On September 7th, 1822, Brazilian declared independence from Portugal. During this annual holiday, known simply as “Sete de Setembro” throughout the country, Brazilians celebrate with music-filled parades and national pride.

In honor of Brazilian Independence Day, we’re sharing a recipe for Moqueca Mista, a nourishing seafood stew from the Brazilian state of Bahia that offers flavors of Brazil in one plate bringing together jumbo shrimp, squid, sea bass, mussels, clams, coconut milk, dendê oil and chimichurri rice.

Moqueca Mista Recipe

yields 1 serving:


2 oz. Sofrito
1 tsp. Garlic, sliced
2 tbsp. Dendê oil
4 oz. Coconut milk, unsweetened
8 oz. Lobster stock
1 dash Lime juice
1 tbsp. Cashews, crushed
4 pieces Okra
Sprigs of cilantro
2 quarters Lime, garnish

4 pieces PEI Mussels
3 pieces Middleneck Clams
10 oz. Calamari
4 pieces (.5 oz. each) Black Cod or Halibut)
2 pieces Shrimp, head on

1 cup White rice, steamed
2 tbsp. Chimichurri sauce

In a sauté pan, heat dendê oil. Add sliced garlic and sofrito; add the lobster broth and coconut milk. Reduce for one minute and add the Black Cod or Halibut, PEI Mussels, Middleneck Clams and okra. Once the clams and mussels begin to open, add the calamari. Salt and pepper the shrimp, head on, and cook them a la plancha on both sides.  Heat up a toban dish.

Mix rice with chimichurri sauce and place in the center of the toban. Add the Moqueca mixture. Season with salt, lime juice, cashews and cilantro sprigs. Add shrimp and fresh cilantro to top. Garnish on the side with a skewer of lime wedges. Enjoy!