Esta moqueca de cavala é uma adaptação portuguesa do prato tradicional brasileiro, que combina os sabores intensos do mar com a cremosidade tropical do leite de coco. O óleo de palma confere a cor característica alaranjada e um sabor único, enquanto a malagueta adiciona um toque picante que equilibra perfeitamente a doçura do leite de coco.

Ingredientes

  • 2 Cavalas
  • 4 Chalotas laminadas em meias luas
  • 100gr Pimentos (vermelho, amarelo, laranja) cortados em juliana fina
  • 2 Dentes de alho finamente laminados
  • 1 Malagueta seca finamente picada
  • 150gr Tomate pelado e sem sementes cortado aos cubos.
  • 300ml Leite de côco
  • 50gr Óleo de palma
  • Sumo de 1 limão
  • 25gr Azeite
  • Sal QB
  • Flor de sal QB
  • Coentros picados QB

Preparação

  1. Comesse por fazer um fundo com o azeite, as chalotas e os alhos, até que as chalotas fiquem translúcidas.
  2. Acrescente os pimentos, o tomate, a malagueta e deixe apurar por breves minutos.
  3. Adicione o leite de coco, deixe em lume muito brando cerca de 1 hora, mexendo com frequência.
  4. Entretanto retire os filetes e as espinhas às cavalas, tempere com sal e sumo de limão, reserve.
  5. Junte o óleo de palma ao preparado da moqueca, acrescente os filetes em pedaços grandes, tempere com sal, deixe cozinhar por breves minutos, polvilhe com os coentros

Here’s the English version of this Brazilian-inspired mackerel stew below

Mackerel Moqueca

This vibrant Brazilian-inspired fish stew brings the exotic flavours of the tropics to your table with its rich, creamy coconut base and aromatic blend of peppers and spices. The traditional palm oil gives the dish its characteristic golden colour and distinctive nutty flavour, whilst the gentle cooking method ensures the delicate mackerel remains perfectly tender.

What makes this moqueca particularly special is the slow development of flavours – the vegetables are allowed to soften and release their essences before the coconut milk is added, creating a complex, layered taste. The mackerel is added at the very end to prevent overcooking, ensuring it remains flaky and moist. This dish captures the essence of Brazilian coastal cooking with its perfect balance of heat, creaminess, and fresh seafood flavours.

Ingredients

  • 2 mackerel
  • 4 shallots, sliced into half-moons
  • 100g peppers (red, yellow, orange), cut into fine julienne
  • 2 garlic cloves, thinly sliced
  • 1 dried chilli, finely chopped
  • 150g tomatoes, peeled, deseeded and diced
  • 300ml coconut milk
  • 50g palm oil
  • Juice of 1 lime
  • 25g olive oil
  • Salt to taste
  • Sea salt flakes to taste
  • Chopped coriander to taste

Method

  1. Begin by making a base with olive oil, shallots and garlic until the shallots become translucent.
  2. Add the peppers, tomatoes and chilli, allowing the flavours to develop for a few minutes.
  3. Add the coconut milk and simmer very gently for about 1 hour, stirring frequently.
  4. Meanwhile, fillet the mackerel and remove all bones, season with salt and lime juice, and set aside.
  5. Add the palm oil to the moqueca mixture, add the fish fillets in large pieces, season with salt, cook briefly for a few minutes, and sprinkle with coriander.