The olympics are currently happening in Brazil so it seemed fitting to put out a recipe that is popular in Brazil. Of course in saying that I should also mention that I have not watched any of the competitions nor am I likely too ( one reason being I don’t have tv).
I do however hear bits and pieces of updates on the radio and have seen a few things online so don’t fell completely out of the loop. I could see many athletes enjoying this soup when they are in Rio and hopefully home viewers will also enjoy eating it while they cheer on their countries team.
While most people think of stew as being a winter time staple I believe that it can be enjoyed year round, it just depends on the type of stew. This soup is light and mild, perfect for a colder summer day or when you want comfort food. It is also super easy and quick to throw together for a simple dinner.
Moqueca is a traditional fish stew made with coconut milk, tomatoes, cilantro and red palm oil. For this shrimp version I used parsley and olive oil along with the traditional ingredients. The parsley keeps it mild and I don’t know anywhere in town to buy red palm oil hence the olive oil, there are some Brazilians who use it instead of the palm oil too.
This dish can be served as is or with a side of rice which personally I chose as it helps to sop up all the delicious broth. I suggest trying it both ways and deciding which you prefer for yourself. This recipe is going on the “permanent” list of recipes that I go back to on days I don’t know what to make.
If you are not a fan of shrimp you could substitute it with any white fish that has a mild taste.
- 1 Cup raw shrimp, peeled & deveined
- 3 Tbsp olive oil
- 1 Onion, diced
- 2-3 Cloves garlic, minced
- 1 Bell pepper, diced
- ¼ Cup fresh flat leaf parsley, chopped
- 1 Can diced tomatoes
- 1 Can coconut milk
- 2 Tsp red pepper flakes
- 2 Tbsp fresh lemon juice
- Salt and pepper to taste
- Heat olive oil in a large saucepan. Saute onions for several minutes until translucent, then add the garlic and bell pepper and cook for several more minutes until garlic is fragrant.
- Add the tomatoes, shrimp and parsley to the pan and simmer gently until the shrimp turns pink.
- Pour in the coconut milk and red pepper flakes, and cook just until it starts to simmer.
- Add lemon juice and season with salt and pepper to taste.
- Serve with a side of rice, lemon wedges and chopped parsley.
- Store in a airtight container in refrigerator for 2-3 days.