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.
Finely chop the ginger, green onions, onion, and green pepper. Heat the olive oil in a heavy pan and sauté the vegetables.
Add the Step 1 ingredients, chopped tomatoes, white wine, and soup stock cube to the pan, and simmer them for 10-15 minutes.
Pour in the coconut milk and continue to simmer, and season with salt and pepper. Add the katakuriko slurry (katakuriko dissolved in 1 tablespoon of water) to thicken at the end.
Serve it over rice and enjoy! It tastes more authentic served with Brazilian rice.
Story Behind this Recipe
Moqueca is a stewed seafood in coconut milk that is a signature dish of the northeastern part of Brazil (The State of Bahia). You can make it easily with ingredients available in Japan! It's creamy and so delicious, so give it a try. (Authentic Moqueca is made with palm oil.)
All you need to do is to chop up the ingredients and simmer them! It's like a Brazilian coconut milk curry... Once you eat it, you will be hooked!! It's delicious with just shrimp or just salted cod.