Best Moqueca Recipes

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MOQUECA BAIANA (BRAZILIAN FISH STEW)



Moqueca Baiana (Brazilian Fish Stew) image

Bold, flavorful and exotic, this fish and shrimp stew is one of Brazil's most famous dishes and is always a hit!

Provided by Olivia Mesquita

Categories     Brazilian Food

Time 20m

Number Of Ingredients 15

2 pounds sea bass (or other firm white fish, like fresh cod or mahi mahi), rinsed, pin bones removed, cut into large 2 to 3-inch chunks.
1 pound large shrimp, peeled and deveined (you can use raw or precooked)
Juice of one lime
Salt and freshly ground black pepper, to taste
About 1/3 cup olive oil, divided
2 garlic cloves, crushed
1 red chili pepper, finely chopped (substitute: a pinch of red pepper flakes)
2 large tomatoes, sliced
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 large red onion, sliced
1 large bunch of cilantro, chopped
1 14-ounce can coconut milk
2 tablespoons dendê (red palm) oil, or to taste
1 fish, shrimp or vegetable bouillon, crumbled

Steps:

  • Place fish and shrimp in a large bowl. Season with the lime juice, salt and pepper. Reserve in the fridge.
  • In a large clay pot (or dutch oven), heat 2 tablespoons olive oil over medium heat. Add the garlic and chopped chili pepper and cook until fragrant, about 1 minute.
  • Arrange half of the tomato slices on the bottom of the pot. Then add a layer of half the bell peppers, half the sliced onions, half of the fish, half of the shrimp and 1/3 of the cilantro. Season gently with salt and pepper, and drizzle with olive oil. Repeat the layering with all the ingredients, making sure to season again at the end. Reserve 1/3 of the cilantro for garnishing before serving.
  • Pour the coconut milk, add the dendê oil and the crumbled bouillon, and bring to a boil over medium-high heat. Then cover, lower the heat to a simmer and cook for 15 minutes, or until the onions are tender and the fish and shrimp are cooked through. Be careful not to overcook it, as you don't want the fish to fall apart. Taste and adjust seasonings. Add more dendê oil, if desired.
  • Garnish with the reserved cilantro and serve with white rice.

Nutrition Facts : Calories 709 calories

MOQUECA BAIANA (BRAZILIAN SEAFOOD STEW)



Moqueca Baiana (Brazilian Seafood Stew) image

Moqueca baiana is a rich seafood stew from Brazil, reminiscent of a mild curry but not made from a spice paste base. This recipe is for the Afro-Brazilian version of moqueca from the state of Bahia. There's also moqueca capixaba from Espirito Santo which uses tomato puree and annatto, lacking the African influence by omitting the coconut milk and dende oil (palm oil). Dende oil is the key ingredient in this recipe.

Provided by Tony B.

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h28m

Yield 8

Number Of Ingredients 24

1 (16 ounce) can crabmeat
½ pound cooked shrimp, peeled and deveined without tail
3 tablespoons lemon juice
1 tablespoon lime juice
3 cloves garlic, minced
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
2 ½ cups uncooked long-grain white rice
3 cups water
2 tablespoons water
1 (14 ounce) can coconut milk
1 yellow onion, coarsely chopped
2 ½ tablespoons butter
2 teaspoons salt
1 clove garlic
2 tablespoons dende oil (palm oil)
1 yellow onion, sliced
1 small yellow bell pepper, seeded and sliced
1 small orange bell pepper, seeded and sliced
1 teaspoon crushed red pepper
3 Roma tomatoes, sliced
1 Roma tomato, chopped
½ cup chopped green onions
½ cup chopped fresh cilantro

Steps:

