** Makeca of bass with Bahian fashion shrimp **

The shrimp bass moqueca is a sophisticated and tasty dish that combines the best of sea flavors with the Bahian kitchen.Ideal for a weekend lunch or special celebration, this dish is certainly a delight for seafood lovers.Here is a detailed recipe for you to venture into the kitchen and impress your guests.

** Ingredients **:
- ** 400g of bass fillet **, cut into large cubes
- ** 300g of medium prawns **, clean
- ** 2 large tomatoes **, chopped in cubes
- ** 1 green pepper **, cut into strips
- ** 1 red pepper **, cut into strips
- ** 1 large onion **, sliced
- ** 3 cloves of garlic **, chopped
- ** 200 ml of coconut milk **
- ** 2 tablespoons of palm oil **
- ** 1 lemon ** (juice)
- ** 2 tablespoons of fresh coriander **, chopped
- ** 2 tablespoons of chives **, chopped
- ** salt to taste **
-** black pepper to taste **
- ** 1 teaspoon of paprika ** (optional, for color)

** Preparation mode **:

1. ** Fish and shrimp preparation **:
-Season the sea bass and shrimp with salt, black pepper and the juice of a lemon.Reserve for about 15 minutes to marinate.

2. ** Vegetable preparation **:
- In a large pan or skillet, heat the palm oil.Add onions and garlic, sautéing until lightly golden.
- Add the peppers and tomatoes, cooking until they begin to soften.If necessary, add some water so as not to burn.

3. ** Mocked Mounting **:
- Arrange half of the vegetables at the bottom of a clay pan (if you have, for a more traditional touch).
- Arrange the sea cubes on the vegetables and then place the rest of the vegetables on top.
- Spread the prawns lastly, covering with the remaining vegetables.
- Sprinkle the paprika to add a more vibrant color to the plate.

4. ** Cooking **:
- Add the coconut milk and check the salt.If necessary, add a little more.
- Cover the pan and cook over medium-low heat for approximately 20 to 25 minutes.Avoid moving so that the pieces of fish do not fall apart.

5. ** Finishing **:
- Turn off the heat and add the coriander and chives chopped.
- Drizzle with a wire more of palm oil to intensify the taste.

6. ** serving **:
- Serve the hot moqueca, accompanied by white rice and, if desired, palm oil crumb.
- A pepper pepper or pepper sauce can be offered separately for those who enjoy more spicy food.

This bass -shrimp moqueca recipe brings the flavors of Bahia directly to your table, with an irresistible mixture of textures and aromas.It is perfect to impress on a special occasion and can be adapted as personal taste, increasing or decreasing the amount of spices and peppers.Enjoy the process and good appetite!