Seafood Mocequa
As seen in bon appetit's may 2015 travel issue.
Recipe Summary Seafood Mocequa
Traditional Brazilian seafood dish based on coconut milk and fish broth, served over rice or with farofa (cooked manioc meal). You may use a variety of white fish as long as they are firm. There is an oil called dende that is used in Brazil, but hard to find outside the country. Try looking in a Brazilian or Latino store.Ingredients | Pappardelle Seafood Recipe2 pounds firm white fish, such as monkfish, cut into 2-inch pieces½ pound medium shrimp, peeled and deveinedsalt and pepper to taste3 tablespoons dende oil (red palm oil), or canola1 onion, cut into 1/2-inch pieces1 tablespoon minced garlic2 tomatoes, seeded and diced1 red bell pepper, chopped2 long, hot peppers, seeded and chopped½ cup fish stock¼ cup chopped fresh cilantro1 bunch green onions, diced2 bay leaves1 ½ teaspoons hot pepper sauce (e.g. Tabasco™), or to taste½ cup coconut milkDirectionsToss fish and shrimp together with salt and pepper to taste; set aside. Heat dende oil in a large skillet over medium heat. Stir in onions and cook until softened and translucent. Add the garlic, and continue cooking until the onions turn golden brown.Stir in tomato and cook for 5 minutes, then stir in the red and hot peppers; continue cooking until softened. Pour in fish stock, cilantro, green onions, bay leaves, and hot sauce. Bring to a simmer over medium-high heat, then reduce heat to medium, and simmer until reduced by 1/4.Pour in the coconut milk, then stir in fish. Simmer until the fish is firm and opaque. Serve immediatelyInfo | Pappardelle Seafood Recipeprep: 30 mins cook: 30 mins total: 1 hr Servings: 4 Yield: 4 servings
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