  • Place crabmeat and shrimp in a dish; coat with lemon juice, lime juice, 3 cloves garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well. Cover with plastic wrap; chill until ready to use.
  • Combine rice, 3 cups plus 2 tablespoons water, coconut milk, chopped onion, butter, 2 teaspoons salt, and 1 clove garlic in a large saucepan or rice cooker. Simmer, covered, until water is absorbed, about 15 minutes.
  • Heat dende oil in a large skillet over medium heat. Cook and stir sliced onion until beginning to soften, about 5 minutes. Add yellow bell pepper, orange bell pepper, and crushed pepper. Cook and stir until heated through, 3 to 5 minutes. Add sliced tomatoes, chopped tomato, and green onions. Reduce heat to low; let vegetable mixture simmer for 5 minutes. Add the remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, and cilantro.
  • Transfer 1/2 the vegetable mixture to a plate. Spread the remaining mixture to evenly cover the bottom of the skillet. Spread crab-shrimp mixture on top. Top with the remaining vegetable mixture and pour on coconut milk. Bring to a simmer over medium heat. Reduce heat to low. Cook without stirring until flavors blend, about 15 minutes. Serve over the rice.

Nutrition Facts : Calories 480 calories, Carbohydrate 57.3 g, Cholesterol 95.7 mg, Fat 18.9 g, Fiber 3.2 g, Protein 21.8 g, SaturatedFat 13.5 g, Sodium 1139.4 mg, Sugar 4.1 g

MOQUECA (BRAZILIAN FISH STEW)



Moqueca (Brazilian Fish Stew) image

This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search. The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal accompaniment. Farofa is served all over South America with all kinds of dishes; this version, with caramelized onions adapted from Felipe Amaral in Rio de Janeiro, was my favorite. You can serve the moqueca without the farofa, if you prefer, but it helps to sop up the soupy liquid from the stew.

Provided by Florence Fabricant

Categories     soups and stews, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 23

5 tablespoons unsalted butter
1 medium onion, sliced thin
1 1/2 cups manioc or cassava meal, available online and in some specialty food shops
1 3/4 pounds black sea bass, filleted, trimmings reserved
12 ounces large shrimp, peeled, shells reserved
Salt
2 bay leaves
1 small white turnip, peeled and diced
3 medium onions
4 large plum tomatoes
6 ounces shishito peppers, chopped
2 cloves garlic
1/3 cup chopped cilantro
1/4 cup chopped chives
1 green plantain
1/2 red bell pepper, cut in rings
2 green Cubanelle peppers, green frying peppers or 1 small green bell pepper, cut in rings
10 ounces unsweetened coconut milk
4 tablespoons dendê oil, or red palm oil, available online
6 ounces cooked octopus tentacles, cut in thick slices, or raw squid in thin rings
1 long red chile pepper, for garnish
1/2 cup long grain rice, steamed
Piri-piri or other hot sauce, for serving

Steps:

  • Make the farofa if desired: Melt butter in a skillet or shallow saucepan on medium heat. Add sliced onion, and cook, stirring, until it turns light brown. Stir in manioc and cook, stirring, 5 to 8 minutes, until it starts to toast. Cover and keep warm.
  • Make the fish broth: Cut each bass fillet in 4 or 5 pieces, cover and refrigerate. Place trimmings in a 3-quart stovetop casserole, preferably an earthenware pot. Lightly salt shrimp, cover and refrigerate. Place shells in the pot. Add 5 cups water; the bay leaves; the turnip; 2 onions, chopped; 2 tomatoes, chopped; half the shishito peppers; the garlic; and half the cilantro and chives. Bring to a boil, reduce heat and simmer about 45 minutes, until vegetables are tender.
  • Heat oven to 450 degrees. Cut a slit in the skin of the plantain, wrap in foil and bake 20 minutes, until flesh is tender. Cool.
  • Strain broth into a bowl, pressing on the solids. Discard solids and return broth to pot. Cook over medium heat until reduced to 1 1/2 cups.
  • Slice remaining tomatoes and remaining onion 1/4 inch thick and add to pot. Add bell peppers, Cubanelle peppers, remaining shishito peppers, remaining chives and all but 1 tablespoon remaining cilantro. Bring to a simmer and cook about 20 minutes, until vegetables are tender.
  • Peel plantain and slice it 1/2 inch thick. Add to pot. Add coconut milk and dende oil. Add fish and octopus, if using, and simmer 5 minutes. Rinse and dry shrimp and squid, if using, and add to pot. Simmer 3 minutes. Check seasonings. Strew remaining cilantro on top, garnish with a red chile and serve over rice directly from the pot, with farofa and piri-piri on the side.

