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A Brazilian stew from the state of Bahia, based on fish, onions, garlic, tomatoes, and cilantro.
1999 February 26, Don Rose, “Restaurant Tours: Nuevo Latino is heating up”, in Chicago Reader:
Now he serves up such Bahian specialties as moqueca, a zesty shellfish stew simmered in rich coconut milk and rice ($16).
2003, Peter Robb, A Death in Brazil, Bloomsbury, published 2005, page 180:
Eating the crayfish moqueca was almost as painful at the outset as it was delicious.
2005 November 4, Martha Bayne, Kate Schmidt, Mike Sula, “Chichi Sushi in Uptown, Nuevo Latino on the Near South Side, and the Ultimate Serbian Bakery”, in Chicago Reader:
But the standout of the evening had to be the moqueca do mar, a seafood stew with a kick-ass tomato-coconut milk broth perfumed with saffron and served with a little silver dish of rice and a few tostones.
