Moqueca Baiana de Camarão e Peixe

Ingredients & Substitutes

Instructions

1. 1

   Marinate 500 grams of peeled and deveined shrimp and 400 grams of firm white fish fillets, cut into 2-inch pieces, with the juice of 1 lime, 1 teaspoon of salt, and 0.5 teaspoon of black pepper for 20 minutes in a non-reactive bowl.

2. 2

   Heat 2 tablespoons of dendê oil in a large, deep pot or Dutch oven over medium heat, then sauté 1 unit of thinly sliced yellow onion and 4 minced garlic cloves until fragrant, about 3 minutes.

3. 3

   Layer 1 unit of thinly sliced red bell pepper, 1 unit of thinly sliced green bell pepper, and 2 units of thinly sliced ripe tomatoes over the sautéed onion and garlic in the pot.

4. 4

   Carefully place the marinated shrimp and fish pieces over the layered vegetables in a single layer, ensuring even distribution.

5. 5

   Pour 400 ml of coconut milk evenly over the shrimp, fish, and vegetables, then drizzle with the remaining 1 tablespoon of dendê oil.

6. 6

   Cover the pot and simmer the moqueca for 20 minutes over medium-low heat, or until the fish is cooked through and flaky, avoiding excessive stirring to prevent the fish from breaking apart.

7. 7

   Stir in 0.5 cup of freshly chopped cilantro and 0.25 cup of freshly chopped parsley just before serving, allowing the herbs to wilt slightly from the residual heat.

8. 8

   Serve the Moqueca Baiana hot with steamed white rice and a side of farofa, garnishing with additional fresh cilantro if desired.