Nutrition Facts : @context http, Calories 696, UnsaturatedFat 10 grams, Carbohydrate 62 grams, Fat 33 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 21 grams, Sodium 1288 milligrams, Sugar 11 grams, TransFat 0 grams

SEAFOOD MOQUECA



Seafood Moqueca image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 serving

Number Of Ingredients 26

1/4 cup extra-virgin olive oil
4 cloves garlic, minced
2 large onions (about 1 pound), thinly sliced
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 tablespoon Brazilian Pepper Sauce, recipe follows, plus more to taste
3 large bell peppers (about 1 pound; red, yellow and green), thinly sliced
One 28-ounce can diced or pureed tomatoes
1 1/2 pounds firm fish fillets (corvina, tilapia, halibut, snapper, catfish, haddock or grouper)
12 middleneck clams
12 large mussels
2 pounds calamari tubes
12 large shrimp, peeled and deveined
1 cup unsweetened coconut milk
1 tablespoon dende oil (palm oil)
Salt and ground black pepper
6 green onions, sliced thin
1 small bunch fresh parsley, chopped
1 small bunch fresh cilantro, chopped (optional)
Cooked white rice, for serving
1 cup brined Biquinho pepper, drained
1 cup brined Bode pepper, drained
1/2 cup brined Dedo de Moca pepper, drained
5 brined Malagueta peppers (or piripiri)
1/2 cup olive oil
1 tablespoon kosher salt

Steps:

  • For the sauce: Heat a 12-inch saute pan with a lid or a 6-quart Dutch oven over medium heat, then add oil and garlic. Stir for 30 seconds or so, until it gets a little color, then add onions, salt, pepper and Pepper Sauce. Cover pan and sweat the onions for 4 to 5 minutes. Add bell peppers and tomatoes, then cover, lower heat and very gently simmer, scraping the bottom to prevent burning every 5 minutes or so, until peppers and onions are cooked but still have a bite, about 30 minutes. Check your seasonings again.
  • For the seafood: Meanwhile prepare the seafood: cut fish fillets into thumb-size pieces (same size as the shrimp), scrub clams and mussels, and cut calamari into rings.
  • Increase temperature of the sauce to medium-high. Add clams, fish, shrimp, coconut milk and dende oil and season with salt and pepper (and more Pepper Sauce to taste). Cover the pan until clams start to open, 2 to 3 minutes. Add calamari and mussels, then cover again and cook until all shells are open and calamari and shrimp are opaque and cooked through, another 2 to 3 minutes.
  • Serve family-style, from your Dutch oven, or split into four large bowls.
  • Garnish with green onions, parsley and cilantro, if using. Serve with white rice.
  • Combine the peppers, olive oil and salt in a food processor until fully incorporated.
  • Store in an airtight container in the refrigerator.

BAHIA-STYLE MOQUECA PRAWN STEW



Bahia-style Moqueca prawn stew image

A Brazilian-inspired seafood casserole with creamy coconut sauce, coriander garnish and plenty of sunshine spice

Provided by Jennifer Joyce

Categories     Main course

Time 40m

Number Of Ingredients 13

450g large, raw, peeled prawn
75ml lime juice
3 garlic cloves , finely chopped
3 tbsp coconut oil
4 spring onions , chopped
1 onion , sliced into half moons
1 red pepper , thinly sliced
1 tsp chilli flakes
2 tsp paprika
3 plum tomatoes , deseeded and chopped
400ml coconut milk
2 tbsp chopped coriander
steamed rice , to serve

Steps:

  • Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.
  • Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic.
  • Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins. Serve with the fresh coriander and rice.

Nutrition Facts : Calories 398 calories, Fat 28 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium

BRAZILIAN SHRIMP STEW (MOQUECA DE CAMAROES)



Brazilian Shrimp Stew (Moqueca De Camaroes) image

A delicious, easy to make bowl of soup that is Low Carb, Paleo, and Whole 30 compliant! I found this recipe on www.ibreatheimhungry.com". Its absolutely delicious!

