Provided by Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the fish in a large non-reactive mixing bowl. In the carafe of a blender, combine the chopped onion, the chopped tomatoes, 2 cloves of garlic, 1 tablespoon of cilantro, 1 teaspoon of salt, and the lime juice. Blend until smooth in the blender, then pour directly over the fish. Cover with plastic wrap and refrigerate for 1 hour.
- Heat a large saute pan over medium-high heat. Add the olive oil to the pan, and once hot, add the julienned onions to the pan and saute, stirring often until translucent, about 3 to 4 minutes. Add the minced garlic to the pan and saute for an additional 30 seconds. Pour the fish and the marinade into the saute pan and add the remaining teaspoon of salt, the Piri Piri, and the coconut milk and stir to combine. Once the liquid comes to a boil, dot the top of the pan with the sliced tomatoes and cover with a lid. Reduce the heat to medium-low and continue to cook until the flesh starts to flake, about 10 minutes.
- Remove the cover from the pan and sprinkle the remaining 4 tablespoons of cilantro over the fish. Serve accompanied by steamed white rice.
- Heat a small saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan. Once the oil is hot, add the garlic and peppers to the pan. Saute, stirring often, until the edges of the garlic start to turn brown, 3 to 4 minutes. Add the lemon juice to the pan, and remove from the heat.
- Place the contents of the saute pan in a blender and add the salt. Puree the peppers and garlic in the blender until mostly smooth. Drizzle the remaining 1/2 cup of olive oil through the feed tube of the lid of the blender. Let cool before using, and store refrigerated in an airtight container.
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Ifra Khan
[email protected]I made this moqueca with lobster, and it was amazing! The lobster was cooked perfectly, and the flavors were incredible. I would definitely recommend using lobster in this recipe.
Rajak Mia
[email protected]I made this moqueca with shrimp, and it was delicious! The shrimp were cooked perfectly, and the flavors were amazing. I would definitely recommend using shrimp in this recipe.
krishna rokaya
[email protected]I made this moqueca with tilapia, and it turned out great! The fish was cooked perfectly, and the flavors were amazing. I would definitely recommend using tilapia in this recipe.
Abeh Avwerosuo jude
[email protected]I'm a vegetarian, so I made this moqueca without the seafood. It was still delicious! The flavors were great, and the coconut milk broth was creamy and flavorful. I would definitely recommend this recipe to anyone who is looking for a vegetarian seaf
Mohammed kudu Ilyasu
[email protected]This moqueca was a great way to introduce my kids to seafood. The flavors were mild and flavorful, and the seafood was cooked perfectly. My kids loved it, and I will definitely be making this again.
Yasmeen Jani
[email protected]I made this moqueca in my slow cooker, and it turned out great! The flavors were amazing, and the seafood was cooked perfectly. I would definitely recommend this method to anyone who wants to make moqueca but doesn't have a lot of time.
Mohammad Fuhad
[email protected]This moqueca was a bit too time-consuming for me. The recipe had a lot of steps, and it took me over an hour to make. However, the flavors were delicious, and the seafood was cooked perfectly. I would recommend this recipe to anyone who has the time
Maxamed Saleebaan
[email protected]This moqueca was a great way to use up some leftover seafood. The flavors were delicious, and the dish was ready in about an hour. I would definitely recommend this recipe to anyone who is looking for a quick and easy seafood meal.
Jonathan Parsley
[email protected]I'm not a fan of coconut milk, but I still enjoyed this moqueca. The flavors were great, and the seafood was cooked perfectly. I would recommend this recipe to anyone who is looking for a seafood dish that is not too heavy.
Nimco xasan Xarbi
[email protected]This moqueca was a bit bland for my taste. I would have liked more spice and flavor. However, the seafood was cooked perfectly, and the coconut milk broth was creamy and delicious.
Rechard Pienaar
[email protected]I made this moqueca for a party, and it was a huge success! Everyone loved it, and I received many compliments on the flavors. I would definitely recommend this recipe for any special occasion.
senu bhagya
[email protected]This moqueca was a bit too spicy for me, but I still enjoyed it. The flavors were great, and the seafood was cooked perfectly. I would recommend this recipe to anyone who loves spicy food.
Dragan Jovanovic
[email protected]I love the vibrant colors of this moqueca! The red peppers and tomatoes really make the dish pop. The flavors are also amazing, with a perfect balance of sweet, sour, and spicy. I will definitely be making this again.
Jon Garcia
[email protected]I've made this moqueca several times now, and it's always a hit with my friends and family. The flavors are so complex and delicious, and the seafood is always cooked perfectly. I highly recommend this recipe!
Purple Crusader
[email protected]This was my first time making moqueca, and it turned out great! The recipe was easy to follow, and the dish was ready in about an hour. The flavors were delicious, and my family loved it. I will definitely be making this again.
cytoshna
[email protected]I'm not a huge fan of seafood, but this moqueca was amazing! The fish and shrimp were cooked perfectly, and the sauce was so flavorful. I especially loved the addition of the dendê oil, which gave the dish a really unique flavor.
Louis Bird
[email protected]This moqueca was absolutely delicious! The flavors were so rich and complex, and the seafood was cooked perfectly. I especially loved the coconut milk broth, which was creamy and flavorful. I will definitely be making this again!