Skip to main content

Sweet Elena's Moqueca {In Your Backyard}

When we went to the kick-off In Your Backyard event for 2013 at Holman Ranch's Tasting Room, we watched Elena of Sweet Elena's make a Brazilian fish stew, moqueca. The smell, while she was cooking, was captivating; and when we finally got to taste it, it was amazing! Both boys insisted that when we cook South American for our Culinary Adventurers class at school that we make this. Sounds like a plan.

Brazilians have been making moqueca for at least 300 years. This dish is found in two different variations: moqueca capixaba from Espírito Santo, and moqueca baiana from Bahia. Moqueca is a Brazilian seafood stew based on fish, onions, garlic, tomatoes, and cilantro. It is cooked slowly, with no water added.

Here's the version that Elena cooked for us...and the version I'll be cooking with my class tomorrow. My mouth is watering just thinking about this.

Nick Elliott and Hunter Lowder, of Holman Ranch, paired this with their 2011 Rosé of Pinot Noir. Fruity flavor with subtle hints of cherry, strawberry and watermelon, it was a wonderful complement to the spicy soup.

•           Coconut Oil or Olive Oil
•           Garlic
•           Herbs
•           Lemon or Lime Juice
•           Firm White Fish
•           Mixed Seafood
•           Tomatoes
•           Bell Peppers
•           Paprika
•           Red Pepper Flakes, if desired
•           Bananas or Plantains
•           Rice, cooked

Marinate the seafood in the lemon juice and set aside. In a large souppot heat the coconut oil. Cook the garlic and herbs until they begin to give off a nice aroma. Add in the banana/plantain, bell peppers, and tomatoes. Saute until softened. Pour in the coconut milk and season with more lemon juice and paprika. Place the fish/seafood on top and simmer, covered, to cook through.

Serve in a bowl with rice and a sprinkling of cilantro.


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas