Next delivery date: May 13.
I've always loved a good fish stew, but growing up on the Cape most versions were overflowing with butter, cream and sometimes even flour. Then I went to visit my dear friends Roberta and Joris in Brazil, and Roberta's mom made a sumptuous moqueca for Easter lunch. The palm oil, coconut milk and cilantro were indeed “exotic” for my gringo palate, but I was hooked, and I'm excited to bring this South American speciality to you! À Pesca means "Go Fish" in Portuguese.
This moqueca is packed with haddock, sweet peppers, carrots, celery, coconut milk, cilantro and lime. Try it with quinoa and a luscious Bread Obsession loaf. I recommend the Lexington Sourdough for this one!
INGREDIENTS: all-natural wild-caught cod, bell peppers, celery, onions, canned cherry tomatoes, coconut milk, Drew's house-made fish stock (fish bones, celery, onions, carrots, garlic, peppercorns, parsley, bay leaves, thyme, salt), garlic, olive oil, red palm oil, lime juice, cilantro, paprika, cumin, salt, pepper
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