Brazilian Seafood Stew

    1 hour 28 minutes

    Combine fragrant rice with sauteed vegetables and ceviche-style crab and prawns to make this rich seafood stew from Brazil.

    1 person made this

    Serves: 8 

    • 500g crabmeat
    • 225g cooked prawns, peeled and deveined without tail
    • 1/4 cup lemon juice
    • 1 tablespoon lime juice
    • 3 cloves garlic, crushed
    • 1 teaspoon salt, divided
    • 1 teaspoon freshly ground black pepper, divided
    • 2 1/2 cups uncooked long-grain white rice
    • 3 cups water
    • 2 tablespoons water
    • 1 (400g) can coconut milk
    • 1 brown onion, coarsely chopped
    • 35g butter
    • 2 teaspoons salt
    • 1 clove garlic
    • 2 tablespoons palm oil
    • 1 brown onion, sliced
    • 1 small yellow capsicum, seeded and sliced
    • 1 small orange capsicum, seeded and sliced
    • 1 teaspoon crushed red chilli
    • 3 Roma tomatoes, sliced
    • 1 Roma tomato, chopped
    • 1/2 cup chopped green onions
    • 1/2 cup chopped fresh coriander

    Preparation:40min  ›  Cook:48min  ›  Ready in:1hour28min 

    1. Place crabmeat and prawn 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 cling wrap; chill until ready to use.
    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.
    3. Heat palm oil in a large frying pan over medium heat. Cook and stir sliced onion until beginning to soften, about 5 minutes. Add yellow and orange capsicums, 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 coriander.
    4. Transfer 1/2 the vegetable mixture to a plate. Spread the remaining mixture to evenly cover the bottom of the pan. 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 flavours blend, about 15 minutes. Serve over the rice.

    Cook's Notes:

    For fish use 3 tablespoons lime juice and 1 tablespoon lemon juice. I recommend mahi mahi as it goes great with rich flavours and has a low mercury content among firm white fish. I hear monk fish tail fillets are great in moqueca and have a flavour similar to lobster with a firm fish texture.

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