Sonhos De Peixe Fish Puffs Goa Recipes

MOQUECA DE PEIXE BAIANA (BRAZILIAN FISH STEW)

Moqueca de Peixe Baiana (Brazilian Fish Stew) image

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

Ingredients

4 (4 ounce) fillets sea bass
4 tablespoons lime juice
3 cloves garlic, crushed
salt to taste
3 tablespoons extra virgin olive oil
3 tablespoons grated onion
3 tablespoons palm oil
1 large onion, cut into rings
1 ½ cups water
½ (14 ounce) can coconut milk
1 green bell pepper, sliced
1 red bell pepper, sliced
2 tomatoes, seeded and sliced
1 bunch chopped fresh cilantro
½ bunch green onions, chopped

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

BRAZILIAN FISH STEW (MOQUECA DE PEIXE)

Brazilian Fish Stew (Moqueca De Peixe) image

This is from Cooking Light. "From the state of Bahia in northern Brazil, moqueca de peixe (moo-KAY-ka duh PAY-shuh) is a tropical fish stew fragrant with garlic and peppers, and enriched with coconut milk."

Provided by dicentra

Categories Bass

Time 1h

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1/3 cup fresh lime juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 garlic cloves, minced
1 (1 1/2 lb) sea bass or 1 (1 1/2 lb) halibut fillets, cut into 1/2-inch wide strips
1 1/2 lbs large shrimp, peeled and deveined
2 tablespoons olive oil
2 cups finely chopped onions
1 cup finely chopped green bell pepper
1 cup finely chopped red bell pepper
3/4 cup minced green onion (about 1 bunch)
5 garlic cloves, minced
1 bay leaf
2 cups chopped tomatoes (about 2 large)
1/2 cup minced fresh cilantro, divided
2 (8 ounce) bottles clam juice
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
1 cup light coconut milk
1/4 teaspoon ground red pepper

Steps:

Combine first 6 ingredients in a large bowl; toss to coat. Marinate in refrigerator 30 minutes.
Heat oil in a large Dutch oven over medium heat.
Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally.
Increase heat to medium-high; add tomato, and cook 2 minutes.
Add 1/4 cup cilantro, clam juice, and broth. Bring to a boil; reduce heat, and simmer 10 minutes.
Discard bay leaf.
Place one-third of vegetable mixture in a blender, and puree until smooth.
Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture.
Add coconut milk and red pepper to pureed vegetable mixture.
Bring to a boil over medium-high heat; cook 3 minutes. Add fish mixture; cook 3 minutes or until fish is done.
Sprinkle with 1/4 cup cilantro.

Nutrition Facts : Calories 325.1, Fat 8.4, SaturatedFat 1.4, Cholesterol 189.7, Sodium 1198.5, Carbohydrate 22.7, Fiber 3.4, Sugar 8.6, Protein 39

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From pinterest.ca

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SONHOS DE PEIXE (FISH PUFFS – GOA) – RECIPES NETWORK

2014-07-02 Place the potato and fish mixture in a large bowl and fold in the onion mixture until well mixed. Cover the mixture and chill overnight. To make patties, use 1/3 cup mixture and shape into round shapes. For croquettes, use 2 tablespoons to form dough into croquettes.
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