Moqueca

From 1ste Gimnechiske Wiki

Maqueca is a traditional dish from Espirito Santo (Capixaba) and Bahia (Bahiano) regions of Brazil. It is differences in the way it is made from the various parts of these regions, but the principal is much the same. A major difference between Espirito Santo and Bahia versions is the use of coco-nut milk. Bahia Maqueca uses this, while Espirito Santo Maqueca does not use coco-nut milk. Basically it is made in the traditional clay pots of the region, either on a gas stove or over open fire. Common for all Moquecas is the use of seafood in them.

Moqueca with Pirao

Pirao is a fish found along the coast of Brazil.

• 1 whole Pirao
• 2 Onions
• 3 medium tomatos
• 1 bell-pepper
• 3 cloves garlic
• 2 lime
• tomato puree
• olive oil
• spices and herbs

Prepare the fish by dividing it in suitable pieces. Let it rest with juice of lemon and salt for some time (at least half an hour).

Cover the bottom of the clay pot with oil, add garlic, make a bed of finely chopped onion. Put the tempered fish on the bed, put head and tail along the edge together with smaller pieces, and the larger pieces in center. Light the fire and heat it to the onions start to water out the oil. Add tomato slices and rings of bell-peppers on top, and cover the fish with it, sprinkle herbs over the top of it. Put a lid on it and heat it to the tomatoes are soft, and the fluids rise almost to the top of the fish. Add more spices and tomato puree as you see fit and continue to heat it until all the fish is well done.

Served with rice, often also pour the excess fluids off and thicken it with mandiok farina.