Moqueca de Peixe: Brazilian Fish Stew

 

Moqueca is a traditional Brazilian fish and coconut stew. It is a rich dish made with an assortment of your favorite fresh seafood. I prefer using a combination of both fish and shrimp. For this particular recipe I chose haddock and tiger shrimp. There are various ways of making moqueca. I followed an adaptation of my mother-in-law's favorite recipe, similar to one found in this edition of Cooking Light.

It is important to note that moqueca is traditionally cooked and simmered in a Capixaba Pan, a large dish made with black clay and mangrove tree sap. Since I don't have a capixaba pan (or even know where to buy one), I just used the largest pot that I own and hoped for the best. Even though it probably didn't turn out exactly the same as if it were made in the proper pot, we were satisfied with the taste. Moqueca can be served alone or over steamed rice.

This dish unites some of my favorite flavors- cilantro, coconut milk and fresh seafood- to create an exotic and flavorful meal. It's all made in one big pot and honestly not that difficult at all, I highly suggest giving it a try!

Moqueca Ingredients

1 ½ lbs Haddock, filleted

1 ½ lbs Tiger Shrimp

Marinade

1/3 cup Lime Juice

2 Garlic Cloves, diced

2 tbsp Olive Oil

½ Onion, diced

1 Green Pepper, diced

1 Red Pepper, diced

1 bunch of Green Onion, diced

1 Bay Leaf

2 Tomatoes, diced

1/2 cup Cilantro, minced

8 oz Clam Juice

2 cups Chicken Broth

1 cup Coconut Milk

Salt and Pepper

Moqueca Directions

Create a marinade by combining lime juice, olive oil, garlic, and onion in a large bowl. Coat the haddock and shrimp with the marinade and store in refrigerator for 30 minutes.

Drizzle olive oil in a large pot and set over medium heat. Add onion, red and green peppers, green onions, garlic, and bay leaf. Cook until onions until tender, stirring occasionally. Increase heat to medium-high and add tomato. Cook for several more minutes. Add ¾ of the cilantro (reserve some for garnish), clam juice, and broth. Bring to a boil then reduce heat and simmer 10 minutes. Add haddock and tiger shrimp to the soup and cook until fish is done. Add coconut milk, salt and pepper. Sprinkle with 1/4 cup cilantro before serving.

Ed's Verdict: It brought back memories of my years in Brasil. The fish was extraordinary. I enjoyed every second of the experience. Certainly a dish I would like to have again and again.

Tequila Turkey and Cilantro Tacos

Recently, DC transplant José Andrés was named America's Best Chef during the James Beard Foundation's annual awards ceremony. José Andrés is well known in DC for his fabulous Think Food Group restaurants including Jaleo, Café Atlántico/Soon to be America Eats Tavern), Oyamel, Mini Bar, Zaytinya (my personal favorite), and China Poblano. Originally from Spain, José Andrés is responsible for some of the absolute best food in DC. In fact, as Ed and I have traveled around the world quite a bit, I'm going to go out on a limb and say that his restaurants have some of the best food ever. Period. 

One of Ed's favorite Think Food Group restaurants is Oyamel, a funky, authentic Mexican restaurant in DC's Chinatown. Oyamel is well known for their creative and fresh dishes including red snapper ceviche, an acidulous baby cactus salad, and the renowned grasshopper tacos (or the equally titillating beef tongue tacos). But you don't have to be an adventurous eater to enjoy his genius- for just $3.50, his menu is full of ambrosial taco options, most involving queso fresco and fresh cilantro (ridiculously delicious homemade guacamole optional). They are truly some of our favorite eats in the city.

His recognition as America's best chef inspired me to come up with a creative taco of my own. Ground turkey cooked in a shot of tequila gives these tacos a genuine Mexican taste. It's my mini ode to José Andrés. That and any excuse to use alcohol in the kitchen ;)

Congrats to José Andrés and Congrats to DC!

