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!