Cookbook:Moqueca de Peixe (Brazilian Seafood Stew)
| Moqueca de Peixe (Brazilian Seafood Stew) | |
|---|---|
| Category | Stew recipes |
| Servings | 5 |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Brazilian Cuisine
This is a recipe for the original Bahian moqueca de peixe.
Ingredients
[edit | edit source]- 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 dendê (a very tasty, heavy, saffron-colored palm oil, which may not be omitted under any circumstances)
- 200 ml coconut milk
- Salt
- Pepper
Procedure
[edit | edit source]- Leave the fish in a marinade made out of lemon juice and fine powdered pepper for at least 1 hour.
- Put the fish, onions, bell peppers, garlic, tomatoes and the cilantro in numerous layers into a pot.
- Pour the azeite de dendê 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!
- Season to taste with salt.
- Serve with white rice.
Notes, tips, and variations
[edit | edit source]- To get the best taste you have to add more salt than you might think.
- Try using coal fish.