Brazilian recipe
Snapper and Shrimp Moqueca: An Easy Authentic Recipe
Whip up a fragrant and rich Brazilian Moqueca of snapper and shrimp. This traditional, one-pot seafood stew is a guaranteed crowd-pleaser for any special family lunch.
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Ingredients
1 kilo snapper fillets, cut into thick pieces
Juice of 1/2 lime
1 medium onion, sliced into rings
2 green bell peppers, small-diced
3 tomatoes, small-diced
1/2 kilo medium shrimp, peeled and deveined
2 shrimp stock cubes
1 can (200ml) coconut milk
2 tablespoons fresh coriander, chopped
1 tablespoon red palm oil (dendê oil)
Sea salt to taste
Juice of 1/2 lime
1 medium onion, sliced into rings
2 green bell peppers, small-diced
3 tomatoes, small-diced
1/2 kilo medium shrimp, peeled and deveined
2 shrimp stock cubes
1 can (200ml) coconut milk
2 tablespoons fresh coriander, chopped
1 tablespoon red palm oil (dendê oil)
Sea salt to taste
Where to find ingredients
Snapper can be found at local fish markets or supermarket fresh seafood counters. Shrimp is widely available fresh or frozen in the seafood aisle. For the essentials: coconut milk is in the baking or international food aisles. Red palm oil (dendê oil) is the heart of the dish and can usually be found in the international or West Indian section of larger supermarkets, or at specialty Caribbean/Latin grocery stores. If you cannot find red palm oil, look for 'dendê' on the label; it is irreplaceable for the authentic flavor.
Preparation method
- Wash the fish thoroughly and marinate with the lime juice; set aside to rest
- Prepare your vegetables by dicing the onions, bell peppers, and tomatoes into small, uniform pieces; keep them ready
- In a wide-bottomed heavy pot or deep pan, arrange a layer with half of the snapper pieces
- Cover the fish layer evenly with half of the diced onion, bell pepper, and tomato mixture
- Distribute half of the prepared shrimp over the vegetables
- Crumble one shrimp stock cube over the ingredients and sprinkle with half of the chopped coriander
- Repeat the layering process: place the remaining fish, followed by the rest of the vegetables, then the remaining shrimp
- Crumble the second shrimp stock cube over the top layer
- Pour the entire contents of the coconut milk over the layers
- Scatter the remaining chopped coriander over the pot
- Simmer gently over low heat, with the pot partially covered, for about 20 minutes until the broth thickens and flavors meld
- If the stew seems too dry during cooking, add about 1/2 cup of water as needed
- Gently shake the pan occasionally to help the stock cube dissolve and ensure even cooking without breaking up the fish
- Drizzle in the red palm oil (dendê) and fold it in very carefully with a wooden spoon
- Taste the broth and add extra salt if necessary
- Serve your moqueca steaming hot immediately, ideally with fluffy white rice
Observations
The Moqueca of snapper and shrimp is a true staple of Brazilian coastal cooking, beloved for its perfect balance of tender white fish and succulent shrimp in a deeply flavorful, aromatic broth. This recipe is your go-to for creating an impressive, restaurant-quality dish at home, featuring the signature richness of dendê oil and creamy coconut milk.
Whether you're hosting for a special occasion or just craving a authentic taste of the ocean, this moqueca brings together fresh ingredients and gentle cooking techniques that allow every layer of flavor to shine. Slow-simmering ensures the snapper becomes melt-in-the-mouth tender, while the broth develops a beautiful, velvety consistency that’s perfect for mopping up with rice.
Whether you're hosting for a special occasion or just craving a authentic taste of the ocean, this moqueca brings together fresh ingredients and gentle cooking techniques that allow every layer of flavor to shine. Slow-simmering ensures the snapper becomes melt-in-the-mouth tender, while the broth develops a beautiful, velvety consistency that’s perfect for mopping up with rice.
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