Moqueca/Coco Bambu

There’s no shortage of ways to make mahi mahi. Today, we’re cooking the popular fish with a Brazilian twist. Time to grab a Bite with Belkys.

The Chef: Chris Knowles
The Restaurant: Coco Bambu, Miami Beach
The Dish:
Moqueca with Mahi-Mahi and Shrimp

4 ea. bell peppers (yellow, red, green), cut into 1/4 inch rings
1 fl. oz Dende oil (red palm oil-available at most stores and online)
2 tsp. onion puree
1 tsp. garlic puree
3 yellow onions cut into 1/4 inch rings
4 oz. tomato, diced
3 tomatoes, sliced 1/4 inch thick
3 tbsp. butter
4 tbsp. chopped cilantro/scallion mix
48 oz. moqueca sauce (fish stock, coconut milk, butter, thickened with flour)
4 100g mahi-mahi fillets
Medium-sized shrimp (optional if you prefer)
Seasoning herbs (optional)

Method of Preparation:

  • In a large sauté pan, sweat the peppers, onions, garlic and onion puree with the dende oil, add fish and cook 2 min.
  • Add shrimp, sauce and diced tomato cook 3-4 mins. Season and add the herbs and butter.
  • Pour the stew in a extra hot Moqueca dish (clay pot if available; otherwise deep dish) and cook 2 min. Add the tomato slices and garnish with more herbs.

To Plate:
Ladle into bowls, serve with Pirão (fish stock, moqueca sauce, coconut milk, toasted cassava flour warmed and mixed to gritty texture), and white rice.

Serves: 4

Serving Suggestion: Strawberry Siciliana Caipirinha

Coco Bambu
955 Alton Rd,
Miami Beach, FL 33139
(786) 348-0770

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