Moqueca

재료12

• firm white fish fillets800 g
• large shrimp, peeled300 g
• coconut milk400 ml
• dendê oil3 tbsp
• onion1
• ripe tomatoes3
• red bell pepper1
• garlic4 cloves
• lime1
• fresh cilantro1 bunch
• malagueta or other hot chili1
• salt1 tsp

만드는 법

1. Cut the fish into large chunks. Season fish and shrimp with salt and the juice of the lime, and set aside for 15 minutes.
2. Slice the onion, tomatoes, and bell pepper. Mince the garlic and chili, and chop the cilantro, reserving some leaves for garnish.
3. In a wide pan or clay pot, warm the dendê oil over medium heat. Soften the onion and garlic for a few minutes without browning.
4. Add the tomatoes, bell pepper, and chili. Cook until the vegetables soften and release their juices.
5. Nestle the fish and shrimp into the pot. Pour in the coconut milk, add most of the cilantro, and simmer gently for 10 to 15 minutes until the seafood is just cooked.
6. Taste and adjust the salt. Serve hot, garnished with the remaining cilantro, with rice and farofa on the side.