Tequila Turkey and Cilantro Tacos Ingredients

1 lb Ground Turkey

1/4 Sweet Onion, diced

1/4 Red Pepper, diced

1 clove of Garlic, diced

1 shot of Tequila

Salt and Pepper

Shredded Cheese

Grape Tomatoes, diced

Squeeze of Lime Juice

Corn tortillas

Handful of Cilantro

Tequila Turkey and Cilantro Tacos Directions

In a drizzle of olive oil, saute garlic, onions, and peppers. Add the turkey and brown. Before the turkey is completely done, add the tequlia, salt, and pepper. Finish browning the turkey. 

To assemble the taco, first warm the tortillas (we used corn tortillas). Then add the meat, cheese, tomatoes, and cilantro. Feel free to improvise and add your favorite taco toppings. I didn't have any ripe avocados on hand, but if I did, I would have made guacamole. 

Ed's Verdict: "It was a fun and refreshing way to enjoy Mexican food. You can't go wrong putting tequila on almost anything. I liked it."

Dinner in Spain

We're back! Now that we have recovered from the jet lag, I am finally getting a chance to share some pictures from our trip to Spain. We had an amazing time! Spain is a beautiful and diverse country with a rich and tumultuous history full of art, culture, and food. We ate our way across la madre tierra, visiting Barcelona, Valencia, Madrid, and Toledo. For me, Spain was an amazing source of culinary inspiration. The early morning's catch of seafood, crisp and colorful vegetables, and, of course, high quality ham abound. More than anything we were absorbed into Spain’s natural tendency for leisure. We spent hours wondering through old city streets searching for a quiet place to enjoy a bottle of wine, some delectable tapas, and pure relaxation. Ahhh the ocio!

Strategically we stayed at an apartment-styled hotel with a small kitchenette which allowed us to take advantage of Spain’s large and well stocked open markets. While we attempted to follow Lonely Planet and my faithful Rick Steves' guide when searching for restaurants, we often ended up getting lost in the maze of Gothic and winding cobblestone streets and dining in unknown, random eateries often hidden from the main thoroughfare. The quality of the ingredients and freshness of each dish continuously impressed us, each one seemingly better than the last. I am so grateful for such a wonderful experience, and I'm looking forward to recreating some of the dishes in my own kitchen.

Below are some pictures from our vacation. Perhaps you will even find some inspiration for your own dinner plans tonight. I suggest evaluating each dish, as I did while I was there, and imagine the ingredients you have in your kitchen that could produce a similar result with your own personal touch. Or you could just check out the pictures and imagine yourself eating it!   

Buen Apetito!  


PAELLA

Typical Paella Valenciana

Rabbit and Seafood Paella

Paella in Squid Ink

 TAPAS

Various Pintxos (Bar snacks)

Assorted Stuffed Olives

Fried Anchovies

Marinaded Olives and Peppers

Grilled Octopus Stuffed Olives with Red Pepper

Salmon and Caviar

MAIN COURSES

Marinaded Steamed Vegetables

Shrimp topped Halibut

Cheesy Puff Pastry with Veal Sausage

Brie Quiche with Kalamata Olive Sauce

HAM

  

 

DESSERTS

Gofres- Spanish Waffles with Chocolate Sauce

Churros

 

Churros dipped in Hot Fudge

Chocolate Ice Cream Sandwich- Literally

Chocolate Ice Cream Sandwiches are better dipped in Hot Chocolate

Easter Torrijas a.k.a. Spanish "French Toast"

Spanish S'mores on Steroids

DRINKS

Cava

Now THAT'S a case of beer!

Agua de Valencia

Hot Chocolate?

Spanish "Swiss Miss"

Dark Chocolate Milkshake

AT THE MARKET

Ed's Verdict: Ed says, "Spain has left a long lasting impression on my taste buds! I miss the ham and the wine dearly. I will forever remember the excitement I felt each time ate."


Which dish was your favorite? Which meals do you think I should recreate? Comments are much appreciated!

JUST FOR FUN