This is a Brazilian seafood stew. There are two kinds of moqueca, Capixaba and Baiana. I got this information straight from the Wikipedia page, so there is no need to get there yourself, as there is little other information aside from a link to recipes, and I am about to give you one. It is for Moqueca Baiana with a few tweaks.
Take a fillet of an unfussy fish such as cod or haddock, and cut it into portions. Marinate it in lime juice with salt, pepper, and chopped coriander. Slice one large onion into very thin curls; crush and chop a few cloves of garlic. Dice peppers: yellow and green bell peppers are decorative and echo the colours of the flag of Brazil. Slice a few chillies thinly Roughly chop a a tomato or two as well. Now in a large saute pan fry the creamy part of a squeezing (or tin) of coconut milk until it renders its oil. Squeeze in about a tablespoon of dull red palm oil (dende) and in this fat combination fry the garlic and onions until soft but not brown. Turn up the heat a notch and add the chillies, peppers, and tomatoes. This should exude a copious amount of water. Season generously and allow to simmer so that all the flavours mix. Throw in the fish and begin cooking the polenta. Disregard the instructions on the package and use a proportion of about 50 grams to two cups of water. It can be enriched with a little butter. Cook in the normal way, beating with a wooden spoon until unguent. The fish should have cooked by this time; lower the heat and stir in some more coconut milk (but not the thin water), and a little more palm oil to finish. Serve together, the polenta and stew mixed up as a mushy mound on one’s plate.
