Moqueca, also spelled muqueca, is a tasty Brazilian seafood stew based on fish, onions, garlic, tomatoes and coriander. This traditional dish is cooked slowly. There are two variants: moqueca capixaba from Espírito Santo state in the Southeast, and moqueca baiana from Bahia state in the Northeast. The main difference is palm oil is used in the northern version (which is influenced by African cuisine) and olive oil in the southern one. The use of coconut milk ensures this is a rich and flavoursome dish. In brief: fry some onions, chillies, peppers in olive oil then when softened add chopped tomatoes and season. Stir in coconut milk and fish or shrimp stock and simmer for a few minutes. Stir in palm oil then add pieces of fish such as grouper, snapper or even salmon (you can use any fish cut into bite sizes). Some cooks marinate the fish first in salt, garlic and lime. Once boiling simmer gently for 25 minutes or more until all is tender. Serve with rice, fresh coriander, farofa (manioc flour) and fried plantains.