Seafood Mocequa Recipe

Abigail November 18, 2020

How To Make Seafood Mocequa

Try your hand on this authentic Brazilian mocequa! It’s a hearty bowl that’s loaded with fish and shrimp in a savory soup mix.

Preparation: 30 minutes
Cooking: 30 minutes
Total: 1 hour


  • 2lbsfirm white fishsuch as monkfish, cut into 2-inch pieces
  • ½lbmedium shrimppeeled and deveined
  • Salt and pepperto taste
  • 3tbspdende oilred palm oil, or canola
  • 1onioncut into ½-inch pieces
  • 1tbspgarlicminced
  • 2tomatoesseeded and diced
  • 1red bell pepperchopped
  • 2hot pepperslong, seeded and chopped
  • ½cupfish stock
  • ¼cupfresh cilantrochopped
  • 1bunchgreen onionsdiced
  • 2bay leaves
  • tsphot pepper saucee.g. Tabasco™, or to taste
  • ½cupcoconut milk


  1. Toss fish and shrimp together with salt and pepper in a bowl, then set aside.

  2. Heat dende oil in a large skillet over medium heat.

  3. Stir in onions and cook until softened and translucent.

  4. Add the garlic, and continue cooking until the onions turn golden brown.

  5. Stir in tomato and cook for 5 minutes.

  6. Add in the red bell peppers and hot peppers and continue cooking until softened.

  7. Pour in the fish stock, cilantro, green onions, bay leaves, and hot sauce.

  8. Bring to a simmer over medium-high heat, then reduce heat to medium, and simmer until reduced by ¼.

  9. Pour in the coconut milk, then stir in fish.

  10. Simmer until the fish is firm and opaque.

  11. Serve warm, and enjoy!


  • Calories: 470.46kcal
  • Fat: 21.69g
  • Saturated Fat: 7.74g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 8.26g
  • Polyunsaturated Fat: 4.24g
  • Carbohydrates: 14.48g
  • Fiber: 3.52g
  • Sugar: 6.11g
  • Protein: 56.96g
  • Cholesterol: 185.13mg
  • Sodium: 1235.75mg
  • Calcium: 112.79mg
  • Potassium: 1296.78mg
  • Iron: 3.69mg
  • Vitamin A: 133.53µg
  • Vitamin C: 89.07mg
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