Lobster and Sea Bass Moqueca Stew Recipe

Name: Lobster and Sea Bass Moqueca Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches fresh cilantro leaves; 2 bunches fresh parsley leaves; 6 cloves garlic, chopped; 10 tomatoes, roughly chopped; 6 onions, chopped; 4 green peppers, seeded and chopped; 3 tablespoons salt; Freshly ground pepper; 2 bunches spring onions, finely sliced; 6 limes, halved; 2 large whole sea bass, cleaned; 2 large lobsters, halved; 5 tablespoons light olive oil; 1 pint coconut milk; 1/2 ladle dende oil, optional* (about 4 tablespoons)

Servings: persons

2 bunches fresh cilantro leaves
2 bunches fresh parsley leaves
6 cloves garlic, chopped
10 tomatoes, roughly chopped
6 onions, chopped
4 green peppers, seeded and chopped
3 tablespoons salt
Freshly ground pepper
2 bunches spring onions, finely sliced
6 limes, halved
2 large whole sea bass, cleaned
2 large lobsters, halved
5 tablespoons light olive oil
1 pint coconut milk
1/2 ladle dende oil, optional* (about 4 tablespoons)

1
Roughly chop nearly all of the cilantro and parsley, reserving a little of each for garnish.
2
Place the cilantro, parsley, garlic, tomatoes, onions, peppers, salt, pepper, and most of the spring onions (reserve some for garnish) into a large heavy bowl.
3
With a pestle, mash together all ingredients, gradually squeezing in the lime juice.
4
Score the sea bass diagonally 3 times on each side.
5
Stuff some of the vegetable-herb mixture into the slits and the inside of each fish and close back together.
6
Cover the lobster halves with the vegetable-herb mixture, reserving about half of the vegetable-herb mixture for later.
7
Heat the olive oil in a large skillet over medium-high heat.
8
Arrange the sea bass and lobster, flesh side down in the hot pan.
9
Cook for 2 minutes, and then pour over the coconut milk and bring to a simmer.
10
After another 2 minutes, turn over the fish and lobster.
11
Add the remainder of the vegetable-herb mixture, and cook for another 10 minutes, or until the fish and lobster are tender and the vegetables are cooked through.
12
Transfer to a large serving dish and sprinkle with remaining cilantro, parsley, and spring onions.
13
Ladle dende oil, if using, in a slow circular motion over the top.
14
*Cook's Note: Dende oil is an African palm oil that is widely used in the Brazilian state of Bahia and is difficult to obtain elsewhere.
15
The dish is just as delicious without it.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 bunches fresh cilantro leaves, 2 bunches fresh parsley leaves, 6 cloves garlic, chopped, 10 tomatoes, roughly chopped, and more.

Yes, Lobster and Sea Bass Moqueca Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lobster and Sea Bass Moqueca Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions