Brazil

1 kg of seafood (your choice: shrimp, squid, mussels

fish slices (fish options: croaker, dogfish, boyfriend

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


Lave bem o peixe com limão por cerca de 1 minuto, escorra e lave com água.
Faça o mesmo com os frutos do mar.
Tempere com sal e alho picado e reserve.
Corte a cebola, os pimentões em rodelas finas (VERDE, VERMELHO E AMARELO).
Pique bem o coentro.

Passe um pouco de azeite de oliva na panela de barro e forre com camadas de cebola,  e pimentões, alternando com as postas de peixe.
A última camada é de cebola, tomate e pimentões.
Acrescente o leite de côco e o dendê e cozinhe em fogo alto.
Quando faltar aproximadamente 5 minutos para terminar o cozimento do peixe acrescente os frutos do mar e deixe cozinhar os 5 minutos finais.
Desligue o fogo e acrescente o coentro picadinho, abafe durante 30 segundos e sirva quente.


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.

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

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