Moqueca (Brazilian Seafood Stew)

Season the fish fillets with salt, cumin, and black pepper on both sides.

Heat a large skillet over medium heat and add olive oil.

Sweat the onion and bell peppers for 3-4 minutes.

Add garlic and tomatoes to the skillet and cook for about 2 minutes, stirring occasionally.

Transfer the cooked vegetables to a blender, add coconut milk, broth, and salt, and blend until smooth.

Using the same skillet, add extra olive oil and cook the fish fillets over medium heat for about 2-3 minutes until lightly browned on top.

Flip the fish fillets and cook for about 2 minutes on the other side.

Stir in the blended sauce, palm oil, and malagueta peppers.

Add the shrimp and some extra veggies as garnish, cooking over medium-low heat without stirring for about 4 minutes until the shrimp turns pink.

Remove from heat and add lime juice and chopped parsley or cilantro.

Equipment Needed

Dietary

Allergens