BRAZILIAN FISH STEW
This super easy but hearty dish is full of flavor and absolutely delicious! It's a simplified version of a common Brazilian dish that I remember from my childhood and it's become a favorite even among my kids and I, even though we don't like fish! This can be made easily on the stovetop or in the slow cooker for a no-fail convenience meal. Use salmon in place of tilapia for a stronger fish flavor. Serve with hot rice or warm tortillas.
Provided by BellevueMama
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
- Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.
Nutrition Facts : Calories 358.6 calories, Carbohydrate 15.6 g, Cholesterol 42 mg, Fat 21.8 g, Fiber 4.8 g, Protein 27.4 g, SaturatedFat 14.5 g, Sodium 600.1 mg, Sugar 6.4 g
CHEF JOHN'S BRAZILIAN FISH STEW
My interpretation of Brazilian seafood stew (or moqueca) uses just fish, so I'm calling it the weeknight version. It's ready to serve in less than 30 minutes.
Provided by Chef John
Categories World Cuisine Recipes Latin American South American Brazilian
Time 32m
Yield 6
Number Of Ingredients 19
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
- Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.
Nutrition Facts : Calories 399 calories, Carbohydrate 32.6 g, Cholesterol 46.9 mg, Fat 19 g, Fiber 2.6 g, Protein 25.6 g, SaturatedFat 13.3 g, Sodium 599.8 mg, Sugar 2.6 g
SEAFOOD CHOWDER
Provided by Ina Garten
Time 2h10m
Yield 3 quarts
Number Of Ingredients 26
Steps:
- Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
- In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
- Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.
FISH CHOWDER
This is one of the recipes I adopted -- it's gotten 5 stars all around, so I won't change it, but I wouldn't use margarine or cooking oil -- I would use either light olive oil or unsalted butter. I also might substitute half and half for the milk, to be a little decadent once in a while...
Provided by Dreamgoddess
Categories Chowders
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut cod fillets into bite sized pieces.
- Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.
- Cover and simmer 10 to 15 minutes until vegetables are tender.
- Add fish and cook 10 minutes longer.
- Add milk.
- Reheat, but do not boil.
- Serves 4.
- Serve hot, with freshly baked home made bread or rolls and butter.
Nutrition Facts : Calories 261, Fat 8.8, SaturatedFat 2.8, Cholesterol 57.4, Sodium 769.5, Carbohydrate 20.7, Fiber 2.8, Sugar 2.7, Protein 24.4
FISH CHOWDER
The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!
Provided by AMYTHE
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
- Add chicken stock and potatoes; simmer for 10 minutes.
- Add fish, and simmer another 10 minutes.
- Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g
BRAZILIAN FISH CHOWDER
Make and share this Brazilian Fish Chowder recipe from Food.com.
Provided by rickv
Categories Chowders
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook onion, garlic, and green pepper in oil in heavy 3quart pot or Dutch oven until onions are golden.
- Sprinkle with flour.
- Stir and cook 2 or 3 minutes.
- Add water, tomatoes and paste, seasonings and wine.
- Stir and bring to boiling point.
- Add fish.
- Lower heat and let simmer 1 hour or until fish is done but still firm.
- Serve in warmed chowder bowls, topped with parsley.
- Makes 6 or more servings.
- Garlic French bread goes well with this chowder.
- Actually it's essential!
- People who imagine they don't like fish love this soup.
- It makes a hearty one-dish meal.
- In fact, that's the only way I ever serve it.
- The"makings" are always on hand.
- Sometimes I dress it up by serving it in a treasured Meissen tureen (I first warm it carefully with warm water) with its six antique matching soup plates.
- Fruit is the obvious finish for the meal-a big bowl of iced, assorted fruits.
SOUTH COAST PORTUGUESE FISH CHOWDER
Provided by Food Network
Categories main-dish
Yield Makes about 14 cups; serves 8
Number Of Ingredients 14
Steps:
- Heat a 4- to 6-quart heavy pot over medium heat and add the olive oil and bay leaves. As soon as the bay leaves turn brown, add the garlic and cook, stirring constantly with a wooden spoon, for 30 seconds or until it is golden. Add the onions, bell pepper, and allspice and saute, stirring occasionally, for about 8 minutes, until the onions and peppers are softened but not brown.
- Add the potatoes and stock; if the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat, bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center.
- Reduce the heat to medium, add the tomatoes and sausage, and simmer for 5 minutes. Season the mixture assertively with salt and pepper (you want to almost overseason the chowder at this point, to avoid having to stir it much once the fish is added).
