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Re: Favorite meals while sailing...
Chef2sail, you're making my mouth water ... Please post the full Tarragon veal chop recipe. I'd like to try it.
Here's another seafood recipe from Bahia that is easy to make aboard. It's a two-pot meal: one pot for the fish stew and another for the rice.
Moqueca de peixe (Fish stew with coconut milk from Bahia)
Serves 4 to 6
Moqueca is one of the most popular seafood dishes in the northeast of Brazil. Moqueca can be made with any seafood and there are many variations of the recipe, such as the “lighter” version from the state of Espiritu Santo, known as “moqueca capixaba” without azeite de dendê (red palm oil). The recipe below is the version of the dish as it’s prepared in Bahia. It can be prepared with any firm-fleshed ocean fish.
1kg (2lbs) fish, cut in thick steaks
2 onions, cut in rings
1 green pepper, cut in rings
1 red pepper, cut in rings
4 ripe tomatoes, cut in slices
¼ cup fresh coriander, chopped
1 or 2 hot peppers, minced (to taste)
Sprig of fresh parsley, chopped
3 tablespoons azeite de dendê (red palm oil. See page xx)
1 cup coconut milk
Salt and pepper to taste
Juice of 1 lime
2 tablespoons of olive oil
1 clove garlic, minced
Salt and pepper
Marinade the fish steaks for at least one hour. Heat your clay pot (see page xx) on medium-high heat for a good 10 minutes before starting. If you don’t have a clay pot with a lid, you can use a heavy-walled shallow pot with a lid or Dutch oven as long as it can go to the oven (no plastic handles!). The heavy, glazed stewing pots made by Le Creuset work well for this dish. Heat the azeite de dendê and quickly sear the fish, turning once or twice. Add the onions, peppers, tomatoes, coriander and salt and pepper and mix before pouring the coconut milk on top. Close the lid and bring to a simmer on low heat for a few minutes. Put the pot in a pre-heated oven at 175c (350f) and let simmer for an additional 20 minutes. Garnish with fresh parsley and serve in the same pot.
Serving suggestions: Serve with white rice and pirão.