Moqueca (Brazilian Cuisine)

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Moqueca, a Brazilian recipe that based on a salt water fish stew in a coconut milk, tomatoes and other ingredients. Below are the complete ingredients of Moqueca.

It is a slow cooked recipe from Southeast of Brazil, cooked in a terra cotta and this is also served with prawns. This dish is also perfectly fit with boneless fish like small shark and sword fish for the person who has shellfish allergies.

It is originally from the Bahia in the Northeast and from Espirito Santo in the Southeast of Brazil. In addition to that, did you know that Brazil have been making Moqueca for 300 years. There are two types of Moqueca, the Moqueca Capixaba, it is from the Espirito Santo of Brazil and influenced by Native Brazilian. Moqueca Capixaba is using Olive Oil while Moqueca Bahiana is the other type of Moqueca and they are using Palm Oil instead of Olive Oil.

Moqueca also has important recipe, it will not like the classic Moqueca if the recipe is lacking. We have to prepare and complete the recipe first and do not make a substitute recipe so that we can taste the classic Moqueca. Here are the ingredients:


INGREDIENTS:

1/3 cup lime juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 garlic cloves, minced
1 pound sea bass or halibut fillet, cut into 1/2-inch wide strips
1  1/2 pounds large shrimp, peeled and deveined
2 tablespoons olive oil
2 cups finely chopped onion
1 cup finely chopped green bell pepper
1 cup finely chopped red bell pepper
3/4 cup minced green onions (about 1 bunch)
5 garlic cloves, minced
1 bay leaf
2 cups chopped tomato (about 2 large)
1/2 cup minced fresh cilantro, divided
2 bottles clam juice
14 1/2-ouncechicken broth
1 cup light coconut milk
1/4 teaspoon ground red pepper

PREPARATION:

In a large bowl, put shrimp, lime juice, salt, black pepper, garlic and sea bass or fillet and marinate for about 30 minutes inside the refrigerator.
Heat oil over medium heat; add onion, bell pepper, garlic, green onion and bay leaf. Cook for about 6 minutes and stir occasionally.
After 6 minutes, you can increase the heat into high heat, add tomato and cook for 2 minutes.
Add ¼ cup cilantro, clam juice and the broth and bring to boil.
Reduce the heat and simmer for about 10 minutes. Remove the bay leaf.
In a blender, put 1/3 of vegetable mixture and puree until smooth.
Pour pureed vegetable into a pan.
Repeat the procedure with the remaining mixture and add coconut milk and red pepper to pureed vegetable.
Bring to boil over medium heat and cook for 3 minutes.
Add fish mixture and cook for 3 minutes or until fish is done.
Sprinkle with ¼ cup cilantro.
Serve.

A few words with the taste of Moqueca, it is easy to cook even though the pronunciation of the name of the recipe is hard but the recipe of the dish is very easy to find. The recipe is perfect with rice and when the weather is a bit cold, the warm soup of the Moqueca will help you boost your energy. To the readers who might have their own version of Moqueca, feel free to comment below so that your dish will be shared to all the readers. Happy cooking to everyone!!!

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