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Seafood Mocequa
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Brazilian seafood stew in creamy coconut broth, served over rice or farofa. Use any firm white fish. Consider using dende oil from Brazilian or Latino stores.
Ingredients:
  • 2 pounds firm white fish, such as monkfish, cut into 2-inch pieces
  • 0.5 pound medium shrimp, peeled and deveined
  • salt and pepper to taste
  • 3 tablespoons dende oil (red palm oil), or canola
  • 1 onion, cut into 1/2-inch pieces
  • 1 tablespoon minced garlic
  • 2 tomatoes, seeded and diced
  • 1 red bell pepper, chopped
  • 2 long, hot peppers, seeded and chopped
  • 0.5 cup fish stock
  • 0.25 cup chopped fresh cilantro
  • 1 bunch green onions, diced
  • 2 bay leaves
  • 1.5 teaspoons hot pepper sauce (e.g. Tabasco™), or to taste
  • 0.5 cup coconut milk
Instructions:
  • Season fish and shrimp with salt and pepper, then let them mingle while you warm up the flavorful dende oil in a pan. Sauté onions until soft and see-through, then add garlic and cook until everything is beautifully golden brown.
  • Combine tomatoes in the pot and cook for 5 minutes. Add red and hot peppers and cook until softened. Pour in fish stock, cilantro, green onions, bay leaves, and hot sauce. Bring to a simmer over medium-high heat, then reduce to medium and simmer until reduced by 1/4.
  • Add creamy coconut milk to the pot, then gently fold in the tender fish. Let it simmer until the fish is cooked through and turns a beautiful opaque color. Serve promptly for the best experience.

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