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Halibut and shrimp moqueca with spicy coconut broth and garlic scented rice
Moqueca is an Angolan and Brazilian seafood stew. This Moqueca is made with halibut, shrimp and spicy coconut broth and delicious garlicky rice.
YIELDS
2
TO
4
Ingredients
Seafood marinade
- 10 oz (2 portions) cod
- 6 shrimp, peeled and deveined
- 2 tablespoons chilli oil
Moqueca
- 1 tablespoon olive oil
- 1 1/2 tablespoons garlic
- 1/2 cup yellow pepper, diced
- 1 cup red pepper, diced
- 1 teaspoon lime juice
- 1/2 cup fish sauce
- 1 tablespoon spring onion, sliced
- 2 cups canned whole tomatoes, crushed
- 1/2 teaspoon paprika
- 1/2 teaspoon chilli flakes
- 2 tablespoons cilantro
- 2 cups coconut milk
- 1 1/2 teaspoons salt
Garlic rice
- 1 cup rice
- 1 1/2 cups fish stock
- 1 1/2 tablespoons garlic
- 1 tablespoon scallions
- 1/4 teaspoon salt
- 1 tablespoon butter
Serve
- Lime wedges, for garnish
- Cilantro, for garnish
Directions
Seafood marinade
- On a small baking sheet marinate the cod and shrimp in the chilli oil. Reserve
Moqueca
- In a sauce pot on medium-high heat add the olive oil, once hot sear the pieces of cod for one to two minutes. Remove the cod from the pan and set aside.
- Add the red and yellow peppers and sauté, add the garlic and cook again for about two minutes.
- Add the fish stock, tomatoes, paprika and chilli flakes. Allow to simmer.
- Finish Moqueca with the lime juice, salt and coconut milk and simmer again for a few minutes. Add the marinated prawns and seared cod back to the soup. Cover with a lid and simmer for two minutes, finish with cilantro.
Garlic rice
- Add rice and fish stock to a medium size saucepan on medium-high heat cover with foil and cook until water is gone. Allow to stand for five minutes.
- Fluff rice with salt, and butter. Finish with a sprinkling of scallions.
Serve
- Scoop out some rice and add it to one side of the bowl ladle some soup into the open space and top with fish and a few prawns, garnish with lime wedges and cilantro. Serve and enjoy!
