Bahia Style Moqueca

INGREDIENTS

•  1.2 kg of shark steaks
• Juice of ½ lime 
• 3 tablespoons of olive oil 
• 3 tablespoons of dendê oil
• 2 garlic cloves, minced
• ½ onion, cut into thin strips
• 3 peeled and deseeded tomatoes, cut into thin strips
• ¼ peeled red bell pepper, cut into thin strips
• ¼ peeled yellow bell pepper, cut into thin strips
• ¼ bunch of green onions, chopped
• ¼ bunch of coriander, chopped
• 1½ teacups of coconut milk
• 1 coffee spoon of pepper sauce
• Salt and black pepper to taste

PREPARATION

Season the fish with the lime juice, salt, and black pepper. Sear all sides in olive oil. Spread the dendê oil and the garlic across the bottom of a clay pot. Cover with half the onions, tomatoes, and bell peppers. Lay the fish over them and, on top of it, make new layers with the remaining onion, tomato, and bell pepper. Sprinkle the scallions and coriander. Pour coconut oil over it and cook for 8 minutes. Season with the pepper sauce.

IN DETAIL: Who created the moqueca? Was it born in Bahia or Espírito Santo? Neither. The dish’s origin is actually indigenous – so much so that the word, in Tupi, means “wrapped”, which was how the first natives cooked the fish: wrapped in leaves. Throughout the years, all the coast cities and adjoining ones developed their own type of moqueca, always alternating layers of fish steak with tomatoes, onions, and bell pepper, besides other ingredients and spices. In Bahia, it also has dendê oil (due to African influences) and coconut milk. In Espírito Santo, it has urucum – a tradition handed down from natives that not only reduces acidity, but also gives colour to the dish.