This is a traditional Brazilian dish, known in Brazil as “Moqueca“*. It is very popular along the coastal States specially the States of Bahia and Espírito Santo. This dish was heavily influenced by the African culture through the Africans who were brought to Brazil as slaves to work on the Plantations during Colonial times. There are several ways to prepare this dish depending on what State. It is best cooked in an iron skillet or dutch oven. Originally, it is very spicy but that is totally optional, the recipe I present here is definitely more mild. I showed this recipe on national television on the “Home Show” in 1992, since then I have made a few changes but the essence is the same.
- Moqueca is also very popular with just fish, “Moqueca de Peixe” or “Fish Moqueca” , in this case remove the shrimp and scallops and double the amount of fish
- 1lb raw shrimp, peeled and deveined.
- 1lb sea bass or halibut cut into approximately 1 1/2 inches pieces
- 1lb scallops .
- 4 shallots finely chopped
- 4 cloves garlic, chopped.
- 1 red bell pepper finely chopped
- 4 Roma tomatoes, chopped.
- 1 can 16 oz, organic tomato sauce.
- 1 can light coconut milk
- 2 limes.
- 1/4 cup extra virgin olive oil.
- salt and pepper to taste.
- pinch crushed red pepper
- 1/2 cup fresh chopped cilantro.
- Marinate sea food in lime juice, salt and pepper for two hours in refrigerated.
- Heat olive oil over medium heat, cook onions and tomatoes until they are soft, stir in garlic and red peppers.
- Add tomato sauce, cover and let it cook until sauce is bubbly.
- Add coconut milk, salt and pepper to taste and crushed red pepper, let it cook until bubbly again.
- Add shrimp, fish and scallops to sauce, let it cook in sauce until sauce is bubbly again and sea food is cooked about 10 to 15 minutes.
- Garnish with cilantro. Stew can be served over white rice.