Brazilian seafood stew

Paleo, Gluten Free, Dairy Free, Soy Free, Spicy

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.

Ingredients

  • 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

Instructions

1

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.

2

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.

3

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.

4

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.

5

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.

6

Ingredient IQ

Raw, sweet yuca of the kind Sun Basket 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.

Nutrition per serving: Calories: 760, Protein: 25 g, Total Fat: 37 g, Monounsaturated Fat: 21 g, Polyunsaturated Fat: 3 g, Saturated Fat: 11 g, Cholesterol: 180 mg, Carbohydrates: 83 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 1510 mg,

Contains: shellfish

Similar Recipes

Almond-crusted trout with chermoula and cucumber-olive salad
Paleo, Gluten Free, Dairy Free
Argentinian chicken with green rice and chimichurri
Paleo Friendly, Gluten Free, Dairy Free
Almond-crusted pork with sautéed mustard greens and pears
Paleo, Gluten Free, Soy Free