Refined and succulent range of Brazilian cuisine, the moqueda is an ideal dish for those who love the flavors of the sea: it is, in fact, a stew of fish and shellfish, which are flanked by other ingredients such as onion, garlic, tomatoes and coriander that contribute to give everything a fragrant flavor and distinctive. With a history of three hundred years, the moqueda is also an ideal meal to whet the appetite while dining elegant and refined, but that can be tasted at any time of day. Quintessence of Brazilian cuisine, especially the kitchen and the state of Bahia, Espirito Santo, moqueda can be prepared in various ways, even if the fish are used instead of larger size, plus crustaceans that give a distinctive flavor to the dish . More precisely, there are two main variants of moqueca: moqueca Capixaba, typical of the state of Espirito Santo, Bahia and moqueca, in fact typical of the state of Bahia. One difference between the two versions is the use of oil: while in the preparation of moqueca Capixaba using olive oil, a recipe from Bahia, however, makes use of coconut oil. Moqueca Capixaba also baked in a clay container, and can be of shrimp, crabs, lobsters or crabs. A variety rarer is the one that envisages the use of bananas. The Bahian version, however, which was influenced by African cuisine, includes the use of palm oil (dendê), coconut milk, shrimp or crabs that are adjacent to the basic ingredients.