Seafood Mocequa Recipes

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SEAFOOD MOCEQUA



Seafood Mocequa image

Traditional Brazilian seafood dish based on coconut milk and fish broth, served over rice or with farofa (cooked manioc meal). You may use a variety of white fish as long as they are firm. There is an oil called dende that is used in Brazil, but hard to find outside the country. Try looking in a Brazilian or Latino store.

Provided by BRENTBUNTIN

Categories     Main Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 15

2 pounds firm white fish, such as monkfish, cut into 2-inch pieces
½ pound medium shrimp, peeled and deveined
salt and pepper to taste
3 tablespoons dende oil (red palm oil), or canola
1 onion, cut into 1/2-inch pieces
1 tablespoon minced garlic
2 tomatoes, seeded and diced
1 red bell pepper, chopped
2 long, hot peppers, seeded and chopped
½ cup fish stock
¼ cup chopped fresh cilantro
1 bunch green onions, diced
2 bay leaves
1 ½ teaspoons hot pepper sauce (e.g. Tabasco™), or to taste
½ cup coconut milk

Steps:

  • Toss fish and shrimp together with salt and pepper to taste; set aside. Heat dende oil in a large skillet over medium heat. Stir in onions and cook until softened and translucent. Add the garlic, and continue cooking until the onions turn golden brown.
  • Stir in tomato and cook for 5 minutes, then stir in the red and hot peppers; continue cooking until softened. Pour in fish stock, cilantro, green onions, bay leaves, and hot sauce. Bring to a simmer over medium-high heat, then reduce heat to medium, and simmer until reduced by 1/4.
  • Pour in the coconut milk, then stir in fish. Simmer until the fish is firm and opaque. Serve immediately

Nutrition Facts : Calories 442.3 calories, Carbohydrate 17.6 g, Cholesterol 143.2 mg, Fat 21 g, Fiber 4.6 g, Protein 46.5 g, SaturatedFat 5.6 g, Sodium 267.9 mg, Sugar 7.8 g

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

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

BAHIA-STYLE MOQUECA PRAWN STEW



Bahia-style Moqueca prawn stew image

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

450g large, raw, peeled prawn
75ml lime juice
3 garlic cloves , finely chopped
3 tbsp coconut oil
4 spring onions , chopped
1 onion , sliced into half moons
1 red pepper , thinly sliced
1 tsp chilli flakes
2 tsp paprika
3 plum tomatoes , deseeded and chopped
400ml coconut milk
2 tbsp chopped coriander
steamed rice , to serve

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

SEAFOOD MOQUECA



Seafood Moqueca image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 serving

Number Of Ingredients 26

1/4 cup extra-virgin olive oil
4 cloves garlic, minced
2 large onions (about 1 pound), thinly sliced
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 tablespoon Brazilian Pepper Sauce, recipe follows, plus more to taste
3 large bell peppers (about 1 pound; red, yellow and green), thinly sliced
One 28-ounce can diced or pureed tomatoes
1 1/2 pounds firm fish fillets (corvina, tilapia, halibut, snapper, catfish, haddock or grouper)
12 middleneck clams
12 large mussels
2 pounds calamari tubes
12 large shrimp, peeled and deveined
1 cup unsweetened coconut milk
1 tablespoon dende oil (palm oil)
Salt and ground black pepper
6 green onions, sliced thin
1 small bunch fresh parsley, chopped
1 small bunch fresh cilantro, chopped (optional)
Cooked white rice, for serving
1 cup brined Biquinho pepper, drained
1 cup brined Bode pepper, drained
1/2 cup brined Dedo de Moca pepper, drained
5 brined Malagueta peppers (or piripiri)
1/2 cup olive oil
1 tablespoon kosher salt

Steps:

  • For the sauce: Heat a 12-inch saute pan with a lid or a 6-quart Dutch oven over medium heat, then add oil and garlic. Stir for 30 seconds or so, until it gets a little color, then add onions, salt, pepper and Pepper Sauce. Cover pan and sweat the onions for 4 to 5 minutes. Add bell peppers and tomatoes, then cover, lower heat and very gently simmer, scraping the bottom to prevent burning every 5 minutes or so, until peppers and onions are cooked but still have a bite, about 30 minutes. Check your seasonings again.
  • For the seafood: Meanwhile prepare the seafood: cut fish fillets into thumb-size pieces (same size as the shrimp), scrub clams and mussels, and cut calamari into rings.
  • Increase temperature of the sauce to medium-high. Add clams, fish, shrimp, coconut milk and dende oil and season with salt and pepper (and more Pepper Sauce to taste). Cover the pan until clams start to open, 2 to 3 minutes. Add calamari and mussels, then cover again and cook until all shells are open and calamari and shrimp are opaque and cooked through, another 2 to 3 minutes.
  • Serve family-style, from your Dutch oven, or split into four large bowls.
  • Garnish with green onions, parsley and cilantro, if using. Serve with white rice.
  • Combine the peppers, olive oil and salt in a food processor until fully incorporated.
  • Store in an airtight container in the refrigerator.

