Gluten Free Brazilian Moqueca-Style Stew
This vibrant Brazilian-inspired seafood stew is the kind of bowl that stops conversation the moment it hits the table. Firm white fish and plump shrimp are gently simmered in a rich, golden broth built from full-fat coconut milk, diced tomatoes, and fish stock — layers of flavor that feel far more complex than the effort involved. Smoked paprika, cumin, and a touch of cayenne give the stew its warmth and depth, while a final squeeze of fresh lime juice brightens everything right before serving. Every single ingredient here is naturally free of gluten, so there's no need to swap anything out or stress over hidden thickeners the way you might with restaurant versions of similar dishes. The dendê oil — or a good olive oil if you prefer — adds that characteristic richness that makes moqueca so distinctive and satisfying. Scattered cilantro and extra lime wedges at the table let everyone finish their bowl exactly the way they like it. Serve it over white rice to soak up every last drop of that coconut-tomato broth, and this one easily feeds four hungry people.
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Learn more →Ingredients
4 servings
For the stew
- 1.5 lb firm white fish fillets (such as cod, halibut, or sea bass), cut into 2-inch pieces
- ¾ lb large shrimp, peeled and deveined
- 3 tbsp fresh lime juice (from about 2 limes), divided
- 1 tsp fine sea salt, divided
- ½ tsp freshly ground black pepper, divided
- 2 tbsp dendê (palm) oil or extra-virgin olive oil
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 can (14 oz) diced tomatoes, with juices
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup fish stock broth or chicken broth
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
For serving
- ¼ cup fresh cilantro, roughly chopped
- lime wedges, for serving
- cooked white rice, for serving (optional)
Instructions
- 1
In a large bowl, combine the fish pieces and shrimp with 2 tablespoons of the lime juice, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Toss to coat and set aside while you prepare the vegetables, about 10 minutes.
- 2
Heat the dendê oil in a large deep skillet or wide Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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