MOQUECA - BRAZILIAN SEAFOOD STEW
Provided by Hilah Johnson
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Cut the fish into large chunks, about 2″.
- Cut the pepper and onion into strips; dice the tomato
- In a large pot, heat the oil over medium heat until warm. Add the onion and saute for about 5 minutes or until softened.
- Add the peppers, tomato, garlic, cumin, salt and pepper and saute 60 seconds.
- Add tomato sauce, coconut milk, lime juice and cover. Cover and bring to boil.
- Once boiling, stir in the seafood and cilantro. Simmer uncovered for 5-10 minutes or until cooked (shrimp will only take about 5 minutes, fish may take a little longer)
- Taste for salt and lime, adding more if needed.
- Serve with white rice.
Nutrition Facts : Calories 414 calories, Fat 26, Carbohydrate 18, Protein 30
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.
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h28m
Yield 8
Number Of Ingredients 24
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
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.
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
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
BRAZILIAN FISH STEW - MOQUECA
Brazilian Fish Stew (Moqueca) with coconut milk, lime and jalapeño - a flavorful seafood stew that the whole family will love.
Provided by Sylvia Fountaine
Categories Main
Time 35m
Yield 4
Number Of Ingredients 19
Steps:
- 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.
- Add the coconut milk and taste and add more salt if necessary.
- 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).
- Taste and adjust salt and squeeze with lime.
- To serve, serve over rice, sprinkle with cilantro or scallions and a squeeze of lime.
- Drizzle with a little olive oil if you like.
Nutrition Facts : ServingSize 4 ounces
MOQUECA DE CAMARAO (SHRIMP STEW - BRAZIL)
Make and share this Moqueca De Camarao (Shrimp Stew - Brazil) recipe from Food.com.
Provided by MarraMamba
Categories Stew
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil, and stir fry the onion until golden brown.
- Add the garlic and prawns, stir fry for about 3 minutes.
- Add the salt, lemon juice, tomatoes, parsley, pepper, cayenne and coconut milk.
- Simmer for 10 to 15 minutes.
Nutrition Facts : Calories 645.3, Fat 26.4, SaturatedFat 19.7, Cholesterol 285.8, Sodium 1623, Carbohydrate 69.4, Fiber 3.3, Sugar 60, Protein 34.3
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 SEAFOOD STEW RECIPE (MOQUECA)
If you love seafood and this Brazilian seafood shrimp stew will hit the spot. Moqueca This a popular Brazilian shrimp stew that is typically made during special occasions. This fish stew is full of earthy flavors and made by first preparing a shrimp broth which will then be added to the stew.
Provided by Gimme Recipes
Categories Dinner Seafood Shrimp
Time 1h20m
Number Of Ingredients 29
Steps:
- Rince the shrimp and remove heads and shells and set aside.
- Devein shrimp and place it in a bowl, cover, and refrigerate.
- In a large size pot, add the 4 cups of water, salt, garlic, wine, the shrimp shells and head, onions, celery, carrots, parsley, or cilantro.
- On medium heat, cook and bring to a simmer stirring occasionally for about 25-30 minutes.
- Once shrimp broth is ready, filter it through a strainer to remove the solids and set aside.
- The shrimp stock can be stored in the refrigerator for up to one week or frozen for up to 2 months.
- In a deep pot, add 2 tablespoons olive oil in and heat medium-high.
- Add tomato pieces, hot red-ringed pepper, green onion, red or green pepper, onion, and pimenta moda.
- Cook, stirring occasionally until the vegetables are softened, about 8-10 minutes.
- Pour in the white wine, salt, and stir, cook for 5 minutes,
- Add the shrimp broth and stir, cook, and bring to a boil a not 10 minutes.
- Reduce heat and cook until on till the mixture is reduced by half, about 40-50 minutes,
- Reduce the heat to low and add in the coconut milk, black and white pepper, red palm oil, chopped cilantro and stir, cook for on low for 5-7 minutes.
- Remove the shrimp from the refrigerator sprinkle with salt.
- Add the two tablespoons of olive oil into a saucepan and heat on medium-high.
- Add the shrimp and cook them until opaque and cooked about 3-4 minutes.
- Transfer cooked shrimp into the stew and stir.
- Serve over cooked rice with lemon or lime on the side. Garnish with fresh cilantro, parsley, and green onion.
Nutrition Facts : Calories 420 kcal, ServingSize 1 serving
MOQUECA (BRAZILIAN FISH STEW)
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
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 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
BRAZILIAN SHRIMP AND FISH STEW (MOQUECA)
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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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.
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- In a bowl, place the shrimp peeled and deveined, scallops and the fish and marinate with the garlic paste for about 20 minutes.
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4.9/5 (67)Category Soups/StewsCuisine Seafood StewCalories 294 per serving
- 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 (or Sambal Oelek), and cook just until heated through – do not boil. Add lime juice and season with salt and pepper to taste.
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5/5 (1)Total Time 25 minsCategory Main CourseCalories 422 per serving
- Place the fish fillets and shrimps in a bowl, and season it with salt (about 1 tsp or the amount of your preference), lemon juice and 2 minced garlic cloves. Set it aside in the fridge.
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- Add olive oil to a wide pan (preferably cast iron or clay pan) and sauté the onion. When it starts to get translucent, add bell pepper and sauté for a minute. Open space in the pan and add 3 minced garlic cloves, drizzling more olive oil if necessary. Sauté garlic for a few seconds, add tomatoes and chili pepper (if using), mix everything and close the lid for 1 minute. If pan is too dry and you see that vegetables may start burning, add 1 to 2 tablespoons of water.
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- Marinate the Seafood: In a bowl, combine all of the ingredients except the shells and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
- Meanwhile, Make the Shrimp Stock: In a large saucepan, cover the shrimp shells with the water. Add the remaining ingredients and bring to a boil. Simmer for 45 minutes. Let cool. Strain the stock.
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