A wonderfully fresh tasting starter, full of colours and textures, which really awakens the palate and sets you up for a great meal.
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Moqueca is a very popular dish in Brazilian Cooking. It comes from Bahia and has its roots in Africa, as most of Bahian food does. It’s usually made by frying onions, peppers and tomatoes as a base, then adding the fish, the fresh coriander, coconut milk and palm oil (dendê) at the last minute. But the clever chaps at Cozinha Criativa taught me a much lighter version, using the same technique used to make the Peruvian dish ‘Ceviche’, which uses chillies and lemon juice to cook the delicate flesh of white fish.
The result is this wonderful is this wonderfully fresh tasting starter, full of colours and textures, which really awakens the palate and sets you up for a great meal.
The recipe is dead easy to prepare and takes very little ‘cooking’ time. Although we’re using a typical Brazilian fish (the Robalo), any white fish with a firm flesh will do (sea bream, sea bass, halibut, groupa). The only slightly out of the ordinary ingredient is the ‘Dendê Oil’ (palm oil). I recommend afro-carebean grocers. Here in London, it’s quite easy to find as people from Nigeria and Ghana use it a lot.
You can find a written copy of this recipe here.
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Many thanks…
We are very grateful to TAP Portugal who flew us down to the Marvellous City in its brand new fleet. We definitely recommend them if you’re thinking of going to Brazil as they fly 67 weekly flights to 8 destinations in the country and are frequently more cost competitive than other carriers. Check out www.flytap.co.uk for prices, destinations and availability.
Big thanks also go to Eric Nako and Cristiano Lannas from Cozinha Criativa for being so welcoming and accommodating - especially as it was Eric’s birthday.
The tracks in the clip are from Bottletop’s Sound Affects - Brazil. Bottletop is wonderful charity who use fashion and music to fund projects which have a positive impact on the health and well-being of young people world-wide. To find out more about their work, where to buy the CD and how to make a donation visit www.bottletop.org
11 Comments
Nando, brilhante!!!!!!!!!!
Abraços,
Cesar “VS Escola” Oliveira
Onde se leu “escola”, leia-se “escala”…
Feeerrrr!!!!
Parabéns! Ficou lindo! Brilhante! Maravilhoso e engraçado!
Adoreeeeeei! :-)
Beijoooo!
muito legal nando, foi uma pena eu nao ter conseguido te encontrar quando estive em londres. Foi muito corrido, mas da proxima vez a gente conversa e troca receitas!!!!
um abraço
desde Madrid
Renato
Nando, you are a genious !!!. You makes us dream of Brazil, food and brazilian people. What a great combination. All of us here at home enjoy everyone of your podcasts and we now have another recipe to try. Many thanks for the inspiration.
Kind regards
Rolando
Hi Nando Cuca! Hi Erik!
I wonder if this ceviche will work if I use salmon and olive oil instead of robalo and dende oil.
I’m gonna try it and tell you later…great recipe! cheers!
Hi nando Cuca, hi Eric,
I wonder if i can make the ceviche using salmon and olive oil instead of robalo and dende oil. I’ll try and tell you later, OK?
cheers! Great recipe!
Guys, I was there and I tried it, it tastes really great!!!
FERRRRRRRRRRRRRRRRRRRRRRRRR>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Oi Nando,
Eu vi seu filme no Youtube sobre moqueca, eu adoro ver programas sobre como fazer comida, mas quando me deparei com o nome moqueca que e um nome dado pelos capixabas, originalmente, um prato tipicamente criado aqui no Estado ES, precisamente na capital desse Estado, Vitoria, que significa como fazer a moqueca capixaba que na verdade engloba inumeros fatores e alguns dos ingredientes citados na sua receita mas nao posso dizer que sua receita seja moqueca mas sim peixada.
Moqueca tem que ter peixe badejo, Dourado ou semelhante peixe de agua de sal de carne branca.
Panela de barro,
Azeite de oliva ou oleo, alho, tomates frescos, coentro fresco, e cebolas brancas frescas tudo junto na panela de barro bem aquecida e cozido em 15 mn no fogo bem quente. o Tomate para nao virar agua tem que ser maduro e bem vermelho. sal e pimenta a gosto..
Mas sua receita e uma delicia tambem, apenas nao posso deixar que o nome moqueca seja associado a todas as receitas de peixe que sao feitas no Brasil.
Andreia
http://pt.wikipedia.org/wiki/Moqueca_capixaba