Moqueca De Peixe E Lula
A traditional Brazilian seafood stew featuring firm white fish and tender squid simmered in coconut milk and dendê oil.
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Ingredients
- 600 grams Firm white fish fillets (like Snapper or Halibut), cubed
- 300 grams Squid rings and tentacles
- 2 tablespoons Lime juice
- 400 ml Coconut milk
- 3 tablespoons Dendê (Red Palm) oil
- 1 piece Large onion, sliced into rings
- 2 pieces Red and yellow bell peppers, sliced into rings
- 3 pieces Tomatoes, sliced into rounds
- 4 pieces Garlic cloves, minced
- 1/2 cup Fresh cilantro, chopped
- 1 teaspoon Salt and black pepper(optional)
Instructions
- 1
Marinate the fish and squid in lime juice, minced garlic, salt, and pepper for at least 20 minutes.
- 2
In a large clay pot or heavy-bottomed skillet, drizzle half of the dendê oil over the bottom.
- 3
Layer half of the onion rings, bell pepper rings, and tomato slices at the base of the pot.
- 4
Place the marinated fish and squid in an even layer over the vegetables.
- 5
Top with the remaining onion, peppers, and tomatoes, then sprinkle with half of the cilantro.
- 6
Pour the coconut milk and the remaining dendê oil over the entire assembly.
- 7
Cover and simmer over medium-low heat for 15 to 20 minutes without stirring to keep the fish intact.
- 8
Garnish with the remaining fresh cilantro and serve hot with white rice and farofa.
Nutrition per Serving
420
Calories
38g
Protein
14g
Carbs
26g
Fat
4g
Fiber
6g
Sugar
650mg
Sodium
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