Brazilian Moqueca Fish Stew

Ingredients

• 2 lbs firm white fish (mahi-mahi, snapper, or halibut), cut into chunks
• 8 oz large shrimp, peeled and deveined
• 1 can (13.5 oz) coconut milk
• 3 tablespoons dendê oil (red palm oil) or olive oil
• 2 large onions, sliced
• 4 cloves garlic, minced
• 2 bell peppers (red and yellow), sliced
• 3 large tomatoes, diced
• 1 cup fish stock or water
• Juice of 2 limes
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon paprika
• Salt and white pepper to taste
• Hot sauce (optional)

For Serving

• White rice or farofa (toasted manioc flour)
• Lime wedges
• Extra cilantro

Instructions

1. Marinate Fish: In a bowl, season fish and shrimp with lime juice, salt, white pepper, and half the garlic. Let sit for 15 minutes.
2. Sauté Aromatics: Heat dendê oil in a traditional clay pot or large Dutch oven over medium heat. Add onions and remaining garlic, sauté until softened, about 5 minutes.
3. Add Vegetables: Stir in bell peppers and tomatoes. Cook for 5 minutes until tomatoes begin to break down.
4. Create Base: Add paprika and stir. Pour in fish stock and bring to a gentle simmer.
5. Add Coconut Milk: Pour in coconut milk and stir to combine. Simmer for 5 minutes.
6. Cook Seafood: Gently add fish chunks to the stew. Cook for 5 minutes without stirring too much to keep fish intact.
7. Add Shrimp: Add shrimp on top, cover, and cook for 3-4 minutes until shrimp are pink and fish is cooked through.
8. Finish: Gently stir in cilantro and parsley. Taste and adjust seasoning. Add hot sauce if desired.
9. Serve: Serve immediately in the clay pot if using, or transfer to a serving dish. Garnish with cilantro and lime wedges. Accompany with white rice or farofa.

Wine Pairing Notes

Moqueca's creamy coconut base, delicate fish, and bright citrus call for crisp white wines with citrus and tropical fruit profiles. Albariño from Spain's Rías Baixas offers peach and citrus notes with salinity that mirrors the seafood beautifully. Vinho Verde from Portugal brings refreshing effervescence and green apple crispness that cuts through coconut richness. Chilean Sauvignon Blanc provides grapefruit and passion fruit notes that complement the tropical character. These wines' acidity balances the dendê oil while enhancing the fresh cilantro and lime.