BRAZILIAN FISH STEW - MOQUECA
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
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
BAHIAN-STYLE FISH STEW (MOQUECA DE PEIXE)
Provided by Food Network
Time 42m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In workbowl of a food processor chop cilantro, tomato, green pepper and onion to a coarse paste. Heat paste in a large heavy skillet over low heat for 15 minutes. Season to taste with salt and pepper. Add haddock and drained shrimp. Cover and simmer 5 to 7 minutes. Add lemon juice, coconut milk and dende and simmer 5 minutes more. Serve, passing Malagueta peppers;
MOQUECA (BRAZILIAN SEAFOOD STEW)
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
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
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
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 (MOQUECA CAPIXABA)
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
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 .
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 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
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
MOQUECA
The distinctive flavor of this Brazilian seafood stew comes from coconut milk, dende oil, and malagueta peppers. It's traditionally served with a salty porridge called Pirao.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 14
Steps:
- Spread out fish and shrimp on separate large dishes. Sprinkle each with lime juice, salt, and pepper. Marinate for 1 hour.
- In a large pot, heat olive oil over medium heat. Add onions, garlic, and paprika, and cook until soft, about 15 minutes.
- In a large pot, heat olive oil over medium heat. Add onions, garlic, and paprika, and cook until soft, about 15 minutes.
- Add fish in one layer; top with shrimp. Add bouquet garni and cook, covered, over medium heat for 10 minutes.
- Add fish in one layer; top with shrimp. Add bouquet garni and cook, covered, over medium heat for 10 minutes.
- Put tomatoes and peppers in the bowl of a food processor and cover with thin Coconut Milk. Puree, strain, and pour over fish. Simmer over low heat until fish is fully cooked. Remove bouquet garni.
- Put tomatoes and peppers in the bowl of a food processor and cover with thin coconut milk. Puree, strain, and pour over fish. Simmer over low heat until fish is fully cooked. Remove bouquet garni.
- Pour off and reserve 6 cups of cooking liquid. Stir in dende oil and thick Coconut Milk. Cover and simmer for 2 to 3 minutes.
- Pour off and reserve 6 cups of cooking liquid. Stir in dende oil and thick coconut milk. Cover and simmer for 2 to 3 minutes.
- Serve with Pirao and Coconut Rice.
- Serve with Pirao and Coconut Rice.
More about "fish stew with coconut moqueca recipes"
MOQUECA RECIPE (BRAZILIAN FISH STEW WITH COCONUT AND …
From littleferrarokitchen.com
4.2/5 (45)Total Time 40 minsCategory MainCalories 615 per serving
- In a large pot, add coconut oil and a drizzle of olive oil. On medium heat, saute chopped onion, bell peppers and jalapeno until lightly soft, about 5-8 minutes. Then add chopped garlic, paprika and cayenne and stir to combine, for another 1-2 minutes.
- Add chopped tomatoes with their juice and stir everything together, cooking for another 1-2 minutes so the tomato juice can evaporate a bit.
- Pat dry the fish very well with a pepper towel and season with salt and pepper on both sides. Lay the fish down on top of the vegetables and pour the vegetable stock and coconut milk. Add lime zest and season with salt and pepper,
MOQUECA - BRAZILIAN FISH STEW RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.9/5 (73)Total Time 45 mins
BRAZILIAN FISH AND COCONUT MILK STEW (MOQUECA RECIPE)
From saveur.com
BRAZILIAN FISH STEW (MOQUECA) RECIPE - THEFOODXP
From thefoodxp.com
MOQUECA | BRAZILIAN SPICE
From praxeds.github.io
FISH STEW WITH VEGETABLE | WEIGHTLOSS FISH STEW RECIPE
From flavorquotient.com
BRAZILIAN STYLE FISH STEW (MOQUECA) - CHEW ON THIS
From chewonthis.blog
BRAZILIAN FISH STEW (MOQUECA DE PEIXE) RECIPE | MYRECIPES
From myrecipes.com
BRAZILIAN FISH STEW (MOQUECA) | DE L'AMOUR EN COCOTTE
From delamourencocotte.com
MOQUECA TOMATO COCONUT MILK FISH STEW RECIPE - ET FOOD VOYAGE
From etfoodvoyage.com
MOQUECA DE PEIXE - BRAZILIAN FISH STEW - WHERE IS MY SPOON
From whereismyspoon.co
BRAZILIAN FISH STEW WITH COCONUT MILK (MOQUECA) - AMERICA'S TEST …
From americastestkitchen.com
BRAZILIAN MOQUECA FISH PACKETS WITH COCONUT MILK | FEED …
From feedmephoebe.com
FISH STEW RECIPE: MOQUECA DE CAMARAO EASY BRAZILIAN …
From finedininglovers.com
BRAZILIAN FISH STEW (MOQUECA BAIANA) | RECIPETIN EATS
From recipetineats.com
MOQUECA BRAZILIAN FISH STEW - PIQUANT POST | RECIPE | FISH STEW …
From pinterest.com
MOQUECA BRAZILIAN FISH STEW - KITCHEN GONE ROGUE
From kitchengonerogue.com
MOQUECA RECIPE (BRAZILIAN FISH AND COCONUT MILK STEW) - WHATS4EATS
From whats4eats.com
MOQUECA (BRAZILIAN FISH STEW) - WHAT'S GABY COOKING
From whatsgabycooking.com
MOQUECA BRAZILIAN FISH STEW - PIQUANT POST
From piquantpost.com
MOQUECA RECIPE - BRAZILIAN SEAFOOD STEW - HILAH COOKING
From hilahcooking.com
BRAZILIAN SHRIMP AND FISH STEW (MOQUECA) | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
MOQUECA RECIPE (BRAZILIAN FISH STEW) - GRANDBABY CAKES
From grandbaby-cakes.com
SALMON MOQUECA RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
EASY 20-MINUTES FISH STEW - GARDEN IN THE KITCHEN
From gardeninthekitchen.com
MOQUECA - BRAZILIAN FISH STEW
From fishbox.co.uk
BUTTERY BRAZILIAN FISH STEW [MOQUECA] - THE WOODEN SKILLET
From thewoodenskillet.com
MOQUECA BAIANA (BAHIA-STYLE FISH STEW) - MATCHING FOOD & WINE
From matchingfoodandwine.com
MOQUECA (BRAZILIAN SEAFOOD STEW) RECIPE | FOOD & WINE
From foodandwine.com
BRAZILIAN FISH STEW - MOQUECA DE PEIXE | PRIMAVERA KITCHEN
From primaverakitchen.com
BRAZILIAN FISH STEW (MOQUECA) - WENT HERE 8 THIS
From wenthere8this.com
MOQUECA - BRAZILIAN FISH STEW RECIPE – KAYLA ITSINES
From kaylaitsines.com
MOQUECA A BRAZILIAN FISH STEW RECIPE - WALTER PURKIS AND SONS
From walterpurkisandsons.com
MOQUECA - BRAZILIAN FISH STEW RECIPE - YOUTUBE
From youtube.com
25 OF THE BEST IDEAS FOR FISH STEW WITH COCONUT MILK - BEST …
From delishcooking101.com
RECIPE FOR SEAFOOD STEW WITH COCONUT MILK | DEPORECIPE.CO
From deporecipe.co
SEAFOOD MOQUECA ( FISH STEW) - CASSIA'S CUISINE
From cassiascuisine.com
BRAZILIAN FISH STEW (MOQUECA BAIANA) {RECIPE & VIDEO}
From foodfidelity.com
MOQUECA ~ BRAZILIAN SEAFOOD STEW - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love