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 mussels. Then, bring it to another boil until everything is cooked through. Note that all my measurements are by approximation, or "andaza" in Hindi. This forgiving stew turns out great even if ingredient proportions vary. For a vegetarian option, simply skip the seafood and use vegetable broth instead of chicken broth.

Serve it as a hearty soup or over rice for a satisfying meal.