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.

Hawaiian Chicken and Coca-Cola Quinoa

I decided on Hawaiian Chicken based on the fact that I had all of the ingredients. I love the way pineapple, red peppers, and cilantro taste together. This dish is simple and fast. As for the Coca-Cola Quinoa, well, I'm pretty sure I might be the only person in the universe who has ever made that dish before. But it is very good and the coke gives the quinoa a sweet flavor. For those of you who have never cooked with quinoa, it is a pseudocereal native of the Andean Mountain region. I used black quinoa, which has a rich, nutty taste. It's a great alternative to rice or couscous and is normally found in the health food section of any major chain grocery store. I have to give credit to my mother-in-law for the idea of cooking it in coke. She is the only person I have ever seen cook rice in Coca-cola. I figured it would probably taste just as good in quinoa. This idea gives way to so many other non-typical combinations: Red Wine Rice? Pale Ale Couscous? Imagine the possibilities...


Hawaiian Chicken Ingredients
2 Chicken Breasts
1 can of crushed Pineapple
1 Red Pepper, chopped
1 bunch of Cilantro, chopped
1 hand full of Crackers, crushed
1 drizzle of Olive Oil
salt and pepper

Hawaiian Chicken Directions
Pre heat oven to 350 degrees. Add chicken to an oven safe dish. Top chicken with pineapple, red peppers, cilantro, and crackers crumbs. Salt and pepper to taste and drizzle with olive oil. Put it in the oven for 30-45 minutes or until chicken reaches internal temp of 165.



Coca-Cola Quinoa Ingredients
1 cup of Black Quinoa
2 cups of Coca-Cola
3 stalks of Green Onion, diced
1 bunch of Cilantro, chopped
1 medium Tomato, diced
salt

Coca-Cola Quinoa Directions
Pour 2 cups of Coke into a pot and bring it to a boil. Add quinoa and return to a boil. Cover and turn the flame to low. Cook for 15 minutes or until liquid has been absorbed. Once the quinoa is done, add the remaining ingredients.



Ed's Verdict: Actually I have to be honest. Ed hates the idea of cooking anything in Coca-Cola. Neither one of us drink the stuff, but we happened to have some left over from a certain 4 year-old's birthday party. I hated to throw it out, so it's been sitting unopened in our garage. I remembered that his mom used to cook rice with it, and I couldn't help but wonder what it would taste like with quinoa. Before Ed realized what was in it, he loved it and thought it was fabulous. After I reveled to him the ingredients, he was less than amused. He has made me promise not to cook anything with coke in it again. Apparently its too non-cavemen/migraine causing. I think Ed's diets are stifling my creativity...

Mexican Squash and Ground Beef Casserole

Butternut squash is a very common occurrence in my Washington Green Grocer's box. Due to it's frequent appearance, I went in search of a fresh and interesting way to prepare it. Butternut squash soup is delicious, but I was looking for something a bit more arresting. We were expecting dinner guests (La Familia Pas), and I didn't want to spend too much time in the kitchen. I did, however, want something that would surpass Chinese take out. I found this fabulous squash and ground beef casserole recipe on food.com, and it fit the bill perfectly.

The recipe is quick and easy. The most difficult part was chopping up the squash. My advice is to use a sharp knife and have a strong man on standby ready to take over just in case. The addition of taco-like spices such as cumin and chili powder give the dish a definite southwestern flare. Once all of the ingredients have been tenderized on the stove top, the casserole is baked in the oven for 15 minutes creating a melted cheesy goodness that caps the dish. I chose to serve this with white rice, homemade guacamole, and tortilla chips. I think it really added to the Mexicaness of the plate.

Growing up in my family, butternut squash was not a regular staple at our dinner table. But as these dulcet, nutty fruits (yes, fruits!) become more common in my kitchen these days (thanks to WGG), I have become more comfortable cooking with it. Butternut squash is a delicious and versatile plant full of vitamins and tastiness. I highly, highly recommend this recipe for you and your family to try!



Ingredients
1 lb Ground Beef
1 Tbsp Oil
1 Butternut Squash, chopped
3 Green Onions, chopped
1 Garlic Clove, minced
1 pint Fresh Tomatoes, diced
1/2 cup Water
1 tsp Chili Powder
1 tsp Cumin
1 tsp paprika
salt and pepper
1 cup Mexican Shredded Cheese
Cilantro as garnish, chopped



Directions
Brown the ground beef in a skillet. Once it has been thoroughly cooked, drain and set aside in a separate dish. In the same skillet, add the oil, squash, onions, and garlic and cook until the squash is tender. Then return the ground beef to the skillet and add in the diced tomatoes, water, and spices. Mix well and then move the mixture to an oven proof casserole dish. Cover with lots of cheese and sprinkle chopped cilantro on top. Cook in the oven at 400 for 15 minutes.



Ed's Verdict: Ed was annoyed that he had to share it, and therefore there were no leftovers.

Guest Verdict from Elise and Aaron: I think they really enjoyed it. Elise said it was really great, and she definitely went back for seconds (therefore see Ed's verdict...)