Bahian Monkfish and Shrimp Moqueca ๐ง๐ท๐ฆ๐ด
A traditional Brazilian seafood stew, rich in African and Portuguese flavors. Monkfish and shrimp slowly cooked in coconut milk with tomatoes, peppers, and cilantro.
๐ The Story
Moqueca is one of Brazil's most iconic dishes, originating from Bahia. Its roots trace back to West African culinary traditions, brought by enslaved people during the Portuguese colonial period. The use of coconut milk and palm oil reflects strong African influence, especially from Angola. The name "moqueca" possibly derives from the Kimbundu term "mu'keka", meaning stew. This dish represents the perfect fusion of Portuguese, African, and indigenous Brazilian cultures.
๐งบ Ingredients
- 400g monkfish (or other firm white fish), cut into cubes
- 300g medium shrimp, peeled and deveined
- Juice of 2 limes
- Salt and black pepper to taste
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 large red bell pepper, sliced
- 1ยฝ teaspoons sugar
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 400ml coconut milk
- 400ml canned crushed tomatoes
- 250ml fish stock
- 3 tablespoons fresh cilantro, chopped
๐จโ๐ณ Instructions
- 1
Season the fish with half the lime juice, salt, and pepper. Marinate in the refrigerator for 20 minutes.
- 2
In a large skillet, heat 1 tablespoon of olive oil over high heat. Sear the fish until lightly golden. Set aside.
- 3
In the same skillet, add the remaining oil and sautรฉ the garlic and onion for 2 minutes until translucent.
- 4
Add the red bell pepper and cook for another 2 minutes.
- 5
Add the sugar, cumin, paprika, and salt. Stir well.
- 6
Pour in the coconut milk, crushed tomatoes, and fish stock. Bring to a boil.
- 7
Reduce heat and simmer for 15-20 minutes until the sauce thickens.
- 8
Return the fish to the sauce and cook for 2 more minutes.
- 9
Add the shrimp and cook for 3-4 minutes until pink and cooked through.
- 10
Finish with the remaining lime juice and chopped cilantro.
- 11
Serve hot with white rice.