Moqueta (Brazilian Seafood Stew)

 

Ingredients: 

1/4 cup extra-virgin olive oil
4 cloves garlic, minced 

2 large onions (about 1 pound), thinly sliced
1 TBSP kosher salt 
1 tsp ground black pepper
1 TBSP Brazilian Pepper Sauce, recipe follows, plus more to taste
3 large bell peppers (about 1 pound; red, yellow and green), diced
One 28-ounce can pureed tomatoes

1 pound flaky white fish such as cod, cut into 1 inch pieces.

12 mussels

12 clams

12 large shrimp, raw, tails removed

1 can of unsweetened coconut milk

1 TBSP dende oil (red palm oil)

1 TBSP hot sauce (from recipe below)

Parsley, cilantro, green onion for garnish

Potatoes, rice or grilled Naan as an accompaniment 

Special Brazilian Hot Pepper Sauce: 

3/4 cup pickled sport peppers

3/4 cup hot cherry pepper

3/4 cup hot giardinara

1 mango

1/2 cup olive oil

salt

Combine all ingredients in a blender. Taste for seasoning and adjust for the spice level you prefer. Reserve sauce. 

Directions: 

1. Heat a large dutch oven to medium heat with olive oil. Add onions with a little salt and pepper and sweat for 5 minutes. 

2. Add garlic, peppers and hot pepper sauce. Soften for 3-4 minutes. 

3. Add tomatoes to the pot. Reduce heat and simmer for 30 minutes, covered. Check every 5 minutes and stir. 

4. When the tomato mixture has simmered for 30 minutes, add in the coconut milk and dende and stir to combine. Taste. Adjust seasoning if needed. 

5. Add in your fish, clams, and shrimp. Cover and cook 2 minutes. Then add your mussels. Cover and cook another 2-3 minutes until all clams and mussels are open and shrimp is opaque.

Serve family style and garnish with green onion, parsley or cilantro. Top with additional hot sauce, if desired.