MOQUECA (BRAZIL)
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the fish in a large non-reactive mixing bowl. In the carafe of a blender, combine the chopped onion, the chopped tomatoes, 2 cloves of garlic, 1 tablespoon of cilantro, 1 teaspoon of salt, and the lime juice. Blend until smooth in the blender, then pour directly over the fish. Cover with plastic wrap and refrigerate for 1 hour.
- Heat a large saute pan over medium-high heat. Add the olive oil to the pan, and once hot, add the julienned onions to the pan and saute, stirring often until translucent, about 3 to 4 minutes. Add the minced garlic to the pan and saute for an additional 30 seconds. Pour the fish and the marinade into the saute pan and add the remaining teaspoon of salt, the Piri Piri, and the coconut milk and stir to combine. Once the liquid comes to a boil, dot the top of the pan with the sliced tomatoes and cover with a lid. Reduce the heat to medium-low and continue to cook until the flesh starts to flake, about 10 minutes.
- Remove the cover from the pan and sprinkle the remaining 4 tablespoons of cilantro over the fish. Serve accompanied by steamed white rice.
- Heat a small saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan. Once the oil is hot, add the garlic and peppers to the pan. Saute, stirring often, until the edges of the garlic start to turn brown, 3 to 4 minutes. Add the lemon juice to the pan, and remove from the heat.
- Place the contents of the saute pan in a blender and add the salt. Puree the peppers and garlic in the blender until mostly smooth. Drizzle the remaining 1/2 cup of olive oil through the feed tube of the lid of the blender. Let cool before using, and store refrigerated in an airtight container.
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 DE PEIXE BAIANA (BRAZILIAN FISH STEW)
This fish stew, called moqueca, is a very typical, traditional Brazilian dish that originated in the Northeast. The palm oil gives it its distinctive flavor. Serve hot with white rice or coconut rice.
Provided by GraçaRibeiro
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Rinse sea bass under running cold water; pat dry. Place in a shallow dish and season with lime juice, garlic, and salt. Marinate for 30 minutes.
- Heat olive oil in a large skillet over medium heat. Add grated onion and cook for a few seconds. Add fish and marinade to the skillet and cook for 3 to 5 minutes. Stir in palm oil and onion rings, followed by water and coconut milk. Simmer for 15 minutes. Add green bell pepper, red bell pepper, tomatoes, cilantro, and green onions; cover and cook until vegetables are soft and flavors are well combined, about 5 minutes.
Nutrition Facts : Calories 454.1 calories, Carbohydrate 16.3 g, Cholesterol 47.2 mg, Fat 33.5 g, Fiber 4.5 g, Protein 24.7 g, SaturatedFat 16.4 g, Sodium 144.4 mg, Sugar 6.8 g
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.
More about "moqueca recipe authentic"
MOQUECA (AUTHENTIC BRAZILIAN SEAFOOD STEW RECIPE)
From easyanddelish.com
Ratings 9Calories 528 per servingCategory Main Course
- 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.
- Transfer cooked veggies to a blender and add coconut milk, fish stock or broth, and 1 teaspoon of salt. Blend until smooth. Set aside!
- Using the same pan, add 1 more tbsp of oil if needed, and cook fish fillets for about 2-3 minutes.
MOQUECA (BRAZILIAN SEAFOOD STEW) RECIPE | FOOD & WINE
From foodandwine.com
Category SeafoodTotal Time 2 hrs
- 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.
