Moqueca Seafood & Coconut Chowder || Gracefult Kitchen

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Moqueca Seafood & Coconut Chowder

Soups

This seafood stew from Salvador de Bahia, Brazil, dates back hundreds of years and reflects the region's diverse population and history. It merges the African ingredients of dendê (red palm oil) and coconut milk with indigenous traditions of preparing seafood in clay pots over coals. Dendê is traditionally used for its rich flavor and beautiful red color, but you can use a neutral oil, such as canola or avocado instead, as the tomato paste will still lend the dish a vibrant hue. Read more about the author's connection to this recipe in Soup—and Life—Lessons From My Grandma.

Ingredients

1 pound fresh crabmeat (preferably claw meat), cleaned and picked over
1 pound raw shrimp (16-20 per pound), peeled and deveined if desired
¼ cup lemon juice
1 ½ tablespoons dendê (red palm oil; see Tip) or neutral oil, such as canola or avocado
3 cups sliced red bell peppers
2 ½ cups sliced green bell peppers
2 ½ cups sliced red onions
½ cup minced fresh cilantro, plus more for garnish
4 large cloves garlic, minced
¼ cup tomato paste
¾ teaspoon salt
¾ teaspoon ground pepper
2 14-ounce cans coconut milk
2 cups clam juice or fish stock
4 cups cooked brown rice

Description

Combine crab, shrimp and lemon juice in a medium bowl.
Heat oil in a large pot over medium-high heat. Add red peppers, green peppers and onions; cook, stirring occasionally, until beginning to soften, about 4 minutes. Add cilantro, garlic, tomato paste, salt and pepper; cook, stirring, for 1 minute. Add coconut milk and clam juice (or fish stock) and bring to a simmer. Reduce heat to maintain a simmer, cover and cook until the peppers are softened, 8 to 10 minutes.
Add the crab and shrimp and return to a simmer over medium heat. Cover and cook until the shrimp is cooked through, 3 to 4 minutes more. Serve the chowder over rice. Garnish with cilantro, if desired.