Moqueca~Seafood and Coconut Chowder

By Side Passion

Ingredients

• 1 lb fresh crabmeat (preferably claw meat0, cleaned and picked over
• 1 lb raw shrimp (16-20 per pound) peeled and deveined
• 1/4 C lemon juice
• 1 1/2 Tbs dende (red palm oil) or canola oil
• 3 C sliced red bell peppers
• 2 1/2 C sliced green bell peppers
• 2 1/2 C sliced red onions
• 1/2 C minced fresh cilantro, plus more for garnish
• 4 cloves garlic, minced
• 1/4 C tomato paste
• 3/4 tsp salt
• 3/4 tsp pepper
• 2 14 oz cans of coconut milk
• 2 C clam juice or fish stock
• 4 C cooked brown rice

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

Combine crab, shrimp and lemon juice in a medium bowl.

Step 2

Heat oil in a large pot over medium-high heat. Add red peppers, green peppers and onions; cook, stirring occasionally, until beginning to soften, about 4 minutes. Add cilantro, garlic, tomato paste, salt and pepper; cook, stirring, for 1 minute. Add coconut milk and clam juice (or fish stock) and bring to a simmer, cover and cook until the peppers are softened, 8-10 minutes.

Step 3

Add the crab and shrimp and return to a simmer over medium heat. Cover and cook until the shrimp is cooked through, 3-4 minutes more. Serve the chowder over rice. Garnish with cilantro, if desired.