Fish and Shrimp Moqueca
Ingredients
- 600 gAtlantic cod (in large cubes)
- 300 gShrimp tropicale (tigrée) élevage (peeled)
- 30 mlLime juice
- 3 pcGarlic (minced)
- 2 pcYellow onion (sliced into rings)
- 1 pcRed bell pepper (in rings)
- 1 pcYellow bell pepper (in rings)
- 3 pcRound tomato (sliced)
- 400 mlCoconut milk
- 2 tbspRefined palm oil
- 1 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 tbspDendê oil
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat very gently covered to avoid overcooking the fish.
