Fish and Shrimp Moqueca

A stew of pearly fish and plump shrimp, bound by a creamy coconut milk. The sauce, colored by peppers and palm oil, generously coats every piece.

• Prep: 20 min
• Cook: 25 min
• Difficulty: Easy
• Calories: 607
• Protein: 49 g
• Carbs: 20 g
• Fat: 36 g

Ingredients

• 600 g Atlantic cod ( in large cubes )
• 300 g Shrimp tropicale (tigrée) élevage ( peeled )
• 30 ml Lime juice
• 3 pc Garlic ( minced )
• 2 pc Yellow onion ( sliced into rings )
• 1 pc Red bell pepper ( in rings )
• 1 pc Yellow bell pepper ( in rings )
• 3 pc Round tomato ( sliced )
• 400 ml Coconut milk
• 2 tbsp Refined palm oil
• 1 pc Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 tbsp Dendê oil

Instructions

1. Marinate the fish

   Cut the cod into large 4cm cubes. Rub them with minced garlic, salt, and lime juice. Let rest in the fridge so the acidity begins to firm up the flesh.

2. Prepare the aromatic garnish

   Slice the yellow onions into rings. Seed and cut the red and yellow peppers into large rings. Cut the round tomatoes into thick slices.

3. Assemble the pot

   In a pot, heat the refined palm oil and the dendê oil. Arrange a bed of onions and peppers. Place the fish pieces and shrimp on top. Cover with the remaining vegetables and tomatoes.

4. Simmer without stirring

   Pour in the coconut milk. Bring to a simmer, cover, and cook over low heat. Do not use a spoon to avoid breaking the fish; simply shake the pot to mix. The sauce should reduce and coat the vegetables.

5. Finishing touches

   Check the seasoning. Sprinkle with chopped fresh cilantro at the last moment to keep all the fragrance. The fish should be cooked through but still whole.

Chef's tips

• Never stir with a spatula, you will turn the fish into mush. Shake the pot by the handles instead.
• The fish is cooked when it becomes opaque and flakes easily under finger pressure.

Storage

Keeps for 2 days in the fridge. Reheat very gently covered to avoid overcooking the fish.