A Brazilian delicacy: Fish & Prawn Moqueca
The Moqueca, to us foodies, has Brazil's stamp all over it. It's a delicious dish, yet so straightforward to make. Here's my version of the famous Moqueca...
I've started to become a bit nostalgic recently, terribly missing holidays in general, but mainly holidays to Brazil. I miss the glorious summers spent on or near a beach, with some magnificent fresh seafood cooked to order. This, as I am sure you can imagine, isn't doing me much good, as in the past I'd have eventually just booked a flight for a week or two away. But now, for obvious reasons, that isn't possible.
Alas, I shall bring Brazil here since I can't go there. I love the 'Moqueca', but on reflection, I have very rarely actually made it. So, you can see what's coming...
What's the Moqueca all about?
There are various different types of Moqueca and these originated in different parts of Brazil. But essentially, it's a very simple fish stew made with some rather basic ingredients. Traditionally it's cooked in a clay pot, but for this recipe I'm sticking to just a regular pan.
All you need for a Moqueca, is some white fish and/or prawns (I like to use both!), coconut milk, some tomatoes, peppers and coriander - that's it. Of course, there are one or two minor additions, but those are the main ingredients.