Fish Stew with Cachaca

Name: Fish Stew with Cachaca (Moqueca de Peixe com Cachaça)
Cuisine: Brazilian
Ingredients: 2 lb 4 oz (1 kg) swordfish (or any white fish fillet); 2 lb 4 oz (1 kg) swordfish (or any white fish fillet); 4 limes, juiced; 2 garlic cloves, chopped; 3½ fl oz (100 ml) vegetable oil; 3½ fl oz (100 ml) olive oil; 1 brown onion, diced; 1 small red pepper (capsicum), sliced into rings; 1 small yellow pepper (capsicum), sliced into rings; 1 small green pepper (capsicum), sliced into rings; 1 small green pepper (capsicum), sliced into rings; 2 tomatoes, skinless, diced; ½ bunch cilantro (coriander); ½ bunch cilantro (coriander); 1 bird’s eye chili; 10½ oz (300 g) shrimp (prawns), heads removed; 10½ oz (300 g) shrimp (prawns), heads removed; 10½ oz (300 g) squid (calamari), cut in rings; 10½ oz (300 g) squid (calamari), cut in rings; 9 fl oz (250 ml) fish stock; 7 fl oz (200 ml) coconut milk; 1¾ fl oz (50 ml) palm oil (or dende oil); 1¾ fl oz (50 ml) palm oil (or dende oil); 1 tablespoon salt; 1 teaspoon ground black pepper

Moqueca de Peixe com Cachaça

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Braza

By Andre Felicio

Published 2016

About

There are two famous places in Brazil where the muqueca is traditionally made—the states of Bahia and Espirito Santo. They are called “Moqueca Baiana” and “Moqueca Capixaba”, and there are always healthy arguments about which is best. I can tell you, at the end of the day, they are both delicious.

Ingredients

2 lb 4 oz (1 kg) swordfish (or any white fish fillet)

Americas
Brazil
Bahia
Espirito Santo
Side dish
Vegan
Gluten-free

Method

Cut the fish fillet into small pieces. Wash them with cold running water and place them in a bowl. Squeeze 2 limes over the fish, mixing it through the fish. Leave for about 15 minutes. Pass it through cold running water again and strain it well.

Marinate the fish, combine the garlic, juice of the remaining 2 limes, vegetable oil and a sprinkle of black pepper. Refrigerate overnight.