Moqueca de Peixe (Brazilian Seafood Stew)
This is a recipe for the original Bahian moqueca de peixe.
Servings
5
1 kg fresh white fish, cut into two finger-wide strips/slices
1 lemon, juiced
2 mid-sized onions, cut into circular slices
2 bell peppers (one red, one green), cut into circular slices
1 clove of garlic, pressed
4 ripe tomatoes, optionally skinned then chopped
4 cilantro stems with leaves, finely chopped
12 tablespoons Azeite de dendĂȘ (a very tasty, heavy, saffron-colored palm oil, which may not be omitted under any circumstances)
200 ml coconut milk
Salt
Pepper
Leave the fish in a marinade made out of lemon juice and fine powdered pepper for at least 1 hour.
1 hour
Put the fish, onions, bell peppers, garlic, tomatoes and the cilantro in numerous layers into a pot.
Pour the azeite de dendĂȘ and the coconut milk over all, and boil everything for 20 minutes. From time to time, ladle/scoop the liquid from the pot's bottom to its top. Be careful, in order to not break the fish!
20 minutes
Season to taste with salt.
Serve with white rice.
- âąTo get the best taste you have to add more salt than you might think.
- âąTry using coal fish.