Brazilian recipe
Sea Bass and Shrimp Moqueca: Easy Recipe
Prepare a delicious sea bass 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 sea bass fillets
Juice of half a lime
1 medium onion, sliced
2 green bell peppers, finely diced
3 tomatoes, finely diced
1/2 kilogram medium shrimp, peeled and deveined
2 shrimp bouillon cubes
1 bottle coconut milk (200ml)
2 tablespoons chopped cilantro
1 tablespoon dendê oil
Salt to taste
Juice of half a lime
1 medium onion, sliced
2 green bell peppers, finely diced
3 tomatoes, finely diced
1/2 kilogram medium shrimp, peeled and deveined
2 shrimp bouillon cubes
1 bottle coconut milk (200ml)
2 tablespoons chopped cilantro
1 tablespoon dendê oil
Salt to taste
Where to find ingredients
Sea bass and shrimp are widely available at most supermarkets and fish markets.
Coconut milk can be found in the international foods aisle of larger supermarkets or in Asian or Latin markets.
Dendê oil (palm oil) is a staple in West African and Brazilian cuisine and can be found in Latin or African specialty markets, or sometimes in the international foods section of well-stocked supermarkets.
Shrimp bouillon cubes are available in the soup or international aisles of many supermarkets.
Coconut milk can be found in the international foods aisle of larger supermarkets or in Asian or Latin markets.
Dendê oil (palm oil) is a staple in West African and Brazilian cuisine and can be found in Latin or African specialty markets, or sometimes in the international foods section of well-stocked supermarkets.
Shrimp bouillon cubes are available in the soup or international aisles of many supermarkets.
Preparation method
- Rinse 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 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 other half of the fish fillets, 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 of water during cooking
- Stir carefully occasionally to avoid breaking the fish and ensure the shrimp bouillon dissolves
- Incorporate the dendê oil and mix gently
- Taste and adjust salt, if necessary
- Serve the moqueca hot immediately
Observations
Sea bass 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 to bring a taste of the sea to everyday life, moqueca combines fresh ingredients and techniques that enhance flavors. The preparation requires attention to layers and slow cooking to ensure the fish melts in your mouth and the sauce is 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 layers and slow cooking to ensure the fish melts in your mouth and the sauce is well-bodied.
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