Moqueca do Frutos del Mar (Seafood Stew) Recipe Ingredients fish stock or clam juice 1-1/2 T. olive oil or dende (palm oil) if you have it 1 cup onions, diced 1 small poblano or green bell pepper, finely diced 1 small red bell pepper, finely diced 1 clove garlic, minced ¼ cup cilantro (or parsley), chopped ½ cup of canned, unsweetened coconut milk Tabasco, to taste Salt and black pepper to taste 1-1/2 T. olive oil or dende ½ lb. shrimp, peeled and de-veined 2-6 oz. fish filets 1lb. bay scallops ½ c. of fish stock or clam juice ¼ cup scallions Directions Directions Heat the olive oil in a large skillet over medium heat. Add the onions, bell peppers, and garlic and cook, stirring a few times, for 5 minutes. Add the tomatoes, cilantro, coconut milk, and hot pepper sauce taste, then cover and simmer for 15 minutes. Season to taste with salt and black pepper. Set aside. The sauce can be prepared the day before, cooled and refrigerated. In another large skillet, heat the oil over medium heat. Add the shrimp and cook, stirring until the shrimp just turn pink. Remove with a slotted spoon and set aside. Add the bay scallops to the pan and cook, stirring until the scallops are just cooked through. Remove with a slotted spoon and add to the shrimp. Lightly dredge pieces of white fish in flour, tapping off any excess, and cook on both sides for a couple of minutes until lightly colored. Add the shrimp, scallops and sauce to the pan with the fish. Reduce the heat to medium-low and simmer for 5 minutes. If the stew becomes too thick, thin it with a little seafood stock or clam juice. There should be enough sauce to just coat the seafood: this is not a soupy stew. Taste and re-season with salt and pepper if desired. Read more: cookeatshare/recipes/brazil-moqueca-do-frutos-del-mar-seafood-stew-343786#ixzz2wmLAqMCO
Posted on: Sun, 23 Mar 2014 10:02:33 +0000
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