A stew that captures the essence of the sea

Daniela Narcisco, a Brazilian cookbook author and food historian based in Florianópolis, the capital of Santa Catarina, Brazil, describes moqueca as “a wonderful addition to any Easter celebration.” And this seafood stew, built on a few simple yet deeply flavourful ingredients, is pleasing: Its vibrant broth is luscious and light, and evokes the essence of the sea.

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