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Fish and Shrimp Moqueca

  • Prep 10 min
  • Total 35 min
  • Ingredients 13
  • Servings 4

Ingredients

4
(2 lbs) grouper fillets
1
lb raw shrimp, peeled
2
tablespoons olive oil
1
medium onion, finely chopped
1/2
green pepper, cut into small cubes
1/2
red pepper cut into thin strips
4
cloves garlic, finely chopped
1
cup coconut milk
Juice of one lemon
Salt and pepper to taste
Ground pepper, to taste
Chopped fresh cilantro
2
tablespoons palm oil (dendê oil)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can use any white fish like: mahi mahi, grouper, sea bass or snapper.

Moqueca de peixe y camaraõ is the name of the thick stew that is popular in the zone of Bahia in Brazil, the heart of the afro-Brazilian culture in the northeastern area of the country. This is one recipe you definitely can't miss out on. The coconut milk, cilantro and coconut oil are the key ingredients of this stew.

If you can't find palm oil simply omit it from the recipe.

Directions

  • 1 Season the fish with salt, pepper and lemon juice. Let marinate for 15 minutes in the refrigerator.
  • 2 In the meantime, heat the olive oil in a medium pan and sauté the onion, garlic, tomato and green pepper until they're soft.
  • 3 Add the palm oil, sauté a bit. Add the fish, shrimp and coconut milk as well as the ground aji and cook at low heat for 8 to 10 minutes. Cook until the fish is ready, remember that both ingredients cook quickly and you shouldn't let it cook for more time to prevent it from becoming hard and gummy.
  • 4 Serve immediately with white rice.

Moqueca de peixe y camaraõ is the name of the thick stew that is popular in the zone of Bahia in Brazil, the heart of the afro-Brazilian culture in the northeastern area of the country. This is one recipe you definitely can't miss out on. The coconut milk, cilantro and coconut oil are the key ingredients of this stew.

Rate and Comment

Jeannette Quinones Jeannette Quinones
September 21, 2015

Moqueca de peixe y camaraõ is the name of the thick stew that is popular in the zone of Bahia in Brazil, the heart of the afro-Brazilian culture in the northeastern area of the country. This is one recipe you definitely can't miss out on. The coconut milk, cilantro and coconut oil are the key ingredients of this stew.