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Moqueca carioca
Chapter VI ·
Fish & seafood · Nº 183
Moqueca carioca
16 ingredients
4 steps
Ingredients
Method
Ingredients
For
8
shrimps
, 8 to 10; large, peeled
300 g
fish
, cleaned, firm-fleshed
fish head and bones
, for the broth or ready-made fish broth
3
tomatoes
, ripe, peeled and seeded
1
red bell pepper
, seeded and chopped
2 tablespoons
onion
, chopped
1 clove
garlic
parsley
green onions
olive oil
vegetable oil
salt
chili pepper
1 tablespoon
ginger
, fresh, finely chopped
100 ml
coconut milk
1 tablespoon
bay leaves
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Method
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1
In a wide, shallow pan of good size, mix 2 tablespoons of olive oil and 1 of corn oil. Sauté the chopped onion. Add the garlic and tomato, then the bell pepper.
2
Add 1/2 cup of fish broth, parsley, green onion and bay leaf. Let it reduce a bit, then add the chopped chili pepper, the grated ginger and finally the coconut milk.
3
Cut the fish into pieces about four centimeters, and season the fish and the shrimp with salt and white pepper. Cook in the sauce for just a few minutes.
4
When serving, spoon the sauce onto the bottom of the plate, then add the fish pieces and shrimp, and in the center a scoop of creamy rice (creme de arroz) or plain white rice. Sprinkle with chopped parsley.
From the same chapter
Fish & seafood · Nº 144
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Fish & seafood · Nº 145
Grilled Tuna with Tartare Rouge Sauce
Fish & seafood · Nº 146
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