What is Moqueca de Peixe?
Moqueca de Peixe is a traditional Brazilian fish stew that originated in the coastal state of Bahia. This flavorful dish is made from fish cooked in a fragrant broth of coconut milk, onions, tomatoes, peppers, and dendê oil. The stew is typically served with rice and farofa, a toasted cassava flour mixture.
Moqueca de Peixe is a staple of Brazilian cuisine, and is popular throughout the country. The dish is typically prepared for special occasions, such as family gatherings or holidays. It is also a popular street food in coastal cities, where vendors sell the dish from large pots on the sidewalk.
Ingredients and preparation of Moqueca de Peixe
The ingredients for Moqueca de Peixe may vary depending on the region, but the basic recipe consists of fish, coconut milk, onions, tomatoes, peppers, dendê oil, and cilantro. The fish used in the dish can be any white-fleshed fish, such as cod, halibut, or snapper. The dendê oil, which is extracted from the fruit of the African oil palm, gives the dish its distinctive flavor and color.
To prepare Moqueca de Peixe, the fish is first marinated in a mixture of lime juice, garlic, and salt. The onions, tomatoes, and peppers are then sautéed in the dendê oil until they are soft. The fish is added to the pot along with the coconut milk and simmered until it is cooked through. The dish is garnished with cilantro and served with rice and farofa.
Variations and serving suggestions for Moqueca de Peixe
There are many variations of Moqueca de Peixe, depending on the region and the cook’s preferences. Some recipes call for the addition of shrimp or other seafood, while others use different types of peppers or spices to add heat to the dish. Some cooks also add vegetables such as bell peppers, okra, or squash to the stew.
Moqueca de Peixe is typically served with plain white rice, but it can also be served with other grains such as quinoa or couscous. The dish is often accompanied by farofa, a toasted cassava flour mixture that adds crunch and texture to the meal. Some cooks also serve the stew with a side of fried plantains or a fresh salad.
