Aromatic grouper moqueca recipe, submitted by Cecé Ferreira
1The day before, cut the grouper into three pieces and season with salt, olive oil and rosemary.
Ingredients · Servings 3
- 30 ml of olive oil
- 1 onion
- 1 clove of garlic
- 100g of tomato
- 100g of colored bell peppers
- 50 g of biquinho peppers
- 50 g of fresh herbs
- 400 g of tray
- 180 ml of shrimp broth (or powder)
- 100 ml of coconut milk
- 10 ml of olive oil
- 5 g annatto
- 5 g of rosemary
Method · 35 min
- The day before, cut the grouper into three fillets and season with salt, olive oil, and rosemary.
- Store in the refrigerator.
- Sauté the chopped onion and minced garlic in olive oil (approximately 2 minutes).
- Add the annatto.
- Pour in the mixture of chopped tomatoes, chopped bell peppers, and biquinho peppers.
- Sauté.
- Add the grouper and coat it with the seasoning.
- Pour in the shrimp broth and coconut milk.
- Cover and let cook for 5 minutes.
- Finish with chopped parsley.
- Assemble the dish with the mashed potatoes and white rice before serving.
- 2. Store in the refrigerator.
- 4. Add the annatto.
- 5. Pour in the mixture of chopped tomatoes, chopped bell peppers, and biquinho peppers.
- 6Refogue.
- 7. Add the grouper and coat it with the seasoning.
- 8. Pour in the shrimp broth and coconut milk.
- 9. Cover and let cook for 5 minutes.
- 10. Finish with chopped parsley.
- 11. Assemble the dish with the mashed potatoes and white rice to serve.
