Moqueca Baiana (Brazilian Seafood Stew)

Moqueca baiana is a rich seafood stew from Brazil, reminiscent of a mild curry but not made from a spice paste base. This recipe is for the Afro-Brazilian version of moqueca from the state of Bahia. There's also moqueca capixaba from Espirito Santo which uses tomato puree and annatto, lacking the African influence by omitting the coconut milk and dende oil (palm oil). Dende oil is the key ingredient in this recipe.

• Preparation Time: 40 mins
• Cooking Time: 48 mins
• Total Time: 1 hr 28 mins
• Calories: 480 Calories

Ingredients

• 3 tablespoons lemon juice
• 2 teaspoons salt
• 2 tablespoons water
• 3 cups water
• 1 (14 ounce) can coconut milk
• 3 cloves garlic, minced
• ½ cup chopped green onions
• 1 tablespoon lime juice
• 1 clove garlic
• 1 teaspoon crushed red pepper
• ½ cup chopped fresh cilantro
• 2 ½ tablespoons butter
• 1 teaspoon salt, divided
• 1 yellow onion, sliced
• 1 yellow onion, coarsely chopped
• 1 Roma tomato, chopped
• 1 teaspoon freshly ground black pepper, divided
• 1 (16 ounce) can crabmeat
• ½ pound cooked shrimp, peeled and deveined without tail
• 2 ½ cups uncooked long-grain white rice
• 2 tablespoons dende oil (palm oil)
• 1 small yellow bell pepper, seeded and sliced
• 1 small orange bell pepper, seeded and sliced
• 3 Roma tomatoes, sliced

Recipe Instructions

Step 1

Place crabmeat and shrimp in a dish; coat with lemon juice, lime juice, 3 cloves garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well. Cover with plastic wrap; chill until ready to use.

Step 2

Combine rice, 3 cups plus 2 tablespoons water, coconut milk, chopped onion, butter, 2 teaspoons salt, and 1 clove garlic in a large saucepan or rice cooker. Simmer, covered, until water is absorbed, about 15 minutes.

Step 3

Heat dende oil in a large skillet over medium heat. Cook and stir sliced onion until beginning to soften, about 5 minutes. Add yellow bell pepper, orange bell pepper, and crushed pepper. Cook and stir until heated through, 3 to 5 minutes. Add sliced tomatoes, chopped tomato, and green onions. Reduce heat to low; let vegetable mixture simmer for 5 minutes. Add the remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, and cilantro.

Step 4

Transfer 1/2 the vegetable mixture to a plate. Spread the remaining mixture to evenly cover the bottom of the skillet. Spread crab-shrimp mixture on top. Top with the remaining vegetable mixture and pour on coconut milk. Bring to a simmer over medium heat. Reduce heat to low. Cook without stirring until flavors blend, about 15 minutes. Serve over the rice.