is a Brazilian fish stew which has been bubbling away in native kitchens for over 300 years. The traditional recipe uses coconut milk, tomatoes, onion, garlic and coriander as the base. There are loads of different versions but the most popular are completed with local catch of the day, prawns or mixed seafood. The dish is cooked in a capixaba pan; made from black clay, and is brought directly to the table. It’s a great sharing dish and best by the coast where the fish is plentiful and fresh. Moqueca is usually served with rice or a bowl of tapioca-type couscous; a vessel to soak up all that delicious sauce. Some tasty respite from all that meat and cheese.