Recipe for: Moqueca

1 1/2 lbs saltwater cod, cut into 1-inch cubes
1 1/2 cups water
1 lb clams, well-rinsed
18 shrimp, peeled, cleaned, and deveined
1/2 cup lime juice, freshly squeezed
2 Thai chilies, diced
3 tsp olive oil
2 bunches coriander, just the leaves
3 tsp palm oil
2 red bell peppers, cubed
7 ripe tomatoes, cut into large cubes
2 yellow onions, cut into squares
4 cloves garlic, small-diced
1 cup coconut milk
For the broth:
leftover shrimp shells
leftover coriander stems


Preperation Time: 40 Minutes

Cooking Time: 20 Minutes

Total Time: 60 Minutes

Servings: 4


Seafood, Shrimp, Soup, Restaurant Recipe, Tomato, Woodspoon, Moqueca, Brazilian, Clams, Cod

Best paired with


1. In a bowl, add fish, shrimp (not the shells), garlic, and half the lime juice. Marinate for 20 minutes.

2. To make the broth: in a large saucepan, cover the shrimp shells with 1 ½ cups of water. Simmer for 15 to 20 minutes. Meanwhile, heat a large pot on high. Add olive oil, onions, bell peppers, and tomatoes. Cook for five minutes, then add the fish broth (when it’s ready) and one teaspoon of kosher salt.

3. Add the fish. Let cook for five minutes on low heat, then add the shrimp, clams, coconut milk, chilies, remaining lime juice, and palm oil. Cover, and cook for five minutes.

4. Remove from heat, sprinkle fresh coriander leaves on top, and let rest for five minutes. Serve!

About The Chef
Natalia Pereira is the chef and owner of WoodSpoon, a Brazilian kitchen in downtown Los Angeles. Originally from Brazil, she moved to the United States just over 20 years ago and has since had great success with her restaurant, where she combines African, European, and Indian influences and a focus on traditional, homemade, farmhouse food.