Here is the singular reason why I love what I do. Because, as I sit in my Urban dwelling, in the heart of a thralling metropolis in the USA, I am in fact biting into a fish stew, Moqueca, that the Brazilians have been making for more than 300 years.
And with every bite, I think of the culture, the stories and the magic that has gone into creating this dish and know this is the quintessential experience of the romance of food. And even if just for a moment, before the light banter or the peas begin flying across the table, I am part of something special.
Now, the Brazilians might be making this for 300 years but it took me a good year to fix this. Why? All because of an ingredient called Azeite de Dende which sounds so much more romantic than well, palm oil.
Because this palm oil & the addition of coconut milk is what separates one Moqueca from another.
Mocqueca from the South-eastern state of Espirito Santo is cooked without these two ingredients. While the Moqueca from the North-eastern Bahian state uses both the coconut milk and the Dende.
Which brings us to the next 2 questions.
Can I make this without the Azeite de Dende or palm oil?
Sure, but it will just be any other fish stew and certainly not Moqueca Bahiana because my friends, there is simply no substitute for this oil, with its rich red hue and a scent and flavor like nothing you've ever tasted. Trust me on this one.
Where can you buy Azeite de Dende?
I had no luck finding this at goumet food stores. So your best bet may be finding this over the internet at stores like this one - http://www.amigofoods.com/azdepaoil.html
Here's a funny story about how I ended up getting my bottle. When my childhood, vegetarian & foodie friend Saurin said he was going to Rio de Janeiro early last year, I told him very simply that he'd better not get off that plane without my bottle of palm oil. Yup, that's me waving the pushy stick - again.
~
A few days later, I get this email from Saurin in Rio de Janeiro -
S - I've checked Palm oil at few different places but can't seem to find it... Language is a BIG barrier, still managed to translate using the phrase book, however, r u looking for Oil made out of Hearts of Palm?
D - PLEASE don't buy oil from the hearts of palm. We are looking for oil from dende, palm oil also know as african palm.
S - Do u know the extract or source for the 'olio'???
D -No it is not from hearts of palm. The palm fruit is reddish, about the size of a large plum and grows in large bunches. Each fruit contains a single seed (the palm kernel) surrounded by a soft oily pulp. PLEASE don't come back with oil of Hearts of Palm! I swear Saurin, I am never having you over again, ever!
~
Now, I don't know about you, but two things came to mind after this episode -
One - No one but a dear dear friend would go through this muchtrouble for a bottle of bloody oil for me. So thank you Saurin and I wish you were here to enjoy this meal with us - especially since you got me the right bottle...smile...
And secondly - All hail the internet! Jeez, was everything this difficult before those whiz's at the Unis came up with it?
Thankfully, as dramatic as it was getting the oil, the actual making of the dish is the complete opposite. Just layer the ingredients in a large dutch oven or a large black Brazillian clay pot if you've got it, cook it and serve.
So easy and simple is this recipe that now that I'm past the drama, I know I'll be fixing this again and again. That and the fact that it is so healthy that even my buttah loving inner self, did a little dance.
Gather the ingredients - firm white fish fillets such as tilapia or baja, smoked sweet paprika, lime or lemon, ripe firm red tomatoes, green bell pepper, red bell pepper, yellow onions, fresh cilantro, garlic cloves, coconut milk, salt, ground black pepper, vegetable or olive oil and Azeite de Dende or palm oil.
Prepare the ingredients for the fish & marinade first -
Fish fillets - Remove any bones by feeling over the surface of the fish on both sides with your fingers. Use a very sharp knife (I love my Wustof for this) and cut the fillets into 2" pieces. Set aside in a large glass or non-reactive metal such as stainless steel mixing bowl.
Lemon or lime- Squeeze the juice and drizzle over the cut fish.
To the fish, add the salt and smoked sweet paprika . Rub the marinade all over the fish with clean hands and set aside for 1 solid hour.
While the fish is marinating, prepare the rest of the ingredients -
Garlic - Peel and discard skin. Finely chop and set aside.
Onions - Peel, discard skin and ends. Cut into 1/4" thick circles and set aside on a large platter or baking tray.
Red tomatoes - Cut away the woody top and cut into 1/4" thick circles. Set aside on a large platter or baking tray.
Red & Green Bell peppers - Cut off the top and stem. Remove and discard the seeds and membranes. Cut into 1/4" thick circles and set aside on a large platter or baking tray.
Cilantro - Separate the leaves from the stem and chop. Keep in a bowl of water to prevent discoloration.
Keep all ingredients separated on the platter and baking tray.
Once the fish is marinated, use a traditional brazilian clay pot or a dutch oven with a tight fitting lid. I love my Emile Henry clay brazier for this one. Ever since I got this couple of weeks ago, I have been fixing everything from roasts, stews to stuffing in it. It's a fantastic buy if you're in the market.
On medium high heat, allow the pot to heat up. Add the oil and after a few seconds add the chopped garlic. Saute for a minute or so till the garlic a light golden brown. Do not burn or the garlic will release a bitter flavor.
