- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 370 kcal
Quick summary
“Try authentic Bahian moqueca made on your stovetop. This tasty recipe is a delicious combination of fish and shrimp, with a coconut milk that gives an incredible moist touch.”
What you need to know
- Modo de preparo direto e fácil
- Combine peixe e camarão em um saboroso molho de tomate e cenoura
- O leite de coco dá um toque úmido que faz a diferença
- Receita é rápida e prática
- Ideal para convidados e também para famílias
Ingredients
Main
- 500g fish fillet (such as sea bass or grouper)
- 300g of cleaned shrimp
- 2 large onions sliced
- 3 ripe tomatoes, chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 200ml of coconut milk
- 50ml of dende oil
- 2 cloves garlic, minced
- 1 tablespoon of chopped cilantro
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
Principal
- In a large pot, heat the palm oil and sauté the onion and garlic until golden.
- Add the tomatoes and bell peppers, cooking until they are soft.
- Place the fish already seasoned with salt, pepper, and lemon juice in the pan.
- Add the shrimp and mix carefully so as not to break the fillets.
- Pour the coconut milk and cook over low heat, covered, for approximately 25 minutes.
- Add the chopped cilantro and adjust the salt if necessary.
- Let it cook for another 5 minutes and turn off the heat.
- Serve hot, accompanied by white rice and farofa.
Chef's tips
- Cozinhe os peixes e camarões por igual para evitar que fiquem cozer-se
- Adicione o coentro no final para preservar seu aroma fresco
- Desligue o fogo apenas quando o leite de coco estiver completamente incorporado
Variations
- Para uma versão mais suculenta, adicione um pouco de farinha de mandioca
- Para uma versão mais leve, remova o leite de coco
- Para uma versão mais saudável, use apenas água em vez de leite de coco
Substitutions
- Substitua o azeite de dendê por azeite de oliva se preferir
- Use camarões grandes em vez de camarões limpos
- Substitua o coentro por manjericão
How to store
Leave at room temperature and without a refrigerator, for up to 3 days
Can it be frozen?
The recipe cannot be frozen. If frozen, the coconut milk may become grainy
What to serve with
- Arroz branco e farofa de cenoura são ótimas opções de acompanhamento
- Salada de folhas verdes também combina bem
Frequently asked questions
What to do if you don't have red palm oil?
You can replace the palm oil with olive oil or coconut oil.
Pode congelar a receita?
The recipe cannot be frozen directly, but the sauce can be removed from the fish and refrigerated in a bowl before freezing.
What type of fish can I use?
You can use various types of fish such as grouper, sea bass, or monkfish.
How do I make the sauce tastier?
You can add a little lemon juice and a little mustard to the sauce to give it more flavor.
How do I thaw the recipe?
Thaw the sauce in the microwave or refrigerator, removing it from the pan and then adding it back to ensure the sauce does not become thick.
