Brazilian Fish Shrimp Mussel Stew Moqueca Recipes

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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 CAPIXABA)



Brazilian Fish Stew (Moqueca Capixaba) image

We usually encounter only one version of Brazil's signature dish in this country - the one from Bahia, rich and almost currylike with coconut milk and dendê oil. This lighter one, from Espírito Santo, reflects that state's long coastline: Its bright broth results from the fish, tomatoes, lime juice, and vegetables, which meld beautifully. And it couldn't be easier. You simply layer the marinated seafood with the other ingredients in a cold pan and turn up the heat, simmering for just 20 minutes.

Categories     Citrus     Fish     Herb     Onion     Pepper     Tomato     Marinate     Dinner     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 15

8 (6-ounce) pieces skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick)
1/4 cup fresh lime juice
1/2 teaspoon finely chopped bottled malagueta peppers or 1/4 teaspoon dried hot red-pepper flakes
2 tablespoons finely chopped garlic (3 cloves)
2 teaspoons salt
1 pound extra-large shrimp in shell (16 to 20 per pound), peeled and deveined, reserving shells if making soft manioc polenta as accompaniment
1 1/2 pound tomatoes, cut into 1/2-inch cubes
1 large onion, chopped
1/2 cup chopped green bell pepper
1/3 cup chopped yellow bell pepper
2 yellow plantains, peeled and each cut diagonally into 8 pieces
1/2 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
Accompaniments: soft manioc polenta ; malagueta pepper sauce

Steps:

  • Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more.
  • Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers. Place plantains on top of vegetables. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot.
  • Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes.
  • Serve stew over soft manioc polenta .

BRAZILIAN FISH, SHRIMP & MUSSEL STEW (MOQUECA)



Brazilian Fish, Shrimp & Mussel Stew (Moqueca) image

Trying to find a recipe that duplicates what I had on the coast of Oregon a few years ago. It was pale pink, creamy and did not have an abundance of vegetables. It was loaded with fresh seafood. I'm hopeful this compilation can come close to that wonderful bowl of soup. Traditional moqueca uses PALM OIL. If you can find it add just a tablespoon to the stew along with the coconut milk.

Provided by Bren in LR

Categories     Very Low Carbs

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 1/2 lbs skinless fillets firm white fish (such as halibut, swordfish or cod, rinsed in cold water and cut into 1-2 inch pieces)
4 tablespoons fresh lime juice
2 tablespoons olive oil
1 onion, quartered and thinly sliced (about 1 1/4 cup)
2 jalapeno peppers, seeded and minced
3 garlic cloves, minced
1/4 cup finely chopped cilantro (plus more for garnish)
2 tablespoons tomato paste
3 cups bottled clam juice
1 (14 ounce) can unsweetened coconut milk
1 tablespoon palm oil (if you find it)
1 lb medium shrimp, shelled and deveined
1 lb mussels, scrubbed
salt

Steps:

  • In a medium bowl, toss the fish with 1 tablespoon of the lime juice. (The rest will be used later.) Cover and refrigerate for 1 hour. Drain and pat dry.
  • In a large pot, heat the oil until shimmering. Add the fish in a single layer and brown on 1 side only over moderately high heat, about 1 1/2 minutes. Transfer to a plate.
  • Add the onion, jalapeno, garlic and the 1/4 cup chopped cilantro to the pot and cook, stirring, until the onion is translucent, about 1-2 minutes.
  • Stir in the tomato paste, coating the vegetables. Add the clam juice and scrape up any browned bits on the bottom of the pot. Bring to a boil, then reduce heat to moderate and simmer for 4 minutes.
  • Pour in the coconut milk (and palm oil if you have it) and simmer until thickened slightly, about 3 minutes.
  • Return the fish to the pot. Add the shrimp, cover and cook over moderate heat, stirring occasionally, until shrimp are almost cooked through, about 2 minutes.
  • Nestle the mussels into the stew, cover and cook until the mussels have opened, about 2 minutes.
  • Add the remaining 3 tablespoons of lime juice and season with salt. Transfer the stew to bowls, garnish with chopped cilantro and serve.

Nutrition Facts : Calories 722, Fat 45.1, SaturatedFat 23.6, Cholesterol 282.5, Sodium 1521.3, Carbohydrate 14.7, Fiber 1.1, Sugar 2.7, Protein 65.1

BRAZILIAN FISH STEW (MOQUECA DE PEIXE)



Brazilian Fish Stew (Moqueca De Peixe) image

This is from Cooking Light. "From the state of Bahia in northern Brazil, moqueca de peixe (moo-KAY-ka duh PAY-shuh) is a tropical fish stew fragrant with garlic and peppers, and enriched with coconut milk."

Provided by dicentra

Categories     Bass

Time 1h

Yield 6 serving(s)

Number Of Ingredients 19

1/3 cup fresh lime juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 garlic cloves, minced
1 (1 1/2 lb) sea bass or 1 (1 1/2 lb) halibut fillets, cut into 1/2-inch wide strips
1 1/2 lbs large shrimp, peeled and deveined
2 tablespoons olive oil
2 cups finely chopped onions
1 cup finely chopped green bell pepper
1 cup finely chopped red bell pepper
3/4 cup minced green onion (about 1 bunch)
5 garlic cloves, minced
1 bay leaf
2 cups chopped tomatoes (about 2 large)
1/2 cup minced fresh cilantro, divided
2 (8 ounce) bottles clam juice
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
1 cup light coconut milk
1/4 teaspoon ground red pepper

Steps:

  • Combine first 6 ingredients in a large bowl; toss to coat. Marinate in refrigerator 30 minutes.
  • Heat oil in a large Dutch oven over medium heat.
  • Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally.
  • Increase heat to medium-high; add tomato, and cook 2 minutes.
  • Add 1/4 cup cilantro, clam juice, and broth. Bring to a boil; reduce heat, and simmer 10 minutes.
  • Discard bay leaf.
  • Place one-third of vegetable mixture in a blender, and puree until smooth.
  • Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture.
  • Add coconut milk and red pepper to pureed vegetable mixture.
  • Bring to a boil over medium-high heat; cook 3 minutes. Add fish mixture; cook 3 minutes or until fish is done.
  • Sprinkle with 1/4 cup cilantro.

Nutrition Facts : Calories 325.1, Fat 8.4, SaturatedFat 1.4, Cholesterol 189.7, Sodium 1198.5, Carbohydrate 22.7, Fiber 3.4, Sugar 8.6, Protein 39

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 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

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