Serves 8
INGREDIENTS
1 cup coconut milk
1 fresh green coconut or 2 cups
bottled coconut juice
2 cups peeled and julienned onions
3 large red bell peppers, cored, seeded, and cut in julienne
1 pound tomatoes, peeled, and seeded, and cut in julienne or 1 (16-ounce) can tomatoes
1/2 cup coarsely chopped cilantro (coriander)
1/2 cup coarsely chopped parsley
1/2 cup coarsely chopped scallions (spring onions)
1/4 cup vegetable oil
1/4 cup palm oil
1/4 cup finely chopped onion
6 garlic cloves, finely chopped
1/2 cup finely chopped cilantro (coriander) divided
1 bay leaf, crumbled
Pepper to taste
3 cups fish stock, divided
3 tablespoons palm oil, preheated in the microwave for 1 minute or in boiling water for 3 minutes
METHOD
1 Cook and serve the moqueca in the same pan. Use an earthenware or braiser pan.
2 If you are using a fresh green coconut, make a hole with a sharp knife. Pour the coconut water into a container
and reserve. (If you are not using immediately, keep refrigerated.) Open the coconut in half and scoop out all the
white pulp with a spoon and place in a bowl. Blend the juice with the pulp and reserve.
3 If using bottled coconut juice, whisk it with the coconut milk. Reserve.
4 In a large bowl, toss the onions, bell peppers, tomatoes, and the coarsely chopped cilantro, parsley, and scallions.
5 In a large pan or braiser, heat the vegetable oil with the palm oil and sauté the chopped onion for 2 minutes; add the garlic and 1⁄3 of the finely chopped cilantro and stir well. Add the bay leaf, season with 6 teaspoons salt and 4 teaspoons pepper, and add 1 cup of the fish stock. Let simmer for 5 minutes. Remove pan from heat and let cool for 10 minutes.
6 Make layers, alternating the vegetables and herbs with the fish, ending with the vegetables, and herbs.
7 Pour the coconut mixture and 1 cup of fish stock around the layers. The liquid should barely cover the fish and
vegetables. Cook, covered, over medium high heat for 15 minutes. Check the seasonings and adjust if necessary. Add preheated palm oil evenly around the pan. Lower the heat and simmer, uncovered, with the remaining cilantro.
For more Brazilian Food see these recipes:
Zesty Brazilian Caipirinha Mousse
Dessert: Quindim (Coconut Custard, Bahía Way)
Pão De Queijo: Tasty Cheese Rolls, Brazilian Style
Brazilian Amazon Fish with Malagueta Hot Pepper Sauce
Recipes and images from The Brazilian Table by Yara Roberts… buy it here
