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Tramontina LYON Fish and Shrimp Stew (Moqueca)

Tramontina LYON Fish and Shrimp Stew (Moqueca)


4 1-inch thick fish fillets (red snapper, codfish, swordfish or other firm flesh fish)
1 pound uncooked peeled shrimp
  Juice of 1 lime
  Salt and black pepper to taste
2 tablespoons olive oil
1 yellow onion, sliced
2 garlic cloves, sliced
  Red pepper flakes, to taste (optional)
1 red bell pepper, sliced
1/2 pound tomatoes, sliced
1 (13.5 ounce) can coconut milk
1 small bunch
  Fresh Italian parsley for garnish

Cooking Instructions

This recipe is for the Tramontina LYON 6-quart Square Roaster or 5-quart Dutch Oven. Makes 4 servings

Prep Time: 15 minutes
Total Time: 45 minutes

1. In separate bowls, season the fish and shrimp with the lime juice, salt and pepper. Reserve. Note: Perform this step just prior to preparing the onions (step 2); otherwise the lime juice will start cooking the fish and shrimp if left too long.

2. Add olive oil to the LYON roaster or Dutch oven and sauté the onion over medium heat.

3. When onion is translucent, add the garlic and red pepper flakes, if desired. Stir and cook for 1 minute.

4. Add the red bell pepper and tomatoes. Cover, reduce heat to medium and cook for 5 minutes.

5. Add coconut milk and cilantro. Season the sauce with additional salt and pepper. Bring to a gentle boil.

6. Carefully add the fish fillets. Cover and cook for 10 minutes over medium heat.

7. Add the shrimp, cover and cook for another 5 minutes over medium heat.

8. Garnish with parsley and serve with white rice.

Equipment List

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