BAHIA-STYLE MOQUECA PRAWN STEW
A Brazilian-inspired seafood casserole with creamy coconut sauce, coriander garnish and plenty of sunshine spice
Provided by Jennifer Joyce
Categories Main course
Time 40m
Number Of Ingredients 13
Steps:
- Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.
- Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic.
- Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins. Serve with the fresh coriander and rice.
Nutrition Facts : Calories 398 calories, Fat 28 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium
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 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 COM PIRAO (BRAZILIAN SHRIMP STEW)
I translated this recipe, sent to me upon request by my brother Gildo Juarez who lives in Rio (Brazil). Unfortunately I am unable to translate his witticism... It is served with white rice and "pirao" (recipe follows). You can use fish instead of shrimp, by the way. CAUTION: Dende oil gives this dish its special flavor, BUT too much of it may cause "piriri," a.k.a. Montezuma's Revenge! (E-mail me if you have questions.)
Provided by EURrosa1
Categories Brazilian
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions, garlic and tomatoes in oil, in a clay pan if possible (http://static.panoramio.com/photos/original/15240632.jpg). When onions are golden-about 15 minutes-add deveined and cleaned shrimp, and wait until it gets "red"-about 15 more minutes. About 5 minutes after you added the shrimp, add coconut milk and paprika. Before serving, mix in cilantro and chives.
- Pirao: 700ml water; 1 onion, chopped; 2 garlic cloves, mashed with salt; pepper & salt to taste; reserved shrimp shells; dash of colorau *; 1 cup manioc flour. In a pan with lid, boil all the ingredients for about 15 minutes. Drain. Put liquid back in pan; when it boils turn to a simmer. SLOWLY add manioc flour, stirring constantly (as for polenta). It is ready when it starts thickening. (It doesn't harden, but turns kinda gooey.).
- * We actually use "colorau" (made mainly from "urucum" seeds); instead of paprika, a better substitute in my view is annatto seeds (http://www.overmundo.com.br/overblog/nosso-colorau-o-urucum). Saute annatto seeds in the dende oil, being VERY careful not to bun them; remove seeds and use the oil.
Nutrition Facts : Calories 259.2, Fat 10.9, SaturatedFat 1.8, Cholesterol 294.5, Sodium 342.8, Carbohydrate 6.8, Fiber 1.3, Sugar 3.2, Protein 32.6
MUQUECA WITH PIRAO
Provided by Christopher Idone
Categories dinner, project, main course
Time 1h
Yield Ten servings
Number Of Ingredients 15
Steps:
- Prepare the stock and coconut milk a day or two ahead.
- Coat a large nonreactive (such as glass or enamel) saute pan with a half cup of the olive oil and place over medium-high heat.
- Saute the garlic in the oil just until golden, about four or five minutes. Add the onions and cook just until wilted, stirring frequently, about five or six minutes more.
- Add the tomatoes, parsley and seasonings. Heat thoroughly and add one cup of fish stock and four cups prepared coconut milk. Bring to a boil, reduce the heat and simmer for 15 minutes. Cool and reserve. (This can be prepared a day ahead.)
- Salt and pepper the shrimp and refrigerate.
- Cut the fish fillets, checking for stray bones, into one-and-a-half-inch cubes, salt and pepper the cubes and refrigerate.
- Over medium heat, bring eight cups of fish stock to a simmer.
- Add the fish heads and trimmings to the stock, simmer for 15 minutes, strain and reserve the heads and keep the stock warm.
- Heat the remaining olive oil in a nonreactive saute pan over medium-high heat. Add the shrimp and saute briefly, until they are pink. Remove and reserve the shrimp.
- Add the fish cubes and saute them until they are golden but not thoroughly cooked. Remove and reserve with the shrimp.
- Deglaze the pan with a half cup of the warm fish stock and add the reserved coconut-fish stock mixture and bring to a simmer and keep warm over very low heat.
- To make the pirao, pick away the cheeks and excess meat from the heads and trimmings. Combine one cup of the fish meat with about a quarter cup of fish stock and puree in a food processor or electric blender.
- In a medium-sized heat-proof bowl, add the manioc flour and whisk in the heated stock a little at a time until it is the consistency of farina.
- Whisk in the fish puree, one tablespoon of dende oil and one teaspoon of pimente oil, or to taste.
- Cover and keep warm over a pan of simmering water while you finish cooking the fish.
- Raise the heat and bring the coconut-fish mixture to a simmer. Add the shrimp, cubed fish and their juices and bring to a simmer. Add the remaining two tablespoons of dende and one teaspoon of pimente oil. Transfer to a heated soup tureen or wide shallow soup plates and accompany with the pirao, slaw and boiled rice. Usually the shrimp are served in their shells and the shells eaten. If they are to be peeled - then they should be peeled just before reheating in the coconut-fish stock mixture.
Nutrition Facts : @context http, Calories 785, UnsaturatedFat 26 grams, Carbohydrate 30 grams, Fat 58 grams, Fiber 10 grams, Protein 41 grams, SaturatedFat 28 grams, Sodium 1381 milligrams, Sugar 8 grams, TransFat 0 grams
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.
MOQUECA DE PEIXE
Steps:
- Heat a large castiron and enamel or other heavy casserole over low heat and add the olive oil. Sweat the onion and peppers together for about 5 minutes, or until nicely softened. Add the tomatoes, salt, pepper, and chiles and cook for 2 minutes more. Add the fish stock and coconut milk and bring the mixture to a simmer. Cook for about 10 minutes, stirring occasionally, until the peppers are tender. Add the green onions and all the fish, cover, and cook for 5 to 7 minutes more, stirring together gently twice during the cooking time. Add the lime juice, dende oil, and cilantro and simmer for 5 minutes more. Serve in large heated bowls, sprinkled with the toasted coconut and diced limes. Offer fried plantains and white rice on the side, if desired.
PIRAO (MANIOC POLENTA)
Provided by Nancy Harmon Jenkins
Categories side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Bring the fish broth to a rapid boil, and stir in a little salt and pepper. Add the tomato paste, and stir to incorporate thoroughly. Sprinkle in the manioc flour, a little at a time, stirring vigorously and continuously until all the flour has been incorporated and the mixture has the consistency of soft ice cream. Serve immediately; like polenta, pirao gets stiffer the longer it sits.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 1 gram, Fiber 1 gram, Protein 4 grams, SaturatedFat 0 grams, Sodium 259 milligrams, Sugar 0 grams
PIRAO
This salty Brazilian porridge made with rice flour or farinha is served, hot or cold, as a side dish for meat, fish, and poultry, such as Moqueca.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 2
Steps:
- Bring liquid to a boil in a saucepan. Sprinkle in 1 cup of farinha, stirring constantly over medium heat until it has the consistency of cooked cereal. Add more farinha as needed to reach desired thickness.
BRAZILIAN SHRIMP STEW (MOQUECA DE CAMAROES)
A delicious, easy to make bowl of soup that is Low Carb, Paleo, and Whole 30 compliant! I found this recipe on www.ibreatheimhungry.com". Its absolutely delicious!
Provided by Lyncca Harvey
Categories Stew
Time 50m
Yield 1 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium saucepan.
- Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more.
- Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque.
- Pour in the coconut milk and Sriracha sauce, and cook just until heated through - do not boil.
- Add lime juice and season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Nutrition Facts : Calories 352.1, Fat 18.3, SaturatedFat 9, Cholesterol 143.2, Sodium 1007.2, Carbohydrate 31.1, Fiber 0.3, Sugar 25.8, Protein 16.7
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