Hamburg Moqueca

Ingredients

In this Hamburg adaptation of Moqueca capixaba, we incorporate local ingredients and spices to infuse the dish with the flavors of the region. While the original Brazilian recipe uses dendê oil, we substitute it with locally sourced rapeseed oil, which adds a mild nutty flavor. Additionally, we enhance the dish with Hamburg's own variety of seafood, such as North Sea fish and shrimp, giving it a unique twist. We alse have the original recipe for Moqueca capixaba, so you can check it out.

• 500g (1.1 lb) North Sea fish fillets, cut into chunks 500g (1.1 lb) North Sea fish fillets, cut into chunks
• 300g (10.6 oz) North Sea shrimp, peeled and deveined 300g (10.6 oz) North Sea shrimp, peeled and deveined
• 300g (10.6 oz) mussels, cleaned and debearded 300g (10.6 oz) mussels, cleaned and debearded
• 2 tablespoons rapeseed oil 2 tablespoons rapeseed oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 200ml (6.8 fl oz) fish or vegetable broth 200ml (6.8 fl oz) fish or vegetable broth
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 18g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the rapeseed oil in a large pot over medium heat. Add the onion and garlic, and sauté until translucent.
2. 2.
   Add the bell peppers and tomatoes to the pot, and cook for 5 minutes until they start to soften.
3. 3.
   Pour in the coconut milk and fish or vegetable broth. Bring the mixture to a simmer.
4. 4.
   Gently add the fish chunks, shrimp, and mussels to the pot. Season with salt and pepper.
5. 5.
   Cover the pot and let it simmer for about 10-15 minutes, or until the seafood is cooked through and the mussels have opened.
6. 6.
   Stir in the lime juice and fresh cilantro. Adjust the seasoning if needed.
7. 7.
   Serve the Hamburg Moqueca hot with steamed rice and garnish with additional cilantro, if desired.

Treat your ingredients with care...

• North Sea fish — Ensure the fish fillets are fresh and free from any fishy odor. If North Sea fish is not available, you can use any firm white fish like cod or haddock as a substitute.
• North Sea shrimp — Opt for fresh or frozen shrimp that has been peeled and deveined. If you prefer larger shrimp, feel free to use them in the recipe.
• Mussels — Before cooking, make sure to clean the mussels thoroughly by scrubbing them under cold water and removing any beards or debris.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the stew.
• Serve Hamburg Moqueca with a side of traditional Brazilian farofa, made with toasted cassava flour, to add a crunchy texture.
• If you prefer a thicker broth, mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• Experiment with different types of seafood, such as scallops or calamari, to personalize the dish to your taste.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve Hamburg Moqueca hot in individual bowls, accompanied by steamed rice. Garnish with fresh cilantro for an extra burst of flavor. Provide lime wedges on the side for squeezing over the stew, as it adds a refreshing tanginess.

Presentation advice

Present Hamburg Moqueca in vibrant bowls that showcase the colorful seafood and aromatic broth. Sprinkle some chopped cilantro on top for an appealing touch. Serve with a side of steamed rice in a separate bowl to allow guests to customize their portions.