MOQUECA (BRAZIL)



Moqueca (Brazil) image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 15

2 1/2 pounds red snapper, cut into 2-inch pieces (or substitute with grouper, red fish, flounder, striped bass, escolar or any other white fleshed fish)
2 cups roughly chopped tomatoes, plus 2 tomatoes sliced into 1/4 inch rounds
1 cup roughly chopped onion, plus 1 cup julienned onion
2 cloves garlic, plus 1 tablespoon minced garlic
5 tablespoons chopped fresh cilantro leaves
2 teaspoons salt
3 tablespoons fresh-squeezed lime juice
1/4 cup olive oil
1/4 cup Piri Piri, recipe follows
1 (14.5-ounce) can coconut milk
1 tablespoon, plus 1/2 cup olive oil
5 cloves garlic, smashed
4 cayenne chile peppers, stemmed, ribs and seeds removed, and rough chopped (or substitute other hot red peppers)
1/4 cup fresh squeezed lemon juice
1/2 teaspoon salt

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.

SEAFOOD MOCEQUA



Seafood Mocequa image

Traditional Brazilian seafood dish based on coconut milk and fish broth, served over rice or with farofa (cooked manioc meal). You may use a variety of white fish as long as they are firm. There is an oil called dende that is used in Brazil, but hard to find outside the country. Try looking in a Brazilian or Latino store.

Provided by BRENTBUNTIN

Categories     Main Dishes

Time 1h

Yield 4

Number Of Ingredients 15

2 pounds firm white fish, such as monkfish, cut into 2-inch pieces
½ pound medium shrimp, peeled and deveined
salt and pepper to taste
3 tablespoons dende oil (red palm oil), or canola
1 onion, cut into 1/2-inch pieces
1 tablespoon minced garlic
2 tomatoes, seeded and diced
1 red bell pepper, chopped
2 long, hot peppers, seeded and chopped
½ cup fish stock
¼ cup chopped fresh cilantro
1 bunch green onions, diced
2 bay leaves
1 ½ teaspoons hot pepper sauce (e.g. Tabasco™), or to taste
½ cup coconut milk

Steps:

  • Toss fish and shrimp together with salt and pepper to taste; set aside. Heat dende oil in a large skillet over medium heat. Stir in onions and cook until softened and translucent. Add the garlic, and continue cooking until the onions turn golden brown.
  • Stir in tomato and cook for 5 minutes, then stir in the red and hot peppers; continue cooking until softened. Pour in fish stock, cilantro, green onions, bay leaves, and hot sauce. Bring to a simmer over medium-high heat, then reduce heat to medium, and simmer until reduced by 1/4.
  • Pour in the coconut milk, then stir in fish. Simmer until the fish is firm and opaque. Serve immediately

Nutrition Facts : Calories 442.3 calories, Carbohydrate 17.6 g, Cholesterol 143.2 mg, Fat 21 g, Fiber 4.6 g, Protein 46.5 g, SaturatedFat 5.6 g, Sodium 267.9 mg, Sugar 7.8 g

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

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.

SEAFOOD MOCEQUA



Seafood Mocequa image

Traditional Brazilian seafood dish based on coconut milk and fish broth, served over rice or with farofa (cooked manioc meal). You may use a variety of white fish as long as they are firm. There is an oil called dende that is used in Brazil, but hard to find outside the country. Try looking in a Brazilian or Latino store.

Provided by BRENTBUNTIN

Categories     Main Dishes

Time 1h

Yield 4

Number Of Ingredients 15

2 pounds firm white fish, such as monkfish, cut into 2-inch pieces
½ pound medium shrimp, peeled and deveined
salt and pepper to taste
3 tablespoons dende oil (red palm oil), or canola
1 onion, cut into 1/2-inch pieces
1 tablespoon minced garlic
2 tomatoes, seeded and diced
1 red bell pepper, chopped
2 long, hot peppers, seeded and chopped
½ cup fish stock
¼ cup chopped fresh cilantro
1 bunch green onions, diced
2 bay leaves
1 ½ teaspoons hot pepper sauce (e.g. Tabasco™), or to taste
½ cup coconut milk

Steps:

