There are many tomato based seafood stews around the world. But this Brazilian Seafood Stew (Moqueca de Peixe) is a real family favorite.
To say that we love seafood is an understatement. Shellfish more than fish. I grew up in Texas and that means the Gulf of Mexico and Gulf Shrimp. It isn’t just a slogan that everything is big in Texas. The shrimp is, too.
My husband loves seafood as much as I do, and we are always exploring new ways to enjoy these beauties. So finding this recipe for Brazilian Seafood Stew in an an old Cooking Light magazine was a real find.
The first time I tried this recipe was when I was a newlywed and I wanted to impress my new hubby. Boy, was he impressed! It was super easy to make (I didn’t let out that secret!) and his eyes popped when I presented him his bowl. This is the recipe I turn to when we have a severe hankering for seafood, or when I want to impress some very special dinner guests.
Cioppino is the Italian version of the seafood stew. Usually a combination of fresh fish, shrimp, clams and other seafood cooked with tomatoes, red wine, garlic, basil, oregano and parsley. Cioppino is served with spaghetti or some real hearty bread. Moqueca de Peixe is a Brazilian seafood stew cooked with tomatoes, coconut milk, bell peppers, garlic and cilantro. The vegetables are pureed and provide a delicious base to any seafood you add.
After making this dish for over 10 years 15 years, my hubby’s eyes still pop and he still proclaims this to be the best Cioppino ever… Well, he gets the name wrong, but I will still take the compliment!
Brazilian Seafood Stew (Moqueca de Peixe)
Similar to the Italian's seafood stew, Cioppino, this dish is so easy and delicious, with just a hint of sweetness from the coconut milk. You can prepare this dish with just fish or with a combination of your favorite fish and shellfish. Recipe adapted from Cooking Light, September 2001
Ingredients:
- 1/3 cup lime juice
- 1/2 tsp salt
- 1/2 tsp black pepper, ground
- 1 lb large shrimp (21-25 count)
- 1/2 lb scallops
- 1/2 lb squid
- 2 TBS extra virgin olive oil
- 2 cup onion, finely chopped
- 1 1/2 cup red bell pepper, finely chopped
- 3/4 cup green onions, minced
- 7 garlic cloves, minced
- 1 bay leaf
- 14 oz diced tomatoes, canned
- 1/4 cup cilantro, fresh, minced
- 28 oz chicken broth
- 16 oz clam juice
- 1 cup light coconut milk
- 1/4 tsp cayenne pepper
- 6 mussels, cleaned
- 1 crag leg
- 1/4 tsp cilantro, fresh, minced
Directions:
- In a large bowl combine:
- 1/3 cup lime juice
- 1/2 tsp salt
- 1/2 tsp black pepper, ground
- 2 garlic cloves , minced
- 1 lb large shrimp (21-25 count)
- 1/2 lb scallops
- 1/2 lb squid
- Marinate in the refrigerator for 30 mins.
- Heat a large dutch oven over medium heat and add:
- 2 TBS extra virgin olive oil
- When oil has heated, add:
- 2 cup onion , finely chopped
- 1 1/2 cup red bell pepper , finely chopped
- 3/4 cup green onions , minced
- 5 garlic cloves , minced
- 1 bay leaf
- Cook vegetables for about 6 mins., stirring occasionally.
- Increase heat to medium-high and add:
- 14 oz diced tomatoes, canned
- Cook for 2 mins., and add:
- 1/4 cup cilantro, fresh , minced
- 28 oz chicken broth
- 16 oz clam juice
- Bring to a boil, then reduce heat and simmer 10 mins.
- Discard bay leaf.
- If using a hand blender, puree vegetables in the pot until smooth.
- If using a blender, allow to cool to room temperature and place one-third of vegetable mixture in a blender, and puree until smooth. Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture.
- Add to vegetable mixture:
- 1 cup light coconut milk
- 1/4 tsp cayenne pepper
- Bring to a boil over medium-high heat and cook for 3 mins.
- Mix in marinated fish mixture.
- Top with:
- 6 mussels , cleaned
- 1 crag leg
- Cover pot and cook 3-5 minutes or until seafood is done and mussles have opened.
- Discard any mussels that have not opened
- Sprinkle with:
- 1/4 tsp cilantro, fresh , minced
Notes:
Serving Suggestions: Serve alone, with pasta or hearty bread.
Prep Time:
Yield: Serves 6
Cook Time:
Leave a Reply