Moqueca Baião

Moqueca Baião is a flavorful Brazilian dish that combines the essence of two of the country's most beloved culinary preparations: Moqueca and Baião de Dois. With its roots in the Northeastern region of Brazil, this dish brings together the fresh flavors of the coast with the heartiness of a traditional rice and bean combination. Moqueca typically features a stew of fish or seafood, cooked with coconut milk, tomatoes, onions, garlic, and palm oil. Baião de Dois is a comforting dish, primarily made of rice and beans, enhanced with ingredients such as cheese, dried beef, and aromatic herbs. By merging these culinary traditions, Moqueca Baião offers a rich and satisfying experience.

Ingredients for Moqueca Baião

• Fish fillets (1 kg)
• Shrimp (500 g, peeled and deveined)
• Lime (2, juiced)
• Salt (to taste)
• Black pepper (to taste)
• Olive oil (2 tbsp)
• Onions (2, chopped)
• Garlic (4 cloves, minced)
• Tomatoes (4, chopped)
• Red bell pepper (1, sliced)
• Coriander (1/2 bunch, chopped)
• Coconut milk (400 ml)
• Palm oil (2 tbsp)
• Rice (1 1/2 cups)
• Black beans (1 cup, cooked)
• Queso fresco (1 cup, crumbled)
• Dried beef (200 g, shredded)
• Bay leaves (2)
• Butter (2 tbsp)
• Scallions (1/2 bunch, chopped)

Preparation

Before starting with the cooking process, it's important to prepare all the ingredients to ensure a smooth workflow. Begin by marinating the fish and shrimp in lime juice, salt, and black pepper. Allow them to sit for at least 30 minutes in the refrigerator. While marinating, chop the onions, garlic, tomatoes, and red bell pepper, set aside. Prepare the cooking station by having the coconut milk and palm oil ready.

Cooking Moqueca Baião

Step 1: Cooking the Moqueca

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onions and garlic, sauté until fragrant.
3. Add the tomatoes and red bell pepper, cook until they soften.
4. Gently place the marinated fish and shrimp into the pot.
5. Pour the coconut milk and add the palm oil to the pot.
6. Stir in half of the coriander and adjust salt and black pepper to taste.
7. Bring the mixture to a gentle simmer and cover the pot. Allow it to cook for about 15-20 minutes or until the fish is cooked through, stirring occasionally. For more precise timing, refer to a cooking timer.

Step 2: Preparing Baião de Dois

1. Rinse the rice under cold water.
2. In another pot, melt the butter.
3. Add the shredded dried beef and sauté until lightly browned.
4. Add the rice and stir to coat each grain with butter and beef flavor.
5. Add 3 cups of water, the bay leaves, and a pinch of salt.
6. Bring to a boil, reduce heat, and cover. Cook the rice for about 18 minutes or until fully cooked, referencing a cooking timer as needed.
7. Stir in the cooked black beans and the queso fresco.
8. Remove the bay leaves and mix in remaining coriander and scallions.

Serving and Enjoyment

To serve the Moqueca Baião, ladle portions of the fish and seafood stew over a hearty bed of Baião de Dois. Garnish with fresh coriander and a wedge of lime for an extra zest. Pair this dish with a refreshing beverage like Caipirinha or coconut water to enhance the tropical flavors. Enjoy Moqueca Baião with friends and family, gathering around for a feast that embodies the warmth and diversity of Brazilian cuisine.