Moqueca de Peixe com Camarão

Moqueca de Peixe com Camarão is a dish that instantly transports you to Brazil’s sun-kissed shores. It’s a vibrant seafood stew made with fresh fish and shrimp, simmered slowly in a fragrant broth of coconut milk, tomatoes, onions, garlic, bell peppers, lime juice, and the iconic dendê oil (red palm oil), which gives the dish its unmistakable color and depth.

Served hot in clay pots and often accompanied by rice, farofa, and pirão (a savory fish-based porridge), moqueca is a celebration of Brazil’s coastal flavors.

This dish has deep roots in two Brazilian states—Bahia and Espírito Santo—each offering its own take. The Bahian version, with African influence, is known for its use of coconut milk and dendê oil, while the Capixaba version (from Espírito Santo) uses annatto (urucum) and olive oil, giving it a lighter, herbal profile.

Moqueca's history is a blend of Indigenous, African, and Portuguese culinary traditions, and it's been lovingly passed down through generations. Whether you're savoring it in a beachfront restaurant or at a family table, the dish always carries a sense of warmth, history, and celebration.

Moqueca de Peixe com Camarão is more than a seafood stew—it's a comforting, colorful dish that reflects Brazil’s coastal soul. Light yet rich, creamy yet zesty, it’s a must-try for anyone looking to experience authentic Brazilian cuisine at its finest.