Moqueca - Brazilian Fish Stew

It seems like every culture with a coastline has their version of a seafood stew. The French have bouillabaise, the Portuguese bacalhoada, New England “chowdah” and San Francisco cioppino. In Brazil, they produce moqueca (pronounced “mo-KEH-kah”), a stew made with fish, onions, garlic, tomatoes, cilantro, and in the northern state of Bahia, coconut milk. My first come across with moqueca was a salmon version of the stew prepared by

Brazilian blogger Fernanda of Chucrute com Salsicha. So good! We love making fish stew, but had never thought to use a base of coconut milk. Since soon after, every Brazilian I’ve met, when the conversation turns to food (as it invariably does), their eyes light up at the mention of moqueca.

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