What do a Blogger, a Videographer, a Photography fanatic (aka Instagrammer) and a tweet mad Spice Merchant have in common…well, over the next few weeks that would be me!
That’s right, we have some guests coming up and they’re all going to be in a Food Frenzy! Each of these exceptional persons all have a unique vision when it comes to food & their tastebuds. We’re spanning the globe with not one, nor two, or three, but four forms of digital technology, ‘they don’t call it the World Wide Web for nothin!’
I think we all have a unique voice and for some it’s blogging, for others it might be with pictures. It could be with Videography & for some individuals, that foodie dream might be in the conception of a unique ingredient (which that clever person thought of some time back) and now it’s part of your everyday meal routine.
However you see it, each and every one of us has a great story to tell. I’ve had the pleasure of learning from each of these up coming guests and their various mediums in exploring food. The first is Raymund from Ang Sarap with his incredibly successful blog. He explores food across all cultures, whilst specializing in Filipino cuisine and delves into mouth watering photography, with an honest uncomplicated approach to good food.
Moqueca de Peix (Brazilian Fish Stew)
Hi there Girl in a Food Frenzy fans! Let me introduce myself first, I am Raymund the blogger behind Ang Sarap (angsarap.net) Like Alice we are both from down under (I am from Auckland), both of Asian descent (I am a Filipino) and both passionate about food. I don’t have the qualifications of a chef nor a cook, but I do love cooking and it flows in my blood. I cook nearly on a daily basis since I was 14 years old, add that to the advantage my work gives where I can travel everywhere, I definitely learned a lot of different cuisines.
This learning and experience gained is what I share on my blog at Ang Sarap.
I have been following this blog for a year now and I am constantly impressed with the unique style of photography and videography she offers, this then urged me to invite Alice to do a guest post where she shared a really nice dish called Savoury Baked Apples. That happened several days ago and now it’s my time to share something in return. For my guest post it will be a fish stew called Moqueca.
Moqueca is a traditional Brazilian seafood stew which has been a part of Brazil’s cuisine for around 3 centuries. It basically a mixture of fish, tomatoes, onions, garlic, and herbs such as cilantro where it is cooked slowly and without water included.
The dish originated in the Northeastern state of Brazil called Bahia then it was adopted by Espírito Santo later on. While both states have the same name dish they have a very different way of preparing it. In Espírito Santo they call the dish moqueca capixaba where seafood like fish, prawns, lobsters or crab is cooked in tomatoes, cilantro, chives and urucum oil they also use to cook this dish in a traditional clay pan which looks like a black round bottomed witches pan you seen in cartoon TV shows. In Bahia they call it moqueca baiana and it is cooked in coconut milk and a variety of palm oil called Azeite de dende.
This might sound really exotic but trust me making it will be easy, if you can make Zarzuela or Bouillabaisse then this will even be easier. The ingredients are easily replaceable if you can’t find any and it would taste nearly the same. So what I offer you below is not the traditional Bahian recipe but it is the nearest one that I can make based on what is available to me.
1 kg firm white fish fillets, cut in large chunks (I used monk fish)
1 red capsicum, chopped
3 pcs tomatoes, chopped
500ml coconut milk
1 handful chopped cilantro
juice from 2 lemons
1 tbsp paprika
1/2 tsp cayenne pepper
1 large onion, finely chopped
6 cloves garlic, minced
freshly ground black pepper
azeite de dende (if unavailable you can use palm oil or olive oil)
1. Marinate fish pieces in a bowl with lemon juice, garlic, salt and freshly ground black pepper.
2. In a large covered pan add azeite de dende then sauté onions, cook until it’s soft.
3. Add the capsicum, tomatoes, paprika, and cayenne. Cook while occasionally mixing for 5 minutes.
4. Flatten cooked vegetables, add half of the cilantro then arrange fish pieces on top. Sprinkle with salt and pepper.
5. Pour coconut milk over the fish then bring to a boil. Cover pan then simmer for 15 minutes.
6. Season with salt and freshly ground black pepper then serve garnished with cilantro.