Moqueca

🛒 Ingredients

• White Fish Fillets 150 g · 123 kcal
• Shrimp (peeled and deveined) 100 g · 85 kcal
• Full-fat Coconut Milk 100 g · 230 kcal
• Dendê Oil (Red Palm Oil) 14 g · 124 kcal
• Onion 38 g · 15 kcal
• Garlic 5 g · 7 kcal
• Red Bell Pepper 50 g · 16 kcal
• Yellow Bell Pepper 50 g · 14 kcal
• Tomatoes 75 g · 14 kcal
• Fresh Cilantro (Coriander) 8 g · 2 kcal
• Lime Juice 15 g · 5 kcal

👨‍🍳 Instructions

1. Prepare the fish and shrimp: Season fish fillets and shrimp generously with salt, black pepper, and lime juice. Let marinate for at least 15 minutes.
2. In a large, heavy-bottomed pot or clay pot, drizzle half of the dendê oil. Layer half of the sliced onions, garlic, bell peppers, and tomatoes at the bottom.
3. Place the marinated fish and shrimp over the vegetable layer. Then, top with the remaining half of the sliced onions, garlic, bell peppers, and tomatoes.
4. Pour the coconut milk over everything and drizzle with the remaining dendê oil. Bring the stew to a gentle simmer over medium heat.
5. Cover and cook for about 15-20 minutes, or until the fish is cooked through and the shrimp are pink. Avoid stirring excessively to keep the layers intact.
6. Remove from heat, garnish generously with fresh cilantro, and serve immediately with white rice and farofa.