Brazilian Seafood Soup 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.

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 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 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 SHRIMP SOUP



Brazilian Shrimp Soup image

Make and share this Brazilian Shrimp Soup recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons cooking oil
1 onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
3/4 cup long-grain rice
1/4 teaspoon red pepper flakes
1 3/4 teaspoons salt
1 3/4 cups canned crushed tomatoes in puree (from one 15-ounce can)
5 cups water
1 cup canned unsweetened coconut milk
1 1/2 lbs medium shrimp, shelled and cut in half horizontally
1/4 teaspoon fresh ground black pepper
1 tablespoon lemon juice
1/2 cup chopped fresh parsley or 1/2 cup cilantro

Steps:

  • In a large pot, heat the oil over moderately low heat.
  • Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
  • Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
  • Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.
  • Stir in the black pepper, lemon juice, and parsley.

Nutrition Facts : Calories 443.7, Fat 21, SaturatedFat 11.9, Cholesterol 214.9, Sodium 2007.2, Carbohydrate 36.5, Fiber 1.8, Sugar 2.1, Protein 27.8

BRAZILIAN FISH CHOWDER



Brazilian Fish Chowder image

Make and share this Brazilian Fish Chowder recipe from Food.com.

Provided by rickv

Categories     Chowders

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

1/4 cup minced peeled onion
3 garlic cloves, peeled and mashed
2 tablespoons finely cut green peppers
2 tablespoons olive oil
1/4 cup flour
2 cups water
4 cups canned tomatoes, chopped
1 tablespoon tomato paste
3 teaspoons salt, to taste
1/4 teaspoon cayenne or 1/4 teaspoon chili powder
1/2 teaspoon beau monde seasoning
1 cup white wine
2 lbs white fish fillets
1 lb fresh or quick-frozen haddock or 1 lb cod, cleaned and cubed
3 tablespoons finely cut parsley

Steps:

  • Cook onion, garlic, and green pepper in oil in heavy 3quart pot or Dutch oven until onions are golden.
  • Sprinkle with flour.
  • Stir and cook 2 or 3 minutes.
  • Add water, tomatoes and paste, seasonings and wine.
  • Stir and bring to boiling point.
  • Add fish.
  • Lower heat and let simmer 1 hour or until fish is done but still firm.
  • Serve in warmed chowder bowls, topped with parsley.
  • Makes 6 or more servings.
  • Garlic French bread goes well with this chowder.
  • Actually it's essential!
  • People who imagine they don't like fish love this soup.
  • It makes a hearty one-dish meal.
  • In fact, that's the only way I ever serve it.
  • The"makings" are always on hand.
  • Sometimes I dress it up by serving it in a treasured Meissen tureen (I first warm it carefully with warm water) with its six antique matching soup plates.
  • Fruit is the obvious finish for the meal-a big bowl of iced, assorted fruits.

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