Ycaroh's Kitchen blog

Aromatic Fish and Shrimp Moqueca with Pirão and Rice

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

1 hour

Servings

6

Yield

6 servings

Calories

Approximately 500 calories
The Aromatic Fish and Shrimp Moqueca is a vibrant and soulful dish hailing from Brazil, showcasing a harmonious blend of fresh seafood simmered in a rich, tomato and coconut milk sauce, infused with a bouquet of herbs and spices. This stew is not just a meal; it’s an experience, bringing the warmth of Brazilian kitchens to your table. Served alongside the traditional Pirão – a creamy, flavorful paste made from the stew juices and cassava flour – and a side of fluffy rice, this dish promises a culinary journey to the tropical coastlines of Brazil. Perfect for a gathering of friends and family, it’s a dish that celebrates the joy of sharing good food. This Aromatic Fish and Shrimp Moqueca with Pirão and Rice is a celebration of Brazilian cuisine, offering a burst of flavor and color that’s sure to impress. Whether you’re cooking for a special occasion or a casual dinner, this dish brings the essence of Brazil’s coastal cuisine to your table, promising a memorable dining experience.    

Ingredients

  • For the Moqueca:
    • 1 lb white fish fillets (such as cod or tilapia), cut into chunks
    • 1 lb shrimp, peeled and deveined
    • 2 tablespoons lime juice
    • Salt and black pepper to taste
    • 2 tablespoons olive oil
    • 1 large onion, sliced
    • 1 red bell pepper, sliced
    • 1 yellow bell pepper, sliced
    • 3 garlic cloves, minced
    • 1 tablespoon paprika
    • 1 can (14 oz) coconut milk
    • 1 can (14 oz) diced tomatoes
    • 1/2 cup cilantro, chopped
    • 1/2 cup scallions, chopped
  • For the Pirão:
    • 2 cups fish stock (from cooking the seafood)
    • 1 cup cassava flour
  • For the Rice:
    • 2 cups white rice
    • 4 cups water
    • 1 teaspoon salt
Note: For an authentic flavor, add a tablespoon of dendê oil (palm oil) to the moqueca.

Instructions

  1. Marinate the fish and shrimp with lime juice, salt, and pepper. Set aside for 15 minutes.
  2. In a large pot, heat the olive oil over medium heat. Add the onion, bell peppers, and garlic, sautéing until soft.
  3. Stir in the paprika, then add the marinated fish and shrimp. Cook for about 5 minutes.
  4. Pour in the coconut milk and diced tomatoes. Bring to a simmer, then reduce the heat and cook for 25 minutes, or until the seafood is cooked through.
  5. While the moqueca is simmering, prepare the rice: Rinse the rice under cold water, then combine with water and salt in a pot. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes.
  6. For the Pirão: Remove 2 cups of the cooking liquid from the moqueca and gradually whisk in the cassava flour until smooth. Cook over low heat, stirring constantly, until thickened.
  7. Garnish the moqueca with cilantro and scallions. Serve hot with the pirão and rice.

Tips & Tricks

  • Adjust the thickness of the Pirão to your liking by adding more or less cassava flour.
  • Leftover moqueca can be refrigerated and tastes even better the next day as the flavors meld together.
  • For a spicier dish, add a chopped chili pepper when sautéing the onions and bell peppers.

Mise en Place

Ingredients

Utensils

  • Large pot
  • Measuring cups and spoons
  • Whisk
  • Rice cooker or pot for rice

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