Monday, August 25, 2014


Copyright 2014 LtDan'sKitchen blogs
Moqueca is a saltwater fish stew native to Brazil. Depending on the location, it can be cooked in coconut cream with tomatoes and some key ingredients like cilantro and palm oil. Traditionally cooked in a terra cotta pot, shrimps can be added in combination with boneless fillet of fish when preparing this hearty stew. 

I do have access to a terra cotta pot in my hometown but I made use of modern metallic pans to cook this dish. We used to cook on them but it has been such a long time since I've used one and I'm not sure how great a brand new pot will hold when you use it to cook a stew dish. In terms of the kind of fish you can use, it rather depends on what is available in your market that day. For me, the main star which is the fish can be any fillet of white fish that has some sturdiness to it. Cream dory or maybe even tilapia will be perfect for this type of preparation. Both are freshwater fish but the texture is perfect for this type of preparation and they are readily available in the grocery stores. Tuna or salmon would have been perfect for this stew. There are numerous authentic recipes of the dish but I used and modified the recipe from this blog.

Moqueca - Adapted*

2 lbs cream dory fillets, cit into 2 inch lengths
3 garlic cloves, minced
1 small white onion, diced
1/4 cup calmondin juice, or lime 
5 stalks green onions, chopped finely
1 yellow bell pepper, diced
1 red bell pepper, diced
1/4 cup cilantro, chopped coarsely
4 large tomatoes, diced
1 tsp smoked paprika
1/4 tsp red chili flakes
3 cup fresh coconut cream
3 tbsp coconut oil
salt and pepper

1. Mariante the fish fillet in the calmondin juice and season with salt and 
    pepper. Set aside. 

2.  In a large pot, heat the coconut oil over medium high heat. Saute the 
     garlic, white onions, red bell pepper, yellow bell pepper, and tomatoes 
     until softened. Season with salt and pepper. 

3. Add the chili flakes and cook for another minute. Mix in the paprika and 
    continue to saute for another minute. 

4. Arrange the fish in one layer over the softened saute mix and pour in the
    marinade. Ladle the coconut cream and continue to cook until it start to 
    boil. Lower the heat to low and simmer covered for about 10 minutes. 

5. Add the green onions and about half of the cilantro and continue to 
    simmer for another 5 minutes. Check for seasoning and adjust to taste. 

6.  To serve, garnish with the rest of the cilantro or more green onions and 
     pair with steamed white rice. 

*Moqueca: Simply Recipes

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