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, cut into steaks
Juice of half a lime
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 palm oil
Salt to taste
Juice of half a lime
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 palm oil
Salt to taste
Where to find ingredients
Seabass and shrimp are widely available at most supermarkets in the seafood section, fish markets, and specialty seafood stores. Coconut milk and palm oil can be found in the international aisle of larger supermarkets, or in Latin American or Asian grocery stores. Shrimp bouillon cubes are typically found in the soup or seasoning aisle. Cilantro is usually available in the fresh herb section of supermarkets or at fresh markets. Lime, onion, bell peppers, and tomatoes are standard produce items found in any grocery store.
Preparation method
- Wash the fish and season with lime juice
- Set aside
- Chop the onion, bell peppers, and tomatoes into small pieces
- Set aside
- In a large pot, arrange half of the fish steaks
- 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 other half of the fish steaks, the remaining 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 (tea) of water during cooking
- Stir carefully from time to time to avoid breaking up the fish and ensure the shrimp bouillon dissolves
- Incorporate the palm 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 palm oil and coconut milk.
Perfect for special occasions or to bring 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 to bring 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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