  • Toss fish and shrimp together with salt and pepper to taste; set aside. Heat dende oil in a large skillet over medium heat. Stir in onions and cook until softened and translucent. Add the garlic, and continue cooking until the onions turn golden brown.
  • Stir in tomato and cook for 5 minutes, then stir in the red and hot peppers; continue cooking until softened. Pour in fish stock, cilantro, green onions, bay leaves, and hot sauce. Bring to a simmer over medium-high heat, then reduce heat to medium, and simmer until reduced by 1/4.
  • Pour in the coconut milk, then stir in fish. Simmer until the fish is firm and opaque. Serve immediately

Nutrition Facts : Calories 442.3 calories, Carbohydrate 17.6 g, Cholesterol 143.2 mg, Fat 21 g, Fiber 4.6 g, Protein 46.5 g, SaturatedFat 5.6 g, Sodium 267.9 mg, Sugar 7.8 g

SEAFOOD MOCEQUA



Seafood Mocequa image

Traditional Brazilian seafood dish based on coconut milk and fish broth, served over rice or with farofa (cooked manioc meal). You may use a variety of white fish as long as they are firm. There is an oil called dende that is used in Brazil, but hard to find outside the country. Try looking in a Brazilian or Latino store.

Provided by BRENTBUNTIN

Categories     Main Dishes

Time 1h

Yield 4

Number Of Ingredients 15

2 pounds firm white fish, such as monkfish, cut into 2-inch pieces
½ pound medium shrimp, peeled and deveined
salt and pepper to taste
3 tablespoons dende oil (red palm oil), or canola
1 onion, cut into 1/2-inch pieces
1 tablespoon minced garlic
2 tomatoes, seeded and diced
1 red bell pepper, chopped
2 long, hot peppers, seeded and chopped
½ cup fish stock
¼ cup chopped fresh cilantro
1 bunch green onions, diced
2 bay leaves
1 ½ teaspoons hot pepper sauce (e.g. Tabasco™), or to taste
½ cup coconut milk

Steps:

  • Toss fish and shrimp together with salt and pepper to taste; set aside. Heat dende oil in a large skillet over medium heat. Stir in onions and cook until softened and translucent. Add the garlic, and continue cooking until the onions turn golden brown.
  • Stir in tomato and cook for 5 minutes, then stir in the red and hot peppers; continue cooking until softened. Pour in fish stock, cilantro, green onions, bay leaves, and hot sauce. Bring to a simmer over medium-high heat, then reduce heat to medium, and simmer until reduced by 1/4.
  • Pour in the coconut milk, then stir in fish. Simmer until the fish is firm and opaque. Serve immediately

Nutrition Facts : Calories 442.3 calories, Carbohydrate 17.6 g, Cholesterol 143.2 mg, Fat 21 g, Fiber 4.6 g, Protein 46.5 g, SaturatedFat 5.6 g, Sodium 267.9 mg, Sugar 7.8 g

SEAFOOD MOCEQUA



Seafood Mocequa image

Traditional Brazilian seafood dish based on coconut milk and fish broth, served over rice or with farofa (cooked manioc meal). You may use a variety of white fish as long as they are firm. There is an oil called dende that is used in Brazil, but hard to find outside the country. Try looking in a Brazilian or Latino store.

Provided by BRENTBUNTIN

Categories     Main Dishes

Time 1h

Yield 4

Number Of Ingredients 15

2 pounds firm white fish, such as monkfish, cut into 2-inch pieces
½ pound medium shrimp, peeled and deveined
salt and pepper to taste
3 tablespoons dende oil (red palm oil), or canola
1 onion, cut into 1/2-inch pieces
1 tablespoon minced garlic
2 tomatoes, seeded and diced
1 red bell pepper, chopped
2 long, hot peppers, seeded and chopped
½ cup fish stock
¼ cup chopped fresh cilantro
1 bunch green onions, diced
2 bay leaves
1 ½ teaspoons hot pepper sauce (e.g. Tabasco™), or to taste
½ cup coconut milk

Steps:

  • Toss fish and shrimp together with salt and pepper to taste; set aside. Heat dende oil in a large skillet over medium heat. Stir in onions and cook until softened and translucent. Add the garlic, and continue cooking until the onions turn golden brown.
  • Stir in tomato and cook for 5 minutes, then stir in the red and hot peppers; continue cooking until softened. Pour in fish stock, cilantro, green onions, bay leaves, and hot sauce. Bring to a simmer over medium-high heat, then reduce heat to medium, and simmer until reduced by 1/4.
  • Pour in the coconut milk, then stir in fish. Simmer until the fish is firm and opaque. Serve immediately

