Moqueca Capixaba - Brazilian Seafood Stew

Ingredients

• 500g (1.1 lb) firm white fish fillets, such as snapper or cod, cut into chunks 500g (1.1 lb) firm white fish fillets, such as snapper or cod, cut into chunks
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 250g (8.8 oz) mussels, cleaned and debearded 250g (8.8 oz) mussels, cleaned and debearded
• 250g (8.8 oz) squid, cleaned and sliced into rings 250g (8.8 oz) squid, cleaned and sliced into rings
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 bunch fresh cilantro, chopped 1 bunch fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 20g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the fish, shrimp, mussels, and squid. Drizzle with lime juice and season with salt and pepper. Set aside for 10 minutes.
2. 2.
   In a large pot, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent.
3. 3.
   Add the tomatoes, red bell pepper, and green bell pepper to the pot. Cook for 5 minutes, until the vegetables soften.
4. 4.
   Pour in the coconut milk and bring to a simmer. Cook for 10 minutes to allow the flavors to meld together.
5. 5.
   Gently add the marinated seafood to the pot, along with any accumulated juices. Stir gently to combine.
6. 6.
   Cover the pot and simmer for 15-20 minutes, or until the seafood is cooked through and the flavors have developed.
7. 7.
   Stir in the chopped cilantro and adjust the seasoning with salt and pepper if needed.
8. 8.
   Serve the Moqueca Capixaba hot with steamed rice and farofa on the side.

Treat your ingredients with care...

• Fish — Choose firm white fish fillets to ensure they hold their shape during cooking. Avoid using delicate fish varieties that may break apart easily.
• Shrimp — Opt for fresh or frozen shrimp that have been peeled and deveined for convenience. If using frozen shrimp, thaw them before marinating.
• Mussels — Before cooking, scrub the mussels under cold water and remove any beards or debris. Discard any mussels that do not close when tapped.
• Squid — Clean the squid thoroughly by removing the innards, cartilage, and skin. Slice the squid into rings for even cooking.

Tips & Tricks

• To enhance the flavor, marinate the seafood in lime juice, salt, and pepper for a few minutes before cooking.
• Adjust the spiciness by adding a sliced chili pepper or a pinch of red pepper flakes to the stew.
• For a thicker consistency, add a spoonful of cassava flour or cornstarch mixed with water to the stew and simmer until desired thickness is achieved.
• Garnish with fresh cilantro and a squeeze of lime juice before serving to enhance the flavors.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Moqueca Capixaba in individual bowls, accompanied by steamed rice and farofa. Provide lime wedges on the side for an extra burst of citrus flavor. This dish is best enjoyed with a group of friends or family, as it encourages sharing and savoring the vibrant flavors together.

Presentation advice

Present the Moqueca Capixaba in a large, colorful ceramic bowl to showcase the vibrant colors of the stew. Garnish with fresh cilantro leaves and arrange lime wedges around the edges of the bowl for an appealing presentation. Serve with a side of steamed rice and a small dish of farofa for guests to help themselves.