I hope you all enjoyed the beautiful week and are ready to jump into another weekend to refresh and renew your soul energy. I had a lovely time visiting with family in Toronto this weekend. Visiting with my family is always so special because I don’t see them very often as they all live in Brazil. Fortunately I have a very close cousin who lives in Toronto and every here and then we see each other. Whenever me and my family get together we talk a lot, we laugh and always share great memories. I feel incredibly blessed whenever I am around my family because they are my base, my roots and that is a kind of energy I only get around them. But it is also great to be back in my kitchen.
Because I feel so inspired and my Brazilian blood came fully alive, I made this amazingly flavored and traditional Brazilian fish stew (moqueca) recipe and I really hope you enjoy it. Don’t be discouraged by it’s looks as it is really easy to make, I promise.
The Brazilian fish stew (moqueca) is original from the state of Bahia (Bahia is also my home state). Nowadays this dish is found every where in the county and becoming more popular around the world. Brazilian fish stew is based on salt water fish (dry and salted cod being a favorite option), cooked in coconut milk with tomatoes, onions, garlic and palm oil (oleo de dendê) slowly cooked in a terra cotta casserole or cast iron pan.
Brazilians use a lot of dry and salted cod sometimes referred to simply as salt cod. This type of process is cod (brazilian portuguese bacalhau) that has been preserved by drying after salting. Traditionally it was dried outdoors by the wind and sun, but today it is usually dried indoors with the aid of electric heaters.
Brazilian fish stew has a rich yellow color from the palm oil and is often cooked with potatoes which helps to absorb some of the salt. But just to give you a heads up the dry and salted cod needs to soak in water for 12 hours (prep the day before you cook it!). My favorite herb to flavor this dish is cilantro but I understand some people aren’t a big fan of it so I recommend replacing it with parsley or scallion. This delicious fish dish serves well with a simple white rice.
The traditional Brazilian fish stew (moqueca) is a deliciously flavorful dish to try whenever you desire to experiment foods from around the world. It tastes great both in the winter as a warm comfort and tasty food and all summer too.
- 2 lbs dry and salted cod
- 1 cup coconut milk
- ⅓ cup palm oil
- 1 ripe tomato (sliced)
- 5 potatoes (sliced)
- ½ onion
- 2 garlic cloves
- 1 bay leaf
- Soak the dry and salted cod for 12 hours in cold water in the refrigerator.
- Rince the cod for a few minutes in cold running water to get rid of the remaining salt.
- Add all the ingredients to a casserole, cast iron pan or terra cotta dish.
- Cook in medium-low heat. You do not need to stir as the fish breaks apart easily.
- Serve hot with white rice.
Please share photos of your Brazilian fish stew on my Instagram hashtag Ribas with Love. Your visit, comments, suggestions, repost and SHARE are always appreciated ! Hey if you want to see what goes on at Ribas with Love’s kitchen daily follow me on Instagram. See you soon!
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