Moqueca de Peixe (Brazilian Seafood Stew)
This is a recipe for the original Bahian moqueca de peixe.
Source and licence
"Moqueca de Peixe (Brazilian Seafood Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Moqueca_de_Peixe_(Brazilian_Seafood_Stew), revision 4518657), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Moqueca_de_Peixe_(Brazilian_Seafood_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518657
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 kg fresh white fish, cut into two finger-wide strips/slices
- 1 lemon, juiced
- 2 mid-sized onions, cut into circular slices
- 2 bell peppers (one red, one green), cut into circular slices
- 1 clove of garlic, pressed
- 4 ripe tomatoes, optionally skinned then chopped
- 4 cilantro stems with leaves, finely chopped
- 12 tablespoons Azeite de dendê (a very tasty, heavy, saffron-colored palm oil, which may not be omitted under any circumstances)
- 200 ml coconut milk
- Salt
- Pepper
Method
- Leave the fish in a marinade made out of lemon juice and fine powdered pepper for at least 1 hour.
- Put the fish, onions, bell peppers, garlic, tomatoes and the cilantro in numerous layers into a pot.
- Pour the azeite de dendê and the coconut milk over all, and boil everything for 20 minutes. From time to time, ladle/scoop the liquid from the pot's bottom to its top. Be careful, in order to not break the fish!
- Season to taste with salt.
- Serve with white rice.