Moqueca is from Bahia, a state in the north-east of Brazil,
where the cuisine has been influenced by its population of Portuguese colonists,
African slaves and indigenous people.
I recommend it to anyone wanting something rich and vibrant on their table,
where it should be served with plain white rice. .. and lots of love!
- 1/3 cup fresh lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 garlic cloves, minced
- 1 (1 1/2 lb) sea bass or 1 (1 1/2 lb) halibut fillets, cut into 1/2-inch wide strips
- 1 1/2 lbs large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cups finely chopped onions
- 1 cup finely chopped green bell pepper
- 1 cup finely chopped red bell pepper
- 3/4 cup minced green onion (about 1 bunch)
- 5 garlic cloves, minced
- 1 bay leaf
- 2 cups chopped tomatoes (about 2 large)
- 1/2 cup minced fresh cilantro, divided
- 2 (8 ounce) bottles clam juice
- 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
- 1 cup light coconut milk
- 1/4 teaspoon ground red pepper
Combine first 6 ingredients in a large bowl; toss to coat.
Marinate in refrigerator 30 minutes.
Heat oil in a large Dutch oven over medium heat.
Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally.
Increase heat to medium-high; add tomato, and cook 2 minutes.
Add 1/4 cup cilantro, clam juice, and broth.
Bring to a boil; reduce heat, and simmer 10 minutes.
Place one-third of vegetable mixture in a blender, and puree until smooth.
Pour pureed vegetable mixture into pan.
Repeat procedure with remaining vegetable mixture.
Add coconut milk and red pepper to pureed vegetable mixture.
Bring to a boil over medium-high heat; cook 3 minutes.
Add fish mixture; cook 3 minutes or until fish is done.
Sprinkle with 1/4 cup cilantro.
Enjoy!
