Рецепт MOQUECA MISTA - BRAZILIAN SEAFOOD STEW

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This is an adaptation of Moqueca Mista, a seafood stew from a region in Brazil, from Executive Chef Herb Wilson of Sushi Samba. It all starts with dende oil which, according to Chef Wilson, is the sole of the dish. Dende oil is a bright orange palm oil and a staple in Brazilian cuisine. Although his sauce included okra and nuts, I omitted both. Also, I "cheated" and used purchased sofrito in lieu of making my own from scratch. However, I did have home-made lobster stock in the freezer. I also used more mussels and fish and added some red chili flakes since I wanted a little more heat. For the side dish, I steamed jasmine rice in the rice cooker with some chimicurirri seasoning (parsley, garlic, oregano, cilantro, thyme, bay leaves).

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Порций: 4 servings
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Cost per serving $2.63 view details

Инструкции

  1. In a very large sauté pan or Dutch oven, heat dendê oil. Add sofrito and sliced garlic, and stir for about 2-3 minutes. Add the lobster stock and coconut milk. Reduce for about two minutes, and then add the calamari, cod, mussels and clams. Shake pot until shellfish opens and calamari is cooked, about 5-6 minutes. Add pink salt, red chili flakes, and fresh lime juice.
  2. Separately, cook the shrimps in a lightly-oiled pan until pink on both sides, about 3-4 minutes, total.
  3. Add cooked shrimps and parsley to seafood pot. Garnish with lime wedges.
  4. For rice:
  5. Mix rice with chimichurri seasoning and cook in rice cooker.
  6. Spoon Moqueca over rice or serve rice as a side.

Nutrition Facts

Amount Per Serving %DV
Serving Size 329g
Recipe makes 4 servings
Calories 657  
Calories from Fat 207 32%
Total Fat 24.32g 30%
Saturated Fat 16.4g 66%
Trans Fat 0.0g  
Cholesterol 88mg 29%
Sodium 370mg 15%
Potassium 784mg 22%
Total Carbs 82.78g 22%
Dietary Fiber 2.4g 8%
Sugars 0.7g 0%
Protein 27.43g 44%
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