Healthy Recipes Healthy Soup Recipes Healthy Chowder Recipes Moqueca (Seafood & Coconut Chowder) 5.0 (1) 1 Review This seafood stew from Salvador de Bahia, Brazil, dates back hundreds of years and reflects the region's diverse population and history. It merges the African ingredients of dendê (red palm oil) and coconut milk with indigenous traditions of preparing seafood in clay pots over coals. Dendê is traditionally used for its rich flavor and beautiful red color, but you can use canola oil instead, as the tomato paste will still lend the dish a vibrant hue. Read more about the author's connection to this recipe in Soup—and Life—Lessons From My Grandma. By Sandra Gutierrez Sandra Gutierrez Website Sandra A. Gutierrez has written, taught and presented about Latin American food and Southern regional cuisine for the past three decades. She is a national expert on Latin American cuisines, their history and evolution, and Southern regional cuisine. She's the former food editor for The Cary News, and her articles and recipes have been featured in many national and international publications. EatingWell's Editorial Guidelines Published on December 21, 2020 Print Share Share Tweet Pin Email Photo: Leigh Beisch Active Time: 30 mins Total Time: 30 mins Servings: 8 Nutrition Profile: Dairy-Free Egg Free Gluten-Free Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 1 pound fresh crabmeat (preferably claw meat), cleaned and picked over 1 pound raw shrimp (16-20 per pound), peeled and deveined if desired ¼ cup lemon juice 1 ½ tablespoons dendê (red palm oil; see Tip) or canola oil 3 cups sliced red bell peppers 2 ½ cups sliced green bell peppers 2 ½ cups sliced red onions ½ cup minced fresh cilantro, plus more for garnish 4 large cloves garlic, minced ¼ cup tomato paste ¾ teaspoon salt ¾ teaspoon ground pepper 2 14-ounce cans coconut milk 2 cups clam juice or fish stock 4 cups cooked brown rice Directions Combine crab, shrimp and lemon juice in a medium bowl. Heat oil in a large pot over medium-high heat. Add red peppers, green peppers and onions; cook, stirring occasionally, until beginning to soften, about 4 minutes. Add cilantro, garlic, tomato paste, salt and pepper; cook, stirring, for 1 minute. Add coconut milk and clam juice (or fish stock) and bring to a simmer. Reduce heat to maintain a simmer, cover and cook until the peppers are softened, 8 to 10 minutes. Add the crab and shrimp and return to a simmer over medium heat. Cover and cook until the shrimp is cooked through, 3 to 4 minutes more. Serve the chowder over rice. Garnish with cilantro, if desired. Tips Tip: Dendê (red palm oil) gets its vibrant color from the pulp of the fruit of the oil palm tree. It is not the same as palm kernel oil, which is made from the seeds, not the pulp. Choose cold-pressed, unrefined red palm oil that bears a Palm Done Right seal of approval. Print Nutrition Facts (per serving) 485 Calories 26g Fat 39g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 485 % Daily Value * Total Carbohydrate 39g 14% Dietary Fiber 5g 18% Total Sugars 5g Protein 28g 56% Total Fat 26g 33% Saturated Fat 20g 100% Cholesterol 112mg 37% Sodium 686mg 30% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved