How to make THE REAL MOQUECA from Brazil - Learn with a Brazilian! Brazilian fish Stew

Season the seafood with salt, black pepper, and lime juice (half lime for fish, half lime for shrimp).

Gently mix the seafood to avoid breaking the tilapia, then cover and refrigerate for 15 minutes.

Cut bell peppers into strips and onions into larger pieces for a colorful presentation.

Heat olive oil and red palm oil in a pan over medium-low heat.

Add garlic to the pan and cook slowly to infuse the oil with flavor.

Add onions to the pan and cook until they are translucent and lightly golden.

Create a bed for the fish by layering the sliced onions, then tomatoes, and finally bell peppers in the pan.

Place the seasoned tilapia on top of the vegetables in the pan.

Pour coconut milk over the fish without mixing too much to avoid breaking it.

Drizzle more red palm oil on top of the fish for added flavor.

Decorate the top with the remaining vegetables for presentation, then cover the pan and let it cook.

In a separate pan, melt butter and add garlic, then mix in red palm oil.

Add onions to the butter mixture and cook until fragrant.

Stir in yuca flour and toast it for a couple of minutes, stirring frequently to avoid burning.

Add parsley and salt to the toasted yuca flour, mixing well to combine.

After 15 minutes of cooking, gently mix the sides of the pan to combine flavors without breaking the fish.

Carefully shake the pan to mix the flavors without disturbing the fish.

Add the shrimp to the pan and spread them evenly.

Equipment Needed

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