500 g of fish
500 g of fresh, clean mussels
500 g of squid (marisco)
500 g of crab meat
250 g of oysters, without shells (optional)
500 g of desalinated cod
2 cups of coconut milk
1 cup of grated coconut
1/8 teaspoon of ground cinnamon
1/8 teaspoon of ground cloves
2 tablespoons of vinegar
1 can of palmito
1/3 cup of chopped olives
4 beaten eggs
6 eggs, separated
500 g of fish
500 g of fresh, clean mussels
500 g of squid (marisco)
500 g of crab meat
250 g of oysters, without shells (optional)
500 g of desalinated cod
2 cups of coconut milk
1 cup of grated coconut
1/8 teaspoon of ground cinnamon
1/8 teaspoon of ground cloves
2 tablespoons of vinegar
1 can of palmito
1/3 cup of chopped olives
4 beaten eggs
6 eggs, separated
Prepare a moqueca with fish, cod, and mussels
Remove from heat, shred the cod, and leave the fish without bones
Return to heat and add coconut milk, grated coconut, cinnamon, cloves, vinegar, chopped palmito, and olives
Cook until most of the liquid has evaporated
Mix well to achieve a uniform consistency
Remove from heat
Add beaten eggs
Place in a refractory dish, with 6 separated eggs on top: beat the whites until snowy and combine with yolks
Put in a preheated oven
After removing from the oven, when the eggs are half-cooked, decorate the dish with thin slices of onion and tomato
Remove from heat when the eggs are golden brown and cooked.
