Brazilian Seafood Soup (Moqueca)
Foodandwine.com
Foodandwine.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 3 pounds large shrimp—shelled and deveined, shells reserved
  • 3 pounds mahimahi, cut into 1-inch cubes
  • 2 pounds cleaned squid—bodies cut into 1/4-inch rings, tentacles halved
  • 3 tablespoons finely grated ginger
  • 6 garlic cloves, minced
  • 3 tablespoons dendê oil (see Note) or peanut oil
  • 1 tablespoon piment d'Espelette
  • 1 tablespoon salt
  • 1/2 teaspoon freshly ground pepper
  • Reserved shrimp shells
  • 2 quarts water
  • 1 medium red onion, thinly sliced
  • 1/3 cup thinly sliced fresh ginger
  • 1/4 cup white wine vinegar
  • Stems from 1 bunch of cilantro
  • 3 thyme sprigs
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • Three 14-ounce cans unsweetened coconut milk
  • 2 tablespoons dendê oil or peanut oil
  • 1 medium red onion, finely chopped
  • Salt
  • 1 pound plum tomatoes, seeded and coarsely chopped
  • Leaves from 1 bunch of cilantro (1 cup)
  • One 14-ounce can hearts of palm—drained, rinsed and thinly sliced
  • Coconut-Cashew Rice, for serving

Instructions

Comments

Log in or Register to write a comment.