Moqueca with crab, mussels and clams

Moqueca with crab, mussels and clams

By
From
Taste of Australia
Serves
4
Prep
25 mins
Cooking time
18 mins
Photographer
Stuart Scott

Moqueca is a Brazilian coconut milk-based stew, mildly flavoured with chilli and sweet paprika. Normally only white fish is used, but I’ve added crab, mussels and clams for variety. Serve with steamed quinoa or rice to mop up the flavoursome sauce.

Ingredients

Quantity Ingredient
60ml extra-virgin olive oil
1 brown onion, finely chopped
1 small red capsicum, finely chopped
1 small yellow capsicum, finely chopped
4 garlic cloves, finely chopped
3 teaspoons sweet paprika
1 bay leaf
1/2 teaspoon dried red chilli flakes
250g cherry or grape tomatoes, halved
405ml coconut milk
250ml fish or chicken stock
2 x 350g blue swimmer crabs
300g firm white fish fillets, such as ling or blue eye trevalla, cut into 4 cm dice
500g mussels, debearded
400g clams, rinsed and drained
salt, to taste
freshly ground black pepper, to taste
coriander leaves, to serve

Method

  1. Heat the oil in a large deep frying pan with a lid. Add the onion and red and yellow capsicum and cook for 5 minutes or until softened. Add the garlic, paprika, bay leaf, chilli flakes and tomatoes and cook for a further 5 minutes. Add the coconut milk and stock, bring to the boil and simmer for 5 minutes.
  2. Prepare the crabs by lifting the flap under the body and pulling off and discarding the top shell. Remove and discard the gills – also known as dead man’s fingers. Cut each crab into quarters.
  3. Add the crab, fish, mussels and clams to the moqueca, then cover and cook for 2–3 minutes or until the crab flesh is white and the mussels and clams have opened. Discard any mussels or clams that do not open. Season to taste with salt and pepper and serve topped with coriander leaves.

Wine

  • This naturally goes with wine styles that do well in the South American continent, like sauvignon blanc or malbec. There is a synergy in the flavours and it works equally well, though differently, with white or red grapes.

Lyndey’s note

  • You can replace the stock with extra coconut milk, if desired.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
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