Moqueca (Brazilian Seafood Stew)
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Find out how to make Moqueca, a colorful and mildly spicy Brazilian seafood stew recipe made with fish, shrimp, and vegetables cooked in a creamy coconut milk sauce. It's one of the best fish and shrimp stew recipes you’ll ever taste! It is both keto and gluten-free!

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Ingredients for authentic moqueca Brazilian fish stew:
1 pound tilapia fillets thawed and pat dry
1 pound extra large shrimp deveined, shell and tail-off
3 tsp salt
ground black pepper to taste
1/2 tsp ground cumin
2 tsp vegetable oil
1 white or yellow onion large and chopped
1 red bell pepper medium, de-seeded and sliced (reserve a couple of slices)
1 green bell pepper medium, de-seeded and sliced (reserve a couple of slices)
1 yellow bell pepper medium, de-seeded and sliced (reserve a couple of slices)
4 garlic cloves minced
2 large tomatoes sliced (reserve a couple of slices)
1 cup coconut cream (or a thick coconut milk)
1/4 cup vegetable or fish broth
1 tbsp red palm oil (aka dende oil)
1 tsp malagueta pepper (or Thai clili peper or a few drops of hot sauce)
1 1/2 lime juiced
2 tbsp cilantro or parsley chopped

Instructions how to cook Brazilian shrimp stew recipe:
1. To make the moqueca recipe, season both the fish fillets and the shrimp with 2 tsp salt, pepper to taste, and cumin.
2. Heat a large pot, cast iron skillet, or a no-stick pan over medium heat, add 1 tbsp of oil and cook the chopped onion and bell peppers for about 3 minutes. Then, cook the garlic and chopped tomatoes for about 2 minutes.
3. Transfer cooked veggies to a blender and add coconut milk, fish stock or broth, and 1 teaspoon of salt. Blend until smooth. Set aside!
4. Using the same pan, add 1 more tbsp of oil if needed, and cook fish fillets for about 2-3 minutes.
5. Flip fish. Pour blended mixture over the fish fillets and stir in palm oil and the chili red peppers. Bring to a boil.
6. Reduce the heat to medium-low and let cook for about 2 minutes. Toss shrimp and the reserved slices of bell peppers and tomatoes and let cook over medium-low heat for 4-5 minutes.
Brazilian seafood stew in a bowl
7. Remove from the heat, stir in the lime juice and then the fresh cilantro. Serve warm with white rice and farofa. Enjoy!

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