Moqueca (Authentic Brazilian Seafood Stew Recipe)

Ingredients

• 1 pound tilapia fillets (thawed and pat dry)
• 1 pound extra large shrimp (deveined, shell and tail-off)
• 3 tsp salt
• ground black pepper to taste
• 1/2 tsp ground cumin
• 2 tsp vegetable oil
• 1 white or yellow onion (large and chopped)
• 1 red bell pepper (medium, de-seeded and sliced (reserve a couple of slices))
• 1 green bell pepper (medium, de-seeded and sliced (reserve a couple of slices))
• 1 yellow bell pepper (medium, de-seeded and sliced (reserve a couple of slices))
• 4 garlic cloves (minced)
• 2 large tomatoes (sliced (reserve a couple of slices))
• 1 cup coconut cream ((or a thick coconut milk))
• 1/4 cup vegetable or fish broth
• 1 tbsp red palm oil
• 1 tsp malagueta pepper ((or Thai clili peper or a few drops of hot sauce))
• 1 1/2 lime (juiced)
• 2 tbsp cilantro or parsley (chopped)

Instructions

1. 1

   To make this moqueca recipe, season both the fish fillets and the shrimp with 2 tsp salt, pepper to taste, and cumin.

2. 2

   Heat a large pot, cast iron skillet, or a no-stick pan over medium heat, add 1 tbsp of oil and cook the chopped onion and bell peppers for about 3 minutes. Then, cook the garlic and chopped tomatoes for about 2 minutes.

3. 3

   Transfer cooked veggies to a blender and add coconut milk, fish stock or broth, and 1 teaspoon of salt. Blend until smooth. Set aside!

4. 4

   Using the same pan, add 1 more tbsp of oil if needed, and cook fish fillets for about 2-3 minutes.

5. 5

   Flip fish. Pour blended mixture over the fish fillets and stir in palm oil and the chili red peppers. Bring to a boil.

6. 6

   Reduce the heat to medium-low and let cook for about 2 minutes. Toss shrimp and the reserved slices of bell peppers and tomatoes and let cook over medium-low heat for 4-5 minutes.

7. 7

   Remove from the heat, stir in the lime juice and then the fresh cilantro. Serve warm with white rice and farofa. Enjoy!