About the dish
Moqueca is a fragrant fish stew from the Brazilian coast, cooked in layers in a wide pot. In the best-known Bahian version, pieces of white fish or prawns are braised with sliced onion, tomato and pepper in coconut milk, and the whole dish is tinted orange by dendê palm oil – a hallmark of Afro-Brazilian cooking. Neighbouring Espírito Santo is famous for the lighter moqueca capixaba, made without coconut, with annatto and olive oil in a black clay pot. The stew goes to the table in its pot, with white rice, farofa or pirão – a thick porridge of broth and cassava flour. It is finished with plenty of fresh coriander.
Main ingredients
- white fish
- coconut milk
- dendê oil
- tomatoes
- peppers
- onion
- coriander
- lime
Brazil: In Bahia it is made with dendê oil and coconut milk; in Espírito Santo (moqueca capixaba) with annatto and olive oil, without coconut, in a clay pot.
More: Wikipedia (en)
