My LCHF Seafood Moqueca
Moqueca is a typical dish from Brazil, and has several variations according to the region it is from. This one is similar to the moqueca from Bahia, Salvador, in the northeast
Ingredients
- 50 grams fish fillet
- 4 tbsp of shelled clams
- 4 tbsp of shelled mussels
- 50g prawns
- 1/4 slice yellow bell pepper
- 1/4 sliced red bell pepper
- 1/4 sliced green bell pepper
- 1 sliced medium tomato
- 1/4 sliced onion
- 2 tbsp olive oil
- 1 tbsp palm oil (sustainable)
- 1 cup coconut milk
- 3 tbsp chopped coriander
- Salt and pepper to tast
Directions
- Add the olive oil to a deep pan
- Layer the ingredients starting with the onion, seasoning between each layer and leaving the seafood and fish for the last layer
- Pour the coconut milk over the layers and add the chopped coriander
- Let it simmer on low heat for 10min with the lid on
- Remove the lid and let the simmer for another 10min
- Add the palm oil and a few coriander leaves and serve
A minha moqueca LCHF
Moqueca Baiana LCHF deliciosa.
Ingredientes
- 50 gramas de peixe
- 4 cs de ameijoa sem casca
- 4 cs de mexilhão sem casca
- 50g de camarão sem casca
- 1/4 de pimentão amarelo fatiado
- 1/4 de pimentão verde fatiado
- 1/4 de pimentão vermelho fatiado
- 1 tomate médio fatiado
- 1/4 cebola fatiada
- 2 cs de azeite de oliva
- 1 cs de azeite de dendém
- 1 xícara de leite de coco
- 3 cs de coentro
- Sal e pimenta do reino a gosto
Directions
- Colocar o azeite de oliva em uma frigideira funda
- Colocar os ingredientes em camadas, começando com a cebola e finalizando com o peixe e frutos do mar, temperando entre cada camada
- Adicionar o leite de coco e o coentro
- Let Deixar ferver em fogo baixo por 10 minutos, tampado
- Remover a tampa e ferver mais 10 minutos
- Adicionar o azeite de dendém e algumas folhas de coentro e servir
Oh it looks and sounds delicious. If only I wasn’t allergic to molluscs.
You can have it with fish and prawns only, or only fish
Muito obrigado! Estou de vontade de cozinhá-a!