I don’t remember where or when I ate moqueca for the first time, but I suspect it was sometime during my three years in South America. Moqueca is a Brazilian fish stew, and my only trip to Brazil lasted about an hour when I was in the Colombian Amazon. There’s a point in the extreme south of Colombia, Tres Fronteras, where Colombia, Peru and Brazil meet. Make one step one way or another and – voilà – you are in a different country.
A few weeks ago, I started thinking about moqueca. It’s delicious and I couldn’t get it out of my head. Fortunately, it’s easy to make.
While the fish is marinated in lime juice and garlic, you sauté onions, green onions, red peppers, and tomatoes. And add lots of paprika, chili powder, and cayenne pepper.
When it is cooked you remove half, add a layer of the fish, then cover the fish with the other half of the vegetables.
Next, you pour in coconut milk and let it simmer. Garnish with cilantro. With a side of rice, it is a delightful meal.
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