Brazilian Moqueca
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 453.59 g shrimp
- 453.59 g mussels (New Zealand Green Lip mussels or Mediterranean black mussels work best)
- 453.59 g fish fillets (halibut, grouper, snapper or cod) or 453.59 g fish steaks (halibut, grouper, snapper or cod)
- 29.58 ml lime juice, plus more for seasoning
- 29.58 ml vegetable oil
- 3 thai bird chilies or 1 habanero pepper
- 6 garlic cloves, minced
- 2 onions, sliced thin
- 29.58 ml tomato paste
- 236.59 ml coconut milk
- 29.58 ml almond butter
- 59.16 ml cilantro leaves, minced
- 473.18 ml fish stock
directions
- Marinate the fish for 1 hour in half the lime juice. Pat dry and lightly brown over high heat in the oil in a large pot.
- Add the vegetables, herbs and spices. Saute briefly and, when glassy, add the tomato paste. Stir, and add the fish stock and bring to a boil.
- Remove the fish and let rest on a plate; continue to boil the stock. After stock has reduced by 1/3, add the coconut milk and simmer until soup has thickened.
- Add the shrimp and cover, cooking for a minute or so to cook shrimp through. Add the fish and mussels back to the pot, cook until mussels have opened.
- Season with salt and lime juice, swirl in the almond butter and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!