Moqueca de Peixe recipe

MOQUECA DE PEIXE RECIPE

Imagine a seafood stew that embodies the warmth and vibrancy of Brazil. Moqueca de Peixe is more than just a dish; it’s a symphony of flavors simmering in a clay pot, a testament to the country’s rich culinary heritage. The terracotta vessel whispers of ancient traditions, while the colorful broth sings of sun-drenched markets overflowing with fresh produce. Each spoonful is a journey along the Brazilian coast, the tender fish or shrimp melting on your tongue like the caress of ocean waves. Hints of fiery chilies dance with the delicate sweetness of peppers, their vibrant melody calmed by the soothing whispers of fresh herbs. Moqueca de Peixe is a dish that brings people together, a celebration of fresh, local ingredients and the joy of shared meals. So gather your loved ones, raise a spoon to a Brazilian masterpiece, and savor the taste of a coastal paradise in every heartwarming bite.

Ingredients:

  • For the Earthy Broth Base:
    • 2 tbsp olive oil (to get the flavour party started)
    • 1 large onion, diced (don’t cry, it’ll be worth it)
    • 3 cloves garlic, minced (because garlic adds a mysterious depth of flavour)
    • 1 red bell pepper, diced (for a pop of colour and a touch of sweetness)
    • 1 yellow bell pepper, diced (because two peppers are better than one, especially when they’re this colourful)
    • 1 (14.5 oz) can diced tomatoes (because fresh is great, but canned is convenient, and we’re all about convenience here)
    • 1 cup low-sodium chicken broth (or vegetable broth if you prefer to keep it vegetarian)
    • ½ cup dendê oil (also known as palm oil, the secret ingredient that adds a rich, nutty flavour. Find it in the ethnic section of your grocery store, or online if you’re feeling fancy)
    • Salt and freshly ground black pepper (to taste, because you’re the captain of this flavour ship)
  • For the Seafood Symphony:
    • 1 lb firm white fish, such as cod or tilapia (cut into bite-sized pieces, because nobody wants to wrestle a giant fish chunk in their stew)
    • ½ lb shrimp, peeled and deveined (unless you enjoy the prehistoric shrimp look, but we won’t judge)
  • For the Finishing Touches:
    • 1 cup chopped fresh cilantro (because fresh herbs are always a good idea)
    • Lime wedges, for serving (for a final squeeze of citrusy goodness)

Instructions:

  1. The Earthy Broth Base Bonanza: Heat up your olive oil in a large pot (or your fancy clay pot, if you snagged one) over medium heat. Sauté your diced onion and garlic until softened and translucent. Don’t let them burn, or your Moqueca de Peixe will have a hint of campfire (not the flavour we’re going for). Add your diced red and yellow bell peppers and cook for another minute, letting them release their colourful magic.
  2. The Tomatoey Tango: Pour in your diced tomatoes (with their juices) and your chicken (or vegetable) broth. Bring it to a simmer and let it simmer for about 5 minutes, letting the flavours get to know each other.
  3. The Secret Ingredient Splash: Now comes the fun part: the dendê oil! Drizzle it in slowly, stirring constantly, until it’s fully incorporated into your broth. This is the secret ingredient that adds that rich, nutty flavour that makes Moqueca de Peixe so special (so don’t skimp on it!).
  4. The Broth Seasoning Serenade: Season your broth with salt and freshly ground black pepper to taste. Remember, you’re the conductor of this flavour symphony, so make sure the broth sings!
  5. The Seafood Symphony Simmer: Once your broth is seasoned to perfection, gently add your fish and shrimp. Let them simmer for about 5-7 minutes, or until the fish is cooked through and the shrimp are pink and opaque (nobody likes undercooked seafood, and frankly, it can be a recipe for disaster).
  6. The Fresh Herb Finale: Just before serving, stir in your chopped fresh cilantro. The cilantro adds a pop of colour and a freshness that will perfectly complement the rich flavours of the stew.
  7. The Big Reveal: Serve your Moqueca de Peixe hot in bowls, with a squeeze of lime juice from a wedge for those who like a little extra tang. Behold! Your masterpiece is complete. A taste of Brazil simmering in a pot, ready to transport you to a sunny beach (well, almost). So grab a spoon, dig in, and savor the vibrant flavours of the sea with every delicious bite. Just be warned, this stew is so good, it might cause a spontaneous samba dance in your kitchen (hey, we don’t judge!).