Brazilian fish stew soup – mokueka. Culinary blog

Mokueka – Brazilian fish soup in coconut milk, thick as a stew. The liquid in it is much less than thick, the taste is concentrated, dense. Mokueku can be eaten both as the first and the second.
If you want to use it as a second dish, then the classic way of serving is with boiled rice. Fish stew, right along with the liquid, is laid out on top of it.
Despite the exotic origin, all the ingredients of the soup are easy to get. The basis of taste is cod
and shrimp. Both that, and another it is quite possible to use frozen. An essential role in the taste of the soup is played by tomatoes and bell peppers. They must be ripe, good, it is important.
If you can’t find really good tomatoes, which could very well happen in winter, add to the soup at the same time as you lay the tomatoes a teaspoon of tomato paste. Another significant ingredient is spicy dressing, which must be prepared from pickled hot peppers and a few other simple ingredients. Pickled peppers can be anything but green: chili, jalapenos, etc.

  1. For soup:

  2. 500 g large shell-free shrimp

  3. 500 g cod fillet (skinless), cut into small pieces

  4. 3 garlic cloves, minced in garlic

  5. 1 onion, finely chopped

  6. 500 g tomatoes

  7. large bunch of cilantro finely chopped

  8. 2 tablespoons of olive oil

  9. 1 red bell pepper sliced ​​in thin strips

  10. 1 green bell pepper sliced ​​in thin strips

  11. 500 ml coconut milk

  12. 2-3 tablespoons of lime juice

  13. salt and black pepper to taste

  14. For sharp refueling:

  15. 4 hot pickled peppers

  16. ½ onion, coarsely chopped

  17. 50 ml olive oil

  18. 1 teaspoon of sugar

  19. salt to taste

Start by preparing fish and shrimp. If you use frozen foods, then thaw them at room temperature.
Put the seafood in a wide dish and pour lime juice, sprinkle with chopped garlic, sprinkle lightly with ground pepper. Mix gently so that the juice and spices are evenly distributed. Cover with a foil or a lid and set aside, let it lightly marinate while you are working on other ingredients.

To make stew soup, you will need a large stewpan or pan with a thick bottom and walls. Finely chop the onion, fry it in olive oil. Add yellow and red bell peppers. There are two options for slicing pepper for this soup: a small cube or thin strips in the length of the whole pepper. Both types of slices are traditional, but the consistency of the soup is different. If cut into a cube, then the pepper will thaw to a state close to mashed potatoes, while the strips will more or less retain their shape. Accordingly, if you have soups you like creamy textures more, cut into cubes, if you like slices – with straws.

Salt and fry pepper with onion until soft 5-7 minutes. Add the tomatoes, chopping them as finely as possible. Also add half a cilantro bunch. Reduce the heat to medium and cook, stirring frequently, until the mass thickens, 5 minutes or a little more.
Then pour
coconut milk, bring the mixture to a boil and let the soup simmer for another half a minute. Reduce the heat to small.
Here comes the crucial moment of adding shrimp and fish. It is important not to digest, not overexpose them. Therefore, we do this: first we shrimp, mix them carefully with a hot vegetable mixture. And put the fish on top, do not mix, so as not to damage the delicate pieces. Cover with a lid, leave it on fire for 1 minute, and then turn it off and let it stand for about 10-15 minutes. There will be enough residual heat to make seafood ready.
While the soup is standing
prepare a sharp dressing. Grind all its ingredients for 30 seconds in a food processor until a homogeneous mass is obtained.
In the finished soup, add 2 tablespoons of hot dressing and the remaining ½ bunch cilantro. Try the soup and add salt. Serve as the first dish or as the second – along with friable boiled rice.

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