Remove from the stove and set the pot on a trivet near the rest of the ingredients.
Begin layering the stew -
Step 1 :
To the pot, layer half the vegetables beginning with the onions, red bell peppers, green bell peppers and lastly the tomatoes. Sprinkle with drained fresh cilantro leaves.
Step 2 :
Add all the marinated fish pieces over the the vegetables and drizzle any leftover marinade in the bowl, over the fish.
Step 3 :
Over the fish, layer all the remaining vegetables beginning with the onions, red bell peppers, green bell peppers and lastly the tomatoes. Sprinkle with the remaining drained fresh cilantro leaves.
Final step :
Drizzle the coconut milk, Azeite de Dende or palm oil and salt all over. Seal the pot with a tight fitting lid and cook on low heat for about 45 minutes.
A wonderful fragrance will fill the air at this point and the Mocqueca is ready to serve.
Moqueca Bahiana is traditionally served with steamed white rice and rightfully so. It is best to have the rice cooking and ready to go while stew is cooking.
So wonderful in its simplicity and incredibly flavorful with just a handful of ingredients. This fish stew with its subtle flavor and hue from the Azeite de Dende, smoked sweet paprika and creamy coconut milk is incredibly refreshing.
Unlike so many of its cousins, this stew in much lighter and delicate in its flavors. Not only is this lovely on a weeknight, it will earn you rave reviews even when company is over.
Recipe for
Moqueca Bahiana ~ A Layered Brazilian Fish Stew with Vegetables, Coconut Milk & Palm Oil
Preparation time - 20 minutes
Marinating time - 1 hour
Cooking time - 45 minutes
Serves 4-6
Shopping list
Fish & Marinade -
2 lbs fresh, firm white fish fillets such as tilapia or baja
1 lime or lemon
1 tbs smoked sweet paprika (NOT hot)
1/2 tbs salt
1/2 tsp ground black pepper
Vegetables -
1 large green bell pepper
1 large red bell pepper
3 large ripe, red tomatoes
2 medium yellow onions
1/2 can coconut milk (about 7.5 oz)
1/2 cup cilantro leaves
1 tsp salt
2 tbs Azeite de Dende or palm oil
Preparation -
Prepare the ingredients for the fish & marinade first -
Fish fillets - Remove any bones by feeling over the surface of the fish on both sides with your fingers. Use a verysharp knife (I love my Wustof for this) and cut the fillets into 2" pieces. Set aside in a large glass or non-reactive metal such as stainless steel mixing bowl.
Lemon or lime- Squeeze the juice and drizzle over the cut fish.
To the fish, add the salt and smoked sweet paprika . Rub the marinade all over the fish with clean hands and set aside for 1 solid hour.
While the fish is marinating, prepare the rest of the ingredients -
Garlic - Peel and discard skin. Finely chop and set aside.
Onions - Peel, discard skin and ends. Cut into 1/4" thick circles and set aside on a large platter or baking tray.
Red tomatoes - Cut away the woody top and cut into 1/4" thick circles. Set aside on a large platter or baking tray.
Red & Green Bell peppers - Cut off the top and stem. Remove and discard the seeds and membranes. Cut into 1/4" thick circles and set aside on a large platter or baking tray.
Cilantro - Separate the leaves from the stem and chop. Keep in a bowl of water to prevent discoloration.
Keep all ingredients separated on the platter and baking tray.
Method -
Once the fish is marinated, use a traditional brazilian clay pot or a dutch oven with a tight fitting lid. I love my Emile Henry clay brazier for this one. Ever since I got this couple of weeks ago, I have been fixing everything from roasts, stews to stuffing in it. It's a fantastic buy if you're in the market.
On medium high heat, allow the pot to heat up. Add the oil and after a few seconds add the chopped garlic. Saute for a minute or so till the garlic a light golden brown. Do not burn or the garlic will release a bitter flavor.
Remove from the stove and set the pot on a trivet near the rest of the ingredients.
Step 1 :
To the pot, layer half the vegetables beginning with the onions, red bell peppers, green bell peppers and lastly the tomatoes. Sprinkle with drained fresh cilantro leaves.
Step 2 :
Add all the marinated fish pieces over the the vegetables and drizzle any leftover marinade in the boel, over the fish.
Step 3 :
Over the fish, layer all the remaining vegetables beginning with the onions, red bell peppers, green bell peppers and lastly the tomatoes. Sprinkle with the remaining drained fresh cilantro leaves.
Final step :
Drizzle the coconut milk, Azeite de Dende or palm oil and salt all over. Seal the pot with a tight fitting lid and cook on low heat for about 45 minutes.
A wonderful fragrance will fill the air at this point and the Mocqueca is ready to serve.
Moqueca Bahiana is traditionally served with steamed white rice and rightfully so. It is best to have the rice cooking and ready to go while stew is cooking.
Enjoy!
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