Moqueca (pronounced moo-kek-a)

More than just a fish stew, moqueca is served with a dramatic flourish, with clouds of aromatic steam rising from the sizzling hot clay pot as it is uncovered at the table. Both Baianos (from Bahia, in the north-east of the country) and Capixabas (from the neighboring state of Esprito Santo) claim to be the inventors of the meal, and both serve up equally delicious varieties. Fish and/or other seafood are cooked in diced tomatoes, onions, and coriander in their most basic form. The Capixabas use annatto seeds as a natural red food coloring, whereas the Baianos use palm oil, peppers, and coconut milk in their version. Rice, farofa (toasted manioc flour – great for wiping up liquids), and piro are served alongside.

Ingredients

• 1 lb tilapia filets, 32 oz vegetable broth, 15 oz can diced tomatoes, with juices, 4 oz can diced green chilis, 1/4 cup lime or lemon juice, 2 large red bell peppers seeded, de-stemmed and diced, 1 medium yellow onion pureed or diced small (about 1 cup), 2 large carrots diced (about 1/2 cup), 1 tbsp garlic minced, 1 tbsp taco seasoning mix, 1 tbsp palm oil (optional), 14 oz can coconut milk (optional), salt and pepper to taste, 1/4 cup cilantro leaves, chopped (for garnish)

Instructions

• Do all your pre-prep steps like juicing your lemons/limes, dicing your bell peppers, dice or pureeing your onion, dicing your carrots, chopping your cilantro and mincing your garlic.
• In a large bowl combine vegetable broth, diced tomatoes with juice, green chilis, lemon or lime juice, bell peppers, carrots, garlic, onions, taco seasoning, and palm oil (if using). Stir to combine.
• Place contents of bowl in a slow cooker, add whole tilapia filets. Cover and cook on LOW 6-8 hours/HIGH 3 to 4 hours. Optional: whisk to combine can of coconut milk, then add to slowcooker and heat until warmed through. Ladle into bowls and garnish with fresh chopped cilantro. Salt and pepper to taste
• Pour contents of bowl into a labeled gallon-size (4 L) freezer bag. Place tilapia filets in same bag. Seal, removing as much air as possible, and freeze flat.
• Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw. Place contents of bag in a slow cooker. Cover and cook on LOW 6-8 hours/HIGH 3 to 4 hours. Optional: whisk to combine can of coconut milk, then add to slow cooker and heat until warmed through. Ladle into bowls and garnish with fresh chopped cilantro. Salt and pepper to taste.