Ingredients with Measurements:
- 1 lb dried salt cod (bacalhau)
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can (14 oz) coconut milk
- 2 tbsp olive oil
- 1 tbsp palm oil (optional)
- Salt and black pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Soak the dried salt cod in cold water for 24 hours, changing the water every 4 hours to remove the excess salt. Drain and rinse the cod.
2. In a large pot or Dutch oven, heat the olive oil and palm oil over medium heat.
3. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
4. Add the chopped tomatoes, sliced red and green bell peppers, and sauté for 5 minutes.
5. Add the soaked salt cod to the pot, and stir to combine with the vegetables.
6. Pour the can of coconut milk over the cod and vegetables, and stir to combine.
7. Season with salt and black pepper to taste.
8. Cover the pot with a lid, and simmer over low heat for 30 minutes, or until the cod is cooked through and the vegetables are tender.
9. Garnish with fresh cilantro.
- Time:
Preparation time: 24 hours (for soaking the salt cod)
- Cooking time: 45 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 23g
- Carbohydrates: 11g
- Protein: 28g
Substitutions for ingredients:
- Instead of dried salt cod, you can use fresh cod or any other white fish.
- Instead of palm oil, you can use vegetable oil or omit it.
Variations:
- You can add shrimp or other seafood to the moqueca.
- You can add diced potatoes or yucca to the moqueca.
Tips and tricks:
- Be sure to soak the salt cod for 24 hours to remove the excess salt.
- Use a wooden spoon to stir the moqueca to avoid breaking the fish.
Storage instructions:
- Store any leftover moqueca in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the moqueca in a pot over low heat until heated through.
Presentation ideas:
- Serve the moqueca in individual bowls, garnished with fresh cilantro.
Garnishes:
- Fresh cilantro
Pairings:
- Serve the moqueca with white rice and a side salad.
Suggested side dishes:
- White rice
- Side salad
Troubleshooting advice:
- If the moqueca is too salty, you can add more coconut milk to balance the flavors.
Food safety advice:
- Be sure to soak the salt cod for 24 hours to remove the excess salt and prevent foodborne illness.
Food history:
- Moqueca is a traditional Brazilian seafood stew, originating from the state of Bahia.
Flavor profiles:
- The moqueca has a creamy and slightly sweet flavor from the coconut milk, with a savory and slightly spicy flavor from the vegetables and salt cod.
Serving suggestions:
- Serve the moqueca with white rice and a side salad for a complete meal.
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Region: Portuguese