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Moqueca
Created by: Howcan Team
Ingredients
- 1 lb of firm white fish fillets, such as cod or halibut, cut into chunks
- 1/4 cup of lime juice
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 3 cloves of garlic, minced
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 tomatoes, chopped
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped green onions
- 1 can (14 oz) of coconut milk
- 1 tablespoon of olive oil
- 1/2 teaspoon of red pepper flakes
- Cooked white rice, for serving
Instructions
- In a bowl, combine the fish chunks, lime juice, salt, and black pepper. Let it marinate for 15 minutes.
- In a large pot, heat the olive oil over medium heat. Add the garlic, onion, and bell pepper. Cook until the vegetables are softened, about 5 minutes.
- Add the marinated fish, tomatoes, cilantro, and green onions to the pot. Cook for another 5 minutes.
- Pour in the coconut milk and sprinkle in the red pepper flakes. Bring the mixture to a simmer and cook for 10-15 minutes, or until the fish is cooked through.
- Serve the moqueca over cooked white rice and garnish with additional cilantro and green onions.
Moqueca is a traditional Brazilian seafood stew with a rich history dating back to the indigenous Tupinambá people. This flavorful dish originated in the coastal regions of Brazil, particularly in the states of Bahia and Espírito Santo. The name "moqueca" is derived from the indigenous word "mu'keka," which means "fish stew." The dish is typically made with fish, onions, tomatoes, garlic, coriander, and palm oil, all simmered to perfection. Chefs like Morena Leite and restaurants such as "Casa de Tereza" in Salvador are renowned for their exquisite moqueca. The key to a perfect moqueca lies in using fresh, high-quality seafood and mastering the balance of flavors. Today, the best versions of this dish can be found in coastal regions of Brazil, where the freshest seafood is readily available. It's important to get the combination of spices and palm oil just right to achieve the authentic taste of moqueca. While the traditional method involves cooking the stew in a clay pot, there are also variations that use a modern cooking pot or even a slow cooker. Whether it's the Bahian or Capixaba style, moqueca continues to be a beloved dish that captures the essence of Brazilian coastal cuisine.
50 min
4
350 calories
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