Brazilian Fish Stew. Moqueca.
This Brazilian Fish Stew sounds and tastes exotic, and yet it is so simple to make. A coconut milk-chicken-stock broth is deepened with paprika and garlic which embraces the delicate flavors of seafood. Even though its often referred to as a stew, there is no thickener added to the sauce, so it really comes out more like a soup. Think of it as the Brazilian version of the French Bouillabaisse. Or a more seductive Tom ka gai (what could there be one?).
While its traditionally served with rice, you can easily substitute roasted spaghetti squash drizzled with olive oil, or cauliflower “rice.” I like it with Spanish “cauliflower” rice, and I’ll post the recipe soon. Sometimes baked green plantains are also added to the stew. And of course, the fish normally used would be indigenous to the Amazon. But this works great with whatever seasonal fish you can find from your monger.
Moqueca is also often served with “farofa” a traditional dish made of cassava meal. One could consider it to be paleo, but since cassava is not low in carbs, it may only be suitable in small portions. More on that dish, and cassava in general, later. 🙂 For now, enjoy this (slightly Americanized) naturally paleo version of Moqueca, Brazilian fish stew.