Seafood Mocequa Recipe
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Seafood Mocequa

By: BRENTBUNTIN  
"Traditional Brazilian seafood dish based on coconut milk and fish broth, served over rice or with farofa (cooked manioc meal). You may use a variety of white fish as long as they are firm. There is an oil called dende that is used in Brazil, but hard to find outside the country. Try looking in a Brazilian or Latino store."

Rating: This weblink has been rated 8 times with an average star rating of 4.9 Read Reviews (7)

Rate/Review | 167 people have saved this

Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
1 Hr

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 pounds firm white fish, such as monkfish, cut into 2-inch pieces
  • 1/2 pound medium shrimp, peeled and deveined
  • salt and pepper to taste
  • 3 tablespoons dende oil (red palm oil), or canola
  • 1 onion, cut into 1/2-inch pieces
  • 1 tablespoon minced garlic
  • 2 tomatoes, seeded and diced
  • 1 red bell pepper, chopped
  • 2 long, hot peppers, seeded and chopped
  • 1/2 cup fish stock
  • 1/4 cup chopped fresh cilantro
  • 1 bunch green onions, diced
  • 2 bay leaves
  • 1 1/2 teaspoons hot pepper sauce (e.g. Tabasco™), or to taste
  • 1/2 cup coconut milk

Directions

  1. Toss fish and shrimp together with salt and pepper to taste; set aside. Heat dende oil in a large skillet over medium heat. Stir in onions and cook until softened and translucent. Add the garlic, and continue cooking until the onions turn golden brown.
  2. Stir in tomato and cook for 5 minutes, then stir in the red and hot peppers; continue cooking until softened. Pour in fish stock, cilantro, green onions, bay leaves, and hot sauce. Bring to a simmer over medium-high heat, then reduce heat to medium, and simmer until reduced by 1/4.
  3. Pour in the coconut milk, then stir in fish. Simmer until the fish is firm and opaque. Serve immediately

Nutritional Information open nutritional information

Amount Per Serving  Calories: 442 | Total Fat: 21g | Cholesterol: 143mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2007 by Terri O. 
This is a wonderful stew. I have made it with all kinds of seafood mixes and it always turns... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2007 by GaryZ 
I made minor changes but the recipe stayed basically the same. I used crab stock by boiling... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2009 by DML 
I adjusted this recipe just slightly for my husband's taste. He doesn't like spicy at all so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2009 by With Sugar On Top 
I followed recipe exactly except couldn't find fish stock so I just used water instead and the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2009 by Becca Sue 
This recipe got rave reviews by our guests. I did make several changes, though, only because... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2009 by Love To Eat 
This is absolutely delicious! It's one of our favorites. I do make a little more broth... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2008 by Cyndy Supporting Member (Click to learn more about Supporting Membership)
I will definitely make again. Next time with a bit more spice, something other than Tabasco. MORE

 
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