EASY AUTHENTIC MOQUECA RECIPE (BRAZILIAN SEAFOOD STEW)
From gimmeyummy.com
Ratings 5Category Dinner, Fish, SeafoodCuisine Brazilian, PortugueseTotal Time 1 hr
MOQUECA - BRAZILIAN FISH STEW RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.9/5 (73)Total Time 45 mins
HOW TO MAKE MOQUECA CAPIXABA - BRAZILIAN FISH STEW RECIPE
From foodandroad.com
BRAZILIAN FISH SOUP (MOQUECA) RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
MOQUECA RECIPE - BRAZILIAN SEAFOOD STEW - HILAH COOKING
From hilahcooking.com
MOQUECA RECIPE AUTHENTIC - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BRAZILIAN FISH STEW - MOQUECA DE PEIXE | PRIMAVERA KITCHEN
From primaverakitchen.com
BRAZILIAN SEAFOOD SHRIMP STEW (MOQUECA) - GIMME RECIPES
From gimmerecipes.com
MOQUECA BAIANA (BRAZILIAN FISH STEW) - OLIVIA'S CUISINE
From oliviascuisine.com
MOQUECA | TRADITIONAL STEW FROM BRAZIL | TASTEATLAS
From tasteatlas.com
MOQUECA DE PEIXE - AUTHENTIC BRAZILIAN RECIPE | 196 FLAVORS
From 196flavors.com
BRAZILIAN MOQUECA FISH PACKETS WITH COCONUT MILK - FEED ME PHOEBE
From feedmephoebe.com
HOW TO MAKE BRAZILIAN MOQUECA BAIANA WITH SHRIMP AND FISH
From foodandroad.com
BRAZILIAN FISH STEW (MOQUECA!) | FEASTING AT HOME
From feastingathome.com
BRAZILIAN SHRIMP STEW (MOQUECA DE CAMAROES) - LOW CARB
From ibreatheimhungry.com
MOQUECA: THE FISH STEW THAT IS BRAZIL’S BEST-KEPT SECRET
From blog.amigofoods.com
MOQUECA - BRAZILIAN FISH STEW
From fishbox.co.uk
MOQUECA BAIANA AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
VEGETARIAN MOQUECA WITH PLANTAINS AND HEARTS OF PALM
From thenewbaguette.com
BRAZILIAN FISH STEW (MOQUECA BAIANA) | RECIPETIN EATS
From recipetineats.com
MOQUECA (BRAZILIAN FISH STEW) - CURIOUS CUISINIERE
From curiouscuisiniere.com
COPYCAT MOQUECA, A BRAZILIAN SEAFOOD STEW - TABLESPOON FOR ONE
From tablespoonforone.com
MOQUECA RECIPE (BRAZILIAN FISH STEW WITH COCONUT AND TOMATO)
From littleferrarokitchen.com
MOQUECA (BRAZILIAN FISH STEW) - WHAT'S GABY COOKING
From whatsgabycooking.com
BRAZILIAN FISH AND COCONUT MILK STEW (MOQUECA RECIPE) | SAVEUR
From saveur.com
COOK MOQUECA IN 20 MINS | SIMPLY COOK
From simplycook.com
MOQUECA (AUTHENTIC BRAZILIAN SEAFOOD STEW RECIPE) - EASY AND …
From mastercook.com
BRAZILIAN MOQUECA - SEAFOOD RECIPES - LGCM
From lakegenevacountrymeats.com
BRAZILIAN FISH STEW (MOQUECA DE PEIXE) RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHEF KIKO LORRAN EXPLAINS SIGNATURE DISH MOQUECA | STYLE & LIVING
From bravotv.com
BRAZILIAN FISH STEW | MOQUECA | VIDEO - NISH KITCHEN
From nishkitchen.com
COOK MOQUECA DE PEIXE IN 20 MINS | SIMPLY COOK
From simplycook.com
MOQUECA RECIPE (BRAZILIAN FISH STEW) - GRANDBABY CAKES
From grandbaby-cakes.com
BRAZILIAN SHRIMP STEW (MOQUECA) - CINNAMON&CORIANDER
From cinnamonandcoriander.com
MOQUECA (BRAZILIAN FISH STEW) - SAVEUR
From saveur.com
MOQUECA (BRAZILIAN FISH STEW)| EXPERIENCES OF A GASTRONOMAD
From experiencesofagastronomad.com
BBMAG | MOQUECA (FISH STEW), AN AUTHENTIC TASTE OF BRAZIL
From bbmag.co.uk
MOQUECA – BRAZILIAN FISH STEW WITH AUTHENTIC BRAZILIAN RICE
From justcooked.com.au
SMOKED TOFU & PLANTAIN MOQUECA (COCONUT BRAZILIAN STEW)
From whatthehelldoveganseat.com
THE BEST MOQUECA RECIPE | CALTON NUTRITION
From caltonnutrition.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