91ÃÛÌÒß¹

Here’s one of Chef James’ favorite recipes from his Brazilian culinary exploration: UXUA moqueca â€” a rich, delicate seafood stew, with white fish, shrimp and creamy coconut milk. Balanced and delicious, this stew’s always in season.

UXUA Moqueca

Servings: 2

Ingredients:

• 6 ounces shrimp
• 6 ounces firm, white fish (like halibut or cod)
• 1 green pepper, diced
• 1 tomato, diced
• 1 white onion, diced 2
• 4 fluid ounces coconut milk
• 3 red chilies, diced Fresh parsley and fresh cilantro, chopped
• 2 tablespoons palm oil
• Juice of half a lemon
• Salt and pepper

Preparation:

1. Season the shrimp and fish with salt, pepper and lemon juice. Set aside.
2. Heat palm oil in a large pot. Add the onion, tomato and peppers, cook for a minute, then add the fish and sauté well. Add the coconut milk and simmer for about three minutes. Next, add the shrimp, chili, parsley and coriander. Stir gently and cook for around 10 minutes. Adjust salt and pepper to taste.
3. Reserve about 1½ cups of the cooking liquid to make the pirão (manioc cream).
4. Serve with white rice, plantain farofa (the above-pictured dish to the right of the seafood stew — see recipe below), manioc cream and pepper sauce.

Pirão or Manioc Cream

Ingredients:

• 1½ cups cooking liquid
• ¼ cup manioc flour

Preparation:

1. Place liquid in a small pot over low-medium heat.
2. While whisking constantly, gradually add manioc flour. Continue to whisk until consistency is firm and creamy like porridge.

Plantain Farofa

Ingredients:

• 2 tablespoons palm oil
• 1 tablespoon salted butter
• 3 cloves of garlic, chopped
• 1 small plantain, sliced
• 1½ cups manioc flour
• Salt
• Fresh parsley, chopped

Preparation:

1. Heat oil in a large frying pan over medium heat. Add butter and garlic and sauté for one minute. Add the plantain and sauté for another minute.
2. While continuously stirring with a spatula, add the manioc flour. Cook until the flour is well toasted, about three minutes.
3. Season with salt and finish with the parsley.

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