One of the classic dishes on the coast of the Northeast of Brazil.
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| Ingredients to make moqueca: |
| ara 4 people 3 soup spoon dendé oil 1 ud. Red pepper cut into strips 1 ud. Yellow pepper cut into strips 10 ud. Fresh, peeled chiles, without seeds and chopped 1 you. Onion (cut into fine rings) 6 ud. pear tomato, peeled and cut into cubos 3 soup spoon tomato paste 1 1/2 l. Fish broth 6 RAMA TOMILLO FRESCO 6 RAMA coriander (finely chopped) 100 c.c. coconut milk 500 gr. swordfish (loin cut into 4 pieces) 500 gr. shrimp (medium, peeled) 1/2 chestnut cup of the box (toast and chopped) 2 cocido white rice cup |
Ingredients to make moqueca:
2. This is a particular recipe where the flavors of tomato, coconut, caju, dendé (palm oil) and the fruits of the sea are combined.
3. The moqueca is especially good accompanied with Caipirinha, drink made with fresh juice of Lima, a hint of sugar and sugar cane liquor called Cachaça.
4. Heat in a casserole the dendé oil over medium heat, add peppers and onion, saute about 10 minutes; Add tomatoes, tomato paste, fish broth, thyme and half of the coriander.
5. Increase the temperature until it boils, and lower over heat adding the pieces of fish.
6. Cook 10 minutes.
7. Add the shrimp and cook another 4 minutes.
8. Turn off the heat and add the chopped chestnuts and stir gently, put the other half of the chopped coriander, cover and let stand about 5 minutes.
9. Divide the rice into casseroles, add the soup and serve. Enjoy!
