This isn’t exactly moqueca, since it doesn’t contain dende oil. Very tasty.
1 pound sea scallops
1 pound tilapia fillets, cut into 1inch cubes
Juice of 1 lime
2 tablespoons olive oil
1 medium onion, cut into 1/4inch dice
2 red bell peppers, cored, seeded, and cut into 1/4inch dice
3 plum tomatoes, seeded and cut into 1/4inch dice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 jalapeno chiles, stemmed, seeded, and minced (I’ll probably add a habanero as well, next time)
2 cups water
1 can (14 1/2 ounce) canned coconut milk
1/2 cup loosely packed cilantro leaves, coarsely chopped
1 lime, cut into slices
Cooked basmati rice, for serving (optional)
Marinate the fish and scallops in lime juice for 30 minutes. Method Heat olive oil in a large casserole over low heat. Sauté the onion and peppers together for about 5 minutes. Add the tomatoes, salt, pepper, and chiles and cook for 2 minutes. Add the water and coconut milk and bring the mixture to a simmer. Simmer for about 10 minutes, stirring occasionally. Add the seafood, and cook about 7 minutes more, stirring occasionally. Add the cilantro and simmer for 5 minutes.
Serve in bowls, over rice. Add more lime, to taste.