📝 About This Recipe
Transport your senses to the sun-drenched beaches of Bahia with this vibrant, aromatic fish stew. This Moqueca combines tender white fish and succulent shrimp in a velvety broth of coconut milk, bright lime, and the signature smoky-sweet punch of dendê (red palm) oil. By utilizing the Instant Pot, we infuse the delicate seafood with deep, complex flavors in a fraction of the time traditionally required, creating a soul-warming masterpiece.
🥗 Ingredients
The Seafood Marinade
- 1.5 pounds Firm white fish (Cod, Halibut, or Snapper) (cut into 2-inch chunks)
- 1/2 pound Large Shrimp (peeled and deveined)
- 4 cloves Garlic (minced)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Salt and Black Pepper (to taste)
The Aromatics & Base
- 2 tablespoons Dendê (Red Palm Oil) (essential for authentic flavor; substitute with olive oil and 1 tsp paprika if unavailable)
- 1 tablespoon Extra Virgin Olive Oil
- 1 large Yellow Onion (thinly sliced into rings)
- 2 medium Bell Peppers (Red and Yellow) (seeded and sliced into rings)
- 3 large Roma Tomatoes (sliced into rounds)
- 14 ounces Full-fat Coconut Milk (one can, shaken well)
- 1 tablespoon Tomato Paste
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 1/2 cup Fish or Vegetable Stock
For Garnish
- 1/2 cup Fresh Cilantro (roughly chopped)
- 2 stalks Green Onions (thinly sliced)
👨🍳 Instructions
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1
In a large glass bowl, toss the fish chunks and shrimp with minced garlic, lime juice, salt, and pepper. Let marinate at room temperature for 15-20 minutes while you prep the vegetables.
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2
Turn on the Instant Pot and select the 'Sauté' function. Add the olive oil and 1 tablespoon of the dendê oil.
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3
Once the oil is shimmering, add half of the sliced onions and bell peppers. Sauté for 3-4 minutes until they begin to soften.
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4
Stir in the tomato paste and chili flakes, cooking for 1 minute to wake up the spices and caramelize the paste.
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5
Pour in the fish stock and use a wooden spoon to deglaze the bottom of the pot, ensuring no browned bits are stuck (this prevents the 'burn' notice).
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6
Layer the ingredients: Place the marinated fish chunks (leave the shrimp aside for now) over the sautéed vegetables. Layer the remaining onion rings, bell pepper rings, and tomato slices on top of the fish.
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7
Pour the coconut milk evenly over the layers. Do not stir; keeping the layers intact helps the fish cook gently.
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8
Secure the lid and set the steam release valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High Pressure for 3 minutes.
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9
When the cooking time is finished, perform a 'Quick Release' of the pressure immediately to prevent the fish from overcooking.
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10
Carefully open the lid. Select the 'Sauté' function again. Gently fold in the raw shrimp and the remaining 1 tablespoon of dendê oil.
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11
Simmer for 2-3 minutes with the lid off, just until the shrimp turn pink and opaque. The residual heat and light sautéing will cook them perfectly.
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12
Taste the broth and adjust seasoning with more salt or a squeeze of lime if needed. Stir in half of the cilantro and green onions.
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13
Turn off the Instant Pot and let the stew sit for 2 minutes to thicken slightly before serving.
💡 Chef's Tips
Always use a firm-fleshed white fish like cod or halibut so it doesn't disintegrate under pressure. Dendê oil provides the authentic orange hue and earthy flavor; look for it at Brazilian or African specialty grocers. Don't skip the marinade; the lime juice is crucial for tightening the proteins in the fish. If the sauce is too thin for your liking, simmer on Sauté for a few extra minutes after the pressure is released. Be gentle when stirring at the end to keep the beautiful layers of vegetables and fish chunks intact.
🍽️ Serving Suggestions
Serve over a bed of fluffy white basmati or jasmine rice to soak up the golden broth. Pair with a side of 'Farofa' (toasted cassava flour) for an authentic Brazilian crunch. Accompany with a crisp, chilled Vinho Verde or a classic Brazilian Caipirinha. Provide extra lime wedges on the side for guests who love a bright, citrusy finish. A simple green salad with a light vinaigrette balances the richness of the coconut milk.