Provided by Lyncca Harvey

Categories     Stew

Time 50m

Yield 1 cups, 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs raw shrimp, peeled & deveined
1/4 cup olive oil
1/4 cup onion, diced
1 garlic clove, minced
1/4 cup roasted red pepper, diced
1/4 cup fresh cilantro, chopped
14 ounces diced tomatoes and green chilies
1 cup coconut milk (or whole cream if you don't want it as sweet)
2 tablespoons sriracha sauce
2 tablespoons fresh lime juice
salt and pepper

Steps:

  • Heat olive oil in a medium saucepan.
  • Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more.
  • Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque.
  • Pour in the coconut milk and Sriracha sauce, and cook just until heated through - do not boil.
  • Add lime juice and season with salt and pepper to taste.
  • Serve hot, garnished with fresh cilantro.

Nutrition Facts : Calories 352.1, Fat 18.3, SaturatedFat 9, Cholesterol 143.2, Sodium 1007.2, Carbohydrate 31.1, Fiber 0.3, Sugar 25.8, Protein 16.7

MOQUECA (BRAZILIAN FISH STEW)



Moqueca (Brazilian Fish Stew) image

This is a traditional Bahian recipe from Northeastern Brazil. Serve with white rice.

Provided by Prancer

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h32m

Yield 8

Number Of Ingredients 14

2 pounds sea bass fillets, cut into large pieces
1 lime, juiced
1 pinch salt and ground black pepper to taste
2 tablespoons palm oil
3 large tomatoes, diced
1 large onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
1 bunch cilantro, chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
3 cloves garlic, minced
3 cups coconut milk
1 pound raw shrimp, peeled and deveined

Steps:

  • Combine sea bass fillets, lime juice, salt, and pepper in a large bowl. Marinate in the refrigerator for 30 minutes.
  • Heat palm oil in a large skillet over medium heat. Add tomatoes, onion, green bell pepper, red bell pepper, cilantro, green onions, parsley, and garlic; cook and stir until fragrant, about 2 minutes. Add marinated sea bass and coconut milk. Reduce heat to low; cook for 12 minutes. Add shrimp. Continue cooking until sea bass flakes easily with a fork and shrimp is opaque, about 3 minutes more.

Nutrition Facts : Calories 382.7 calories, Carbohydrate 9.4 g, Cholesterol 133.3 mg, Fat 24.5 g, Fiber 2.9 g, Protein 33.3 g, SaturatedFat 18.5 g, Sodium 216 mg, Sugar 3.7 g

MOQUECA (BRAZILIAN SEAFOOD STEW)



Moqueca (Brazilian Seafood Stew) image

Moqueca hails from the state of Bahia in northeastern Brazil, the heart of Afro-Brazilian culture and its rich culinary heritage. Built on the freshest seafood you can find, moqueca delivers a creamy, spicy richness with just a few central ingredients. The dish begins with a base of sautéed garlic, onion, tomatoes and sweet peppers. A fresh chile adds heat that will linger gently, and coconut milk gives the stew body. Red palm oil (azeite de dendê in Portuguese) acts as the glue that holds this dish together. There is no substitute for its characteristic floral, smokelike flavor and vibrant orange sheen. Serve moqueca hot, alongside steamed white rice, farofa de pilão (made from manioc flour toasted in dendê oil), pirão (a creamy porridge made from cooking manioc flour in a fish or meat stock) and lime wedges for a bright finish.

Provided by Yewande Komolafe

Categories     dinner, weekday, soups and stews, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

6 head-on prawns or large head-on shrimp (about 12 ounces)
12 ounces cod fillet, cut into 1-inch pieces
Kosher salt
2 limes
3 tablespoons dendê oil (red palm oil; see Note)
4 garlic cloves, minced
1 small yellow onion, chopped (1 cup)
8 ounces sweet baby bell peppers or 2 bell peppers, any color, sliced into 1/4-inch strips (2 cups)
1 pound fresh tomatoes, cut in 1-inch-wide wedges (2 1/2 cups)
1 whole hot chile, such as red Scotch bonnet or bird's-eye, pierced all over with the tip of a knife
1 (13.5-ounce) can full-fat coconut milk
1/4 cup chopped fresh cilantro
Steamed rice, for serving

Steps:

