Moqueca de Peixe com Camarão

Ingredients & Substitutes

Instructions

1. 1

   Marinate 600 grams of white fish fillets and 400 grams of peeled and deveined large shrimp with 2 tablespoons of fresh lime juice, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper for at least 15 minutes.

2. 2

   In a large pot or Dutch oven, heat 1 tablespoon of Dendê oil over medium heat, then add 1 whole thinly sliced large red onion, 1 whole thinly sliced red bell pepper, and 1 whole thinly sliced yellow bell pepper, cooking until softened for about 8-10 minutes.

3. 3

   Stir in 4 minced garlic cloves and 3 medium diced ripe tomatoes, cooking for another 5 minutes until the tomatoes begin to break down.

4. 4

   Carefully arrange the marinated fish fillets and shrimp over the vegetable mixture in the pot, ensuring an even layer.

5. 5

   Pour 400 ml of full-fat coconut milk over the fish and shrimp, then drizzle with the remaining 1 tablespoon of Dendê oil.

6. 6

   Bring the stew to a gentle simmer, cover the pot, and cook for 15-20 minutes, or until the fish is flaky and the shrimp are cooked through.

7. 7

   Garnish the Moqueca de Peixe com Camarão generously with 1/2 cup of freshly chopped cilantro before serving immediately with rice.