Fish and shrimp moqueca: everything just right, easy

Fish and prawn moqueca: find out how to make this traditional Brazilian cuisine recipe, with just the right fish and prawns

A quick and tasty moqueca that combines the flavors of fish and prawns.

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Gluten Free and Lactose Free, Lactose Free

Preparation: 01:00

Interval: 00:20

TOOLS

1 cutting board(s), 1 pan or deep pan for assembling the moqueca, 1 auxiliary bowl or plate

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Fish and shrimp moqueca Ingredients:

– 300 g of dogfish fillet of your choice, as long as it is firm. (or sea bass fillet)

– 150 g of cleaned medium prawns

– 3 tablespoons of olive oil

– 2 tablespoons of palm oil

– 150 ml of coconut milk

– 2 cloves of garlic, chopped

– 1 small onion, sliced

– 1 unit of tomato, sliced

– 1/4 unit of yellow pepper, without the white part, in strips of approximately 0.5 cm

– 1/4 unit of green pepper, without the white part, in strips of approximately 0.5 cm

– 1/2 unit of finger-de-moça pepper, seedless, chopped

– coriander to taste, chopped

– parsley to taste, chopped

– green onion to taste, chopped

– Salt to taste

– pepper to taste ^THE

PREPARATION:

1. Separate the ingredients and utensils for the recipe.
2. The ideal fish to prepare this recipe are those with firm flesh, so that they do not fall apart during cooking and can be fillets or slices.
3. Remove the skin and central bone from the dogfish steaks, obtaining 2 slices for each steak and season with salt and pepper. Reserve in the fridge,
4. Peel the prawns and clean them, discarding the upper and lower intestines – do not season now. Reserve in the refrigerator.
5. Wash and peel the onion and garlic. Chop the garlic and cut the onion into slices.
6. Wash the pepper, remove the seeds and chop it.
7. Wash the peppers, remove the white parts and seeds, and cut them into strips of approximately 0.5 cm.
8. Wash the tomato and cut it into slices.
9. Wash and dry the parsley, spring onion and coriander and chop them. Book on absorbent paper.

PREPARATION:

Shrimp Saute:

1. Place a deep skillet or skillet over high heat to heat.
2. Drizzle with a drizzle of olive oil and quickly brown the prawns until they are pink on both sides: it is not necessary to cook them further because they will finish cooking in the moqueca.
3. Season with salt and pepper, mix well and turn off the heat.
4. Set aside on a serving plate.

Fish and Shrimp Moqueca:

1. In the same skillet or pan, add the remaining olive oil and half the palm oil.
2. Distribute the tomato slices and season with salt and pepper.
3. Arrange the onion and peppers on top, intersperse the colors and season again with salt and pepper.
4. Spread the garlic, chilli and some parsley, green onion and coriander.
5. Arrange the seasoned fish on top.
6. Drizzle with coconut milk and add remaining palm oil.
7. Top with remaining garlic, parsley, green onion, and cilantro.
8. Place over medium/low heat, covered.
9. Cook for about 10 minutes or until the fish is almost cooked, carefully shaking the pan from time to time to prevent the moqueca from sticking to the bottom.
10. Arrange the sautéed prawns among the fish and sprinkle them with the sauce that formed in the pan.
11. Cover again and cook for another 5 minutes (estimated time), so that the flavors blend and the sauce has a less liquid consistency.
12. When the fish is cooked, add seasoning – salt, pepper – and turn off the heat.

FINALIZATION AND ASSEMBLY:

1. Bring the fish and prawn moqueca to the table in the pan in which it was prepared or, if you prefer, distribute it among the plates.
2. Serve with rice, pirão fish and farofa (suggestion).

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Create your personalized menu for free on Bake and gourmet cakes.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.