Enjoy a taste of Brazil! Learn how to make Moqueca, a bowl of comforting and hearty stew with a tropical twist from 'Downright Delicious with Yo-Yo'.
Place the clams, mussels, scallops and chopped lobster tails in an extra-large bowl and set aside.
Using a food processor, add the tomatoes, lime juice, and 2 tablespoons of minced garlic and blend on high until all vegetables are pureed.
Pour the puree mixture over the seafood, ensuring all seafood is evenly coated, and cover with plastic wrap. Let it marinate in the refrigerator for one hour.
After the seafood has marinated, place a Dutch oven over medium heat and coat with 2 tablespoons of olive oil. Once the pan is hot, place the chopped onions, the chopped garlic, and mix well. Add the marinated seafood to the Dutch oven and mix.
Next, add in the garlic chili sauce, 2 teaspoons of cilantro, and the coconut milk and mix well. Lay the ¼-inch sliced tomatoes over the seafood stew, season with a pinch of sea salt and black pepper. Cover with a lid and cook on low for 10-15 minutes until broth comes to a low simmer and remove from heat.
Place a grill pan over medium-high heat.
In a small bowl, mix the garlic and olive oil together, seasoned with salt and cilantro, and mix well.
Using a pastry brush, coat each piece of French bread with the garlic and olive oil mixture. Place on the griddle, oil side down, and allow to toast for 2 minutes. While the bread is toasting, brush the other side with the garlic and olive oil mixture. Turn over to toast both sides, remove from the griddle, and serve along with your seafood stew.