Moqueca is a vibrant, fragrant seafood stew that symbolizes the coastal essence of Brazil. This dish varies from state to state, offering a Bahian or Capixaba interpretation. Moqueca invites you to explore Brazil’s diverse coastal cultures, one spoonful at a time.

Ingredients

Shrimp stock:

• 1 pound of unpeeled, head and tail on, raw large shrimp
• 4 cups of water
• 1 small yellow onion, cut into wedges
• 1 cup of chopped carrot
• ½ cup of dry white wine
• ¼ cup of chopped celery
• 4 cilantro sprigs
• 2-3 medium garlic cloves, smashed
• Salt to taste

Stew:

• 3 plum tomatoes
• 1/34 cup of olive oil
• 1 ½ cups of yellow onion, thinly sliced
• 1 cup sliced red bell pepper
• 1 jarred dedo de moça chile, chopped
• 1 cup of dry white wine
• 1/2 cup well-shaken and stirred unsweetened canned coconut milk
• Salt and pepper to taste
• 2 tablespoons dendê (red palm) oil to taste
• 1/4 cup chopped fresh cilantro
• 3 cups cooked long-grain white rice, warm
• Lime wedges (for serving)
• Fresh cilantro leaves as garnish

Directions

Make the shrimp stock.

• Remove heads and shells from shrimp. Devein shrimp and place in a bowl and chill, covered, until ready to use.
• Combine shrimp heads and shells, water, onion, carrot, wine, celery, cilantro, thyme, garlic, and salt in a large saucepan. Bring to a simmer over medium heat.
• Stir occasionally until mixture reduces to about 3 cups (takes about 30 minutes).
• Pour the mixture through a fine wire mesh strainer into a bowl.
• Set stock aside until ready to use. It can be stored in an airtight container for up to 5 days in the refrigerator or up to 1 month in the freezer.

Make the stew.

• Bring a large saucepan filled with water to a boil over high. Add tomatoes; cook until their skins begin to loosen (this takes about 30 seconds). Use a slotted spoon and transfer tomatoes to a bowl filled with ice water. Let stand until cool, for about 5 minutes. Remove from ice water and peel and discard tomato skins. Remove and discard seeds. Chop tomatoes.
• Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add tomato pieces, onion, bell pepper, and dedo de moça chile. Cook while stirring often until the onion and bell pepper are softened (10 to 15 minutes). Add wine; cook, stirring occasionally, until mostly evaporated (6-8 minutes).
• Stir in shrimp stock and bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, uncovered, until your mixture reduces by half (30-40 minutes). Reduce heat to low and stir in 1/4 cup coconut milk and 1 teaspoon salt.
• Remove shrimp from refrigerator, season with salt and pepper. Heat the remaining 2 tablespoons of olive oil in a medium skillet over high. Add shrimp and cook until opaque and cooked-through for about 2 to 3 minutes. Transfer to a plate.
• Stir dendê oil and the remaining 1/4 cup of coconut milk into the stew. Reduce heat to low and cook for about one minute. Remove from heat; stir in shrimp and chopped cilantro. Serve over rice with lime wedges and garnish with cilantro leaves.