New York Paris London Palm Beach Hudson Valley

Posts Tagged ‘Moqueca Recipe’

cassandra-seidenfeld-and-michelle-marie-heinemann1

“My dear friend Cassandra Seidenfeld has sent this delicious recipe of Moqueca that she has truly made her own. It is delicious, healthy and easy to make. Fish has so many benefits for children and I try to serve it at least once a week to my family. This dish is so flavorful and comforting…..enjoy!”

Cassandra Seidenfeld“I discovered this sumptuous dish while on vacation in Brazil. I was having dinner in Sao Paolo at a friend’s home. I thought we were having Fejoida but the hostess served Moqueca. Immediately, I inquired about the ingredients in this flavorful fragrant dish. She shared her recipe with me, and when I returned to New York, I began making my idea of “Cassandra’s Moqueca”. I used a different fish that withstands the texture better. I also added the peppers for color and flavor. I cook the fish until it’s flaky and the shrimps are tenderly white. It’s a fantastic Summer dish for sharing! Bonne Appetite!”. – Cassandra

Moqueca Recipe

Moqueca Recipe

INGREDIENTS
2 lbs. slices of white fish fillet (preferably tile fish or halibut)
12 pcs. large shrimps
2 bunches of cilantro
Medium size ginger
2 large onion
1 red pepper
3 lbs. ripe tomatoes
6 cloves garlic
1 lemon
1/4 cup olive oil
1/4 cup Dende oil
1 can coconut milk
1 Knorr chicken cube
1/8 cup cooking oil

PROCEDURE:
1. Make a paste out of bunch of cilantro, garlic and lemon juice, season with salt. Set aside.
2. Make a tomato sauce. Peel, remove seeds and slice tomatoes. Slice onion and sauté in oil.
3. Rub cilantro paste on sliced fish fillet.
4. Line le crueset pot with sliced onions. Put a little salt. Place fish fillet on top of sliced onion. Season with salt.
5. Top fish with tomato sauce.
6. Chop ginger very finely and spread it over the tomato sauce.
7. Next layer is the red pepper strips (julienne).
8. Peel and devein shrimp and arrange them on top of the layer.
9. Pour tomato sauce on top.
10. Cilantro paste, finger and red pepper.
11. drizzle olive oil and Dende oil (you can get from Brazilian food stores).
12. Bring to a boil. Then add coconut milk. Cook until done.
13. Season to your taste.