Stingray file moqueca

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Stingray file moqueca

Name: Stingray file moqueca
Prep time: 40 min
Total time: 40 min
Yield: 6 Porções
Ingredients: 1 kg Stingray fillet; 2 unit(s) Onions; 2 unit(s) Tomatoes; 1 unit(s) Red Pepper; 4 unit(s) Minced Garlic Cloves; 4 tablespoon Palm oil; 1 can(s) Coconut milk; to taste Chives; to taste Coriander; to taste Salt; 1 unit(s) Yellow pepper

🇧🇷Brazil

•

View in original language

(Português)

40 min(s)

6 servings

Camilla Ferreira

@camillarosa.ofc

Ingredients
Recipe

Stingray fillet1 kg
Onions2 unit(s)
Tomatoes2 unit(s)
Red Pepper1 unit(s)
Minced Garlic Cloves4 unit(s)
Palm oil4 tablespoon
Coconut milk1 can(s)
Chives to taste
Coriander to taste
Salt to taste
Yellow pepper1 unit(s)

The step is to season the stingray fillet with salt to taste and the crushed garlic.
Then cut into slices the onion, tomato and pepper without the seeds.
In a pan, arrange these ingredients in alternating layers with onion, stingray fillet, peppers, chives, cilantro.
Bring to a boil to cool a little.
Then add the coconut milk, cover and cook for 15-20 minutes or until the stingray is soft.
Then adjust the flavor with salt, add the palm oil and let it stay for another 5 minutes.
Then serve this delicious stingray fillet moqueca recipe with white rice.
Note: If you have a clay pot, it's even better.

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Stingray file moqueca

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