(Brazilean)

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More than a mere fish stew, moqueca is served with theatrical flourish as the piping hot clay pot is uncovered at the table amidst clouds of fragrant steam. Baianos (residents of Bahia, in the North-East) and Capixabas (from the neighbouring state of Espírito Santo) both lay claim to the origins of the dish, and both serve up equally tasty variations. At its simplest, fish and/or seafood are stewed in diced tomatoes, onions and coriander. The Capixabas add a natural red ...

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Oct. 8, 2015 - by: itisclaudio


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