A vibrant, crimson stew blooms in the bowl, brimming with a mosaic of prawns, mussels, cod chunks, and thinly sliced beetroot. The seafood seems to float through the glossy orange-red sauce, while cilantro sprinkles add an emerald dusting. A touch of lime on the side and a bowl of steamed rice provide the perfect finishing touches.

Brazilian Seafood Moqueca with Beet

Name: Brazilian Seafood Moqueca with Beet
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1 medium beetroot peeled and finely chopped; 300g prawns deshelled and deveined; 300g mussels cleaned and debearded; 300g cod cut into chunks; 1 large onion chopped; 2 cloves garlic minced; 1 green bell pepper chopped; 1 red bell pepper chopped; 2 tomatoes chopped; 1 cup canned coconut milk; 2 tablespoons palm oil substitute with vegetable oil if preferred; 1 cup fish stock; 1 tablespoon fresh cilantro chopped; 1 lime sliced; to taste salt; to serve steamed rice

A hearty, photo-worthy Brazilian seafood stew with beet.

Category Main Course

Prep 20 minutes

Cook 30 minutes

Style Brazilian

Technique Sauté

Diet Friendly Pescatarian

Daily recipe · October 22, 2024

A little about this dish

Get ready to be whisked away to sunny Brazil with this exciting seafood extravaganza! Featuring a brilliant blend of succulent prawns, mussels, and cod, each bite is a trip to a beachside feast. The added beet gives this dish an Instagram-worthy pop of colour, while offering a sweet yet earthy twist to balance the rich seafood flavors.

Ingredients (for 4)

Medium beetroot — 1 — peeled and finely chopped
Prawns — 300g — deshelled and deveined
Mussels — 300g — cleaned and debearded
Cod — 300g — cut into chunks
Large onion — 1 — chopped
Cloves garlic — 2 — minced
Green bell pepper — 1 — chopped
Red bell pepper — 1 — chopped
Tomatoes — 2 — chopped
Canned coconut milk — 1 cup
Palm oil — 2 tablespoons — substitute with vegetable oil if preferred
Fish stock — 1 cup
Fresh cilantro — 1 tablespoon — chopped
Lime — 1 — sliced
Salt — to taste
Steamed rice — to serve

Preparation

Step 1 — 🥘🧅🫑

In a large pot, heat the palm oil over medium heat. Then add onions, garlic, and peppers. Sauté until soft.
Step 2 — 🍅🥣🔥

Add the tomatoes and beetroot to the pot, along with the fish stock. Let it simmer and cook for about 10 minutes, or until the beetroot softens.
Step 3 — 🥥🥛➡️🥘

Pour in the coconut milk and give everything a good stir. Allow the mixture to simmer until it starts to thicken.
Step 4 — 🍤🦪🐟

Gently place the prawns, mussels, and cod into the stew. Allow them to cook for about 5-7 minutes, or until all the seafood is cooked through.
Step 5 — 🧂🌿🍚

Season the stew with salt and sprinkle some fresh cilantro over it. Serve with a slice of lime and a portion of steamed rice on the side.

A final fox tip

Did you know Beetroot is high in antioxidants and vitamins? Feel free to experiment with the seafood combination: clams, octopus or shell-on shrimp will also work perfectly. Kids can help by prepping the veggies, but let an adult handle the cooking. Enjoy this vibrant and flavorful dish that will surely stir the senses!