A Brazilian specialty made with fish and shrimps in a coconut milk sauce.
The atmosphere is again very “Brazil” at the moment, OJ obliges ^^ Suddenly, I said to myself that I would re-offer you this little recipe, made two years ago when Brazil was in the spotlight on the occasion of the football world cup 🙂
At the time, I knew very little about the culinary culture of this country, and I took a closer look to discover some beautiful tasty nuggets like the caipirinha or the pao de queijo !
- 4 cod back
- 400 g shrimp
- 2 garlic cloves
- 1 yellow onion
- 3 ripe tomatoes
- 1 red pepper
- 250 ml coconut milk
- 2 lime
- 6 tbsp azeite of dende or rapeseed oil
- 1 small hot or sweet pepper according to your taste
- 1 bunch of chervil
- salt and pepper
- Shell the shrimp, keeping the end of the tail. Remove the intestine and rinse them. Also rinse the fish then put them in a dish. Sprinkle with the juice of the two limes then set aside in the fridge for at least 15 minutes, the time to prepare the vegetables.
- Peel the garlic cloves and crush them with the flat of the knife. Peel and chop the onion into small cubes. Cut the chilli into thin strips.
- Wash the pepper, cut it in half and remove all seeds and white parts. Cut into thin strips and set aside.
- Wash the tomatoes, remove the stalk and cut them into thin slices.
- Heat the oil in a casserole dish and brown the onions, chilli and garlic over high heat.
- Add the fish by cutting the pieces into 4 and the shrimp. Let cook, turning regularly for 2-3 minutes.
- Add the pepper, tomatoes and the peeled chervil. Lower the heat and cook for 5 minutes over low heat.
- Finally add the coconut milk and simmer for another 5 minutes before serving.
Serve your moqueca de peixe e camarao with white rice.