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Shrimp and fish Brazilian moqueca in a clay pot

Fish and Shrimp Brazilian Moqueca - Bahia-Style

5 from 3 votes
With its authentic flavor, this Brazilian shrimp and fish (Moqueca Baiana) is an ideal dish to serve in a full meal, celebrating all the richness of the Brazilian gastronomic culture.
Prep Time 35 mins
Cook Time 40 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine Brazil
Servings 6 porções

Adjust servings


  • 2 kg fish - cut into pieces
  • 1 kg shrimp - raw, peeled & deveined
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 3 onions
  • 2 cups cilantro leaves
  • 3 cloves garlic
  • 3 tomatoes
  • 3 limes - juice
  • ½ cup olive oil
  • ½ cup red palm oil (dendê oil)
  • 300 ml coconut milk
  • salt - to taste
  • red chilli pepper - fresh, to taste


Marinate the fish

  • Place in a food processor or blender half of the cilantro leaves, 3 cloves garlic, 1 tomato, 1 onion, and the juice of the limes.
  • Add salt to taste.
  • Blend the ingredients until they form a paste.
  • Spread this mixture over the fish, covering all surfaces.
  • Cover the container with plastic wrap and refrigerate to marinate for about 30 minutes.

Prepare the moqueca

  • Slice the bell peppers, onions, and tomatoes. Set aside. Deseed the chilli pepper and cut into small pieces.
  • Place the fish cuts in a clay pot and cover with the marinade paste.
  • Cover in layers with the slices of onion, tomato, bell pepper, and chilli pepper.
  • Bring the pot to medium heat.
  • Drizzle with olive oil and palm oil.
  • When the preparation begins to boil (about 15 minutes), lower the heat, cover the pan and simmer for 20 minutes.
  • While cooking, drizzle the ingredients with its own sauce without stirring too much so as not to spoil the fish.
  • Add the coconut milk and cook for another 2 minutes.
  • Add the shrimp and cook for another 5 minutes.
  • Garnish with the remaining cilantro leaves and serve it hot.
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