Name: Moqueca
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 1-2 pound Seafood.; 2 Limes; 3 tablespoons Dende oil (Palm oil); 4 cloves Garlic, minced; 1 Red onion, diced; 8 ounces Mini sweet peppers, or 2 red bell peppers, diced; 2 1/2 cups Diced roma tomatoes, about 6; 1 Hot pepper, I used a scotch Bonnet; 1 can Coconut milk (13.5 oz); 1 can Tomato paste (8 oz); 1 cup Chicken stock; 1 Carrot, diced; Spice blend: 2 bay leaves, 1/2 teaspoon salt, 2 teaspoons paprika, 1 teaspoon cumin, 1 teaspoon red pepper flakes

Instructions

The Stew
1. Prep the seafood if necessary (devein the shrimp, cut fish into even chunks)-season with salt and juice of 1/2-1 of a lime. Prep the garlic, onion, and veggies (chop), set aside.
2. In a large, deep skillet, melt 2 tablespoons dendê oil over medium heat. If using olive oil (or coconut), heat over medium heat. Add the onion and cook, stirring until the onion is translucent, about 2 minutes. Then, add the garlic and spice mix and cook until softened and fragrant, about 1 minute.
3. Increase the heat to high and add the sweet peppers, carrots, and the hot pepper. Season with salt. Cook while stirring frequently for about 4 minutes. Add the Roma tomatoes and continue to cook, stirring occasionally, for another 5 minutes. The peppers should be soft and the tomatoes reduced down.
4. Pour in the coconut milk, chicken stock, and tomato paste, stir and reduce the heat to medium. Simmer, stirring occasionally, until the liquid thickens some, about 15-20 minutes.
5. Add the seafood, discarding any juices in the bowl. The seafood should be partially submerged, cook for a few minutes and then flip, so all is cooked through.
6. Remove from heat, add juice from 1/2 of a lime, sprinkle with dendê oil. You can add cilantro at this stage, but I hate cilantro and am every allergic so I did not. Serve over steamed rice or cassava and with lime wedges for squeezing.

Moqueca

Moqueca

Ingredients

Instructions

The Stew

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