Amazon Lodge Cuisine  

 

Brazilian seafood Moqueça (stew) served on a bed of savoury rice,

with fresh garden salad, garlic bread and pirão  

 



Here is the recipe for the Brazilian fish stew. It's called Moqueça de Peixe, which is pretty popular especially in the northern parts of the country. Pretty much any type of seafood can go in there, including shellfish. The ingredient that gives it its most unique taste is palm oil. Of course this is not available everywhere, and many also have conscientious objections to using palm oil. Olive oil is fine as a substitute.

 

INGREDIENTS

 

          1 ½ to 2 pounds of any firm, white fish fillets

          4 tablespoons lime or lemon juice (or fresh juice from 2 limes)

          1 teaspoon salt

          1 teaspoon ground black pepper

          2 teaspoons minced garlic (3 cloves)

          2 tablespoons olive oil

          3 tablespoons palm oil (or substitute with more olive oil)

          1 red and 1 green sweet pepper, sliced into chunks

          1 large onion, sliced thinly

          2 large tomatoes, sliced thinly

          ¼ cup chives, chopped

          1 bunch shadon beni (celantro)

          1 tablespoon paprika

          1 teaspoon red pepper flakes (adjust more or less to suit taste)

          2 ½ cups coconut milk

 

INSTRUCTIONS

 

1.         Cut fish into chunks. marinade in garlic, lime juice, salt and pepper (10 minutes)

2.         Drizzle 2 tablespoons olive oil in large pot

3.         Layer HALF the sweet peppers, HALF the tomato and HALF the onion in the bottom.

4.         Cover with marinated fish and juice

5.         Layer the remainder of the peppers, tomato and onion on top

6.         Add chives and half of the shadon beni

7.         Whisk paprika and pepper flakes into coconut milk and pour over ingredients

8.         Drizzle with palm oil

9.         Bring to a boil, reduce heat and simmer COVERED for 15 minutes

10.      Remove cover and simmer another 25 minutes or until fish is tender and sause thickens slightly

11.      Sprinkle with rest of shadon beni before serving

 

Enjoy ...   Louise