Brazilian Moqueca

Name: Brazilian Moqueca
Ingredients: 1 lb shrimp; 1 lb mussels (New Zealand Green Lip mussels or Mediterranean black mussels work best); 1 lb fish fillets (halibut, grouper, snapper or cod) or 1 lb fish steaks (halibut, grouper, snapper or cod); 2 tablespoons lime juice, plus more for seasoning; 2 tablespoons vegetable oil; 3 thai bird chilies or 1 habanero pepper; 6 garlic cloves, minced; 2 onions, sliced thin; 2 tablespoons tomato paste; 1 cup coconut milk; 2 tablespoons almond butter; 4 tablespoons cilantro leaves, minced; 2 cups fish stock

13 ingredients

10 steps

Ingredients

1 lb shrimp
1 lb mussels (New Zealand Green Lip mussels or Mediterranean black mussels work best)
1 lb fish fillets (halibut, grouper, snapper or cod) or 1 lb fish steaks (halibut, grouper, snapper or cod)
2 tablespoons lime juice, plus more for seasoning
2 tablespoons vegetable oil
3 thai bird chilies or 1 habanero pepper
6 garlic cloves, minced
2 onions, sliced thin
2 tablespoons tomato paste
1 cup coconut milk
2 tablespoons almond butter
4 tablespoons cilantro leaves, minced
2 cups fish stock

Directions

1

Marinate the fish for 1 hour in half the lime juice.
2

Pat dry and lightly brown over high heat in the oil in a large pot.
3

Add the vegetables, herbs and spices.
4

Saute briefly and, when glassy, add the tomato paste.
5

Stir, and add the fish stock and bring to a boil.
6

Remove the fish and let rest on a plate; continue to boil the stock.
7

After stock has reduced by 1/3, add the coconut milk and simmer until soup has thickened.
8

Add the shrimp and cover, cooking for a minute or so to cook shrimp through.
9

Add the fish and mussels back to the pot, cook until mussels have opened.
10

Season with salt and lime juice, swirl in the almond butter and serve.