Mosques Recipe

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Mosques Recipe

Ingredients to make Mosques:Moqueca Recipe

  • for 4 people 3 tablespoons denude oil
  • 1pc red bell pepper cut into strips
  • 1pc yellow bell pepper cut into strips
  • 10 units fresh chills, peeled, seeded and chopped
  • 1pc onion (cut into thin rings)
  • 6 u. plum tomato, peeled and diced
  • 3 tablespoon tomato paste
  • 1 1/2 liters fish soup
  • 6 fresh thyme sprigs
  • 6 sprigs of coriander (finely chopped)
  • 100 ml coconut milk
  • 500 grams swordfish (loin cut into 4 pieces)
  • 500 grams shrimp (medium, peeled)
  • 1/2 cup cashews (toasted and chopped)
  • 2 cup cooked white rice

How to make Mosques:

1

One of the classic dishes of the northeast coast of Brazil.

2

This is a particular recipe where the flavors of tomato, coconut, cashew, denude (palm oil) and seafood are combined.

3

Mosques are especially good paired with caipirinha, a drink made with fresh lime juice, a pinch of sugar, and sugar cane liquor called cachucha.

4

Heat the denude oil in a saucepan over medium heat, add the peppers and onion, sauté for about 10 minutes; add the tomatoes, tomato paste, fish broth, thyme and half the coriander.

5

Increase the temperature until it boils, and lowers the heat to a simmer, adding the pieces of fish.

6

Cook 10 minutes.

7

Add the shrimp and cook another 4 minutes.

8

Turn off the heat and add the chopped chestnuts and stir gently, put the other half of the chopped coriander, cover and let stand for about 5 minutes.

9

Divide the rice into small pots, add the soup and serve. Enjoy!

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