In order to bring you the best organic produce, some ingredients may differ from those depicted.
Brazilian seafood stew
Gluten-Free, Paleo, Spicy, Dairy-Free, Soy-Free
2 Servings, 760 Calories/Serving
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 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
Calories: 760, Protein: 25 g, Fiber: 7 g, Total Fat: 37 g, Monounsaturated Fat: 21 g, Polyunsaturated Fat: 3 g, Saturated Fat: 11 g, Cholesterol: 180 mg, Sodium: 1510 mg, Carbohydrates: 83 g, Added Sugars: 0 g.
Contains: Crustacean Shellfish
Wash produce before use
Cook the yuca mash
- Peel and thinly slice the shallot.
- Peel the yuca; cut into ¼-inch-thick half-moons.
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.
Make the piri-piri sauce
- Zest and juice half the lemon; cut half into wedges.
Finish the stew