Fish moqueca “baianaise”

• 600 g of decação fillet (or any other firm fish, such as grouper, bass, yellow lelieu or cod)
• 2 limes (for the marinade)
• 1 green pepper cut in rings
• 1 red pepper cut in rings
• 1 yellow pepper cut in rounds
• 2 onions cut in rings
• 2 tomatoes
• 1 teaspoon of chopped coriander (cilantro) refreshed and diced
• 3 cloves of garlic crushed (for the marinade)
• 1 spoon of sweet soupe de paprika
• 200 ml of coconut milk
• 3 tablespoons of palm oil (or ‘densativa’)
• 2 tablespoons of olive oil
• Salt and black pepper
• 1 Cayenne pepper macerated in oil (optional, to be reserved for lovers of spicy food)

1. Prepare the marinade and marinate the fish:

Cut the fish into large pieces, wash them and season with lemon juice, salt, black pepper and crushed garlic. Spread the marinade on all sides of the fish. Cover with cling film and let marinate for 60 minutes in the refrigerator.

2. In a traditional Brazilian oven (tupici) or cast iron cocotte, brown the minced onion in a little olive oil. Add the pepper rings and the peeled,seeded tomatoes.. Cover with a glass of water and cook for 15 minutes over low heat.

3.Place the slices of marinated fish, top with the coriander (cilantro) and chives and cook over medium heat in a covered casserole for 10 minutes.

4.Then mix together the remaining olive oil, the palm oil, the sweet paprika and the coconut milk. Place this seasoning on the fish and continue cooking for 5 minutes over low heat.

5.Taste and adjust the seasoning if necessary and serve on the plate sprinkled with fresh coriander (cilantro) and chives.

Some tips for a Perfect Moqueca:

Untupici will give a unique taste, but a cast iron cocotte or a non-stick epoxy pot will work just as well.

Do not stir the fish during cooking to prevent it from breaking down.

Serve with white rice and dupirrica as a side dish.

For an extra touch of ‘à la labaianaise’, you can add shrimp.

Accompaniments:

White rice with coconut milk (Arroz com leite de coco)

Cook 600 g of washed long rice in half a liter of salted boiling water, for 20 minutes over high heat. Add coconut milk, mix and cook for another 5 minutes

Pirão

Gently pour the raw cassava flour into the very hot la moqueca broth, until thickened and serve with the fish dish at Labaianaise.

Treat yourself and feel all the flavors of Métis cuisine, with African influences!

The Chef

José Henrique Leme Cancegliero graduated in Gastronomy and Culinary Arts from the University Anhembi Morumbi de São Paolo. It was formed with the Spanish Gastronomic Group Rubaiyat in Madrid.

He has also been a consultant content producer for various Brazilian television shows: Exathlon Brasil 2017, «Masterchef Brasil» and «Masterchef paraTudo», and has collaborated with the French chef Erick Jacquin, based in Brazil, on various culinary videos for television.

He specializes in culinary events and created his own company to meet the demand from wine bars and restaurants in the cosmopolitan city of São Paulo.