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Brazilian Fish Stew – Moqueca Capixaba

Brazilian Fish Stew – Moqueca Capixaba

Jan 20, 2023 | News and Updates

It is a national heritage in Brazil and a must-try for tourists. It is said that its origin dates back to the natives, who roasted the fish between leaves of different trees. This recipe was known as “pokeka” and hence derived the word “moqueca”, which is also referred to in ancient writings of the sixteenth century. Over the years it has evolved and above all has been modified according to the different regions of the country the 2 most famous versions are Moqueca Bahiana and Moqueca Capixaba.

Moqueca Capixaba

8 (6-ounce) pieces of skinless hake or Pacific cod fillet or swordfish (1/2 to 1 1/4 inches thick)

1/4 cup fresh lime juice
2 tablespoons finely chopped garlic (3 cloves)
2 teaspoons salt
2 tablespoon of paprika
1 pound extra-large shrimp in shell (optional)
2 pounds tomatoes, cut into 1/2-inch cubes
1 large onion, chopped
2 yellow plantains, peeled and each cut diagonally into 8 pieces (optional)
1 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh flat-leaf parsley

1/2 cup extra-virgin olive oil

Step 1

Pat fish fillets dry and put in a bowl. Stir together lime juice, 1 tablespoon garlic, and 1 1/2 teaspoons salt, 2 tablespoons of paprika then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp (optional)

Step 2

Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic. Place plantains on top. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot.

Step 3

Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes.

Serve with white rice and salad.


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