Fish Stew (Moqueca de Peixe)

Submitted by:
Andrea De Camargo, Münster, Germany
Materials Science/Spectroscopy

Image Source: Author

Ingredients

4 fillets of sea bass or grouper
Salt to taste
3 garlic cloves, crushed
4 tablespoons lime juice
3 tablespoons extra virgin olive oil
3 tablespoons grated onion
3 tablespoons palm oil
1 large onion, cut into rings
200ml coconut milk
1 green pepper, sliced
1 red pepper, sliced
2 tomatoes, seeded and sliced
1/2 bunch spring onions, chopped
1 bunch fresh coriander, chopped
Serves 4 people.

1. Wash fish under running water and pat dry. Season with salt, garlic and lime juice, and marinate for 30 minutes.

2. Add the olive oil to a large frying pan over medium heat. Add the grated onion and cook for a few seconds.

3. Add the fish along with the marinade to the pan

4. Add the palm oil, onion slices, coconut milk; simmer for about 15 minutes.

5. Add the peppers, tomatoes, coriander and spring onion; cover and cook for another 5 minutes.

Serve hot with white rice or coconut rice, and toasted manioc flour.



Ready in 1 hour 20 minutes

Preparation 25 minutes, marinating 30 minutes, cooking 25 minutes

Background

I first had fish "moqueca" when I went to Bahia, in the northeast of Brazil. My country is a "mixed pot" of cultural influences and in Bahia the African culture is very much present. It is said that the moqueca is also popular in Angola. Cooking is something I really enjoy despite the fact I do not have so much time anymore to embark in my culinary adventures these days. Fine dining and wining has really become my hobby over the years and, although I am quite flexible and open to new tastes, I must say I have become quite picky towards the quality of food over the years!
My grandmother was my greatest inspiration. She was a very simple woman, who unfortunately did not have access to formal education, but she grew into a superb professional chef! From the height of her chubby 1'60 m, she used to command, with great authority, large teams of cooks in preparing meals for huge weddings and industrial kitchens. The image of her carrying enormous rice pans of 25kg never leaves my mind! Her apron and head scarf were impeccably white and contrasted with her tanned skin and contagious smile. She loved her work. Though I am absolutely not to her level, whenever I cook (inclusively the Moqueca) I feel her closer to me!!

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