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Moqueca: Brazilian Seafood Stew of Mahi Mahi, Pacific Cod and Shrimp

Brazilian Inspired Seafood Stew with Potatoes and Mushrooms

Inspired by David Joachim
Course Entree
Cuisine Brazilian
Author TheSpicedLife


For the marinade:

  • juice of 3-4 juicy limes
  • 1/2 t coarse sea salt
  • 1/2 t freshly ground black pepper
  • 4-5 garlic cloves minced

For the stew:

  • 1 lb medium sized shrimp
  • 1-2 lbs firm white fleshed fish fillets whatever is freshest (I used Pacific cod), cut into large chunks
  • marinade from above
  • 2-3 T vegetable oil
  • 2 large onions, chopped
  • 1 bay leaf
  • 1/2 t dried thyme
  • 6-8 garlic cloves, minced
  • 2 sweet bell peppers
  • 1 bunch green onions, chopped
  • 2 t ground cumin
  • 4 medium-small tomatoes, chopped
  • 1 bunch of cilantro, stems and leaves chopped separately
  • 16 oz bottled clam juice
  • 16 oz low sodium chicken stock
  • 2 large russet potatoes, peeled and cut into sized pieces
  • 16 oz sliced button mushrooms
  • 1 15-oz can coconut milk
  • 1/2 t ancho chile powder
  • For garnish:
  • chopped cilantro leaves from above
  • lime wedges
  • diced avocado


  1. Place the shrimp and fish into a sealable plastic bag with all of the marinade ingredients. Place in the fridge for 1 hour.
  2. Heat the oil in a large, heavy pot over medium high heat. Add the onions with a pinch of salt. Cook for about 10 minutes, stirring occasionally.
  3. Add the garlic and thyme. Cook another minute.
  4. Add the green onions, bell peppers and cumin. Stir for another 2 minutes.
  5. Add the tomatoes and chopped cilantro stems. Bring to a boil.
  6. Add the clam juice, chicken stock, chopped potatoes, mushrooms, coconut milk and ancho chile powder. Add a hefty pinch of salt. Bring to a boil.
  7. Cover and reduce the heat to maintain a gentle simmer. Cook for 15 minutes, until potatoes are tender.
  8. Add the shrimp and fish with all of the marinade.
  9. Gently simmer until the shrimp and fish are cooked through (the shrimp will become curled and pink; the fish will become white and gently flake). This will take about 5 minutes depending on heat. Taste for salt.
  10. Serve immediately, garnished with the chopped cilantro leaves, lime wedges and chopped avocado.