Mosques Recipe
Ingredients to make Mosques:
- 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!
