Seafood Mocequa

 

Traditional Brazilian seafood cuisine is made with coconut milk and fish broth, eaten with rice or farofa. As long as the white fish is firm, you can use any species of white fish. Dende oil is utilized in Brazil but is difficult to get outside of the region. Look for it in a Brazilian or Latino retailer.

 

Ingredients

 

2 pounds firm white fish, such as monkfish, cut into 2-inch pieces

½ pound medium shrimp, peeled and deveined

salt and pepper to taste

3 tablespoons dende oil (red palm oil), or canola

1 onion, cut into 1/2-inch pieces

1 tablespoon minced garlic

2 tomatoes, seeded and diced

1 red bell pepper, chopped

2 long, hot peppers, seeded and chopped

½ cup fish stock

¼ cup chopped fresh cilantro

1 bunch green onions, diced

2 bay leaves

1 ½ teaspoon hot pepper sauce to taste

½ cup coconut milk

 

Combine the fish and shrimp with salt and pepper to taste then set to the side. In a large skillet over medium heat, heat the dende oil. Cook until the onions are softened and transparent. Cook until the onions are golden brown, then add the garlic. Heat for 5 minutes after adding the tomato, then add the red and spicy peppers and cook until softened. Combine the fish stock, cilantro, green onions, bay leaves, and spicy sauce in a mixing bowl. Bring to a boil over medium-high heat, then lower to medium and continue to cook until reduced by 1/4. Ladle in the coconut milk, followed by the fish. Sauté the fish until it is firm and opaque. Serve right away.