Moqueca Casserole

Moqueca is a traditional Brazilian fish stew with a rich history in the culinary tapestry of Brazil. Originating from the coastal regions of Brazil, particularly from the states of Bahia and Espírito Santo, Moqueca showcases a blend of indigenous, African, and Portuguese influences. This dish is characterized by its use of coconut milk, palm oil, and tomatoes, creating a creamy and flavorful broth that envelops the seafood, usually a variety of fish and shellfish.

Ingredients

• Fish
• Prawns
• Coconut Milk
• Bell Peppers
• Onion
• Garlic
• Tomato
• Lime
• Cilantro
• Olive Oil
• Palm Oil
• Salt
• Pepper
• Rice

Instructions

Preparation

1. Start by squeezing the juice of the lime over the fish and season with salt and pepper. Let it marinate for about 30 minutes.
2. Chop the bell peppers, onion, garlic, and tomato. Set aside.
3. Prepare the rice according to the package instructions.

Cooking

1. Heat olive oil in a large pan over medium heat. Add the chopped onion, garlic, and bell peppers. Cook until the onion becomes translucent.
2. Add the tomato and cook for another 5 minutes.
3. Pour in the coconut milk and a splash of palm oil. Stir to combine.
4. Gently add the marinated fish and prawns to the pan. Ensure they are submerged in the sauce.
5. Cover the pan and let it simmer on low heat for 20 to 25 minutes until the fish is cooked through.

Serving

1. Sprinkle chopped cilantro on top of the stew for a fresh finish.
2. Serve the Moqueca Casserole with cooked rice on the side.

Tips on Enjoyment

The Moqueca Casserole is best enjoyed fresh out of the pan, allowing you to savor the layers of flavors that define this historic dish. Pair it with a light salad or a slice of crusty bread to soak up the delicious sauce. Consider trying it with a caipirinha, Brazil's national cocktail, made from cachaça, sugar, and lime, to truly bring the tastes of Brazil to your dining table.