Moqueca de Peixe Recipe

Name: Moqueca de Peixe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, cut into 1/4inch dice; 1 red bell pepper, cored, seeded, and cut into 1/4inch dice; 1 green bell pepper, cored, seeded, and cut into 1/4inch dice; 1 yellow bell pepper, cored, seeded, and cut into 1/4inch dice; 2 plum tomatoes, seeded and cut into 1/4inch dice; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 1/2 serrano chiles, stemmed, seeded, and minced; 3 cups fish stock or bottled clam juice; 1 can (14 1/2 ounce) canned coconut milk; 6 green onions, white and light green parts only, finely sliced; 1 pound sea scallops; 1 pound monkfish fillets, cut into 1inch cubes; 1 pound rock shrimp, shelled and deveined; Juice of 1 lime; 2 tablespoons dende oil (see Note); 1/3 cup loosely packed cilantro leaves, coarsely chopped; 1/3 cup unsweetened coconut shards, lightly toasted, for garnish; 2 limes, flesh cut into supremes and diced; Fried plantains, for serving (optional); Cooked white rice, for serving (optional)

Servings: persons

2 tablespoons olive oil
1 medium onion, cut into 1/4inch dice
1 red bell pepper, cored, seeded, and cut into 1/4inch dice
1 green bell pepper, cored, seeded, and cut into 1/4inch dice
1 yellow bell pepper, cored, seeded, and cut into 1/4inch dice
2 plum tomatoes, seeded and cut into 1/4inch dice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 serrano chiles, stemmed, seeded, and minced
3 cups fish stock or bottled clam juice
1 can (14 1/2 ounce) canned coconut milk
6 green onions, white and light green parts only, finely sliced
1 pound sea scallops
1 pound monkfish fillets, cut into 1inch cubes
1 pound rock shrimp, shelled and deveined
Juice of 1 lime
2 tablespoons dende oil (see Note)
1/3 cup loosely packed cilantro leaves, coarsely chopped
1/3 cup unsweetened coconut shards, lightly toasted, for garnish
2 limes, flesh cut into supremes and diced
Fried plantains, for serving (optional)
Cooked white rice, for serving (optional)

1
Heat a large castiron and enamel or other heavy casserole over low heat and add the olive oil.
2
Sweat the onion and peppers together for about 5 minutes, or until nicely softened.
3
Add the tomatoes, salt, pepper, and chiles and cook for 2 minutes more.
4
Add the fish stock and coconut milk and bring the mixture to a simmer.
5
Cook for about 10 minutes, stirring occasionally, until the peppers are tender.
6
Add the green onions and all the fish, cover, and cook for 5 to 7 minutes more, stirring together gently twice during the cooking time.
7
Add the lime juice, dende oil, and cilantro and simmer for 5 minutes more.
8
Serve in large heated bowls, sprinkled with the toasted coconut and diced limes.
9
Offer fried plantains and white rice on the side, if desired.
10
Note: Dende oil is Brazilian palm oil, available in Latin American markets.
11
Be sure to get the Brazilian rather than the West African product, which is much heavier.
12
Or use half the amount of the West African palm oil and substitute vegetable oil for the other half.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium onion, cut into 1/4inch dice, 1 red bell pepper, cored, seeded, and cut into 1/4inch dice, 1 green bell pepper, cored, seeded, and cut into 1/4inch dice, and more.

Yes, Moqueca de Peixe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moqueca de Peixe

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