Ideally this should be cooked on top of the cooker in a special pan made of mud, the "panela de barro" or black clay pot. It serves 4 people and goes well with wine but I prefer Cajú Juice.
- 800 g of fish in slices (ideally fresh fish cleaned using lemon)
- 400 g of prawns
- 3 tomatoes: remove the peel and pips and chop
- 3 stems of green coriander chopped
- 3 stems of spring onion chopped
- 2 onions(finely chopped)
- salt to your taste
- a spoon of urucum seeds powder (if you can get them)
- 3 cloves of garlic: crushed
- 1 lemon
- peppers (optional): chopped to your taste
- a spoonful of olive oil
- In the pot heat a spoon of oil and add the garlic and urucum seeds.
- Add salt to your taste
- Then add one layer of tomatoes using half the tomatoes
- Now add a layer of onion (half the onions)
- Another layer of green coriander and spring onion (half the coriander and spring onion).
- Now very gently put on 3 slices of fish.
- Repeat in the same sequence: tomatoes, onion, green coriander/onion, 3 pieces of fish.
- Save some of the green coriander and spring onion to the end.
- Cook on top of the cooker for 25 minutes.
- Now just put a layer of prawns and let it cook a bit more. Then put the rest of the green coriander/onion to cover the prawns and it's ready to serve.
I suggest a watercress salad, but it's usually served with white rice and "pirão". How do you make "pirão"? It's easy: heat some of the soup formed from the moqueca and add a little cassava meal unitl it gets a sticky consistency.