moqueca de peixe e camarao

Ingredients moqueca de peixe e camarao

1 medium red bell pepper diced
1 medium yellow bell pepper diced
1 lb Shrimp peeled and deveined
1 onion diced
4 clove garlic minced
2 tbsp Coconut oil
1/2 lb Fresh cod cut into large pieces
1 jalapeño diced or red chili(remove seeds if you don't like it too spicy)
1 can coconut milk
2 1/3 cup fish stock (or vegetable stock)
2 tsp paprika
pinch cayenne pepper
bunch cilantro
1 Green onion chopped
1 lime zestand cut into wedges
2 medium tomatoes skinned and diced
salt and pepper
1/2 cup water

how to make moqueca de peixe e camarao

In a large pot, heat coconut oil and add the onions and garlic. Cook until onions are translucent.

Add the peppers, tomato, paprika and cayenne. Stir to combine. Add your salt and pepper to taste.

Add the coconut milk and the fish stock ,water and stir. Bring to low boil, then add your chunks of fish and shrimp.

Let everything come to a slow boil, then turn heat down to low and let cook for 30 min or until fish is cooked through.

Garnish with lime, cilantro and green onions.

Serve with rice on the side (incorporating as you eat) or serve the stew on top of the rice. Enjoy 😆😆😆