Moqueca capixaba We usually encounter only one version of Brazil's signature dish in this country the one from Bahia, rich and almost currylike with coconut milk and dendê oil. Moqueca also called moqueca capixaba is a vibrant fish stew that couldn't be easier to make. Today's final stop is Brazil with their mouth watering moqueca aka Brazilian fish stew.

Moqueca Capixaba The greatest part of Espírito Santo is bordered by the Atlantic Ocean, and the mixture of cultures are reflected in its gastronomy. The chef at Moqueca hails from Vitoria, the state capitol of Espiritu Santo, and her menu is a celebration of comida capixaba. It's the most extensive Brazilian menu in the LA area, perhaps the US.

Ingredientes: Moqueca Capixaba

  1. 1,6 kg posta de cação.
  2. 1 pimentão vermelho.
  3. 1 pimentão verde.
  4. 1 pimentão amarelo.
  5. 1 cebola grande.
  6. 4 tomates.
  7. a gosto Coentro.
  8. a gosto Cheiro verde.
  9. a gosto Sal e pimenta do reino.
  10. a gosto Limão.
  11. 4 dentes alho.
  12. a gosto Azeite.
  13. a gosto Azeite de dendê.
  14. 2 leites de côco.

And, only one of two places in the US specializing in comida capixaba, the other being a distant second in Boston. This restaurant would fit in just. It seems like every culture with a coastline has their version of a seafood stew. The French have bouillabaise, the Portuguese bacalhoada, New England chowder and San Francisco cioppino. In Brazil, they make moqueca (pronounced "mo-KEH-kah"), a stew made with fish, onions, garlic, tomatoes, cilantro, and in the northern state of Bahia, coconut milk. Traditional moqueca is recognized as moqueca capixaba and is native to the state of Espírito Santo.

Modo de Preparo: Moqueca Capixaba

  1. Tempere as postas de cação com sal, pimenta, limão e azeite. Deixe marinando..
  2. Corte a cebola, os tomates, e os pimentões em rodelas grandes..
  3. Na panela forre o fundo, faça uma cama com os legumes....
  4. Por cima dos legumes adicione o peixe..
  5. Cubra o peixe com o restantes dos legumes, e salpique um pouco de sal e cheiro verde e coentro..
  6. Deixe cozinhar em fogo baixo, não precisa por água porque os legumes vão soltar água. Depois que notar que o peixe já está cozido, finalize com o azeite de dendê e o leite de côco!.

It is a combination of Brazilian and Portuguese cuisine. It is considered a softer and ligher version of moqueca. Lighter oils, such as extra-virgin olive oil, are used instead of palm oil (as in the Bahian version).

Moqueca Restaurant is open for outside dining and TAKEOUT! What is the difference between Moqueca Baiana and Moqueca Capixaba? The Moqueca is the subject of one of the biggest culinary rivalries in Brazil. The two dueling regions are Bahia and Espírito Santo, both claiming to make the best moqueca in the country.