Moqueca

By cwaldron09

Pairs well with 2014 Passarola Vinho Branco

Ingredients

• 1.5 lbs saltwater cod, cut into 1-inch cubes
• 1.5 cups water
• 1 lb clams, well-rinsed
• 18 shrimp, peeled, cleaned, and deveined
• 1/2 cup lime juice, freshly squeezed
• 2 Thai chilies, diced
• 3 tsp olive oil
• 2 bunches coriander, just the leaves
• 3 tsp palm oil
• 2 red bell peppers, cubed
• 7 ripe tomatoes, cut into large cubes
• 2 yellow onions, cut into squares
• 4 cloves garlic, small-diced
• 1 cup coconut milk
• For the broth:
• leftover shrimp shells
• leftover coriander stems

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

In a bowl, add fish, shrimp (not the shells), garlic, and half the lime juice. Marinate for 20 minutes

Step 2

To make the broth: in a large saucepan, cover the shrimp shells with 1.5 cups of water. Simmer for 15-20 minutes. Meanwhile, heat a large pot on high. Add olive oil, onions, bell peppers, and tomatoes. Cook for five minutes, then add the fish broth (when it's ready) and one teaspoon of kosher salt.

Step 3

Add the fish. Let cook for five minutes on low heat, then add the shrimp, clams, coconut milk, chilies, remaining lime juice, and palm oil. Cover, and cook for five minutes.

Step 4

Remove from heat, sprinkle fresh coriander leaves on top, and let rest for five minutes. Serve!