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."
- 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
- Season the fish and shrimps with salt, lime and pepper.
- Heat the olive oil in a clay pot
- Add garlic and sauté with the fish and shrimps
- Remove and set aside.
- Using the same pan and the leftover oil, sauté the vegetables with the annatto.
- Add water.
- Return the fish and shrimps to the pot.
- Increasing the heat, let boil for 10 to 15 minutes, keeping the vegetables whole and quite firm. Sprinkle with cilantro and serve bubbling hot.
No video selected.