Fish and Vegetable Muqueca (Moqueca) II Options
Ingredients:
1 kg of fish (sea bass) or cacao, boyfriend, tuna, and others
The fish of your choice, cut into cubes.
Other Ingredients:
4 to 6 medium tomatoes cut into thick slices
2 tablespoons of corn oil or oil of your choice
2 large onions cut into thick slices
3 red, yellow and green peppers
1 cup of tea with parsley
½ cup chopped chives
1 cup cold water (tea)
1 round of 250 ml coconut milk the same measure of water
½ tablespoon of salt
1 tablespoon (capers soup.
½ teaspoon (bay leaf) bay leaf or 2 bay leaves
1 teaspoon grated fresh ginger (optional)
All vegetables are raw
Way of preparing:
Wash the fish well, season with salt, pepper and ginger let stand for 1 hour.
In a large pot preferably clay, put oil then go laying in layers
First the fish stands, side by side
Second onions cut into slices, scattered over
Third tomato cut into slices with the seeds
Fourth bell pepper cut into seeded slices
Fifth put of fish and so on until finished
The last layer is sliced tomatoes with laurel leaves
Above pour the coconut milk mixed with the water.
Bring to a boil over high heat, bring the heat down, ie cook over low heat for 20 'to 30 minutes, or until everything is well cooked
Notice:
The layers of the vegetables are scattered over, not heaped.
If you want to put prawns add 5 'minutes before you finish, Do not let the prawns cook too much that gets bloody.
Serve in the same crock pot.
Before serving, place the parsley and chives.
The capers put on top of the fish tails
Make two layers of each ingredient.
Accompany:
White rice, lettuce salad with grated raw carrots and tomato
cherry.
Note
Can add with 5 minutes left to finish the muqueca
1 pound shrimp medium clean and well washed (optional)
II Option:
Vegetable Muqueca
3 medium potatoes cut into slices
2 medium carrots
2 chuchu cut into pieces
1 large onion cut into thin slices
3 to 4 diced tomatoes with the seed
1 cup of frozen peas. see below
1 cup (tea) of pod cut into 1-inch pieces.
1 plate of bouquets of broccoli or cauliflower, or the two together.
1 glass of coconut milk 250 ml
2 tablespoons corn oil
Put 3 tablespoons of water, if the vegetables are hot (the water is hot), mixed with the coconut milk
All the vegetas are cooked "al dente"
Place the vegetables in layers in a round refractory or in a non-stick form
The last layer is tomato.
After you have it, put the parsley
Bring to the preheated oven 180 º C for 15 minutes.
Other Ingredients Optional):
You can add zucchini, eggplant, peppers, jiló in slices.
You can change the potato by yam or yam.
If you like you can put small clean okra.
Choose the vegetables of your choice.
Note:
How to defrost the pea.
Put a medium saucepan on the fire with half water, when raising boil, throw the frozen peas, so it boiled again count 1 'minute.
Drain pea in a sieve, pour over ice water to stop cooking.
The above procedure calls bleaching.
Ingredients:
1 kg of fish (sea bass) or cacao, boyfriend, tuna, and others
The fish of your choice, cut into cubes.
Other Ingredients:
4 to 6 medium tomatoes cut into thick slices
2 tablespoons of corn oil or oil of your choice
2 large onions cut into thick slices
3 red, yellow and green peppers
1 cup of tea with parsley
½ cup chopped chives
1 cup cold water (tea)
1 round of 250 ml coconut milk the same measure of water
½ tablespoon of salt
1 tablespoon (capers soup.
½ teaspoon (bay leaf) bay leaf or 2 bay leaves
1 teaspoon grated fresh ginger (optional)
All vegetables are raw
Way of preparing:
Wash the fish well, season with salt, pepper and ginger let stand for 1 hour.
In a large pot preferably clay, put oil then go laying in layers
First the fish stands, side by side
Second onions cut into slices, scattered over
Third tomato cut into slices with the seeds
Fourth bell pepper cut into seeded slices
Fifth put of fish and so on until finished
The last layer is sliced tomatoes with laurel leaves
Above pour the coconut milk mixed with the water.
Bring to a boil over high heat, bring the heat down, ie cook over low heat for 20 'to 30 minutes, or until everything is well cooked
Notice:
The layers of the vegetables are scattered over, not heaped.
If you want to put prawns add 5 'minutes before you finish, Do not let the prawns cook too much that gets bloody.
Serve in the same crock pot.
Before serving, place the parsley and chives.
The capers put on top of the fish tails
Make two layers of each ingredient.
Accompany:
White rice, lettuce salad with grated raw carrots and tomato
cherry.
Note
Can add with 5 minutes left to finish the muqueca
1 pound shrimp medium clean and well washed (optional)
II Option:
Vegetable Muqueca
3 medium potatoes cut into slices
2 medium carrots
2 chuchu cut into pieces
1 large onion cut into thin slices
3 to 4 diced tomatoes with the seed
1 cup of frozen peas. see below
1 cup (tea) of pod cut into 1-inch pieces.
1 plate of bouquets of broccoli or cauliflower, or the two together.
1 glass of coconut milk 250 ml
2 tablespoons corn oil
Put 3 tablespoons of water, if the vegetables are hot (the water is hot), mixed with the coconut milk
All the vegetas are cooked "al dente"
Place the vegetables in layers in a round refractory or in a non-stick form
The last layer is tomato.
After you have it, put the parsley
Bring to the preheated oven 180 º C for 15 minutes.
Other Ingredients Optional):
You can add zucchini, eggplant, peppers, jiló in slices.
You can change the potato by yam or yam.
If you like you can put small clean okra.
Choose the vegetables of your choice.
Note:
How to defrost the pea.
Put a medium saucepan on the fire with half water, when raising boil, throw the frozen peas, so it boiled again count 1 'minute.
Drain pea in a sieve, pour over ice water to stop cooking.
The above procedure calls bleaching.
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