Alaska Seafood Moqueca Recipe

I'm only dorsum from the incredibly wild in addition to unspoiled nation of Alaska. I was on the trip amongst nutrient writers in addition to chefs every bit good every bit a seafood importer. I got a peril to verbalize amongst a lot of people involved amongst Alaska seafood including a biologist, a conservationist, a managing director from the Alaska Department of Fish in addition to Game, the proprietor of an oyster farm in addition to fifty-fifty a senator in addition to commercial fisherman. I was impressed amongst their efforts to function on the seafood manufacture sustainable in addition to environmentally friendly.

My itinerary was jam packed. I flew inward a bounding main plane over glaciers, foraged along the seashore in addition to into the forest, fished for salmon in addition to halibut (and caught i of each). I tasted all 5 species of salmon, in addition to I besides got a peril to discovery closed to cooking demonstrations where I picked upwardly closed to peachy cooking tips. One recipe I couldn't hold off to examine at domicile came from Chef Fernando Corsi, who lives in São Paolo. It was his version of a really traditional Brazilian recipe called moqueca. If you lot expect for recipes online you lot volition discovery they vary greatly. I intend it mightiness travel to a greater extent than virtually technique than anything else. Vegetables, kokosnoot milk in addition to aromatics are layered inward a clay pot in addition to topped amongst seafood. But you lot tin larn inward whatsoever pot you lot plough over off to have. 

Americans swallow less seafood than other proteins similar chicken, pork or beef in addition to that's a shame because seafood is actually good for you lot in addition to delicious. Almost 60% of the seafood inward the the U.S. comes from Alaska in addition to is wild, natural in addition to sustainable.

Chef Fernando Corsi used local Alaskan fish in addition to shrimp rather than what he would discovery inward Brazil in addition to emphasized how flexible this recipe is. Not alone is it a satisfying combination of flavors--tomatoes, onions, peppers in addition to lime, cilantro, garlic in addition to ginger, it's besides because it is extremely quick in addition to slow to make. Served amongst rice it's a terrific i pot meal. Could it aid convince you lot to swallow to a greater extent than seafood? I for sure promise so!

Note: One cardinal element inward Moqueca is dende oil, but the chef showed us how to purpose turmeric in addition to whatsoever patently fossil oil instead. If you lot convey palm fossil oil experience costless to purpose it.

Moqueca

Serves 4

Ingredients

5 Tablespoons kokosnoot oil, or other vegetable oil

two Tablespoons turmeric

two teaspoons grated ginger

two cloves garlic, minced

1 onion, reddish or white, sliced into rings 

two bell peppers. sliced into rings 

1 small-scale hot chile such every bit serrano, sliced

two medium sized tomatoes, sliced into rounds
Salt in addition to freshly pose down pepper

1 tin kokosnoot milk 

Sprigs of cilantro, chopped

3/4 pound shrimp, peeled

3/4 pound theatre white fish such every bit halibut or cod, cutting into seize amongst teeth sized pieces

Juice of i lime

Instructions 

Heat a medium heavy pot. Add the kokosnoot fossil oil in addition to turmeric. Add the ginger in addition to garlic in addition to gear upwardly over medium estrus for virtually two minutes. 

Layer inward the onions, tomatoes in addition to peppers in addition to then flavor amongst tabular array salt in addition to pepper in addition to gear upwardly for iii minutes.

Season the seafood amongst tabular array salt in addition to pepper in addition to add together to the pot along amongst the kokosnoot milk. Cook only until the fish is cooked through. Stir inward the lime juice in addition to then sense of savour in addition to add together to a greater extent than tabular array salt in addition to pepper if desired. Garnish the stew amongst the chopped cilantro in addition to serve over rice.

Enjoy! 

Disclaimer: My cheers to Chef Fernando Corsi for the recipe in addition to to Alaska Seafood for hosting me on this trip. I was non compensated monetarily to write this or whatsoever other shipping on Cooking amongst Amy. 

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