Moqueca de Peixe e Camarao {Brazilian Specialty with Fish and Shrimps}

A Brazilian specialty made with fish and shrimps in a coconut milk sauce.

The atmosphere is again very “Brazil” at the moment, OJ obliges ^^ Suddenly, I said to myself that I would re-offer you this little recipe, made two years ago when Brazil was in the spotlight on the occasion of the football world cup 🙂

At the time, I knew very little about the culinary culture of this country, and I took a closer look to discover some beautiful tasty nuggets like the caipirinha  or the pao de queijo !

Moqueca de peixe e camarao-2


  • cod back
  • 400 g shrimp
  • 2 garlic cloves
  • 1 yellow onion
  • 3 ripe tomatoes
  • 1 red pepper
  • 250 ml coconut milk
  • 2 lime
  • 6 tbsp azeite of dende or rapeseed oil
  • 1 small hot or sweet pepper according to your taste
  • 1 bunch of chervil
  • salt and pepper


  • Shell the shrimp, keeping the end of the tail. Remove the intestine and rinse them. Also rinse the fish then put them in a dish. Sprinkle with the juice of the two limes then set aside in the fridge for at least 15 minutes, the time to prepare the vegetables.
  • Peel the garlic cloves and crush them with the flat of the knife. Peel and chop the onion into small cubes. Cut the chilli into thin strips.
  • Wash the pepper, cut it in half and remove all seeds and white parts. Cut into thin strips and set aside.
  • Wash the tomatoes, remove the stalk and cut them into thin slices.
  • Heat the oil in a casserole dish and brown the onions, chilli and garlic over high heat.
  • Add the fish by cutting the pieces into 4 and the shrimp. Let cook, turning regularly for 2-3 minutes.
  • Add the pepper, tomatoes and the peeled chervil. Lower the heat and cook for 5 minutes over low heat.
  • Finally add the coconut milk and simmer for another 5 minutes before serving.


Serve your moqueca de peixe e camarao with white rice.

Image Source – Google | Image by – cuisine addict