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  • VOL 07, ISSUE 03 • SUMMER 2019
Fish and Shrimp Moqueca

Fish and Shrimp Moqueca

Moqueca is a technique for cooking fish in a clay pot, at a very high temperature, that is served in the pot bubbling hot. It is a dish that is a good representative of the tripod of our background: Portuguese, indigenous and African."

Ingredients

  • 1kg of fish steaks or fillets (sea bass, pollock, whiting, sandperch)
  • 10 large shrimp
  • 5 very ripe tomatoes, seeds removed, cut into 8 pieces
  • 2 medium onions, coarsely chopped
  • 50ml of olive oil
  • 1 tbsp annatto
  • 3 cloves of garlic, minced
  • 1 cup water
  • ¼ fresh chili, finely chopped
  • a few drops of lime juice
  • salt and cilantro to taste

Preparation

  1. Season the fish and shrimps with salt, lime and pepper.
  2. Heat the olive oil in a clay pot
  3. Add garlic and sauté with the fish and shrimps
  4. Remove and set aside.
  5. Using the same pan and the leftover oil, sauté the vegetables with the annatto.
  6. Add water.
  7. Return the fish and shrimps to the pot.
  8. Increasing the heat, let boil for 10 to 15 minutes, keeping the vegetables whole and quite firm. Sprinkle with cilantro and serve bubbling hot.

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