Cook SUSHISAMBA’s Moqueca Mista



For the Sauce and Garnish

  • 2 oz. Sofrito
  • 1 teaspoon of sliced garlic
  • 2 tablespoons of Dendê Oil
  • 4 oz. of unsweetened Coconut Milk
  • 8 oz. of Lobster Stock
  • A dash of Lime Juice
  • 1 crushed tablespoon of Cashews
  • 4 pieces of Okra
  • A bunch of coriander sprigs
  • 2 lime quarters to garnish 

For the Seafood

  • 4 Mussels
  • 3 pieces of Middleneck Clams
  • 5 oz. of Cray Fish Meat
  • 1oz. of Calamari
  • 4 pieces (5 oz each) of Sea Bass
  • 2 pieces of Shrimp
  • For the Rice
  • 1 cup of steamed white rice
  • 2 tbsp of Chimichurri Sauce


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.