Okay, here’s my blog post about making Capixaba Moqueca, written in a casual, personal style, with basic HTML formatting:
So, I decided to try making this Brazilian fish stew thing called Capixaba Moqueca. I’d seen it online, and it looked amazing – all colorful and flavorful. Plus, I was in the mood for something different.
Getting Started
First, I gathered all the ingredients. This was a bit of a scavenger hunt, to be honest. I needed:
- Some firm white fish – I used cod because that’s what my local store had.
- Onions, of course. Lots of ’em.
- Garlic, because, duh, everything’s better with garlic.
- Bell peppers – I grabbed red, yellow, and green because I wanted it to look pretty.
- Tomatoes.
- Fresh cilantro, because that’s what my family use.
- Lime juice.
- Olive oil.
- Salt and pepper, for seasoning.
The Cooking Process
I started by chopping everything up. The onions and garlic went into a big pot with some olive oil. I let those cook until they were soft and smelling good.
Then, I added the bell peppers and tomatoes. I stirred them around for a bit, letting them get a little soft too.
Next, the fish went in. I just laid the pieces on top of the veggies. Then, I poured in some water, just enough to almost cover everything.
I sprinkled in the salt and pepper, squeezed in the lime juice, and brought the whole thing to a simmer. I covered the pot and let it cook gently for about 20 minutes. The fish needs to be cooked through, but you don’t want it to fall apart.
I also make white rice.
The Final Touches
Once the fish was cooked, I stirred in the chopped cilantro. And that’s it! Moqueca time!
I served it up with the white rice. It was warm, comforting, and surprisingly light. The flavors all melded together really nicely – the sweetness of the peppers, the tanginess of the lime, and the freshness of the * is a great taste!
It wasn’t perfect – maybe I could have used a bit more seasoning. But for a first attempt, I was pretty happy with it. I’ll definitely be making this again!
