My moqueqa: Serves one.
- 4oz oily fish
- 10 mussels
- I/2 a leg king crab
- 1/2 of a large onion diced
- 1/2 of a large yellow pepper diced
- 1/2 of a large green pepper diced
- 1/2 habanero diced
- 1/2 chili pepper sliced lengthwise
- 1/2 a can diced tomatoes
- 1 and 1/2 cups of coconut water
- 1 green onion chopped
- 1 tablespoon palm oil
- 1 wedge of lime
- 1 tablespoon oil
- 2 teaspoons tomato ketchup
- 2 teaspoons shio koji
- 2 cloves garlic diced
- 2 tablespoons cilantro chopped
- 2 tablespoons coconut cream
- Salt and pepper to taste.
Defrost mussels, slice fish and set aside. Sauté sofrito in oil with shio koji and black pepper until softened and add coconut cream. Cook until blended about 5 minutes. Add palm oil, stir, add habanero, coconut water, ketchup and canned tomatoes. Let this broth cook covered for 10 minutes. Add your seafood plus chili pepper, top with more coconut water, adjust for salt. Cook for for 5 minutes and mussels have opened. Garnish with spring onions, cilantro and a squeeze of the lime wedge. Serve with fried polenta to mop up the sauce. Happy eating.
#seafood #stew #Brazil #tomatoes #palmoil #pescatarian #spicy
