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Spicy Brazilian Shrimp and Fish Stew (Moqueca)

Prep Time 5 mins
Cook Time 15 mins
Cuisine Mexican, Salad, Seafood
Servings 6

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 lb firm white fish, cut into large pieces (halibut works well here, but cod or any other firm, thick white fish will work)
  • Juice from 1 large lime (about 2 Tablespoons)
  • 1 teaspoon Datil Zest and Datil Jerk
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 medium sweet onion, chopped (about 1 cup)
  • 1 large sweet red bell pepper, chopped (about 1 cup)
  • 8-10 cloves of garlic, minced
  • 1 14.5 oz can of fire roasted tomatoes, diced or 2 large fresh tomatoes, diced (about 1 ½ cup)
  • 1 cup fish stock (may substitute vegetable stock)
  • 1-2 Tablespoons Snake Bite or Venom Datil Pepper Hot Sauce (use less or more depending on the heat level you desire)
  • 1 Tablespoon smoked paprika
  • 1 14-oz can unsweetened coconut milk
  • 2 Tablespoons coconut oil (may substitute olive oil, or leave out altogether if you wish)
  • 4 Tablespoons fresh cilantro, chopped
  • Salt and pepper to taste if desired
  • Lime wedges for serving

Instructions
 

  • Place shrimp and fish pieces in a large bowl with 2 Tablespoons of lime juice, the Datil Zest and Datil Jerk, and half of the minced garlic. Stir gently to distribute the oil and spices.
  • In a large stock pot or Dutch oven, heat the Tablespoon of olive oil over medium heat.
  • Add the onion and bell pepper, and cook, stirring frequently until vegetables are soft, about 5 minutes.
  • Add the rest of the garlic, and cook, stirring frequently for another minute.
  • Add the tomatoes and their juice, fish or vegetable stock, Snake Bite or Venom Datil Pepper Hot Sauce, smoked paprika, coconut milk and the coconut oil. Reduce heat to low and simmer for about 5 minutes.
  • Add salt and pepper to taste if needed.
  • Gently stir in the shrimp and fish, and simmer over low heat for 3-5 minutes, or just until shrimp turn pink. Remove from heat and stir in 2 Tablespoons of chopped cilantro.
  • Serve in bowls with rice, if desired.
  • Garnish with more cilantro and lime wedges.

Notes

Other fish and seafood can be substituted to change up the recipe.  You might try sea bass, or even salmon.  Swap out the shrimp with lobster or crawfish or even mussels.