Moqueca is a popular Brazilian dish. It seems like every culture with a coastline has its version of seafood stew. The French have Bouillabaisse, the Portuguese, Bacalhoada, New England, Clam Chowder, and San Francisco, Cioppino. Brazilian Moqueca, is a fish stew made controversial Palm oil, zesty, aromatic spices, firm white Codfish, onions, garlic, bell peppers, tomatoes, chilies, cilantro, and coconut milk. Watch as Phil and his granddaughter show you how to make this distinctive, delicious fish stew.


*NOTE. This is my rendition of Moqueca which has been Americanized.

 Below are the ingredients for Moqueca:
Marinate 1 and one half pounds cod.
Cut into 1 1/2 inch pieces.
Season with 2 limes juiced.
I Tbsp Paprika.
1tbsp Ground Cumin.
6 cloves Garlic, minced.
Place in refrigerator for 30 minutes.
Heat skillet to medium.
Add 2 Tbsp Palm oil.
1 Tbsp Cumin seeds.
1 med Onion chopped.
3 cloves Garlic minced.
Saute the above till onions transparent.
Be careful not to burn the garlic.
Ad 1 Tbsp Tomato paste.
1Tbsp paprika.
1 Tbsp Tomato bullion.
Shake in some Cayenne pepper.
Raise heat and add:
1 sliced Red pepper.
1 sliced Yellow pepper.
1 sliced Orange pepper.
Cook for 7 to 10 minutes.
Add one can of diced Tomatoes and Chilies or Habanero peppers.
Add one can of Coconut milk.
Zest limes into the stew and drop juiced limes into the stew.
Add one Tbsp Fish sauce.
Add fish, including marinade, carefully onto the top of the stew. Stir gently.
Reduce heat and simmer being careful fish does not start to break apart from chunks.
Add 1 Tsp Salt or Garlic salt.
Chop several Green onions and top.
Chop a bunch of Cilantro and top.
Serve with rice or quinoa.

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Phil, Aimee the cook, and Karina the photographer live in Sarasota, Florida.
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