Brazilian Coconut Fish and Shrimp Stew Tips, FAQ & printable recipe

Tips for success

To add a subtle heat to the stew, consider stirring in a small amount of finely diced chili pepper along with the garlic during the initial assembly phase.

This will infuse the coconut milk with a gentle warmth that complements the sweetness of the peppers and shrimp. Be careful not to use too much, as the goal is to enhance the flavors rather than overpower the delicate balance of the dish.

For a more authentic presentation, serve the Moqueca in individual warm clay bowls. This not only keeps the stew at the perfect temperature for longer but also honors the traditional roots of the dish.

Accompanying the stew with a side of white jasmine rice or farofa—toasted cassava flour—provides a wonderful textural contrast that helps soak up the delicious, creamy coconut broth.

Variations

• Spicy Moqueca: Add one finely minced habanero or serrano pepper to the base ingredients before starting the cook for a vibrant, spicy kick that cuts through the richness of the coconut milk.
• Vegetable Moqueca: Omit the fish and shrimp, and replace them with heartier vegetables such as cubed sweet potatoes or chunks of hearts of palm, added during the last 30 minutes of cooking.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 days.

Freezer

Freezing is not recommended as the texture of the fish and the consistency of the coconut milk may degrade upon thawing.

Reheat

Reheat gently on the stovetop over low heat until warmed through, taking care not to overcook the seafood.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Keep the stew in the refrigerator, where it will remain fresh for up to two days.

When reheating, do so gently on the stovetop over low heat, stirring occasionally, to prevent the fish from breaking apart and to maintain the creamy consistency of the coconut milk-based broth.

While the seafood must be poached fresh to ensure the best texture, the aromatic base can be prepared ahead of time. Simply combine the vegetables, tomatoes, garlic, spices, and coconut milk in the Crockpot insert and refrigerate it overnight.

When ready to eat, place the insert into the Crockpot base and proceed with the three-hour simmer, followed by the addition of the seafood as directed in the recipe steps.

Serving ideas

Serve the Moqueca piping hot, ladled generously over a bed of fluffy coconut jasmine rice. The rice serves as the perfect canvas for the rich, flavorful broth. Top each bowl with a handful of freshly chopped cilantro and serve with lime wedges on the side, allowing each person to add a splash of extra brightness to their own serving according to their personal preference.

For a complete coastal meal, consider serving the stew alongside a simple salad of thinly sliced cucumbers and tomatoes dressed with a light vinaigrette. The crisp, fresh vegetables provide a refreshing contrast to the richness of the coconut stew. Ensure that the bowls are warmed before serving to keep the dish at its best from the first bite to the last.

Frequently asked questions

Recipe card

Brazilian Coconut Fish and Shrimp Stew

Prep 15 minCook 3 h 25 minTotal 3 h 40 minServes 4

Ingredients

• 2 bell peppers, sliced
• 1 red onion, sliced
• 14 oz diced tomatoes
• 6 cloves garlic, minced
• 1 tbsp sweet paprika
• 14 oz full-fat coconut milk
• 1.5 lb halibut, cut into chunks
• 1 lb jumbo shrimp, peeled and deveined
• 1 tbsp red palm oil
• 2 tbsp fresh lime juice
• Fresh cilantro, for serving
• Lime wedges, for serving

Instructions

1. Add the sliced bell peppers, sliced red onion, diced tomatoes, minced garlic, sweet paprika, and full-fat coconut milk into the Crockpot. Stir the ingredients together to combine evenly before setting the slow cooker to low heat to begin the infusion process.
2. Cover the Crockpot with its lid and cook on low setting for three hours. The long, slow simmer allows the peppers and aromatics to soften and the coconut milk to meld with the tomato base, creating a deeply flavorful and fragrant liquid foundation.
3. Nestle the halibut chunks and jumbo shrimp into the hot base. Add the red palm oil and lime juice. Cover and cook for an additional 25 minutes, or until the fish reaches 145°F (63°C) and the shrimp are opaque and firm, ensuring both are cooked through. Garnish with fresh cilantro and lime wedges before serving.

Contains: fish, crustaceans

Estimated nutrition per serving

Calories

420

Protein

32.5 g

Carbohydrates

18.2 g

Fat

24.8 g

Fiber

3.5 g

Sugar

6.2 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.