined
- 45 g Mussels , cleaned
Moqueca Broth
- 250 ml Coconut milk
- 50 g Onion
- 15 g Garlic
- 250 g Ripe tomatoes
- 25 g Roasted red bell pepper peeled and seeded
- 25 g Roasted yellow bell pepper peeled and seeded
- 5 g Peeled grated ginger
- Juice of ½ lemon
- 120 ml Tucupi
- 100 ml Fish stock (preferably made with shrimp shells)
- 60 ml Dendê oil
- 30 ml Olive oil
- ½ bunch Cilantro , leaves and stems separated
- Salt and freshly ground pepper to taste
Instructions
Method
- Heat the dendê oil and olive oil in a heavy-bottomed pot over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the onion and cook until softened.
- Add the tomatoes, roasted peppers, grated ginger, and cilantro stems. Cook until the tomatoes begin to break down, about 5–7 minutes.
- Pour in the tucupi and fish stock, scraping the bottom of the pan to deglaze and incorporate any browned bits. Bring to a gentle simmer for 2–3 minutes.
- Stir in the coconut milk and return the broth to a gentle simmer.
- Add the halibut, squid, shrimp, and mussels. Simmer gently until the seafood is just cooked through, about 4–6 minutes.
- If the broth needs further reduction, remove the seafood with a slotted spoon to prevent overcooking. Reduce the broth slightly, then return the seafood to the pot.
- Stir in the lemon juice, season with salt and freshly ground black pepper to taste, and finish with the cilantro leaves.
Serving
- Serve immediately with white rice or coconut rice and plenty of farofa. In Brazil, farofa is considered an essential accompaniment, adding texture while soaking up the rich, aromatic broth.
Notes
Photo Credit: Serafina Marketing courtesy of Berimbau Brazilian Table
Related: Brazilian Fish Stew by Chef Rafael Cagali
Related: Pão de Queijo (Brazilian Cheese Bread)
Related: Zarzuela de Mariscos (Spanish Seafood Stew)
Related: Ecuadorian Ceviche
Related: Mediterranean Fish Soup with Shrimp
