In order to bring you the best organic produce, some ingredients may differ from those depicted.

Brazilian seafood stew

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Spicy, Protein Plus

2 Servings, 760 Calories/Serving

40 Minutes

The French have bouillabaisse, the Italians, cioppino; Brazilians have moqueca, an iconic seafood stew made with tomatoes and coconut milk, finished with fragrant red palm oil. We serve ours over a lush yuca mash; a staple starch throughout the tropics, the root vegetable is subtly sweet. Just be careful not to overmash the yuca, as it can easily get too sticky.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 to 2 shallots
¾ pound yuca root
½ cup coconut milk
Peeled fresh garlic
1 serrano chile (optional)
¾ pound Roma tomatoes
2 ounces shishito peppers
10 ounces wild Gulf shrimp
Fresh cilantro
1 bay leaf
1 lemon
Piri-piri sauce base (red bell pepper - jalapeño pepper - fresh garlic - sweet smoked paprika - olive oil - salt)
1 tablespoon red palm oil

Nutrition per serving

Calories 760, Total Fat 37g (47% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 1510mg (66% DV), Total Carb. 83g (30% DV), Fiber 7g (25% DV), Protein 25g
Contains: Crustacean Shellfish

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the yuca mash

Peel and thinly slice the shallot.
Peel the yuca; cut into ¼-inch-thick half-moons.

In a small pot over medium heat, cook half the shallot in 1 tablespoon butter or oil until softened, 3 to 5 minutes. Add the yuca, half the coconut milk, and ½ cup water. Simmer until very tender, 13 to 15 minutes. Lightly mash the yuca with the liquid just until coarse. Season to taste with salt and pepper. While the yuca cooks, start the stew.

Start the seafood stew

Finely chop enough garlic to measure 2 teaspoons.
If using, remove the stem, ribs, and seeds from the serrano pepper; coarsely chop.
Core the tomatoes and cut into 1-inch cubes.
Remove the stems from the shishito peppers; cut the peppers in half on the diagonal.
Rinse the shrimp and pat dry.
Coarsely chop the cilantro.

In a medium pot over medium heat, cook the garlic, reserved shallot, and as much serrano as you like in 1 to 2 teaspoons oil until softened, 3 to 5 minutes. Add the bay leaf, tomatoes, and½ cup water; simmer until softened, 8 to 10 minutes. While the stew cooks, make the sauce.

Make the piri-piri sauce

Zest and juice half the lemon; cut half into wedges.

In a bowl, combine the piri-piri base with the lemon zest and juice; season with salt and pepper.

Finish the stew

To the pot with the tomatoes, stir in the shishito peppers, shrimp, palm oil, and reserved coconut milk. Simmer until the peppers are softened and the shrimp is opaque, 2 to 3 minutes. Remove from the heat. Discard the bay leaf.

Serve

Transfer the yuca mash to individual bowls. Ladle the stew on top. Garnish with the cilantro and piri-piri sauce. Serve with the lemon wedges.

Ingredient IQ

Raw, sweet yuca of the kind Sunbasket ships to customers contains trace, harmless amounts of the toxin cyanide. While it is safe to eat raw, especially in small quantities, we don't recommend it. Cook before eating.

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