Tori’s Moqueca Baiana

Tori’s Moqueca Baiana

As described in her novel, DANCE AMONG THE FLAMES—a Brazilian dark fantasy rich in culture, spiritual traditions, and food!

Tori experimented with several recipes to recreate the delicious Moqueca Baina she enjoyed in Rio de Janeiro during her book research tour. What follows are Tori’s adjustments based of an authentic recipe from Olivia’s Cuisine. She encourages her readers to look up Olivia and to also experiment to find what works and tastes best to them.

Ingredients:

2 pounds cod (or other firm white fish: tilapia, mahi mahi) 2 to 3-inch chunks.

1 pound large shrimp or assorted shellfish, peeled and deveined (raw or precooked) Juice of one lime

Salt and freshly ground black pepper, to taste

About 1/3 cup olive oil, divided

4 garlic cloves, minced

1/2 teaspoon dried red chili pepper flakes

1 tablespoon Smoked paprika

Grated rind from 1 lime

2 large tomatoes, chopped

5-6 mini red peppers, sliced (no seeds)

5-6 mini yellow peppers, sliced (no seeds)

1 large sweet onion, sliced and chopped

1 large bunch of cilantro, chopped

5 bunches green onions chopped

1 14-ounce can coconut milk

2 tablespoons dendê (red palm) oil, or to taste

2 1/5 Cups Vegetable Broth

Instructions:

Place fish and shrimp in a large bowl. Season with the lime juice, salt and pepper. Reserve in the fridge.

In a large clay pot (or dutch oven), heat 2 tablespoons olive oil over medium heat.

Add the garlic and chopped chili pepper and cook until fragrant, about 1 minute.

Arrange half of the tomato slices on the bottom of the pot. Then add a layer of half the bell peppers, half the sliced onions, half of the fish, half of the shrimp and 1/3 of the cilantro. Season gently with salt and pepper, and drizzle with olive oil. Repeat the layering with all the ingredients, making sure to season again at the end.

Reserve 1/3 of the cilantro for garnishing before serving.

Pour the coconut milk, add the dendê oil and the crumbled bouillon, and bring to a boil over medium-high heat. Then cover, lower the heat to a simmer and cook for 15 minutes, or until the onions are tender and the fish and shrimp are cooked through. Be careful not to overcook it, as you don’t want the fish to fall apart. Taste and adjust seasonings. Add more dendê oil, if desired.

Garnish with the reserved cilantro

Serve with your favorite hot sauce and lime wedges over (or with) rice.

Try adding sautéd diced sweet onions and garlic to your rice cooker for an added Brazilian kick.

Green salad and garlic bread make wonderful sides!

Try Tori’s Pão de Queijo!

Tori’s Moqueca Baiana