There are 2 main types of Moqueca that exist in Brazil. Moqueca Capixaba which is a speciality of Espírito Santo in south-eastern Brazil. And Moqueca Baiana which is a traditional dish from the state of Bahia. Which is in north-east Brazil. Moqueca is a pink or sometimes orange coloured seafood stew that has a history of a few hundred years. Moqueca Capixaba is prepared in a more Native American way, with annatto seeds being used and containing no coconut milk. Moqueca Baiana displays more African influence, and is usually prepared with ingredients like dendê oil and coconut milk. This post here focuses on Moqueca Baiana as we have prepared it for a birthday function before. Here are a few recipes, simplified for your convenience.
Moqueca de Peixe (Fish Moqueca)
Ingredients:
- 2 tablespoon vegetable oil
- 2 green bell peppers (capsicums), finely sliced
- 2 large white onions, finely diced
- 5 cloves garlic, finely chopped
- 1 tin tomato paste (such as Hunt's or Contadina)
- 1 tablespoon chilli powder mixed with 4 tablespoons water to form a paste
- 1 cup coconut cream
- 1 cup hot water mixed with 2 fish or ikan bilis stock cubes (Knorr is the preferred brand)
- 1 tablespoon white vinegar or juice of 2 limes
- 750g to 1kg white flesh fish fillets (such as Red Snapper), cut into chunks
- 2 tablespoons melted palm margarine (such as Planta)
- salt to taste
Heat oil in a large, deep-dished pan. Fry the onions, garlic, bell peppers and tomato paste under medium heat until onions turn soft and tomato paste darkens. Add in hot stock, chilli paste and vinegar. Bring to the boil, stirring constantly. Add coconut cream and mix well and add fish. Bring mixture to the boil and turn heat back down to medium. Simmer until fish is cooked through. This takes about 5 minutes. Stir in melted Planta. Add salt to taste. Ladle stew over rice and serve hot.
Moqueca de Camarão (Shrimp/Prawn Moqueca)
Ingredients:
- 2 tablespoon vegetable oil
- 2 green bell peppers (capsicums), finely sliced
- 2 large white onions, finely diced
- 5 cloves garlic, finely chopped
- 1 tin tomato paste (such as Hunt's or Contadina)
- 1 tablespoon chilli powder mixed with 4 tablespoons water to form a paste
- 1 cup coconut cream
- 1 cup hot water mixed with 2 fish or ikan bilis stock cubes (Knorr is the preferred brand)
- 1 tablespoon white vinegar or juice of 2 limes
- 750g to 1kg frozen raw prawns. Must be raw. Thawed, peeled and deveined. Reserve its liquid after thawing
- 2 tablespoons melted palm margarine (such as Planta)
- salt to taste
Heat oil in a large, deep-dished pan. Fry the onions, garlic, bell peppers and tomato paste under medium heat until onions turn soft and tomato paste darkens. Add in hot stock and vinegar. Bring to the boil, stirring constantly. Add coconut cream, chilli paste and the reserved prawn liquid, mix well and add prawns. Bring mixture to the boil and turn heat back down to medium. Simmer until prawns are cooked through. This takes about 5 minutes. Stir in melted Planta. Add salt to taste. Ladle stew over rice and serve hot.
Moqueca de Mexilhão (Mussel Moqueca)
Ingredients:
- 2 tablespoon vegetable oil
- 2 green bell peppers (capsicums), finely sliced
- 2 large white onions, finely diced
- 5 cloves garlic, finely chopped
- 1 tin tomato paste (such as Hunt's or Contadina)
- 1 tablespoon chilli powder mixed with 4 tablespoons water to form a paste
- 1 cup coconut cream
- 1 cup hot water mixed with 2 fish or ikan bilis stock cubes (Knorr is the preferred brand)
- 1 tablespoon white vinegar or juice of 2 limes
- 1kg raw mussels, soaked and scrubbed
- 2 tablespoons melted palm margarine (such as Planta)
- salt to taste
In a large pot. Bring the stock to a rolling boil and pour in the mussels. Cover with a lid and allow to steam for a few minutes. Shaking the pot once or twice to turn the mussels. Allow the mussels to cook through before removing from heat. Drain and reserve the liquid. Heat oil in a large, deep-dished pan. Fry the onions, garlic, bell peppers and tomato paste under medium heat until onions turn soft and tomato paste darkens. Add in the reserved mussel liquid, chilli paste and vinegar. Bring to the boil, stirring constantly. Add coconut cream and mix well. Bring mixture to the boil and turn heat back down to medium. Add the cooked mussels and turn off the heat. Mix well and stir in melted Planta. Add salt to taste if still necessary. Ladle stew over rice and serve hot.
Moqueca de Caranguejo/Lagosta (Crab/Lobster Moqueca)
Ingredients:
- oil for pan frying
- 3 tablespoons plain flour
- 2 green bell peppers (capsicums), finely sliced
- 2 large white onions, finely diced
- 5 cloves garlic, finely chopped
- 1 tin tomato paste (such as Hunt's or Contadina)
- 1 tablespoon chilli powder mixed with 4 tablespoons water to form a paste
- 1 cup coconut cream
- 1 cup hot water mixed with 2 fish or ikan bilis stock cubes (Knorr is the preferred brand)
- 1 tablespoon white vinegar or juice of 2 limes
- 1 to 1.5kg of crab or lobster, cleaned, scrubbed, innards such as gills removed and cut into pieces
- 2 tablespoons melted palm margarine (such as Planta)
- salt to taste
Pat crab or lobster dry with a paper towel. Hit the shell with the flat side of a cleaver to crack the shells. Do not overcrack them as this will cause bits of shell to fall into the stew. Dust all over with flour, shaking off any excess. Heat oil in a wok or deep dish pan and pan-fry crab or lobster in batches. Preferable to use metal tongs. Pan fry till shell turns red. Remove crab or lobster from heat and set aside. Fry the onions, garlic, bell peppers and tomato paste under medium heat until onions turn soft and tomato paste darkens. Add in hot stock and, chilli paste and vinegar. Bring to the boil, stirring constantly. Add crab or lobster. Bring mixture to the boil and turn heat back down to medium. Simmer for 15 minutes or until crab or lobster is cooked through. Add in coconut cream and bring to the boil again. Remove from heat and stir in melted Planta. Add salt to taste. Ladle stew over rice and serve hot.
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