Moqueca, Brazilian Fish Stew

White fish and shrimp cooked over a bed of vegetables bathed in coconut milk, in a traditional clay pot to produce a deep rich flavored stew
Ingredients
4 Medium Roma Tomatoes, sliced thin
1 Medium Onion, sliced fine
1 Bunch Cilantro, coarsely chopped to cook and as a garnish
2 Cloves Garlic, grated to season shrimp and fish and vegetables
2 Cloves Garlic, coarsely chopped for the pot.
1” Ginger, grated to season the fish and shrimp
1lb 25-30 medium shrimp
½ cup tomato sauce
1 tablespoon red palm oil
1 lb Sea Bass filet, cut into large squares
Instructions
Oil the pan, and put layers of onion, tomato and cilantro, sprinkle with coarse chopped garlic and a tablespoon of red palm oil
Place on the burner and allow to cook about 15 minutes, add a couple of tablespoons of tomato sauce around the edges and allow to heat up another 5 minutes
Add the fish and pour over the coconut milk, cook for about another 15 minutes.
Now add the shrimp, cover and cook 5 minutes
The Moqueca is now ready to serve

[@ritam8079]

Good job, John! Looks delicious!!! 👏👏👏👏

[@themechaniccooks]

Thank you 🙏