MOQUECA - BRAZILIAN SEAFOOD STEW

Moqueca is a Brazilian seafood stew. Since it was Fat Tuesday this week and right before Carnival, it seemed appropriate to plan to make a dish from such a sensual country. Flecked with tomatoes, onions, garlic, cilantro, and chives, Moqueca is sultry, easy, and reddish to hint of passion and love. I based my version on the Bahia state which uses coconut milk to add a rich silkiness and draws its’ culinary inspiration from Africa. Everyday should be like Valentine’s Day but hopefully this day is especially filled edible love. 

¹/₃ cup lime juice  

^1/2  teapoon salt

¹/₂ teaspoon black pepper, ground

1 pound large shrimp

 ¹/₂ pound scallops  

¹/₂ pound squid  

2 tablespoons extra – virgin olive oil

2 cup onion, finely chopped

1 ^½ cup red pepper, finely chopped

³/₄ cup green onions or chives, minced

7 garlic cloves, minced

2 bay leaves  

14 oz diced canned tomatoes

 ¹/₄ cup fresh cilantro , minced

4        cups chicken broth  

2 cups clam juice

1 cup light coconut milk  

 ¹/₄ teaspoon cayenne pepper

1 pound of mussels, cleaned

1 lobster cut in half

4 teaspoons fresh cilantro, minced

In a large bowl combine:

¹/₃ cup lime juice

¹/₂ teaspoon salt

¹/₂ teaspoon  black pepper, ground

2 garlic cloves, minced

1 pound large shrimp (21-25 count)

¹/₂ pound scallops

¹/₂  pound squid

Marinate seafood in the refrigerator for 30 minutes. Heat a large Dutch over medium heat and add two tablespoons of extra-virgin olive oil.  When oil has heated, add onion, red bell pepper, green onions or chives , minced garlic , bay leaves and cook vegetables for about six minutes stirring occasionally. Then, increase heat to medium-high and add diced tomatoes and cook for two minutes adding ¹/₄ cup cilantro, chicken broth,  clam juice bringing to a boil, then reduce heat and simmer ten minutes. If using a hand blender, puree vegetables in the pot until smooth. If using a blender, allow to cool to room temperature and place one-third of vegetable mixture in a blender, and puree until smooth. Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture. Add to vegetable mixture 1 cup light coconut milk and cayenne pepper. Bring to a boil over medium-high heat and cook for three minutes then mix in marinated fish mixture, top with mussels and lobster.  Cover pot and cook 5 – 10 minutes or until seafood is done and mussels have opened. Discard any mussels that have not opened Sprinkle with remaining cilantro.