Lunchbreak: Sushi Samba chef Herb Wilson makes moqueca mista

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Chef Herb Wilson

Moqueca Mista

1 1/2 to 2 pounds clams, mussels and fillets of firm white fish such as halibut, swordfish or cod
1 tablespoon dende oil
4 tablespoons lime juice
3 cloves garlic, minced
1 cup chopped spring onion
1/4 cup green onion greens, chopped
1/2 yellow bell pepper
1/2 red bell pepper
2 cups chopped tomatoes
1 Tablespoon paprika
1 large bunch of cilantro, chopped
1 14 ounce can coconut milk
1 15 ounce can of lobster stock
pinch red pepper flakes
pinch salt and fresh ground pepper

Heat pan on high heat. Add dende oil. Add clams and mussels. Add all other fish. Add lobster stock and sofrito (onions, peppers, tomatoes and garlic). Add coconut milk and orka and lime juice. Serve immediately.

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