Moqueca Brazilian Cuisine

• 4 fillets Salted cod
• 200 grams Shrimp
• 1 Onion
• 2 Tomato (or 1 can of tomatoes)
• 3 Green pepper (or 1 paprika)
• 1 clove Garlic
• 2 to 3 Green onions or scallions
• 1 thumb's worth Ginger
• 1 bunch Cilantro
• 250 ml Coconut milk
• 5 tbsp Olive oil (preferably palm oil)
• 3 tbsp Lemon juice
• 2 tbsp White wine (optional)
• 1 dash Salt and pepper
• 1 tbsp Katakuriko (or cornstarch)
• 1 cube Soup stock cube

1. Marinate the salted cod and shrimp in the mixture of cilantro, minced garlic, lemon juice, and olive oil, and let it rest in the refrigerator for more than 1 hour.
2. Finely chop the ginger, green onions, onion, and green pepper.
3. Heat the olive oil in a heavy pan and saute the vegetables.
4. Add the Step 1 ingredients, chopped tomatoes, white wine, and soup stock cube to the pan, and simmer them for 10-15 minutes.
5. Pour in the coconut milk and continue to simmer, and season with salt and pepper.
6. Add the katakuriko slurry (katakuriko dissolved in 1 tablespoon of water) to thicken at the end.
7. Serve it over rice and enjoy!
8. It tastes more authentic served with Brazilian rice.

cod, shrimp, onion, tomato, green pepper, clove garlic, green onions, ginger, cilantro, coconut milk, olive oil, lemon juice, white wine, salt, katakuriko, cube

Taken from cookpad.com/us/recipes/145864-moqueca-brazilian-cuisine (may not work)