The Ultimate Coastal Comfort: Zesty Shrimp and Fish Moqueca with Brown Rice
There is something inherently soul-warming about a one-bowl seafood stew. When you combine the succulent snap of fresh shrimp, the flakey tenderness of white fish, and a golden, aromatic broth, you get a dish that feels like a tropical vacation in your own kitchen. This recipe is a modern, approachable take on the classic Brazilian Moqueca, balanced perfectly with nutty brown rice to create a wholesome, high-protein meal that doesn’t skimp on flavor.
Ingredients: The Building Blocks of Flavor
To outshine any restaurant version, we focus on high-quality ingredients. Here is what you will need for this gourmet seafood experience:
- Large Tail-on Shrimp (1 lb): The star of the show. We keep the tails on for maximum flavor infusion during the simmering process.
- Firm White Fish (0.5 lb, e.g., Cod or Halibut): Provides a beautiful texture contrast. These varieties hold their shape in the broth without disintegrating.
- Full-Fat Coconut Milk: This creates the silky, luxurious mouthfeel and provides a subtle sweetness that balances the spices.
- Bell Peppers & Onions: The “holy trinity” of base aromatics. They provide a natural sweetness and a slight crunch.
- Fresh Garlic & Ginger: Non-negotiable for aromatic depth and a hint of warmth.
- Turmeric & Smoked Paprika: These give the stew its iconic golden hue and a whisper of earthiness.
- Fresh Lime Juice: Acid is the “secret weapon” here; it cuts through the richness and brightens the seafood.
- Long-Grain Brown Rice: Served as a side to soak up the glorious broth while adding fiber and nutty complexity.
Step-by-Step Preparation Guide
- The Rice Foundation: Start by rinsing your brown rice under cold water. Simmer in salted water (2:1 ratio) for 35–40 minutes until tender. Fluff with a fork and set aside.
- Sautéing the Aromatics: In a Dutch oven, heat olive oil over medium heat. Add finely diced onions and peppers. Sauté until softened to build a strong flavor base. Stir in minced garlic and ginger for 60 seconds.
- Creating the Golden Broth: Add turmeric, smoked paprika, and sea salt. Pour in the coconut milk and bring to a gentle simmer. Maintain a creamy emulsion by avoiding a vigorous boil.
- Poaching the Seafood: Gently nestle the fish chunks and shrimp into the liquid. Cover and cook for 4 to 6 minutes. The shrimp should be an opaque pink and the fish easily flaked.
- The Final Flourish: Turn off the heat. Stir in fresh lime juice and a handful of chopped parsley for a vibrant, refreshing finish.
Pro Tips for Perfection
Pro Tip #1: For an extra layer of flavor, marinate the shrimp in lime juice and garlic for 15 minutes before cooking.
Pro Tip #2: If you prefer heat, add a finely chopped fresco chili during the sautéing stage for a spicy seafood kick.
Serving Suggestions
For the best experience, serve in shallow bowls. Place a generous scoop of the nutty brown rice on one side and ladle the shrimp and fish stew on the other. This allows the rice to gradually absorb the broth without losing its texture. Pair with a crisp Sauvignon Blanc to complement the zesty notes.