Moqueca (Brazilian Fish Stew) - cooking recipe

Ingredients
    2 pounds sea bass fillets, cut into large pieces
    1 lime, juiced
    1 pinch salt and ground black pepper to taste
    2 tablespoons palm oil
    3 large tomatoes, diced
    1 large onion, chopped
    1 green bell pepper, diced
    1 red bell pepper, diced
    1 bunch cilantro, chopped
    2 tablespoons chopped green onions
    2 tablespoons chopped fresh parsley
    3 cloves garlic, minced
    3 cups coconut milk
    1 pound raw shrimp, peeled and deveined (optional)
Preparation
    Combine sea bass fillets, lime juice, salt, and pepper in a large bowl. Marinate in the refrigerator for 30 minutes.
    Heat palm oil in a large skillet over medium heat. Add tomatoes, onion, green bell pepper, red bell pepper, cilantro, green onions, parsley, and garlic; cook and stir until fragrant, about 2 minutes. Add marinated sea bass and coconut milk. Reduce heat to low; cook for 12 minutes. Add shrimp. Continue cooking until sea bass flakes easily with a fork and shrimp is opaque, about 3 minutes more.

Leave a comment