  • Use a pair of kitchen scissors to cut along the length of each prawn deep enough to expose and remove the vein. Place the fish chunks in a large bowl and season with 1 teaspoon salt. Squeeze in the juice of 1 lime and toss to coat. Set the prawns and fish aside while preparing the sauce.
  • In a large, shallow Dutch oven or large, deep skillet, melt 2 tablespoons dendê oil over medium heat. Add the garlic and cook, stirring, until softened and fragrant, 1 minute. Add the onion, stir and cook, stirring until translucent, about 2 minutes.
  • Increase the heat to high, add the peppers, tomatoes and chile. Season with salt. Cook, stirring frequently, until the peppers are softened and any liquid from the tomatoes is beginning to evaporate, 4 minutes.
  • Pour in the coconut milk, stir and reduce the heat to medium. Simmer, stirring occasionally, until the liquid thickens and reduces to a creamy sauce, about 10 minutes. Taste, adjust the salt, if necessary, and stir in 2 tablespoons chopped cilantro.
  • Carefully place the prawns in the sauce in a single layer and cook for 2 minutes. Turn the prawns to cook the other sides and add the cod. (Discard any juices in the bowl.) The fish will be partly submerged. Cook until the fish is tender and just cooked through, 2 to 3 minutes.
  • Remove from heat, drizzle in the remaining 1 tablespoon dendê oil and sprinkle with the remaining 2 tablespoons chopped cilantro. Slice the remaining lime into wedges. Serve immediately, with steamed rice and lime wedges for squeezing.

BRAZILIAN FISH STEW - MOQUECA



Brazilian Fish Stew - Moqueca image

Brazilian Fish Stew (Moqueca) with coconut milk, lime and jalapeño - a flavorful seafood stew that the whole family will love.

Provided by Sylvia Fountaine

Categories     Main

Time 35m

Yield 4

Number Of Ingredients 19

1 - 1 1/2 pounds firm white fish- Halibut, Black Cod, Sea Bass ( thicker cuts are best)
½ teaspoon salt
one lime- zest and juice
2-3 tablespoons coconut or olive oil (or use Dende - Brazillian Red Palm oil for the best flavor!)
1 onion- finely diced ( red, white or yellow)
1/2 teaspoon salt
1 cup carrot, diced
1 red bell pepper, diced
4 garlic cloves- rough chopped
1/2 jalapeno, finely diced
1 tablespoon tomato paste
2 teaspoons paprika
1 teaspoon ground cumin (or whole seed)
1 cup fish or chicken stock
1 1/2 cups tomatoes, diced ( preferably fresh)
1 14 ounce can coconut milk ( liquid and solids)
more salt to taste
½ cup chopped cilantro, scallions or Italian parsley
squeeze of lime

Steps:

  • Rinse and pat dry the fish and cut into 2 inch peices. Place in a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Massage lightly to coat all pieces well. Set aside.
  • In a large saute pan, heat the olive oil over medium high heat. Add onion and salt, and sauté 2-3 minutes. Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and stock. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium low for 5 mintues or until carrots are tender.
  • Add the coconut milk and taste and add more salt if necessary.
  • Nestle the fish in the stew and simmer gently until it's cooked through, about 4-6 minutes. Spoon the flavorful coconut broth over the fish and cook until desired doneness or longer for thicker pieces. ( You can also finish this in a 350F oven).
  • Taste and adjust salt and squeeze with lime.
  • To serve, serve over rice, sprinkle with cilantro or scallions and a squeeze of lime.
  • Drizzle with a little olive oil if you like.

Nutrition Facts : ServingSize 4 ounces

MOQUECA (BRAZIL)



Moqueca (Brazil) image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 15

2 1/2 pounds red snapper, cut into 2-inch pieces (or substitute with grouper, red fish, flounder, striped bass, escolar or any other white fleshed fish)
2 cups roughly chopped tomatoes, plus 2 tomatoes sliced into 1/4 inch rounds
1 cup roughly chopped onion, plus 1 cup julienned onion
2 cloves garlic, plus 1 tablespoon minced garlic
5 tablespoons chopped fresh cilantro leaves
2 teaspoons salt
3 tablespoons fresh-squeezed lime juice
1/4 cup olive oil
1/4 cup Piri Piri, recipe follows
1 (14.5-ounce) can coconut milk
1 tablespoon, plus 1/2 cup olive oil
5 cloves garlic, smashed
4 cayenne chile peppers, stemmed, ribs and seeds removed, and rough chopped (or substitute other hot red peppers)
1/4 cup fresh squeezed lemon juice
1/2 teaspoon salt

