Moqueca

Servings: 4-6

Total Time: 40 min Prep Time: 15 minutes

Moqueca hails from the state of Bahia in northeastern Brazil, the heart of Afro-Brazilian culture and its rich culinary heritage. Built on the freshest seafood you can find, moqueca delivers a creamy, spicy richness with just a few central ingredients. Red palm oil (azeite de dendê in Portuguese) acts as the glue that holds this dish together. There is no substitute for its characteristic floral, smoke-like flavor and vibrant orange sheen.

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Ingredients

  • 12 oz stew fish

  • 6 large shrimp with head-on

  • 4 garlic cloves

  • 1 small yellow onion, chopped

  • 2 bell peppers (any color) sliced

  • 1 lb fresh tomatoes, cut in 1-inch wedges

  • 1 can full-fat coconut milk

  • 1/4 cup chopped fresh cilantro

  • 1 hot chile (optional)

  • 1 limes (optional)

Directions

  • Season fish and shrimp with salt and lime juice.

  • Put oil on a pot over medium heat, add onion and then garlic. Stir until translucent.

  • Increase heat, add peppers, tomatoes and chile. Season with salt. Cook until tomatoes liquid starts to evaporate, 4 min.

  • Pour coconut milk, stir and reduce heat to medium. Simmer, stirring occasionally, until the liquid thickens and reduces to a creamy sauce (fish will add liquid, so reducing is key), about 10 minutes. Taste, adjust the salt, if necessary, and stir in 2 tablespoons chopped cilantro.

  • Add shrimp first (they take longer if big) and then fish. Cook until fish is tender and cooked through, 2 to 3 minutes.

  • Drizzle with palm oil, sprinkle remaining cilantro.

  • Serve with rice and lime wedges.