Moqueca, Brazilian stew
Course: Dinner, Lunch, Seafood, Vegetarian4
servings30
minutes40
minutes300
kcalIngredients
Ingredients
1–2 fillets of halibut, cod, or any firm white fish, cut into bite-sized pieces
½ lb shrimp, peeled and deveined
1 lb blue mussels, cleaned
1 medium onion (about 1 cup), thinly sliced
1 medium red bell pepper, thinly sliced
1 small bunch red radishes, cubed
1 cup cubed any mix root vegetables such as turnip/celery root/sunchokes, cubed
1–2 cloves garlic, finely minced
½ tsp cumin powder
½ tsp coriander powder
¼ tsp black pepper powder
¼ tsp Kashmiri red chili powder (adjust to taste)
A generous pinch of good-quality saffron
1 can coconut milk (Thai Kitchen organic brand recommended for creaminess)
1/2 cup red wine (optional)
1 Tbsp tomato paste or, 2 medium size chopped tomatoes
1 small bunch cilantro, including tender stems
½ tsp oregano
1 bay leaf
A few fresh sage leaves (optional)
Salt to taste
2 tbsp olive oil, for sautéing
Lemon (optional)
Directions
- In a large pot, sauté sliced garlic and white onions in olive oil until translucent.
- Add sliced red bell peppers, followed by chopped root vegetables—carrots, turnips, radishes, yam or sweet potato, sunchokes, and/or celery root. Sauté gently.
- Stir in the spices: cumin powder, coriander powder, Kashmiri chili powder (to taste), and a generous pinch of saffron. Let them bloom for 2–3 minutes.
- Add chopped tomatoes and a handful of herbs—fresh cilantro with stems, fresh sage leaves, dried oregano, and a bay leaf. Cook for a few more minutes to release the aromas.
- Pour in one large can of coconut milk and bring everything to a gentle boil. Simmer until the vegetables are tender and the flavors are well infused.
- Optional: Add a cup of red wine and squeeze in half a lemon for tanginess
- Stir in your seafood mix and simmer: begin with shrimp, then add white fish once shrimp turn opaque.
- Steam mussels separately, then fold them into the stew at the end.
- Garnish with fresh herbs if you like. Serve warm
Though it’s Brazilian in origin, this dish has become a favorite in our home. Its flavor profile somewhat echoes my roots of Konkan curries making it feel both new and deeply familiar.
This recipe is my variation from the original recipe posted in NYT cooking
Additional Tips:
To make this dish vegetarian, simply swap the seafood mix for a plant-based protein like firm tofu (cubed and lightly sautéed) or a can of garbanzo beans, rinsed and drained.
This wholesome stew is flavorful no matter the ingredients and proportions. Feel free to experiment with any mix of seafood and vegetables, depending on what’s fresh and available at your local market. Carrots can be swapped for yellow beets, radishes for turnips—each substitution brings its own character to the dish. The flavor will shift slightly with every version, but the result is always satisfying.
For vegetation version, simply skip the seafood.
Suggested Accompaniments
This is a perfect Paleo or Whole30-compliant meal: a wholesome stew, beautifully balanced with vegetables, protein, and optional carbs. It’s deeply satisfying as a one-pot dish, no extras required.
That said, crusty artisan bread or steamed brown or white rice pair beautifully, ideal for soaking up the rich, tangy curry.
🍷 Wine Pairing Suggestions (Curated by my partner)
A chilled wine makes a great pairing such as a crisp white or rosé gently cools the palate, offering calm after the flavorful heat. Wines we have tried and tested are the following
2024 Folk Machine Chenin Blanc, Merritt Island, Clarksburg
🍮 Dessert Suggestion
An easy dessert is Vanilla Ice-cream with seasonal fruits such as peaches, mangoes or berries.
I recommend Strauss Vanilla, which is made with organic ingredients and no preservatives.
For Vegans, you can replace ice-cream with coconut milk and honey blend.
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