Moqueca Capixaba (Brazilian Fish Stew)

Servings 8


  • 8 8-ounce pieces skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick)
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon finely chopped bottled malagueta peppers or 1/4 teaspoon dried hot red-pepper flakes
  • 2 tablespoons finely chopped garlic 3 cloves
  • 2 teaspoons salt
  • 1 pound extra-large shrimp in shell 16 to 20 per pound, peeled and deveined, reserving shells if making soft manioc polenta as accompaniment
  • 1 1/2 pound tomatoes cut into 1/2-inch cubes
  • 1 large onion chopped
  • 1/2 cup chopped green bell pepper
  • 1/3 cup chopped yellow bell pepper
  • 2 yellow plantains peeled and each cut diagonally into 8 pieces
  • 1/2 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup extra-virgin olive oil


  • Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more.
  • Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers. Place plantains on top of vegetables. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot.
  • Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes.
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