Nutrition Facts : Calories 442.3 calories, Carbohydrate 17.6 g, Cholesterol 143.2 mg, Fat 21 g, Fiber 4.6 g, Protein 46.5 g, SaturatedFat 5.6 g, Sodium 267.9 mg, Sugar 7.8 g

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From pinterest.com


MOQUECA - BRAZILIAN FISH STEW RECIPE - SIMPLY RECIPES
2021-07-09 Heat one Tbsp of olive oil in a medium saucepan on medium high heat. Add the chopped 1/2 onion and cook, stirring, until the onion is translucent. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, and garlic.
From simplyrecipes.com


HOW TO MAKE MOQUECA (BRAZILIAN SHRIMP AND FISH STEW) - YOUTUBE
In this episode, test cook Becky Hays makes Julia a Brazilian classic: Moqueca (Brazilian Shrimp and Fish Stew). Get the recipe for Moqueca: https://cooks.io...
From youtube.com


SEAFOOD MOCEQUA RECIPE | ALLRECIPES - MASTERCOOK
2021-01-27 5 star values: 17; 4 star values: 1; 3 star values: 2; 2 star values: 0; 1 star values: 1; 21 Ratings; 18 Reviews; 3 Photos; 2 pounds firm white fish, …
From mastercook.com


SEAFOOD MOCEQUA
Ingredient Checklist 2 pounds firm white fish, such as monkfish, cut into 2-inch pieces; ½ pound medium shrimp, peeled and deveined; salt and pepper to taste
From groups.io


MONKFISH: THE TASTY MONSTER FISH YOU SHOULD COOK - RECIPES.NET
2021-03-23 Seafood Mocequa – Include chunks of your delicious monkfish in this stew recipe and serve it with a white wine cocktail on the side for a filling meal like no other. The flavors of the mixed seafood pair perfectly with the cold and refreshing cocktail mix. How to Choose Fresh Monkfish. You can usually find common cuts of deboned and deveined monkfish fillets in …
From recipes.net


MOCEQUA - JASMINE MANGALASERIL
700g (approx. 1½ lbs) fresh or thawed skinless firm white fleshed fish fillets, cut into 5 cm (2") lengths; 500 g (approx. 1 lb) fresh or thawed peeled and deveined shrimp
From inkstainedapron.com


SEAFOOD MOCEQUA | RECIPE | SEAFOOD RECIPES, RECIPES, SEAFOOD
Nov 25, 2012 - Traditional Brazilian seafood dish based on coconut milk and fish broth, served over rice or with farofa (cooked manioc meal). You may use a variety of white fish as long as they are firm. There is an oil called dende that is used in Brazil, but hard to find outside the country. Try looking in a Brazilian or Latino s…
From pinterest.com


MEDITERRANEAN SEAFOOD AND FISH RECIPES | THE MEDITERRANEAN DISH
Fish and seafood are a big part of the Mediterranean diet and eating the Mediterranean way. The Mediterranean Dish is your expert on the best fish recipes and seafood recipes--easy recipes loaded with bold Mediterranean flavors. Browse our fan-favorites from Greek baked cod and easy seafood paella, to sheet-pan baked halibut, grilled shrimp ...
From themediterraneandish.com


MOQUECA (AUTHENTIC BRAZILIAN SEAFOOD STEW RECIPE) - EASY AND …
2019-04-29 To make this moqueca recipe, season both the fish fillets and the shrimp with 2 teaspoon salt, pepper to taste, and cumin. Heat a large pot, cast iron skillet, or a no-stick pan over medium heat, add 1 tablespoon of oil and cook the chopped onion and bell peppers for about 3 minutes. 3. Then, cook the garlic and chopped tomatoes for about 2 ...
From easyanddelish.com


VODKA PASTA RECIPE JAMIE OLIVER – DOWNLOAD RECIPE VIDEOS
23.12.2021 · the easiest pasta recipe ever: Mix the cranberries, chopped apples, and granulated sugar. Shrimp ramakis in a glass bowl, toss shrimp with teriyaki sauce. Seafood mocequa toss fish and shrimp together with salt and pepper to taste;. Warm the spices in a dry pan over a low heat for 10 minutes, or until the aromas are released. 18 ...
From uniquegiftstips.net


SEAFOOD MOCEQUA - DAIRY FREE RECIPES - FOODDIEZ.COM
Seafood Mocequa. Seafood Mocequa. Seafood Mocequ If you have green onions, long, fish, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour. If you like this recipe, you might also like recipes such as Curried Coconut-Seafood Soup (Seafood Rassa), Seafood Casserole *for Those Who Don't Like Seafood*, …
From fooddiez.com


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