Steps:

  • Place the fish in a large non-reactive mixing bowl. In the carafe of a blender, combine the chopped onion, the chopped tomatoes, 2 cloves of garlic, 1 tablespoon of cilantro, 1 teaspoon of salt, and the lime juice. Blend until smooth in the blender, then pour directly over the fish. Cover with plastic wrap and refrigerate for 1 hour.
  • Heat a large saute pan over medium-high heat. Add the olive oil to the pan, and once hot, add the julienned onions to the pan and saute, stirring often until translucent, about 3 to 4 minutes. Add the minced garlic to the pan and saute for an additional 30 seconds. Pour the fish and the marinade into the saute pan and add the remaining teaspoon of salt, the Piri Piri, and the coconut milk and stir to combine. Once the liquid comes to a boil, dot the top of the pan with the sliced tomatoes and cover with a lid. Reduce the heat to medium-low and continue to cook until the flesh starts to flake, about 10 minutes.
  • Remove the cover from the pan and sprinkle the remaining 4 tablespoons of cilantro over the fish. Serve accompanied by steamed white rice.
  • Heat a small saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan. Once the oil is hot, add the garlic and peppers to the pan. Saute, stirring often, until the edges of the garlic start to turn brown, 3 to 4 minutes. Add the lemon juice to the pan, and remove from the heat.
  • Place the contents of the saute pan in a blender and add the salt. Puree the peppers and garlic in the blender until mostly smooth. Drizzle the remaining 1/2 cup of olive oil through the feed tube of the lid of the blender. Let cool before using, and store refrigerated in an airtight container.

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BRAZILIAN FISH STEW (MOQUECA BAIANA) | RECIPETIN EATS
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2020-01-12 Combine the fish, lime juice, oil, salt and pepper in a bowl. Cover with cling wrap and refrigerate for 20 minutes. Heat the 1 tbsp …
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  • Combine the fish, lime juice, oil, salt and pepper in a bowl. Cover with cling wrap and refrigerate for 20 minutes.
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MOQUECA BAIANA | FISH RECIPES | JAMIE OLIVER
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THE BEST MOQUECA RECIPE | CALTON NUTRITION
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MOQUECA - BRAZILIAN FISH STEW RECIPE
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MOQUECA (BRAZILIAN FISH STEW) - SAVEUR
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2012-05-22 Toss fish, shrimp, juice, half the garlic, and salt and pepper in a bowl; set aside. Heat olive oil in a 6-qt. Dutch oven over medium-high heat. Add remaining garlic, minced onion, and minced ...
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MOQUECA (AUTHENTIC BRAZILIAN SEAFOOD STEW RECIPE) - EASY ...
2019-04-29 To make this moqueca recipe, season both the fish fillets and the shrimp with 2 tsp salt, pepper to taste, and cumin. Heat a large pot, cast iron skillet, or a no-stick pan over …
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  • To make this moqueca recipe, season both the fish fillets and the shrimp with 2 tsp salt, pepper to taste, and cumin.
  • Heat a large pot, cast iron skillet, or a no-stick pan over medium heat, add 1 tbsp of oil and cook the chopped onion and bell peppers for about 3 minutes. Then, cook the garlic and chopped tomatoes for about 2 minutes.
  • Transfer cooked veggies to a blender and add coconut milk, fish stock or broth, and 1 teaspoon of salt. Blend until smooth. Set aside!
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MOQUECA RECIPE (BRAZILIAN FISH STEW) - GRANDBABY CAKES
2021-02-10 Cook on medium heat for about 10 minutes, until the tomatoes are soft and quite mushy. Add coconut milk and piri piri seasoning. Bring to a boil. Add fish and mussels. Simmer …
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  • Add tomatoes and tomato paste. Cook on medium heat for about 10 minutes, until the tomatoes are soft and quite mushy.


