Moqueca Brazilian Fish Stew

Moqueca Brazilian Fish Stew

  • Prep time: 15
  • Cook time: 45
  • Yield: 8
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Ingredients
  • 1 lime, juiced
  • 1 teaspoon salt
  • 3 cloves garlic, minced
  • 1-1/2 pounds white fish steaks (cod or haddock), cut into large chunks
  • 1 onion, diced
  • 1 orange or yellow bell pepper, diced
  • 4 tomatoes, seeded and diced
  • 14 oz. coconut milk
  • 2 tablespoons cilantro leaves, chopped
  • 1/2 teaspoon annatto seeds
  • 1/4 cup vegetable oil
  • 2 tablespoons scallions, chopped
  • 2 tablespoons olive oil
  • hot sauce
Nutrition Facts
Serves 8

Description

Moqueca: A Flavorful Journey into Brazilian Culinary Tradition

Introduction: Moqueca, a vibrant and aromatic Brazilian dish, is a celebration of flavors that transports you to the tropical coastal regions of Brazil. Join me on a culinary journey as we explore the essence of moqueca, uncovering its ingredients, preparation, and the cultural significance that makes it a cherished part of Brazilian cuisine.

Key Components of Moqueca:

1. Seafood or Fish:

  • At the heart of moqueca is an array of fresh seafood or fish. Common choices include shrimp, fish fillets, or a combination of both. The choice of seafood contributes to the dish’s rich and diverse taste.

2. Coconut Milk:

  • Coconut milk is a star ingredient that imparts a creamy, luscious texture to moqueca. It not only enhances the flavor of the seafood but also provides a tropical, coastal essence that is quintessentially Brazilian.

3. Dende Oil (Palm Oil):

  • Dende oil, extracted from the fruit of the African oil palm, is a distinctive element in moqueca. It adds a vibrant orange hue to the dish and brings a unique depth of flavor, contributing to the characteristic taste of Brazilian cuisine.

4. Aromatic Herbs and Spices:

  • Moqueca embraces a medley of aromatic herbs and spices, such as cilantro, parsley, garlic, onions, and bell peppers. These ingredients create a harmonious blend of savory, herbaceous, and slightly sweet notes.

5. Peppers and Tomatoes:

  • Bell peppers and tomatoes contribute both color and a subtle sweetness to the broth. The combination of these vegetables complements the seafood and adds visual appeal to the final presentation.

6. Preparation:

  • Marination: Seafood or fish is often marinated with lime or lemon juice, garlic, and salt before cooking, enhancing the flavors and ensuring a tender, succulent outcome.

  • Layered Cooking: Moqueca is traditionally cooked in a clay pot, allowing the ingredients to simmer and meld together. The dish is often prepared in layers, starting with aromatics, followed by fish or seafood, vegetables, and then the coconut milk and dende oil.

  • Garnishes: Fresh herbs, such as cilantro, are commonly used as a finishing touch, adding a burst of color and a final layer of aromatic freshness.

Cultural Significance:

1. Regional Variations:

  • Moqueca reflects the diverse culinary landscape of Brazil, with regional variations that highlight local ingredients and preferences. Whether prepared in Bahia, Espírito Santo, or other coastal regions, each version of moqueca tells a unique culinary story.

2. Social and Festive Gatherings:

  • Moqueca holds a special place in Brazilian social and festive gatherings. Its communal preparation and vibrant presentation make it a dish often shared among friends and family during celebrations and special occasions.

3. Connection to Brazilian Coastal Living:

  • The ingredients and preparation of moqueca evoke the laid-back, coastal lifestyle of Brazil. The combination of fresh seafood, coconut, and dende oil transports diners to the sandy shores and tropical breezes of the Brazilian coastline.

Conclusion: Moqueca is more than a dish; it’s a sensory experience that encapsulates the spirit of Brazilian coastal living. From the bounty of the sea to the aromatic blend of herbs and spices, moqueca invites you to savor the rich tapestry of flavors that defines Brazilian cuisine. So, immerse yourself in the warmth of this vibrant dish and let the taste of Brazil transport you to a culinary paradise by the sea.

Instructions

  • 1. Heat annatto seeds in 1/4 cup vegetable oil over medium heat for 10 minutes. Strain out seeds and reserve oil.
  • 2. Combine garlic, salt, and live in a large bowl with fish. Coat well, cover, refigerate and marinate at least 30 minutes and up to 3 hours.
  • 3. Heat olive oil in a pan over medium heat. Saute onion and bell pepper until softened, about 3 minutes. Add tomatoes and 8-10 dashes hot sauce and cook an additional 4 minutes.
  • 4. Arrange marinated fish on top of vegetables. Pour any leftover marinade over top along with scallions. Pour in annatto oil and coconut milk. Reduce heat to low, cover, and simmer 20 minutes.
  • 5. Season with salt, pepper, lime juice, and additional hot sauce as desired.
  • 6. Serve over cooked rice.