Moqueca Recipe
An earthy seafood dish made with chunks of fish and shrimp, simmered slowly in a hearty coconut sauce garnished with lime juice and freshly chopped cilantro.
Equipment
- 1 Large skillet
Ingredients
- 2-3 lbs tiger shrimp deveined
- 3 filleted tilapia cut up in cubes
- 1 white onion chopped
- 4 garlic cloves chopped
- 1 large red bell pepper diced
- 4 roma tomatoes cut up
- 1 tbsp tomato paste
- 2 chilis chopped (optional)
- 1/3 cup palm oil
- 1 400ml can of coconut milk
- salt to taste
- black pepper
- 1 tbsp paprika
- shrimp bouillon or 1/2 cup fish broth optional
For garnish
- lime juice
- fresh cilantro chopped
Instructions
- In bowl, marinate the clean fish and shrimp with a squeeze of lemon juice, some salt and black pepper.
- Heat up the palm oil in a large skillet.
- Toss in the chopped onion and garlic, fry for about 1-2 minutes until fragrant.
- Go in with the red bell peppers, tomatoes, tomato paste and chilis. Cover and let this cook for 7 minutes.
- Season with salt, bouillon, paprika and black pepper. Keep frying for another 3 minutes. If you have fish broth, add it in here and let it reduce for a few minutes before you move on to the next step.
- Pour in the coconut milk and let it cook slowly on medium heat for 15 minutes until it starts to thicken nicely.
- Add in the marinated fish and shrimp, let this cook in the coconut sauce for 5-7 mins.
- Garnish with some chopped cilantro and if you like a little more tanginess, fresh lemon juice.