Although its historical origins are slightly hazy, moqueca is a Brazilian fish stew, often combining coconut milk, vegetables and fish cooked in red palm oil. Joseph "JJ" Johnson of The Cecil in New York City offers his Asian take on the traditional stew, playing off the cultural exchange occurring with large Asian communities in Brazil. Johnson stays away from red palm oil due to the controversy over its environmental impact, so the resulting moqueca has hues of green from curry paste and purée. Explore this storyboard about Food, Seafood, Juice by Tasting Table on Flipboard.
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