Ingredients
4 pounds grouper steaks or other firm white fish
2 pounds large shrimp, peeled and deveined
Juice of 4 limes
Salt and freshly ground pepper
1 cup olive oil
2 large onions, thinly sliced
4 cloves garlic, minced
1 tablespoon paprika
1 bouquet garni composed of 1 bunch chopped cilantro, 1/2 bunch chopped flat-leaf parsley, and 2 crushed bay leaves tied up in cheesecloth
10 plum tomatoes
1 sweet red pepper
1 malagueta pepper (or more to taste)
2 cups thin Coconut Milk for Moqueca
3 tablespoons dende oil
Preparation
Spread out fish and shrimp on separate large dishes. Sprinkle each with lime juice, salt, and pepper. Marinate for 1 hour.
In a large pot, heat olive oil over medium heat. Add onions, garlic, and paprika, and cook until soft, about 15 minutes.
In a large pot, heat olive oil over medium heat. Add onions, garlic, and paprika, and cook until soft, about 15 minutes.
Add fish in one layer; top with shrimp. Add bouquet garni and cook, covered, over medium heat for 10 minutes.
Add fish in one layer; top with shrimp. Add bouquet garni and cook, covered, over medium heat for 10 minutes.
Put tomatoes and peppers in the bowl of a food processor and cover with thin Coconut Milk. Puree, strain, and pour over fish. Simmer over low heat until fish is fully cooked. Remove bouquet garni.
Put tomatoes and peppers in the bowl of a food processor and cover with thin coconut milk. Puree, strain, and pour over fish. Simmer over low heat until fish is fully cooked. Remove bouquet garni.
Pour off and reserve 6 cups of cooking liquid. Stir in dende oil and thick Coconut Milk. Cover and simmer for 2 to 3 minutes.
Pour off and reserve 6 cups of cooking liquid. Stir in dende oil and thick coconut milk. Cover and simmer for 2 to 3 minutes.
Serve with Pirao and Coconut Rice.
Serve with Pirao and Coconut Rice.
