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home > recipes > seafood > moqueca
Moqueca, sometimes spelled muqueca, is a simple yet tasty Brazilian seafood stew from Bahia state. As with many of the dishes of Bahia, moqueca shows strong African roots. white-fleshed fish, cut into chunks -- 1 1/2 pounds limes, juice only -- 2 salt -- 1 teaspoon oil -- 2 tablespoons onion, diced -- 2 bell peppers, diced -- 2 garlic, minced -- 2-3 cloves chile (malagueta) peppers, minced -- 1-3 tomatoes, peeled, seeded and diced -- 3 cups coconut milk -- 2 cups dendê oil (optional) -- 2 tablespoons Toss the fish, lime juice and salt together in a large, non-reactive bowl and set aside to marinate for about 30 minutes. Meanwhile heat the oil in a medium-sized pot over medium flame. Add the onions and peppers and sauté until the onions are translucent. Add the garlic and chile peppers and sauté for another minute more. Stir in the tomatoes and simmer for about 5 more minutes to cook them down somewhat. Stir in the coconut milk and the fish with its marinade. Bring to a boil and then reduce heat to low. Simmer gently for about 5 minutes, or until the fish is cooked through. Adjust seasoning, stir in dendê oil if using and serve in bowls alone or over rice.

Moqueca


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(posted July 16, 2009)

Moqueca, sometimes spelled muqueca, is a
simple yet tasty Brazilian seafood stew from Bahia state. As with many of the dishes of Bahia, moqueca shows strong African roots.

white-fleshed
fish, cut into chunks -- 1 1/2 pounds
limes, juice only -- 2
salt -- 1 teaspoon
oil -- 2 tablespoons
onion, diced -- 2
bell peppers, diced -- 2
garlic, minced -- 2-3 cloves
chile (malagueta) peppers, minced -- 1-3
tomatoes, peeled, seeded and diced -- 3 cups
coconut milk -- 2 cups
dendê oil (optional) -- 2 tablespoons

Toss the
fish, lime juice and salt together in a large, non-reactive bowl and set aside to marinate for about 30 minutes.

Meanwhile heat the oil in a medium-sized
pot over medium flame. Add the onions and peppers and sauté until the onions are translucent. Add the garlic and chile peppers and sauté for another minute more.

Stir in the tomatoes and
simmer for about 5 more minutes to cook them down somewhat.

Stir in the
coconut milk and the fish with its marinade. Bring to a boil and then reduce heat to low. Simmer gently for about 5 minutes, or until the fish is cooked through.

Adjust seasoning, stir in dendê oil if using and serve in bowls alone or over rice.


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