🇧🇷 Receitas e Temperos
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Easy salted codfish stew recipe, prepared in individual portions and finished with fresh cilantro.
Recipe Video
Ingredients
- 2loin (divided into 2 portions) de Salted cod loin
- Olive oil
- Palm oil (Dendê)
- Onion
- Yellow bell pepper
- Red bell pepper
- Bode pepper (or bird's eye chili)
- Garlic
- Seedless tomato
- Salt
- Black pepper
- Coconut milk
- a little de Hot water
- Fresh cilantroSubstitui por: salsinha
Instructions
Divide the desalted cod loin into two portions, removing the center bone if necessary.
Dica: Keeping the skin on helps prevent the cod from falling apart.
In a pot, heat a little olive oil and brown the cod pieces on all sides to create a flavor base.
Dica: This initial searing intensifies the fish's flavor.
Add palm oil to the pot, followed by the onion, yellow bell pepper, red bell pepper, and bode pepper, sautéing until they wilt slightly.
Dica: Palm oil is the characteristic ingredient that gives the moqueca its flavor.
Add minced garlic and sauté briefly. Season the base with salt and black pepper.
Add the diced seedless tomato to the mixture and stir well.
Return the cod loins to the pot over the sautéed vegetables.
Pour in the coconut milk and a little hot water over the fish and seasonings, stirring gently.
Dica: Slightly turn the cod so it soaks up the oil well.
Adjust salt and pepper, cover the pot, and cook for about 15 minutes.
Finish the moqueca by sprinkling fresh cilantro over the top before serving.
Dica: Those who dislike cilantro can use parsley as a substitute.
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Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy62 kcal3%
- Carbohydrates3 g1%
- Protein2 g2%
- Total Fat5 g10%
- Dietary Fiber1 g5%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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