Besides sipping on caipirinhas during my first (and only) trip to Brazil, I stuffed myself with as much moqueca as possible. While I have eaten many versions of moqueca (Brazil’s equivalent of seafood stew), I hadn’t made it myself—so I enlisted the help of my friend Camila Rinaldi, a professional chef and a native of Brazil.
Chef Camila taught me a lot about the fish stew, ensuring I was on the right track with developing my recipe by sharing how she makes her own. After several rounds of testing, I landed on my perfect moqueca. Here’s how to make the best moqueca at home if you can’t get to Brazil.
