moqueca
Next Dish: Fougasse
Moqueca is a traditional Brazilian seafood stew that has been made for over 300 years. It is slow-cooked in a terracotta casserole, typically featuring fish as the main ingredient, and is heavily seasoned with garlic, onions, coriander, tomatoes, and additional local ingredients. There are two main regional variants, Moqueca Capixaba from Espírito Santo state and Moqueca Baiana from Bahia state. The latter is often made with palm oil, coconut milk, and peppers, giving it a distinctive flavor and deep yellow color.
Recipe
Ingredients:
2 lbs of white fish fillets
Juice of 1 lime
4 cloves garlic, minced
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, sliced
1 large bell pepper, sliced
1 can (14 oz) diced tomatoes with juice
1 cup coconut milk
1 bunch of coriander, chopped
1 bunch of spring onions, chopped
2 tablespoons palm oil (optional)
Instructions:
Season the fish fillets with lime juice, garlic, salt, and pepper. Set aside to marinate for at least 15 minutes.
Heat the olive oil in a large pan over medium heat. Add the onion and bell pepper, sauté until soft.
Add the diced tomatoes with their juice to the pan. Cook for a few minutes until the tomatoes start to break down.
Add the coconut milk to the pan and stir well to combine. Bring the mixture to a simmer.
Add the marinated fish fillets to the pan, spooning some of the sauce over the top of the fish. Cover the pan and let it simmer for about 10 minutes, or until the fish is cooked through.
Sprinkle the chopped coriander and spring onions over the top of the fish. Drizzle the palm oil over the top, if using.
Cover the pan again and let it simmer for another couple of minutes to let the flavors meld together.
Serve the moqueca hot, ideally with rice on the side.