NEW SERIES: SOUTH AMERICAN CUISINE

Hello ladies and gents this si the viking telling you that today we are going to the land of

BRAZIL.

Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by African, Amerindian, Asian (mostly Japanese) and European influences.It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.

Ingredients first used by native peoples in Brazil include cashews, cassava, guaraná, açaí, cumaru and tucupi. From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents. For instance, the European immigrants (primarily from Portugal, Italy, Spain, Germany, Poland and Switzerland) were accustomed to a wheat-based diet, and introduced wine, leafy vegetables, and dairy products into Brazilian cuisine. When potatoes were not available they discovered how to use the native sweet manioc as a replacement.Enslaved Africans also had a role in developing Brazilian cuisine, especially in the coastal states. The foreign influence extended to later migratory waves – Japanese immigrants brought most of the food items that Brazilians would associate with Asian cuisine today, and introduced large-scale aviaries, well into the 20th century.

Moqueca – Brazilian Fish Stew

INGREDIENTS

Soup

1 1/2 to 2 lbs of fillets of firm white fish such as halibut, swordfish, or cod, rinsed in cold water, pin bones removed, cut into large portions

3 cloves garlic, minced

4 Tbsp lime or lemon juice

Salt

Freshly ground black pepper

Olive oil

1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced

1/4 cup green onion greens, chopped

1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)

2 cups chopped (or sliced) tomatoes

1 Tbsp paprika (Hungarian sweet)

Pinch red pepper flakes

1 large bunch of cilantro, chopped with some set aside for garnish

1 14-ounce can coconut milk

Rice

1 Tbsp olive oil

1/2 onion, chopped

1 clove garlic, minced

1 cup white rice

1 3/4 cups boiling water (check your rice package for the appropriate ratio of liquid to rice for the type of rice you are using)

1 teaspoon salt

1 Coat fish with garlic and lime juice: Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper.

Keep chilled while preparing the rest of the soup.

2 Make rice for serving with soup: If you are planning on serving the soup with rice, start on the rice.

Bring a couple cups of water to a boil. Heat one Tbsp of olive oil in a medium saucepan on medium high heat. Add the chopped 1/2 onion and cook, stirring, until the onion is translucent. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, and garlic.

Add the boiling water. (The amount depends on your brand of rice, check the package. If no amounts are given, add 1 3/4 cup of water for every cup of rice.) Stir in 1 teaspoon of salt.

3 Start cooking the onion, bell pepper, tomatoes, onion greens: In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat.

3 Layer vegetables with fish, add coconut milk: Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish.

Pour coconut milk over the fish and vegetables.

4 Simmer, cook, adjust seasonings: Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings.

You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.

Garnish with cilantro. Serve with rice or with crusty bread.