Seafood Moqueca ( Fish Stew)
Moqueca is a flavorful fish stew with firm pieces of fish, shrimp, Scallop and Cocunut milk. It's as delicious as it looks.
Equipment
- Skillet, Saucepan
Ingredients
- 1 pound Seafood ( Firm fish, Shrimp, Scallops)
- 1/2 cup flour
- 4 cloves minced garlic
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 1/8 tsp cayenne
- vegetable oil for fry
- 2 tbsp olive oil for sauté
- 1 large onion diced
- 1 red bell pepper (cut into rings)
- 1 green bell pepper (cut into rings)
- 1 tbsp tomato paste
- 1/3 cup fresh cilantro, parsley chopped
- 1 cup coconut milk or brazilian creme de leite (Nestlé)
Instructions
- Make a Garlic paste with 3 cloves minced garlic , salt, black pepper and cayenne.
- In a bowl, place the shrimp peeled and deveined, scallops and the fish and marinate with the garlic paste for about 20 minutes.
- Next dredge the seafood in flour
- Heat the oil in a saucepan and fry lightly the floured seafood for about 2 minutes. Do not fully cook them. Remove to a warm plate.
- Add little olive oil, one clove of mined garlic and sautée the onion and peppers until soft and translucent. About 3 minutes.
- Next add tomato paste and cook a bit , pour the coconut milk, and stirring well ( if it is too thick add a little water or fish stock. Place the fish and scallops and cover. Simmer for about 4 minutes. Finally add the shrimp and cook for more 1 minutes. Taste for seasoning.
- Once ready to serve, Sprinkle cilantro and parsley. Serve with rice and squeeze of lime.
Notes
- Once you cover the pot and lower the heat, leave it alone don’t stir the Fish Stew to avoid the fish from falling apart.
- I like to floured and seared my seafood a little it helps the fish not fall apart while it simmering. If you cook it too long you can end up with shredded fish and rubbery shrimp.
- You can add more liquid if it is too thick or a little cornstarch if the consistency is too liquid.