Brazil

VG Shrimp

Mussel

Pre-cooked octopus

Squids

Cleaned sea bass fillet (or similar) cut into large cubes

Chopped Onion

Minced garlic

grated ginger

Palm oil

Chopped tomato

Chopped Yellow Pepper

Olive oil

coconut milk

Shrimp Head Broth

Chopped coriander

seafood moqueca

Refogar a cebola , alho e gengibre no azeite.  Acrescente então o azeite de dendê o tomate e o pimentão. Refogue bem.  Acrescente então o leite de côco , os mexilhões , o polvo e o caldo do camarão.  Deixe reduzir até a textura desejada. Tempere com sal e pimenta e reserve.  

Saute onion, garlic and ginger in oil. Then add the palm oil, tomato and pepper. Saute well. Then add the coconut milk, the mussels, the octopus and the shrimp broth. Let it reduce to the desired texture. Season with salt and pepper and put aside.

Em uma frigideira antiaderente doure separadamente o camarão , lulas , peixe e adicione á moqueca.  Acerte o sal , coloque o coentro e sirva.  

In a non-stick skillet, brown the shrimp, squid and fish separately and add to the moqueca. Adjust the salt, add the cilantro and serve.

seafood moqueca

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