This Brazilian traditional fish stew has many versions as it goes down the coast. Moqueca from Bahia state has palm oil due to the African cuisine influence from slaves in that part of the country. Moqueca Capixaba, from Espirito Santo, is influenced by indigenous cuisine and uses Annatto seeds instead. But the main idea is the same for both: Whitefish in coconut milk broth served with lots of cilantro!
Brazillian Moqueca (Whitefish in coconut milk broth)
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