Langoustine moqueca
Item 1 of 1
This moqueca recipe - a traditional seafood or fish stew - evokes strong memories for Marcello Tully, who recalls: "My memories of Moqueca take me back to a trip my wife and I made to Maragogi, situated on the coral coast, half way between Maceio and Recife, in the North East of Brazil. We hired a 'jangada’ – a sailing raft – and went snorkelling around the coral reefs. A truly inspiring experience which made us both hungry and of course, in need of an ice cold ‘Cerveja’ – beer. Nothing quite beats the fact that whilst eating this dish, you are surrounded by towering coconut palm trees and a gentle breeze from the sea."
First published in 2015
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Ingredients
Metric
Imperial
- 8 langoustines
- 1 onion, thinly sliced
- 1/2 garlic clove
- 2 tbsp of tomato paste
- 400ml of coconut milk
- 1 handful of desiccated coconut
- 1 lemon, juiced
- 2 tbsp of white wine vinegar
- 2 tsp cornflour, mixed with a little water to dilute
- 1 tbsp of parsley, finely chopped
- 1/2 tsp salt
- ground black pepper, 2 twists
- 2 tbsp of dende oil
SAVE RECIPE
Method
1
Bring a large pan of water to the boil and add the langoustines. Boil steadily for 2-3 minutes, then set under cold running water to cool down. Peel and devein the langoustines, then set aside until ready to use
- 8 langoustines, fresh
2
Add the dende oil to a heavy-bottomed pan and sweat the onions for 3-4 minutes until tender but not coloured. Add the garlic and continue to sweat for another minute
- 2 tbsp of dende oil
- 1 onion, thinly sliced
- 1/2 garlic clove
3
Stir in the tomato paste and mix thoroughly to coat. Cook out for another minute, then add the coconut milk, desiccated coconut, lemon juice and vinegar
- 2 tbsp of tomato paste
- 1 handful of desiccated coconut
- 1 lemon, juiced
- 2 tbsp of white wine vinegar
- 1ml of coconut milk, 1 tin
4
Bring to the boil, add the langoustine then mix in a little cornflour solution to thicken. Keep cooking for 1-2 minutes further, then season with salt and pepper
- 2 tsp cornflour, mixed with a little water to dilute
- 1/2 tsp salt
- ground black pepper, 2 twists
5
Divide between plates and scatter over some chopped parsley to garnish. Serve immediately
- 1 tbsp of parsley, finely chopped
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