Moqueca (Bahian fish stew)

By Nancy Harmon Jenkins

Updated Oct. 12, 2023

Total Time: 4 hours 20 minutes
Prep Time: 40 minutes
Cook Time: 3 hours 40 minutes
Rating: 4(25)
Notes: Read community notes

Featured in: COOKS ON THE MAP - This Month: Yara Roberts, Boston; Tropical Flavors And Brazilian Flair

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Ingredients

Yield:6 to 8 servings

1½pounds medium-size shrimp, peeled and deveined (save shells for broth)
4 to 5pounds fish heads, fish racks (bones left from fillets) or other scraps like shrimp shells
1medium-size onion, peeled and quartered
8cloves garlic
8scallions, green tops included, trimmed and cut into 4-inch-long pieces
1bay leaf
3sprigs parsley
5cups of water
6large or 12 small fish steaks, 2 to 3 pounds in all (kingfish, mackerel or bluefish preferred)
12large sea scallops
Juice of 1 lemon
Juice of 1 lime
½teaspoon salt
Freshly ground black pepper to taste
12mussels
½pound fresh crab meat
1½cups chopped onion
1medium-size green bell pepper, cored, seeded and coarsely chopped
1medium-size red bell pepper, cored, seeded and coarsely chopped
¼cup olive oil
4ripe fresh tomatoes, or 1 14-ounce can imported plum tomatoes, liquid discarded, peeled and coarsely chopped
1bunch fresh coriander, coarsely chopped
1cup unsweetened coconut milk
2tablespoons palm oil
Cayenne pepper to taste, if desired
Pepper sauce (see recipe)

Ingredient Substitution Guide

Preparation

Step 1
First make the fish stock. In a stockpot, combine the shrimp shells; fish heads and scraps; the quartered onion; 1 of the garlic cloves, peeled and lightly crushed; 4 of the scallions; the bay leaf, and parsley. Add the water, and bring to a boil. Skim off any foam that rises to the surface. Reduce the heat, and just barely simmer for about 2 hours or until the stock is well flavored. Strain, discarding the solids, and reserve. You should have about 5 cups of stock. The stock can be made well ahead of time and refrigerated or frozen until ready to use.
Step 2
Place the shrimp, fish steaks and scallops on a deep platter, and sprinkle with lemon juice; lime juice; 1 clove of the garlic, finely chopped; salt, and pepper. Cover and set aside to marinate not less than 1 nor more than 2 hours. Turn the seafood at least once during this time. Rinse and debeard the mussels. Pick over the crab, discarding any bits of shell and cartilage. Reserve the mussels and crab until ready to use.
Step 3
In a large stockpot over medium heat, saute the chopped onion; the remaining 6 cloves of garlic, chopped; the remaining scallions, and the bell peppers in olive oil, stirring frequently, until the vegetables are thoroughly wilted, about 10 minutes. Add 2 cups of the strained fish stock, the tomatoes and coriander, and bring to a simmer. Cover and simmer very gently for about 1 hour.
Step 4
When the sauce has finished cooking, puree in a food processor or pass through a food mill. For a more elegant presentation, strain the resulting puree through a sieve. Return the puree to the stove over very low heat. Stir in the coconut milk, and let cook gently for 2 or 3 minutes, then add the palm oil and stir it in. Taste, and add a little cayenne pepper. Add the marinated seafood along with any juices that may have accumulated. Add the mussels. Cover and simmer until the shellfish have opened and the fish steaks are thoroughly cooked, 10 to 15 minutes. Add the crab meat, stir in, and serve immediately.
Step 5
Pass the pepper sauce with the stew. A little spoonful (or more, depending on taste) should be drizzled over each serving.