Moqueca Brazilian Fish Stew Recipes

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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

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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 BAIANA (BRAZILIAN SEAFOOD STEW)



Moqueca Baiana (Brazilian Seafood Stew) image

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.

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h28m

Yield 8

Number Of Ingredients 24

1 (16 ounce) can crabmeat
½ pound cooked shrimp, peeled and deveined without tail
3 tablespoons lemon juice
1 tablespoon lime juice
3 cloves garlic, minced
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
2 ½ cups uncooked long-grain white rice
3 cups water
2 tablespoons water
1 (14 ounce) can coconut milk
1 yellow onion, coarsely chopped
2 ½ tablespoons butter
2 teaspoons salt
1 clove garlic
2 tablespoons dende oil (palm oil)
1 yellow onion, sliced
1 small yellow bell pepper, seeded and sliced
1 small orange bell pepper, seeded and sliced
1 teaspoon crushed red pepper
3 Roma tomatoes, sliced
1 Roma tomato, chopped
½ cup chopped green onions
½ cup chopped fresh cilantro

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Steps:

  • 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)



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

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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 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

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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.

MOQUECA (BRAZILIAN FISH STEW)



Moqueca (Brazilian Fish Stew) image

This is a traditional Bahian recipe from Northeastern Brazil. Serve with white rice.

Provided by Prancer

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h32m

Yield 8

Number Of Ingredients 14

2 pounds sea bass fillets, cut into large pieces
1 lime, juiced
1 pinch salt and ground black pepper to taste
2 tablespoons palm oil
3 large tomatoes, diced
1 large onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
1 bunch cilantro, chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
3 cloves garlic, minced
3 cups coconut milk
1 pound raw shrimp, peeled and deveined

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Steps:

  • 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)



Brazilian Shrimp and Fish Stew (Moqueca) image

Categories     Shellfish     Soup/Stew

Number Of Ingredients 16

3 ounces pickled hot cherry pepper (4 peppers)
1/2 onion
1/4 cup extra-virgin olive oil
1/8 teaspoon sugar
1 pinch salt
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
1 pound cod fillets, skinless (¾ to 1 inch thick), cut into 1½-inch pieces
3 cloves garlic, minced
1 pinch salt & pepper, each
1 onion, chopped coarse
1 can whole peeled tomatoes, (14.5-ounce) can
3/4 cup cilantro. fresh chopped
2 tablespoon extra-virgin olive oil
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
1 can coconut milk, (14-ounce) can
2 tablespoons lime juice

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Steps:

  • 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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2019-08-16  · Moqueca (pronounced mo-keh-kah or moo-keh-kah) is one of the classics of Brazilian Cuisine. It is a fish-based stew, often cooked in a clay pot, famous for its aromatic broth. There are also versions made with chicken, beef or vegetarian/vegan. The dish was born from the indigenous pokeka, a method of cooking fish …
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  • Place fish and shrimp in a large bowl. Season with the lime juice, salt and pepper. Reserve in the fridge.
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  • 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.
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  • 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.
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BRAZILIAN FISH STEW (MOQUECA DE PEIXE) RECIPE | MYRECIPES
2002-05-03  · Recipes; Brazilian Fish Stew (Moqueca de Peixe) Brazilian Fish Stew (Moqueca de Peixe) Rating: 5 stars. 9 Ratings. 5 star values: 9 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add Review 9 Ratings 9 Reviews This traditional Brazilian seafood dish recipe comes from the state of Bahia in northern Brazil. The dish, moqueca …
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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.
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  • 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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2019-12-28  · 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 …
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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.
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MOQUECA (AUTHENTIC BRAZILIAN SEAFOOD STEW RECIPE) - EASY ...
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  • To make this moqueca recipe, season both the fish fillets and the shrimp with 2 tsp salt, pepper to taste, and cumin.
  • Heat a large pot, cast iron skillet, or a no-stick pan over medium heat, add 1 tbsp of oil and cook the chopped onion and bell peppers for about 3 minutes. Then, cook the garlic and chopped tomatoes for about 2 minutes.
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RECIPE: BRAZILIAN SHRIMP AND FISH STEW (MOQUECA) | KCET
2019-05-07  · This recipe is courtesy of America's Test Kitchen from Cook's Illustrated. Brazilian Shrimp and Fish Stew (Moqueca) Serves 6. 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 ...
From kcet.org
Estimated Reading Time 2 mins
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MOQUECA - BRAZILIAN FISH STEW WITH AUTHENTIC BRAZILIAN ...
2020-04-16  · Moqueca is a heritage Brazilian fish stew dish with a lineage that goes back well over 400 years. The basic ingredients of a moqueca are onions, peppers, tomatoes, cilantro, seafood or chicken, coconut oil, olive oil and dende (red palm oil). Regional versions of moqueca can be found throughout Brazil, the main difference being the addition of coconut milk, which was introduced to the dish by ...
From justcooked.com.au
Estimated Reading Time 3 mins
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BRAZILIAN FISH STEW RECIPE: HOW TO MAKE MOQUECA BAIANA ...
2021-08-13  · The dende oil gives Brazilian fish stew a bright orange hue. Made with prawns or large shrimp and white fish such as grouper, mahi-mahi, tilapia, or swordfish, moqueca gets its creaminess from coconut milk. It is usually garnished with fresh cilantro and served with pirão, a porridge made from manioc and fish stock.
From masterclass.com
5/5 (1)
Category Entree
Cuisine Brazilian
Total Time 50 mins
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BRAZILIAN FISH STEW (MOQUECA DE PEIXE) RECIPE
2019-08-08  · Whisk the paprika and the chile pepper into the coconut milk, and pour the mixture over the vegetables and fish. Drizzle the vegetables with the palm oil. Bring the mixture to a boil, and simmer gently, covered, for 15 minutes. Remove cover and simmer for 25 minutes more, or until vegetables are well-cooked and tender.
From thespruceeats.com
Calories 542
Saturated Fat 24g 120%
Cholesterol 76mg 25%
Total Fat 40g 52%
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BRASILIANISCHER FISCHEINTOPF MOQUECA | DELI-BERLIN ...
2021-09-25  · Moqueca is a Brazilian fish stew prepared with selected fish and cooked in coconut milk with onions, tomatoes, chillies and lime. Dish: Fish & seafood. Country & Region: Brasilien, südamerika. Diet Gluten Free, Halal, Low Lactose, Low Salt.
From deli-berlin.com
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MOQUECA (BRAZILIAN FISH STEW) - BC DAIRY
Moqueca (Brazilian Fish Stew) This traditional Brazilian stew is made with marinated white-fleshed fish, then simmered with peppers and tomatoes for an aromatic dinner. Share Post. Equipment. Small Dutch over or high-sided skillet ; Chef Knife; Ingredients. 1 1/2 lb (750 g) white-fleshed fish fillets (halibut, haddock or tilapia), cut into 2-inch (5 cm) pieces; 1/4 cup (60 mL) lemon juice; 4 ...
From bcdairy.ca
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MOQUECA - BRAZILIAN FISH STEW RECIPE - YOUTUBE
Here's how to make Moqueca, a delicious Brazilian fish stew recipe, made with coconut milk. You can also use additional seafood in this dish such as prawns, ...
From youtube.com
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