Moqueca Baiana (Brazilian Seafood Stew) recipe
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Ingredients
- 1 (16 ounce) can crabmeat ½ pound cooked shrimp, peeled and deveined without tail 3 tablespoons lemon juice 1 tablespoon lime juice 3 cloves garlic, minced 1 teaspoon salt, divided 1 teaspoon freshly ground black pepper, divided 2 ½ cups uncooked long-grain white rice 3 cups water 2 tablespoons water 1 (14 ounce) can coconut milk 1 yellow onion, coarsely chopped 2 ½ tablespoons butter 2 teaspoons salt 1 clove garlic 2 tablespoons dende oil (palm oil) 1 yellow onion, sliced 1 small yellow bell pepper, seeded and sliced 1 small orange bell pepper, seeded and sliced 1 teaspoon crushed red pepper 3 Roma tomatoes, sliced 1 Roma tomato, chopped ½ cup chopped green onions ½ cup chopped fresh cilantro
Nutrition Info
- 480 caloriescarbohydrate: 57.3 gcholesterol: 95.7 mgfat: 18.9 gfiber: 3.2 gprotein: 21.8 gsaturatedFat: 13.5 gservingSize: -sodium: 1139.4 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Moqueca Baiana (Brazilian Seafood Stew)
Directions
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Place crabmeat and shrimp in a dish, coat with lemon juice, lime juice, 3 cloves garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well. Cover with plastic wrap, chill until ready to use.
Combine rice, 3 cups plus 2 tablespoons water, coconut milk, chopped onion, butter, 2 teaspoons salt, and 1 clove garlic in a large saucepan or rice cooker. Simmer, covered, until water is absorbed, about 15 minutes.
Heat dende oil in a large skillet over medium heat. Cook and stir sliced onion until beginning to soften, about 5 minutes. Add yellow bell pepper, orange bell pepper, and crushed pepper. Cook and stir until heated through, 3 to 5 minutes. Add sliced tomatoes, chopped tomato, and green onions. Reduce heat to low, let vegetable mixture simmer for 5 minutes. Add the remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, and cilantro.
Transfer 1/2 the vegetable mixture to a plate. Spread the remaining mixture to evenly cover the bottom of the skillet. Spread crab-shrimp mixture on top. Top with the remaining vegetable mixture and pour on coconut milk. Bring to a simmer over medium heat. Reduce heat to low. Cook without stirring until flavors blend, about 15 minutes. Serve over the rice.