For the Sauce and Garnish
For the Seafood
In a sauté pan, heat the dendê oil then add the sliced garlic and sofrito. Then add the lobster broth and coconut milk.
Reduce for one minute and then add the sea bass, mussels, cray fish, clams and okra.
Once the clams and mussels begin to open, add the calamari.
Salt and pepper the shrimp and cook them a la plancha on both sides.
Heat up your dish and add the moqueca mixture.
Season with salt, lime juice, cashews and cilantro sprigs. Add shrimps and fresh coriander to top. Garnish on the side with a skewer of lime wedges.
Rice: Mix rice with chimichurri sauce and serve in a side bowl.