Now delivering to Boston and Quincy! Will be at Maxwell's Winter Farmers Market Jan 23.
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 haddock, bell peppers, carrots, celery, onions, canned tomatoes, coconut milk, garlic, tomato paste, cilantro, red wine, extra virgin olive oil, red palm oil, lime juice, tamari, paprika, cumin, salt, pepper, turmeric
ALLERGEN NOTICE: contains sulfites, soy, celery
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