Moqueca, Brazilian Seafood Stew
My favorite recipe is a twist on the NYT Cooking's Moqueca Brazilian Fish Stew. Here's my take: I start by sautéing sliced garlic and white onions until they're translucent, then add red pepper slices and a mix of chopped root vegetables like carrots, turnips, radishes, yams, sweet potatoes, sunchokes, and/or celery roots. I season with 1 teaspoon each of coriander, cumin powder, a generous pinch of saffron, and chili powder, sautéing for another 2-3 minutes. Next, I add chopped tomatoes and a variety of herbs—fresh cilantro (stems included), fresh sage, dried oregano, and a bay leaf. After a brief fry, I pour in a large can of coconut milk and 2 cups of chicken broth, bringing it to a boil until everything is well-cooked and flavors are melded. Optionally, I enhance the stew with a cup of red wine and the juice of half a lemon, plus an extra pinch of saffron. The final touch involves adding a hearty mix of seafood: shrimp, firm white fish such as halibut or cod, and muss...