THE 20 BEST COD RECIPES - GYPSYPLATE

From gypsyplate.com
Cuisine American
Category Main Courses
Servings 6
Total Time 30 mins
  • Fish and Chips. We’re staring this list with a true classic… Fish and Chips! This crispy combination of beer battered cod with chips is a favorite in British pubs and the world over.
  • Cornmeal Fried Cod. Here’s another great fried cod recipe… Southern style! This one has a great cornmeal based coating that ‘s perfectly seasoned and fried to crispy perfection.
  • Blackened Cod Tacos. If you love tacos (and you better), these Blackened Cod Tacos are a MUST. They’re garnished with coleslaw, avocado slices and a creamy avocado cilantro sauce and then topped with crumbled queso fresco.
  • Garlic Butter Baked Cod. This Garlic Butter Baked Cod is a great busy weeknight option. Take you basic cod fillet, slather it with garlic butter, and bake.
  • Greek Sheet Pan Cod. Here’s another easy weeknight dinner, Greek Sheet Pan Cod! Marinated cod, potatoes, olives, shallots and gorgeous cherry tomatoes all bake together and get topped with feta cheese.
  • Caribbean Style Curried Cod. Caribbean Style Curry Cod is a great recipe for when you want some tropical and exotic flavors. Cod is simmered in a delicious coconut based sauce with plenty of great spices, herbs and aromatics.
  • Bacalao a la Vizcaina. Bacalao a la Vizcaina is a popular stewed salt cod in many Spanish speaking countries. This version features salted cod, potatoes olives and capers in a delicious base packed with layers of flavor.
  • Cod Lettuce Wraps. If you’re watching your carbs (or even if you aren’t), these cod lettuce wraps are a great light dinner option. The cod is pan fried with Cajun flavorings and everything gets topped with avocado sauce.
  • Blackened Cod. If you want to add a little kick to your cod, try blackening it! This easy recipe only takes about 20 minutes and looks like something you would get in a high end seafood restaurant!
  • Fish Masala. Cod is such a versatile fish that can go with any flavorings. This Fish Masala is no exception. If you love Indian flavors, give this one a try.


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Category Main Course
Cuisine Brazil
Total Time 1 hr 25 mins


MOQUECA RECIPE AMERICA'S TEST KITCHEN - ALL INFORMATION ...
Recipe: Brazilian Shrimp and Fish Stew (Moqueca) | KCET best www.kcet.org. This recipe is courtesy of America's Test Kitchen from Cook's Illustrated. Brazilian Shrimp and Fish Stew (Moqueca) Serves 6. Pickled hot cherry peppers are usually sold jarred, next to the pickles or jarred roasted red peppers at the supermarket.
From therecipes.info


MOQUECA RECIPE
Best recipes; My recipes; Find recipes: Moqueca recipe. Learn how to cook great Moqueca . Crecipe.com deliver fine selection of quality Moqueca recipes equipped with ratings, reviews and mixing tips. Get one of our Moqueca recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Red and Blue Berry Lemonade Slush Crecipe.com If you …
From crecipe.com


COOK MOQUECA IN 20 MINS - SIMPLY COOK
Fry the vegetables. Heat 1 tbsp of oil in a large pan or casserole dish over a medium heat and when hot, add the onion and stir-fry for 2- mins to soften. Add the BRAZILIAN PASTE to the pan, stir well and then add the butternut squash, the pepper and the tomatoes. Stir fry for 2 mins then add the GARLIC AND COCONUT, stirring to coat the vegetables.
From simplycook.com


BEST MOQUECA RECIPES AND MOQUECA COOKING IDEAS
2011-09-15 Best Recipes; Moqueca ; Moqueca Shopping Tips. Basic Latin ingredients include rice, achiote oil, adobo seasoning, and beans. Moqueca Cooking Tips. Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish. Recipe Collections. Quick and Easy Recipes . Healthy Recipes. Pressure Cooker Recipes. Rice …
From thedailymeal.com


MOQUECA (BRAZIL) RECIPE - FOOD NEWS
A Moqueca Baiana Recipe (Fish Stew) is a Tradicional dish from Bahia State in Brazil. The moqueca Baiana is similar the Moqueca of the State of Espirito Santo. The difference between these both States is the ingredients that give their Moqueca Flavor and Color. Bahia uses the Dendê Oil (Red Palm Oil) brought by Africans, and the peppers. The base recipe for …
From foodnewsnews.com


