This take on moqueca, a traditional Brazilian fish stew, is pared down to focus on the most flavorful ingredients.
Slideshow:More Latin American Recipes
2 tablespoons extra-virgin olive oil
2 medium onions, diced
5 garlic cloves, finely chopped
1 pound plum tomatoes, diced
One (14-ounce) can coconut milk
1 cup fish stock
Freshly ground pepper
1 pound mussels
1/2 pound squid tentacles
1 tablespoon lime juice
1/2 cup cilantro leaves
1 tablespoon dendê oil (optional)
How to Make It
In a large heavy pot, heat the olive oil over medium high heat, then stir in the onion and cook until golden, about 6 minutes. Stir in the garlic and cook, stirring occasionally, until golden, about 3 minutes. Stir in the tomatoes and cook until softened, about 4 minutes. Stir in the coconut milk, stock, 1 teaspoon of salt and 1/2 teaspoon of pepper and bring to a boil. Simmer the liquid until reduced slightly, about 4 minutes.
Stir in the mussels and cover the pot. Boil until the mussels have opened wide, 6 to 8 minutes. Uncover the pot, stir in the squid tentacles and simmer until the tentacles are just cooked but still very tender, 1 to 2 minutes. Stir in the lime juice and season with salt and pepper to taste. Sprinkle with the cilantro and drizzle with the dendê oil, then serve.
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