Brazilian Fish Stew Pbs Recipes

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BRAZILIAN FISH STEW



Brazilian Fish Stew image

This super easy but hearty dish is full of flavor and absolutely delicious! It's a simplified version of a common Brazilian dish that I remember from my childhood and it's become a favorite even among my kids and I, even though we don't like fish! This can be made easily on the stovetop or in the slow cooker for a no-fail convenience meal. Use salmon in place of tilapia for a stronger fish flavor. Serve with hot rice or warm tortillas.

Provided by BellevueMama

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h5m

Yield 6

Number Of Ingredients 13

3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 ½ pounds tilapia fillets, cut into chunks
2 tablespoons olive oil
2 onions, chopped
4 large bell peppers, sliced
1 (16 ounce) can diced tomatoes, drained
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped

Steps:

  • Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
  • Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

Nutrition Facts : Calories 358.6 calories, Carbohydrate 15.6 g, Cholesterol 42 mg, Fat 21.8 g, Fiber 4.8 g, Protein 27.4 g, SaturatedFat 14.5 g, Sodium 600.1 mg, Sugar 6.4 g

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 .

CHEF JOHN'S BRAZILIAN FISH STEW



Chef John's Brazilian Fish Stew image

My interpretation of Brazilian seafood stew (or moqueca) uses just fish, so I'm calling it the weeknight version. It's ready to serve in less than 30 minutes.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 32m

Yield 6

Number Of Ingredients 19

2 cups water
1 cup uncooked white rice
1 tablespoon olive oil
1 yellow onion, thinly sliced
1 teaspoon salt, plus more to taste
2 tablespoons tomato paste
4 cloves minced garlic
2 teaspoons paprika
1 teaspoon ground cumin
cayenne pepper to taste
1 (14 ounce) can full-fat coconut milk
1 teaspoon soy sauce
1 red or yellow bell pepper, halved and thinly sliced
2 jalapeno peppers, seeded and thinly sliced
¼ cup chopped green onion
1 ½ pounds sea bass fillets, cut into chunks
1 pinch salt
¼ cup chopped cilantro leaves
2 tablespoons freshly squeezed lime juice

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
  • Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.

Nutrition Facts : Calories 399 calories, Carbohydrate 32.6 g, Cholesterol 46.9 mg, Fat 19 g, Fiber 2.6 g, Protein 25.6 g, SaturatedFat 13.3 g, Sodium 599.8 mg, Sugar 2.6 g

BRAZILIAN SEAFOOD STEW



Brazilian Seafood Stew image

Provided by Margaret Jane Ross

Categories     Fish     Herb     Onion     Pepper     Shellfish     Stew     Quick & Easy     Dinner     Spring     Bon Appétit     Texas

Yield Serves 6 to 8

Number Of Ingredients 12

4 tablespoons olive oil
2 tablespoons fresh lime juice
1 1/2 pounds white fish fillets (such as red snapper or orange roughy), cut into 1-inch pieces
1 1/2 cups chopped onion
1 1/2 cups chopped green bell peppers
2 garlic cloves, chopped
3/4 teaspoon dried crushed red pepper
2 cups chopped tomatoes
3/4 cup canned unsweetened coconut milk
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1 1/4 pounds uncooked medium shrimp, peeled, deveined

Steps:

  • Whisk 2 tablespoons oil and lime juice in large bowl. Add fish and sprinkle generously with salt and pepper; stir to coat. Let stand 15 minutes.
  • Heat remaining 2 tablespoons oil in large pot over medium heat. Add onion, bell peppers, garlic and crushed red pepper; sauté 5 minutes. Mix in tomatoes, coconut milk, half of cilantro and half of green onions. Add shrimp and fish with marinade. Simmer until shrimp and fish are just opaque in center, about 5 minutes. Season stew with salt and pepper. Transfer to bowl. Sprinkle with remaining cilantro and green onions.

BRAZILIAN FISH STEW WITH COCONUT CREAM



Brazilian Fish Stew with Coconut Cream image

Traditionally called Vatapa, this Brazilian fish stew is good over cooked rice. Dried shimp can be purchase at chinese or spanish markets or in the international foods section of larger supermarkets. The stew can also be made with mussels or other shellfish... try your own favorite combination.

Provided by rsarahl

Categories     Stew

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 onion, sliced
1 clove garlic, sliced
2 hot chili peppers, seeded and sliced
1 bay leaf
3 tablespoons olive oil
2 cups water
1 lb fish steaks (or chunks with skin and bones)
1 lb shrimp, shelled and deveined
1/2 cup blanced almonds or 1/2 cup peanuts, roasted and ground
1/2 lb dried shrimp, shelled,toasted and ground
5 cups thin coconut milk
salt
rice flour or cornmeal
1 cup coconut cream or 1 cup evaporated milk
2 tablespoons cornstarch

Steps:

  • Saute onion, garlic, peppers and bay leaf in 1 tablespoons oil.
  • Add the water, fish, and shrimp.
  • Simmer for 15 minutes or until done.
  • Remove skin and bones, break up fish and shrimps, and strain broth.
  • Simmer ground nuts and dried shrimp in coconut milk for 15 minutes, then strain.
  • Add the fish broth and salt to taste.
  • Bring to a boil, and add manioc to make a fairly thick mush.
  • Cook for 30 minutes, stirring frequently.
  • Add fish, shrimp and 2 tablespoons oil.
  • Make coconut cream pudding thickening the coconut cream with corn starch, adding salt to taste, and putting aside to cool.
  • Serve stew with a"slice" or spoon of the coconut cream pudding.

Nutrition Facts : Calories 1136.2, Fat 94.7, SaturatedFat 69, Cholesterol 142.9, Sodium 712.6, Carbohydrate 59, Fiber 2.3, Sugar 40.8, Protein 25.2

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 FISH STEW



Brazilian Fish Stew image

"I've gotta tell you, it is a bit on the spicy side, so feel free to reduce the cayenne peppers if you're not a spice lover. With white rice served alongside, this is a complete meal." Emeril Lagasse

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 45m

Number Of Ingredients 13

2 1/2 pints red grouper, skin on, scaled and cut into 2- inch pieces (or substitute redfish, flounder, striped bass, escolar, or any other white-fleshed fish)
3 tablespoons freshly squeezed lime juice
1/4 cup olive oil
1 1/2 cups thinly sliced onions
2 to 3 fresh cayenne chiles, stemmed, seeded, and roughly chopped
1 tablespoon minced garlic
2 tablespoons tomato paste
One 14.5-ounce can diced tomatoes, with juices
1/2 cup fish or chicken stock, or canned, low-sodium chicken broth, or water
2 teaspoons salt
One 14.5-ounce can unsweetened coconut milk
2 tablespoons chopped fresh cilantro
Steamed white rice, for serving

Steps:

  • Place the fish in a large nonreactive mixing bowl, add the lime juice, and set aside to marinate while you proceed with the recipe.
  • Heat a large saute pan over medium- high heat, and add the olive oil. Once it is hot, add the onions and cayenne peppers and saute, stirring often, until the onions are translucent, 3 to 4 minutes. Add the garlic and saute for 30 seconds. Add the tomato paste, diced tomatoes, stock, and 1 teaspoon of the salt, and stir well to incorporate. Bring the mixture to a boil. Season the fish with the remaining teaspoon of salt. Then add the fish (with the lime juice) and the coconut milk. Stir to combine, and bring the liquid to a boil. Cover the pan, reduce the heat to medium-low, and cook until the flesh of the fish starts to flake, about 10 minutes.
  • Remove the cover, sprinkle the cilantro over the fish, and serve accompanied by steamed white rice.

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