Brazilian recipe
Easy Grouper and Shrimp Moqueca
Prepare a delicious grouper and shrimp moqueca, a traditional dish. Flavorful and aromatic, it is the perfect choice for a special lunch.
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Ingredients
1 kg grouper steaks
Juice of half a lemon
1 medium onion, sliced
2 green bell peppers, finely diced
3 tomatoes, finely diced
500g medium shrimp, peeled and deveined
2 shrimp bouillon cubes
200ml coconut milk
2 tbsp chopped cilantro
1 tbsp red palm oil (dendê)
Salt to taste
Juice of half a lemon
1 medium onion, sliced
2 green bell peppers, finely diced
3 tomatoes, finely diced
500g medium shrimp, peeled and deveined
2 shrimp bouillon cubes
200ml coconut milk
2 tbsp chopped cilantro
1 tbsp red palm oil (dendê)
Salt to taste
Where to find ingredients
Grouper and shrimp can be found at the fishmonger or seafood counter. Red palm oil is available at specialty international grocery stores. Cilantro, coconut milk, and other produce are available in standard supermarket aisles.
Preparation method
- Clean the fish and season it with the lemon juice, then set aside.
- Dice the onion, bell peppers, and tomatoes into small pieces and set aside.
- In a large pot, arrange half of the fish steaks in a layer.
- Cover the fish with half of the diced vegetables (onion, bell pepper, tomato).
- Place half of the shrimp over the vegetables.
- Scatter one crumbled shrimp bouillon cube and half of the chopped cilantro over the layer.
- Repeat the layering process: add the remaining fish steaks, the rest of the vegetables, and the remaining shrimp.
- Add the second crumbled shrimp bouillon cube on top.
- Pour the coconut milk over the entire mixture.
- Sprinkle with the remaining chopped cilantro.
- Cook over low heat, with the pot partially covered, for approximately 20 minutes until the sauce has thickened and the flavors have melded.
- If necessary, add about 120ml (1/2 cup) of water during the cooking process.
- Stir very carefully occasionally to avoid breaking the fish and to ensure the bouillon cube dissolves completely.
- Incorporate the red palm oil and stir delicately.
- Taste and adjust the salt if necessary.
- Serve the moqueca hot immediately.
Observations
Grouper and shrimp moqueca is a classic dish, prized for its combination of tender white fish and succulent shrimp in a rich, aromatic broth. This recipe is ideal for those looking to prepare a flavorful, impressive meal with the distinct touch of palm oil and coconut milk.
Perfect for special occasions or for bringing a taste of the sea to your everyday meals, the moqueca combines fresh ingredients with techniques that enhance their natural flavors. The preparation requires attention to layering and slow cooking to ensure the fish is fork-tender and the sauce is beautifully thickened.
Perfect for special occasions or for bringing a taste of the sea to your everyday meals, the moqueca combines fresh ingredients with techniques that enhance their natural flavors. The preparation requires attention to layering and slow cooking to ensure the fish is fork-tender and the sauce is beautifully thickened.
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