Let’s prepare a Moqueca in an easy and simple way with this recipe!
Stew
Servings
4
servingsPrep time
30
minutesCooking time
30
minutesSee the ingredients used to prepare Moqueca and follow the instructions added in the preparation method.
Ingredients
500g of fish (sea bass, dogfish or other of your choice), cut into slices or fillets
500g medium shrimp, peeled and cleaned (optional)
2 bell peppers (1 green and 1 red), sliced
1 large onion, cut into rings
3 ripe tomatoes, sliced
3 garlic cloves, minced
1 bunch of coriander, chopped
1 bunch of chives, chopped
Juice of 2 lemons
200 ml of coconut milk
200ml fish broth (or water)
Palm oil (optional)
Olive oil
salt to taste
Black pepper to taste
Directions
- Season the fish and shrimp with the lemon juice, minced garlic, salt and black pepper.
Set aside for about 30 minutes to marinate. - In a large pot or clay skillet, heat a drizzle of olive oil over medium heat.
- Add the onion and sauté until transparent.
Then add the peppers and sauté for a few more minutes. - Add the tomatoes and sauté until they start to break down.
- Place the fish steaks or fillets in the pan, add the shrimp and chopped cilantro.
Cover with the coconut milk and fish broth (or water).
Season with salt and pepper to taste. - If desired, add a few tablespoons of palm oil to give the moqueca its characteristic flavor and color.
- Dendê is optional, but it is a commonly used ingredient in the traditional recipe.
- Cover the pan and cook over low heat for about 20 to 30 minutes, or until the fish is cooked through and the flavors have blended.
- Before serving, finish with chopped chives on top.
- The moqueca can be served with white rice and pirão (a thick broth made with cassava flour).
Serve hot and enjoy!
