Moqueca for The NY Times

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This Moqueca, which is a Brazilian fish stew, is a bowl of pure sunshine. The dish offers all the flavors of Brazil wrapped in one tropical stew. It boasts everything from sea bass, shrimp and octopus tentacles to peppers, plaintains, tomatoes, onions and a white turnip. Serve it with piri-piri, the traditional hot sauce and farofa, the toasted cassava-meal accompaniment.

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Click here for the full recipe by Florence Fabricant and here for the article.

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