- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 450 kcal
Quick summary
“Tilapia and shrimp Moqueca with a touch of dendê oil, a light and tasty dish that combines the freshness of the fish with the creaminess of coconut milk.”
What you need to know
['- Combines tilapia fillet and shrimp', '- Take the touch of dendê oil to add flavor', '- Sautéed onion, bell pepper, and tomato adds texture', '- Cook over low heat so the fish doesn't fall apart', '- Simple but intense seasonings: lemon, salt and black pepper']
Ingredients
Main
- 500g of tilapia fillet cut into cubes
- 300g of cleaned shrimp
- 1 large onion, chopped
- 1 ripe tomato, chopped
- 1 pimentão verde picado
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 200ml of coconut milk
- 3 tablespoons of palm oil
- 2 tablespoons olive oil
- Juice of 1 lemon
- Fresh cilantro to taste
- Salt and black pepper to taste
- Cebolinha verde picada
Instructions
Principal
- Season the tilapia fillet and shrimp with salt, black pepper, and lemon juice. Let marinate for 15 minutes.
- In a large pan or clay pot, heat the olive oil and sauté the garlic and onion until golden.
- Add the bell peppers and the tomato, sautéing for another 3 minutes.
- Place the seasoned tilapia fillets in the pan and cook for 5 minutes over medium heat.
- Add the shrimp and coconut milk. Mix gently.
- Add the palm oil and cook for another 10 minutes over low heat, stirring occasionally carefully so as not to break the fish.
- Adjust the salt if necessary and finish with fresh cilantro and chopped green onions.
- Serve hot accompanied by white rice and farofa.
Chef's tips
['- Season the fish in advance for better absorption of flavors', '- Use a clay pot to maintain the flavor and texture of the fish', '- Add the palm oil at the end so it doesn't burn']
Variations
['- Add a little dried shrimp for more flavor', '- Mix at the end with a little olive oil with chopped garlic', '- Use other types of fish like white tilapia or tuna']
Substitutions
['- You can use soy milk instead of coconut milk', '- Chopped lettuce can be added for a different texture', '- Use olive oil instead of palm oil']
How to store
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can it be frozen?
It is not recommended to freeze this recipe, as it may alter the texture of the fish.
What to serve with
Serve with white rice and farofa to complement the meal.
Frequently asked questions
Can the dish be frozen?
It is not recommended to freeze, as it may alter the texture of the fish.
Como posso variar o sabor?
Adding a little dried shrimp or mixing at the end with garlic oil can give a new touch to the dish.
Can coconut milk be replaced?
Yes, it can be substituted with soy milk or water, but the flavor will be less creamy.
Can the dish be prepared with other types of fish?
Yes, you can use white tilapia or tuna as an alternative to tilapia.
