Moqueca baiana (brasilianischer Fischeintopf)

Zutaten

• 3 medium cloves garlic (smashed)
• 1/4 cup fresh lime juice
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/2 tbsp smoked sweet paprika
• 1 lb halibut
• 1/2 lbs fresh shrimp (peeled and deveined)
• 2 tbsp palm oil
• 1 medium white onion (thinly sliced)
• 2 medium bell peppers (any color, thinly sliced)
• 1 cup epis
• 14 oz can coconut milk
• 14 oz can fire roasted tomatoes
• 1/2 cup cilantro leaves and thin stems (coarsely chopped)

Zubereitung

1. 1

   Remove the skin from the fish if present. Cut the fish into 1 inch chunks and place into a mixing bowl. Add the unpeeled shrimp and season with the spices, garlic, and lime juice. Allow to marinate refrigerated for 30 minutes.

2. 2

   While the seafood marinates, chop/slice your vegetables and mix the spices together in a small bowl or ramekin.

3. 3

   Heat a large skillet on low heat. Add the palm oil and make sure it covers the bottom of the skillet fully. Add the garlic and allow it to cook on low 30 seconds. Add the onions for 1 minute and then add the sliced bell peppers. Cook just long enough for the vegetables to soften some. add a third of the spice mix.

4. 4

   Add the tomatoes, coconut milk, epis seasoning, and half the remaining spices. Mix well and reduce the sauce so that it thickens. This should take about 8-10 minutes.

5. 5

   Add the cilantro and mix in well. Remove about 1 cup of sauce from the pan and set aside.

6. 6

   Add shrimp and cook 2 minutes per side.

7. 7

   Add the chunks of fish. Top with the reserved sauce and simmer 2-3 minutes until fish is cooked through. Serve.