How To Make Seafood Mocequa
Try your hand on this authentic Brazilian mocequa! It’s a hearty bowl that’s loaded with fish and shrimp in a savory soup mix.
Serves:
Ingredients
- 2lbsfirm white fishsuch as monkfish, cut into 2-inch pieces
- ½lbmedium shrimppeeled and deveined
- Salt and pepperto taste
- 3tbspdende oilred palm oil, or canola
- 1onioncut into ½-inch pieces
- 1tbspgarlicminced
- 2tomatoesseeded and diced
- 1red bell pepperchopped
- 2hot pepperslong, seeded and chopped
- ½cupfish stock
- ¼cupfresh cilantrochopped
- 1bunchgreen onionsdiced
- 2bay leaves
- 1½tsphot pepper saucee.g. Tabasco™, or to taste
- ½cupcoconut milk
Instructions
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Toss fish and shrimp together with salt and pepper in a bowl, then set aside.
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Heat dende oil in a large skillet over medium heat.
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Stir in onions and cook until softened and translucent.
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Add the garlic, and continue cooking until the onions turn golden brown.
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Stir in tomato and cook for 5 minutes.
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Add in the red bell peppers and hot peppers and continue cooking until softened.
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Pour in the fish stock, cilantro, green onions, bay leaves, and hot sauce.
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Bring to a simmer over medium-high heat, then reduce heat to medium, and simmer until reduced by ¼.
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Pour in the coconut milk, then stir in fish.
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Simmer until the fish is firm and opaque.
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Serve warm, and enjoy!
Nutrition
- Calories: 470.46kcal
- Fat: 21.69g
- Saturated Fat: 7.74g
- Trans Fat: 0.05g
- Monounsaturated Fat: 8.26g
- Polyunsaturated Fat: 4.24g
- Carbohydrates: 14.48g
- Fiber: 3.52g
- Sugar: 6.11g
- Protein: 56.96g
- Cholesterol: 185.13mg
- Sodium: 1235.75mg
- Calcium: 112.79mg
- Potassium: 1296.78mg
- Iron: 3.69mg
- Vitamin A: 133.53µg
- Vitamin C: 89.07mg
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