Страница 47

Brazilian Seafood and Coconut Soup

PAIR WITH

Brazilian Tapioca and Cheese Rolls

(PAGE 165)

This easy Brazilian fish stew, called

moqueca

(mo-KEH-kah), is from the coastal state of Bahia, where fish, coconuts, and peppers are plentiful. I use local Pacific rockfish, but any sustainable, firm white-fleshed fish, such as halibut or true cod, will do. If bay scallops or crab are in season, you can substitute them for the shrimp. In Brazil, the recipe varies from kitchen to kitchen, depending on what the catch of the day is

.

This creamy-spicy soup teams up well with the other Brazilian recipe in this book, the cheesy tapioca rolls on

page 165

.

SERVES

4 TO 6

ACTIVE TIME

25

MINUTES

TOTAL TIME

45

MINUTES

1 lb [455 g] firm white-fleshed fish, skin and bones removed

8 oz [230 g] medium shrimp, peeled and deveined

1

/

4

cup [60 ml] freshly squeezed lime juice

Sea salt

1

1

/

2

Tbsp coconut oil or safflower oil

1 medium onion, finely chopped

1 red bell pepper, seeded and chopped

1 yellow bell pepper, seeded and chopped

1 serrano chile, finely chopped