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
Yield 4 to 6 servings
Number Of Ingredients 23
- 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 BAIANA (BRAZILIAN SEAFOOD STEW)
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.
Number Of Ingredients 24
- 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
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.
Yield Makes 8 servings
Number Of Ingredients 15
- 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 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
Yield 4 to 6 servings
Number Of Ingredients 13
- 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.
MOQUECA (BRAZILIAN FISH STEW)
- 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
BRAZILIAN SHRIMP AND FISH STEW (MOQUECA)
- Note from the test kitchen Pickled hot cherry peppers are usually sold jarred, next to the pickles or jarred roasted red peppers at the supermarket. Haddock or other firm-fleshed, flaky whitefish may be substituted for cod. We prefer untreated shrimp, but if your shrimp are treated with sodium, do not add salt to the shrimp in step 2. Our favorite coconut milk is made by Aroy-D. Serve with steamed white rice.
- 1. FOR THE PEPPER SAUCE: Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Season with salt to taste and transfer to separate bowl. Rinse out processor bowl.
- 2. FOR THE STEW: Toss shrimp and cod with garlic, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Set aside.
- 3. Process onion, tomatoes and their juice, and ¼ cup cilantro in food processor until finely chopped and mixture has texture of pureed salsa, about 30 seconds.
- 4. Heat oil in large Dutch oven over medium-high heat until shimmering. Add red and green bell peppers and ½ teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Add onion-tomato mixture and ½ teaspoon salt. Reduce heat to medium and cook, stirring frequently, until puree has reduced and thickened slightly, 3 to 5 minutes (pot should not be dry).
- 5. Increase heat to high, stir in coconut milk, and bring to boil (mixture should be bubbling across entire surface). Add seafood mixture and lime juice and stir to evenly distribute seafood, making sure all pieces are submerged in liquid. Cover pot and remove from heat. Let stand until shrimp and cod are opaque and just cooked through, 15 minutes.
- 6. Gently stir in 2 tablespoons pepper sauce and remaining ½ cup cilantro, being careful not to break up cod too much. Season with salt and pepper to taste. Serve, passing remaining pepper sauce separately.
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MOQUECA (BRAZILIAN FISH STEW) - WHAT'S GABY COOKING
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- Combine the Mahi Mahi, shrimp, lime juice, garlic, ginger and palm oil in a large bowl. Toss everything together to combine and let the fish marinate for 20-30 minutes.
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4.4/5 (30)Category Brazilian FoodCuisine BrazilianTotal Time 20 mins
- 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.
MOQUECA (BRAZILIAN FISH STEW) • CURIOUS CUISINIERE
Estimated Reading Time 5 mins
- In a small bowl, mix together lime juice, garlic, salt, and pepper. Place the fish in a flat dish with high sides. Add the marinade, turning the fish to coat it with the marinade. Marinade the fish for 15-30 min.
- Start the rice. Place the dry rice in a saucepan with 3 cups of water (or as much water as specified on the package directions). Add the salt. Cover the saucepan and bring the mixture to a boil. Reduce the heat to medium low and cook for 10-15 minutes, until the liquid has been absorbed. When done, remove the rice from the heat and let stand, covered for 10 minutes, or until the stew is done.
- Once the fish is marinating and the rice is cooking, heat the olive oil in a large Dutch oven or 2 quart soup pot, over medium-high heat. Add the onion, green and red bell peppers, garlic, red pepper flakes. Sauté until the veggies begin to soften, about 5 - 6 minutes, stirring often.
- Add the diced tomatoes, scallions, chopped fresh cilantro and paprika. Mix well. Nestle the marinated fish pieces into the veggie mixture and pour in all of the remaining marinade. Add the fish stock and bay leaf. Bring the mixture to a boil. Reduce the heat to medium low and simmer, covered, for 10 min.
BRAZILIAN FISH STEW (MOQUECA DE PEIXE) RECIPE | MYRECIPES
5/5 (9)Servings 6
- 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.
MOQUECA (BRAZILIAN SEAFOOD STEW) RECIPE | FOOD & WINE
Servings 4Total Time 2 hrsCategory Seafood Recipes
- Remove heads and shells from shrimp; set aside. Devein shrimp; place shrimp in a bowl, and chill, covered, until ready to use. Combine shrimp heads and shells, 4 cups water, onion, carrot, wine, celery, cilantro, thyme, garlic, and salt in a large saucepan. Bring to a simmer over medium; cook, stirring occasionally, until mixture reduces to about 3 cups, about 30 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Set stock aside until ready to use. (Stock can be stored in an airtight container up to 5 days in the refrigerator or up to 1 month in the freezer.)
- Bring a large saucepan filled with water to a boil over high. Add tomatoes; cook until skins begin to loosen, about 30 seconds. Using a slotted spoon, transfer tomatoes to a bowl filled with ice water; let stand until cool, about 5 minutes. Remove from ice water; peel and discard tomato skins. Remove and discard seeds. Chop tomatoes into 3/4-inch pieces.
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- Chop the onion finely. Cut the peppers into small cubes or small stripes. Heat the coconut oil in a wider pot. Saute the onion and the bell peppers for about 8 to 10 minutes or until soft. Add the finely minced garlic cloves, sweet paprika powder, cayenne pepper and finely chopped chili. Stir for 1 to 2 minutes until fragrant.
- While the vegetables are cooking cut the cod into larger chunks, if necessary. If you bought already filleted cod, just cut it into larger pieces, about 4-5cm/ 1 ½ -2 inches. Season the pieces with salt and pepper. Arrange the fish on top of the vegetables. Add the fish stock and the coconut milk. Cover, bring to a simmer and simmer for 5 to 10 minutes.
- I always undercook the fish slightly. It will still have a couple of minutes cooking time together with the prawns that are added at the end of the cooking time and they will continue cooking while you bring the pot to the dish.
- Add the peeled and deveined prawns and continue simmering for 2 or 3 minutes until the prawns turn white.
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- 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.
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BRAZILIAN FISH STEW (MOQUECA BAIANA) | RECIPETIN EATS
- 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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- 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.
- 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).
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