Moqueca de Peixe

Yield:
6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, cut into 1/4inch dice
  • 1 red bell pepper, cored, seeded, and cut into 1/4inch dice
  • 1 green bell pepper, cored, seeded, and cut into 1/4inch dice
  • 1 yellow bell pepper, cored, seeded, and cut into 1/4inch dice
  • 2 plum tomatoes, seeded and cut into 1/4inch dice
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 serrano chiles, stemmed, seeded, and minced
  • 3 cups fish stock or bottled clam juice
  • 1 can (14 1/2 ounce) canned coconut milk
  • 6 green onions, white and light green parts only, finely sliced
  • 1 pound sea scallops
  • 1 pound monkfish fillets, cut into 1inch cubes
  • 1 pound rock shrimp, shelled and deveined
  • Juice of 1 lime
  • 2 tablespoons dende oil (see Note)
  • 1/3 cup loosely packed cilantro leaves, coarsely chopped
  • 1/3 cup unsweetened coconut shards, lightly toasted, for garnish
  • 2 limes, flesh cut into supremes and diced
  • Fried plantains, for serving (optional)
  • Cooked white rice, for serving (optional)
Directions

Heat a large castiron and enamel or other heavy casserole over low heat and add the olive oil. Sweat the onion and peppers together for about 5 minutes, or until nicely softened. Add the tomatoes, salt, pepper, and chiles and cook for 2 minutes more. Add the fish stock and coconut milk and bring the mixture to a simmer. Cook for about 10 minutes, stirring occasionally, until the peppers are tender. Add the green onions and all the fish, cover, and cook for 5 to 7 minutes more, stirring together gently twice during the cooking time. Add the lime juice, dende oil, and cilantro and simmer for 5 minutes more. Serve in large heated bowls, sprinkled with the toasted coconut and diced limes. Offer fried plantains and white rice on the side, if desired.

Note: Dende oil is Brazilian palm oil, available in Latin American markets. Be sure to get the Brazilian rather than the West African product, which is much heavier. Or use half the amount of the West African palm oil and substitute vegetable oil for the other half.


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    6 Reviews
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    Flavors, textures and aromas...terrific recipe for seafood chowder.
     
    FYI...the recipe lists palm oil...because of medical research...palm oil not the healthiest. Made this exact recipe several times but substituted other oils. Bottom line...this recipe is keeper.
     
    Annie, Fremont, CA
    Made this for dinner this week. Got raves. Very easy recipe. I also added littleneck clams in addition to the seafood in the recipe. Will definitely be making this again.
    this recipe is delicious with or without the dende oil! other good additions are clams or mussels.
    I've always enjoyed this dish when I go out to dinner, but I never thought that I could replicate the intense flavor on my own. It was excellent and easy to make. I added crushed garlic to my preperation and substitued large, whole shrimp and a thick piece of cod.
     
    By the way, all of the fish I used was previously frozen and it was just delightful. I served it with basmati rice, collard greens and black beans.
     
    A definate keeper!
    I could not find the dende oil, so I only used olive oil, and it was so good, that now is a family favorite.
    This is the genuine flavor of Bahian Moqueca. It is absolutely wonderful and has a unique flavor that cannot be matched. Look for international grocers online for the Brazilian dende oil; it makes all the difference. (While rice is served with everything in brasil, I did not encounter fried plantains very often, although they do complement the dish nicely.)
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