Salmon and shrimp moqueca (6 portions)
- 1 1/2 kilo of Chilean salmon fillets
- 200 grams skinless shrimp tails
- 1 medium onion cut in fine feather or rings
- 2 red peppers cut in julienne
- 3 chopped tomatoes
- 1/2 cup dendé oil
- 1 cup coconut milk
- 1/2 cup of water
- Salt and pepper to taste
- 1/2 cup lemon juice
Season the salmon fillets and add the lemon juice.
In a large and deep pan, place the ingredients in this order: the onion (to form a base), then the peppers, the salmon (in an orderly manner), the shrimps, chopped tomatoes and finally add the dendé oil, coconut milk and water. Increase the heat and cook covered over medium heat, for 15 to 20 minutes, without stirring, until the salmon is cooked.
Serve immediately, with its juice, and accompanied with rice.