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Brazilian Beer Gumbo (Moqueca)

Print Recipe
Servings 4 servings

Ingredients
  

  • ½ lbs cod fillet
  • 1 lbs raw shrimp
  • 1 teaspoon salt
  • 2 large limes
  • 1 tablespoons palm oil or olive oil
  • 2 cups chopped bell peppers red, yellow or orange
  • ½ yellow onion sliced
  • 3 cloves garlic minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1 cup pilsner or pale ale
  • 1 cup broth fish broth or chicken broth
  • 1 15oz can of coconut milk
  • 1 lbs fresh tomatoes diced
  • Rice for serving
  • 1/4 cup chopped cilantro

Instructions
 

  • In a medium bowl add the cod and shrimp, sprinkle with salt. Squeeze the juice from both limes on the fish, allow to sit at room temperature while you prepare the rest of the meal.
  • Heat the oil in a large pot or Dutch oven over medium high heat. Add the peppers and onions, cooking until softened.
  • Stir in the garlic, red peppers, pepper and cumin, then pour in the beer and broth, then the coconut milk and tomatoes. Simmer until tomatoes have broken down, about 15 minutes.
  • Raise the heat to a low boil, stir in the fish and shrimp, cooking until the cod has broken up and the shrimp has cooked, remove from heat. Add additional salt and pepper to taste.
  • Serve warm with rice and cilantro.