Moqueca

Country Of Origin: Brazil 🇧🇷

Moqueca is a rich seafood stew made with fish, shrimp, or both, simmered with vegetables and fresh herbs in traditional clay pots. Depending on the regional style, the broth is based on coconut milk and palm oil or olive oil, and it is typically served over rice.

The dish dates back about 300 years, shaped by cultural influences from Portugal—who introduced coconuts—and enslaved Africans, who brought palm oil into Brazilian cooking. Regional variations include moqueca baiana from Bahia in the northeast, known for its coconut milk and palm oil, and moqueca capixaba from Espírito Santo, which uses olive oil instead.

Moqueca is usually finished with freshly chopped cilantro and served alongside rice, pirão (a thick fish gravy), or farofa (toasted cassava flour).

Our Favorite Recipe: https://www.thekitchn.com/moqueca-recipe-23580560

For the ultimate experience, make your moqueca in this traditional Portuguese clay pot: https://amzn.to/4asVPI6

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