When I went to visit dear friends in Brazil, their 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 is a traditional moqueca with wild-caught cod, bell peppers, carrots, celery, coconut milk, cilantro and lime. Try it with rice, quinoa or a delicious piece of bread.
INGREDIENTS: wild-caught cod, canned cherry tomatoes, house-made fish stock, celery, yellow onions, coconut milk, yellow bell peppers, red bell peppers, green bell peppers, carrots, lime juice, La Padella olive oil blend, garlic, cilantro, kosher salt, extra virgin olive oil, parsley, paprika, palm oil, cumin, black peppercorns, black pepper, bay leaves, thyme
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