Moqueca is a becoming illustration of Brazil’s numerous culinary background. There are a number of variations of this dish immediately, however Moqueca Baiana, from the Northeast state of Bahia, is likely one of the most fascinating reflection of the traditions embedded in Brazilian delicacies.
Initially a seafood stew ready by the native folks of Brazil, Moqueca has taken on a brand new type over the previous few hundred years. Some signature flavors of immediately’s Moqueca Baiana recipe embrace coconut milk, first launched by Portuguese colonists who planted coconut bushes as they eliminated different bushes for wooden, and palm oil, introduced over by African slaves as a part of the sugarcane commerce.
Though palm oil comprises some well being advantages, there are ecological issues with its manufacturing. I desire to make use of Nutiva palm oil, which is licensed natural and truthful commerce, they usually be certain that no deforestation or habitat destruction outcomes from the rising and harvesting processes. We additionally pop our popcorn on this oil, which supplies it a wealthy, buttery taste.
Moqueca Baiana – Brazilian Seafood Stew (Gluten-free, Good Well being Weight-reduction plan, Paleo, Primal, Whole30)
1 lb agency white fish (cod, sea bass, whiting), lower into 1″ chunks
juice of two limes (about 2 tbsp)
1 tbsp coconut oil
2 tbsp palm oil
1 medium onion, lower into slices
1/4 tsp floor cumin
1/2 tsp salt, extra to style
3 cloves garlic, minced
1 medium tomato, sliced
1 inexperienced bell pepper, stem and seeds eliminated, sliced into rings
1 crimson bell pepper, stem and seeds eliminated, sliced into rings
1 yellow bell pepper, stem and seeds eliminated, sliced into rings
1/2 lb uncooked shrimp
1 (13.5oz) can coconut milk
2 tbsp chopped contemporary parsley
2 tbsp chopped contemporary cilantro
1. In a non-reactive bowl, mix the fish and lime juice; cowl and refrigerate for 20 minutes, when you put together the remainder of the dish.
2. In a deep skillet, heat the coconut oil and palm oil over medium warmth. Add the onion and saute till very smooth, about Quarter-hour. Stir within the cumin, salt, and garlic; saute till fragrant, about 30 seconds. Layer the tomato and bell pepper slices, then add the shrimp, coconut milk, the fish, and half of the lime juice. Scatter with parsley, cowl, and scale back warmth to med/low.
3. Simmer till the greens are tender, the fish is cooked by, and the shrimp is pink and curled, about 10-Quarter-hour; because the meals cooks, shake and jostle the pan each jiffy to combine the sauce and greens. Scatter with the cilantro, style and add salt if desired, then serve.
