Moqueca a Bahiana

For a flavourful seafood dish try Rogerio David's recipe, a delicious medley of seafood in a piquant coconut milk sauce
Moqueca a Bahiana
  • Rating:
  • Serves: 4-6
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

main

  • 125 ml olive oil
  • 1 red onion, chopped
  • 3 cloves garlic, crushed
  • 1 cm ginger, choppped
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 2 small red chillies, chopped
  • 6 peeled chopped tomatoes
  • 500 ml water
  • freshly ground black pepper
  • ground cumin, to taste
  • salt
  • 500 g skate wings, cut into pieces
  • 8 large prawns
  • 200 g squid rings
  • 350ml canned coconut milk

To garnish:

  • 2 tbsp chopped coriander
  • 1 tbsp chopped mint
  • palm oil, (dende)

To serve:

  • 2 limes, cut into wedges
  • cooked long grain white rice

Method

1. Heat the olive oil in a heavy-based saucepan. Add the onion and fry, stirring often, for 5 minutes.

2. Add the garlic, ginger, peppers and chillies and cook for 5 minutes, stirring often.

3. Add the tomatoes, 250 millilitres of water, salt and freshly ground pepper and cook for 10 minutes, stirring now and then.

4. Add the skate and cook for 2 minutes, then add the remaining water and the prawns followed by the squid. Cover and cook for 5 minutes.

5. Pour in the coconut milk and, stirring, bring to the boil.

6. Remove from the heat, sprinkle over the coriander and mint and drizzle with palm oil.

7. Serve on plain, long grain white rice with lime wedges.

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