Brazilian Shellfish Ragout

Preparation info

  • Serves


    • Difficulty


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

This recipe is a combination of three Brazilian fish and shellfish dishes: moqueca de peixe–sautéed fish with coconut, tomatoes, garlic, lemon juice, chopped cilantro, cayenne, and the inevitable dende oil; lagosta com leite de coco–a lobster sauté with coconut, tomatoes, and hot pepper; and Mariscada–a Brazilian bouillabaisse made with fish and shellfish, seasoned with coriander, onion, tomatoes, garlic, saffron, and cayenne. I took the most popular elements from each