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Seafood moqueca, fish, shrimp and mussels and squid rings. Easter lunch ☺️

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By

@lar_danordestina

View in original language

(Português)

40 min(s)

10 servings

Ingredients

• 1 kg of seafood (your choice: shrimp, squid, mussels | 3 coffee spoon
• fish slices (fish options: croaker, dogfish, boyfriend | 2 kg

Recipe

1. Wash the fish well with lemon for about 1 minute, drain and rinse with water. Do the same with seafood. Season with salt and minced garlic and set aside. Cut the onion and peppers into thin slices (GREEN, RED AND YELLOW). Finely chop the coriander. Put a little olive oil in the clay pot and cover with layers of onions and peppers, alternating with the fish steaks. The last layer is onion, tomato and peppers. Add the coconut milk and palm oil and cook over high heat. When there are approximately 5 minutes left to finish cooking the fish, add the seafood and let it cook for the final 5 minutes. Turn off the heat and add the chopped cilantro, smother for 30 seconds and serve hot.

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