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Gallery Recipe Summary Servings: 10

Ingredients Ingredient Checklist 4 pounds grouper steaks or other firm white fish 2 pounds large shrimp, peeled and deveined Juice of 4 limes Salt and freshly ground pepper 1 cup olive oil 2 large onions, thinly sliced 4 cloves garlic, minced 1 tablespoon paprika 1 bouquet garni composed of 1 bunch chopped cilantro, 1/2 bunch chopped flat-leaf parsley, and 2 crushed bay leaves tied up in cheesecloth 10 plum tomatoes 1 sweet red pepper 1 malagueta pepper (or more to taste) 2 cups thin Coconut Milk for Moqueca 3 tablespoons dende oil

Gallery

Recipe Summary Servings: 10

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 4 pounds grouper steaks or other firm white fish 2 pounds large shrimp, peeled and deveined Juice of 4 limes Salt and freshly ground pepper 1 cup olive oil 2 large onions, thinly sliced 4 cloves garlic, minced 1 tablespoon paprika 1 bouquet garni composed of 1 bunch chopped cilantro, 1/2 bunch chopped flat-leaf parsley, and 2 crushed bay leaves tied up in cheesecloth 10 plum tomatoes 1 sweet red pepper 1 malagueta pepper (or more to taste) 2 cups thin Coconut Milk for Moqueca 3 tablespoons dende oil

Directions

Spread out fish and shrimp on separate large dishes. Sprinkle each with lime juice, salt, and pepper. Marinate for 1 hour.

In a large pot, heat olive oil over medium heat. Add onions, garlic, and paprika, and cook until soft, about 15 minutes.

Add fish in one layer; top with shrimp. Add bouquet garni and cook, covered, over medium heat for 10 minutes.

Put tomatoes and peppers in the bowl of a food processor and cover with thin Coconut Milk. Puree, strain, and pour over fish. Simmer over low heat until fish is fully cooked. Remove bouquet garni.

Put tomatoes and peppers in the bowl of a food processor and cover with thin coconut milk. Puree, strain, and pour over fish. Simmer over low heat until fish is fully cooked. Remove bouquet garni.

Pour off and reserve 6 cups of cooking liquid. Stir in dende oil and thick Coconut Milk. Cover and simmer for 2 to 3 minutes.

Pour off and reserve 6 cups of cooking liquid. Stir in dende oil and thick coconut milk. Cover and simmer for 2 to 3 minutes.

Serve with Pirao and Coconut Rice.

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All Reviews for Moqueca

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All Reviews for Moqueca

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest