BRAZIL
Moqueca
1 hour
6 people
Average
'Moqueca de Peixe Baiana' is a traditional Brazilian stew with whitefish, pepper, tomato and lime. In Brazil, there are two variations of the moqueca (pronounced 'moh-kek-kah'), with both versions claiming to be the original. The difference is in whether you use coconut milk (moqueca baiana) or not (moqueca capixaba). This version, with coconut milk, comes from Bahia, where the recipe giver Yuan is from.
In addition to a firm type of white fish, it is also recommended to add shrimp. If you choose this, add the shrimp at the end. About five minutes before removing the dish from the heat.
The authentic recipe contains palm oil. This is available at the store. Palm oil is widely consumed in Brazil, but due to its harmful impact on the environment, we asked Yuan if we could use an alternative. He indicated that we can use a mix of olive oil and turmeric or smoked paprika to give the dish the same color.
Preparation
Step 1. Marinate the fish
Cut the fish into pieces of 2 to 3 cm and cut the garlic, one onion and one tomato into large pieces.
Place half the coriander, garlic, one onion, one tomato and the juice of two limes in a food processor/blender and make a paste. Season with salt, pepper, onion powder and garlic powder.
Marinate the fish in this paste and put it in the refrigerator for at least 30 minutes.
Step 2. Prepare the moqueca
Cut the bell pepper, the remaining tomatoes, the remaining onions and the chili peppers.
Optional: you can eat the moqueca with larger pieces of vegetables, but you can also make a sauce from it. If you choose the latter option, fry these ingredients briefly and mix in the food processor until a smooth mixture. (We liked this the best!)
Pour a little olive oil into the bottom of a pan and place the marinated fish in it. Leave the fire off.
Cover the fish with the bell pepper, onion, tomatoes and chili peppers to the top of the pan. Then add another layer of fresh coriander. Drizzle the top of the pan with olive and palm oil and place the pan over medium to high heat.
When the dish starts to boil, add the full-fat coconut milk and turn the heat down. Simmer for about 20 minutes, or until the fish is cooked through.
Meanwhile, cook the rice according to the package.
Finally, add the juice of the remaining lime. Serve with the rice on the side and some fresh coriander on top.
Ingredients
2 kilograms of whitefish
Optional: 200 grams of shrimp
1 red pepper
1 yellow pepper
1 green pepper
3 onions
5 cloves of garlic
3 tomatoes
15 grams of fresh coriander
3 limes
75 ml extra virgin olive oil
3 tbsp palm oil (or alternative, see intro)
1 tsp garlic powder
1 tsp onion powder
400 ml coconut milk
400 grams of rice
Salt and pepper to taste
Chili pepper to taste
Want to get in the mood? Here a music suggestion!
Bom apetite ('Enjoy your meal!')