BRAZILIAN FOOD RECIPES MOQUECA – JUST EASY RECIPE
2022-02-02 This brazilian moqueca recipe is bursting with an array of flavors from the great healthy ingredients. Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. This is one of the best brazilian foods you need to try as soon as possible! How to make this brazilian moqueca recipe. Heat palm oil in a large skillet over …
From justeasyrecipe.com


EASY MOQUECA RECIPE: THIS RICH BRAZILIAN SHRIMP STEW ...
Moqueca is a Brazilian seafood stew made with shrimp – sometimes fish – and tomatoes, onions, garlic and lime. The rich seafood soup recipe will warm you up on a cold night. Serve with rice or hot bread. Cuisine: Brazilian Prep Time: 30 minutes to marinate shrimp Cook Time: 15 …
From 30seconds.com


MOQUECA SHRIMP RECIPE — MY SWEET RECIPES
Moqueca Shrimp Recipe. Leave a Comment / Recipe / By mysweetrecipes. Anyone visiting Bahia, Esperito Santo or Paro knows that they cannot leave without ordering a plate of moqueca, a typical Brazilian dish! Fish stew and shrimp stew are tasty dishes that comfort especially on cold days. But you don’t have to go to these states to learn how to make shrimp stew, discover the …
From mysweet.recipes


MOQUECA BAIANA AUTHENTIC RECIPE | TASTEATLAS
Authentic Moqueca Baiana Recipe Bahia, Brazil JUMP TO RECIPE. We strongly advise you to read the cooking tips before jumping to the recipe though. Introduction & history. Originating from the northeastern Brazilian state of Bahia, moqueca baiana is a fusion dish, a result of European, African, and Indigenous influences. It is traditionally prepared in a clay pot and made with …
From tasteatlas.com


THE BEST MOQUECA RECIPE | CALTON NUTRITION | FOOD ALLERGY ...
Oct 12, 2015 - Bom apetite! That is how you say “enjoy your meal” in Brazil. And if you ordered moqueca, you would be enjoying it for sure. This fish stew… Oct 12, 2015 - Bom apetite! That is how you say “enjoy your meal” in Brazil. And if you ordered moqueca, you would be enjoying it for sure. This fish stew… Oct 12, 2015 - Bom apetite! That is how you say “enjoy your meal” in ...
From pinterest.ca


BEST MOQUECA RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Moqueca (Brazilian Fish Stew) Recipe | Allrecipes hot www.allrecipes.com. Combine sea bass fillets, lime juice, salt, and pepper in a large bowl. Marinate in the refrigerator for 30 minutes. Heat palm oil in a large skillet over medium heat. Add tomatoes, onion, green bell pepper, red bell pepper, cilantro, green onions, parsley, and garlic ...
From therecipes.info


MOQUECA CAPIXABA AUTHENTIC RECIPE | TASTEATLAS
Authentic Moqueca Capixaba Recipe Espírito Santo, Brazil JUMP TO RECIPE. We strongly advise you to read the cooking tips before jumping to the recipe though. Introduction & history. Originating from the Brazilian Espírito Santo state, moqueca capixaba is mildly flavored and most notable for the use of annatto which is responsible for the color and flavor of the stew. …
From tasteatlas.com


MOQUECA RECIPES
THE BEST MOQUECA RECIPE | CALTON NUTRITION. Here is our Micronutrient Miracle approved moqueca recipe (this will serve 4)! Ingredients. 6 Tbsp SKINNYFat Original; 1 organic onion, diced; 1 clove garlic, minced; 1 organic red bell pepper (roasted, if you have time), diced; 1 can (28 oz) organic diced tomatoes (BPA-free can) 1 organic green chile pepper, chopped ; 1 …
From tfrecipes.com


SHRIMP MOQUECA RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BEST MOQUECA RECIPE - TFRECIPES.COM
Best Moqueca Recipe. MOQUECA (BRAZILIAN FISH STEW) This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search. The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal …
From tfrecipes.com


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