Brazilian recipe
Seabass and Shrimp Moqueca: Easy Recipe
Prepare a delicious seabass and shrimp moqueca, a traditional Brazilian recipe. Rich in flavor and aromatic, it's perfect for a special lunch.
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Ingredients
1 kilogram seabass fillets
Juice of half a lemon
1 medium onion, sliced
2 green bell peppers, diced small
3 tomatoes, diced small
1/2 kilogram medium shrimp, peeled and deveined
2 shrimp bouillon cubes
1 bottle (200ml) coconut milk
2 tablespoons chopped cilantro
1 tablespoon dendê oil
Salt to taste
Juice of half a lemon
1 medium onion, sliced
2 green bell peppers, diced small
3 tomatoes, diced small
1/2 kilogram medium shrimp, peeled and deveined
2 shrimp bouillon cubes
1 bottle (200ml) coconut milk
2 tablespoons chopped cilantro
1 tablespoon dendê oil
Salt to taste
Where to find ingredients
Seabass fillets are available in the seafood section of most supermarkets. Medium shrimp can be found fresh or frozen in the seafood or freezer aisle. Coconut milk is usually in the international foods aisle. Dendê oil is a specialty ingredient often found in Latin or international markets, or the international foods aisle of larger supermarkets. If dendê oil is unavailable, a good quality palm oil can be used as a substitute, though the flavor will differ slightly. Shrimp bouillon cubes are typically found in the soup or international aisle.
Preparation method
- Wash the fish and season with lemon juice
- Set aside
- Chop the onion, bell peppers, and tomatoes into small pieces
- Set aside
- In a large pot, arrange half of the fish fillets
- Cover the fish with half of the chopped vegetables (onion, bell pepper, tomato)
- Arrange half of the shrimp over the vegetables
- Sprinkle one crumbled shrimp bouillon cube and half of the chopped cilantro
- Repeat the layers: the remaining fish fillets, the rest of the vegetables, the remaining shrimp
- Add the second crumbled shrimp bouillon cube
- Pour the coconut milk over the entire mixture
- Sprinkle the remaining chopped cilantro
- Cook over low heat, with the pot partially covered, for approximately 20 minutes, until the sauce thickens
- If necessary, add about 1/2 cup of water during cooking
- Stir carefully from time to time to avoid breaking the fish and to ensure the shrimp bouillon dissolves
- Incorporate the dendê oil and mix gently
- Taste and adjust salt, if necessary
- Serve the moqueca hot immediately
Observations
Seabass and shrimp moqueca is a classic of Brazilian cuisine, appreciated for its combination of tender fish and succulent shrimp in a rich and aromatic broth. This recipe is ideal for those who want to prepare a flavorful and impressive dish, with a special touch of dendê oil and coconut milk.
Perfect for special occasions or for bringing a taste of the sea to everyday life, moqueca combines fresh ingredients and techniques that enhance flavors. The preparation requires attention to layering and slow cooking to ensure the fish melts in your mouth and the sauce becomes well-bodied.
Perfect for special occasions or for bringing a taste of the sea to everyday life, moqueca combines fresh ingredients and techniques that enhance flavors. The preparation requires attention to layering and slow cooking to ensure the fish melts in your mouth and the sauce becomes well-bodied.
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