Originally from the Indian Bahian moqueca (Bahian fish stew) is a mix of fish and seasonings traditional Bahian cuisine.
In Bahia moqueca is cooked in a clay pot, but once the Indians used to cook the moqueca on a grid of sticks or leaves of trees covered by hot ash – known as Moquém.
The moqueca baiana is cooked with ingredients typical of the northeast region, the coconut milk and palm oil give the unique flavor of this wonderful dish traditionally Brazilian. Fish is the preference of those who will eat, but those recommended are: cação, tainha e dourado.
Any moqueca should be served piping hot with a mush of fish and rice. And to drink, as recommended in Bahia is the “purinha”, a cachaça. And for better digestion is recommended to eat fresh fruit after the main course.
Recipe for four people:
* 1 kg of fish in slices
* Lemon Drops
* 4 cloves garlic, minced
* 4 ripe tomatoes, seeded and cut into 8 pieces
* 1 / 2 green pepper diced large
* 1 / 2 large red bell pepper, large cubes
* 2 medium onions into large cubes
* 50 ml of palm oil
* 50 ml coconut milk
* Cilantro to taste
* Season the fish with salt, lemon and garlic.
* In a clay pot, place a layer of vegetables (tomatoes, peppers and onions). sprinkle with salt, put the pieces of fish and another layer of vegetables.
* Sprinkle salt.
* Drizzle with palm oil and place over medium heat for cooking.
* By entering in full boil, count 5 minutes.
* Turn off the heat, sprinkle with coconut milk and sprinkle with cilantro.
* Serve hot.