- Add the whole fillets and cook for 5 minutes, then remove from the heat, gently stir in the cilantro, and allow the chowder to sit for 10 minutes. (The fish will finish cooking during this time.) If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
- When ready to serve, reheat the chowder over low heat; don't let it boil. Use a slotted spoon to mold the chunks of hake, the chorico, tomatoes, peppers, and potatoes in the center of large soup plates or shallow bowls, and ladle the savory tomato broth over. Sprinkle with the chopped parsley.
BERMUDA FISH CHOWDER
Provided by Food Network
Time 1h40m
Yield Yield: 10 servings
Number Of Ingredients 16
Steps:
- Heat up the olive oil in a thick heavy bottomed pan. Add all the chopped vegetables, tomato and garlic and sweat off for 5 minutes, stirring continuously. Add the flour, cinnamon and herbs and continue to cook for 2 minutes. Add the fish stock and bring to a boil, then crumble the fish into the pan with the rum, Worcestershire sauce and hot sauce. Let simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.
BOUILLABAISSE OR FULTON MARKET FISH CHOWDER
Steps:
- Combine the olive oil, garlic, tomatoes, saffron and basil in a large dish or bowl. Add the pieces of fish and shellfish to the oil and combine well so that all the fish and shellfish are equally coated with the marinade mixture. Refrigerate the fish and allow to marinate over night or for several hours.
- Preheat the oven to 300 degrees F. Put the fish broth into a large soup pot or casserole that is stovetop safe, bring the stock to a boil, and reduce to a simmer. Gently simmer the broth for 15 minutes. Meanwhile, make croutons and rouille: Brush one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in oven about 12 minutes or until crisp. For the rouille: Combine the cayenne pepper, garlic, sliced potato and hot broth in a saucepan and cook for 17 minutes or until the potato is cooked and soft. Transfer the mixture to a blender and, while pureeing, slowly drizzle in the olive oil. Transfer this to a serving bowl and serve along side the croutons. Add the clams and mussels into the broth. Cook for 10 minutes, or until the clams begin to open. Season the lobster, shrimp and fish with salt and pepper and add to broth. Allow the fish to cook for 6 to 8 minutes after the broth has returned to a simmer. Do not boil the fish. Serve hot.
FISH CHOWDER
You'll often find one-pot meals in Gullah cuisine, and this fish stew is definitely that! Creamy, smoky, and slightly sweet, it's packed with corn, potatoes, bacon and cod. It also feeds a crowd as an appetizer or main dish.
Provided by Kardea Brown
Categories appetizer
Time 1h5m
Yield 8 appetizer servings; 4 to 6 main dish servings
Number Of Ingredients 14
Steps:
- Place a large Dutch oven over medium heat. Add the bacon and cook until the fat begins to render but the bacon is still soft, about 5 minutes. Add the celery and onion and cook until the bacon is crisp and the vegetables are tender, about 5 minutes. Stir in the garlic.
- Add the butter and flour and stir until combined. Cook until the flour is bubbly, about 2 minutes. Slowly add the stock and whisk until combined. Whisk in the heavy cream.
- Add the corn, potatoes and paprika. Season with salt and pepper. Cover and cook over medium heat, stirring occasionally, until the potatoes are tender, about 15 minutes.
- Add the fish to the Dutch oven. Reduce the heat to low, cover, and simmer until the fish flakes with a fork, 5 to 7 more minutes. Season with salt and pepper. Spoon into serving bowls and garnish with dill and chives. Sprinkle with additional crumbled bacon, if desired.
BERMUDA FISH CHOWDER (EASY VERSION)
Make and share this Bermuda Fish Chowder (Easy Version) recipe from Food.com.
Provided by byZula
Categories Chowders
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- In a large pot, put the water, fish fillets, salt, and spices. Bring to a boil and let simmer for 30-45 minutes.
- In a frying pan, melt butter with oil and briefly saute onions, celery, garlic and green peppers. Then add tomatoes and consomme and simmer covered for 30 minutes.
- Transfer this mixture to the fish stock and add remaining ingredients. Simmer partially covered for 2 hours.
- Adjust seasoning. Serve soup piping hot and pass around the sherry peppers sauce and black rum to add accordingly.
BLUENOSE FISH CHOWDER
Make and share this Bluenose Fish Chowder recipe from Food.com.
Provided by Alia55
Categories Chowders
Time 40m
Yield 7 cups
Number Of Ingredients 7
Steps:
- Cut fresh fillets into 3 to 4 pieces.
- In a heavy saucepan, fry pork fat until crisp.
- Remove scraps and reserve for garnish.
- Drain off fat except for 2 tbsp and cook onion until tender.
- Add potatoes, 2 cups water and seasonings.
- Cover and simmer for 10 minutes or until potatoes are almost tender.
- Add fish; cover and simmer 5 to 8 minutes or until fish is cooked.
- Add milk slowly and heat gently but do not boil.
- Garnish with pork scraps.
Nutrition Facts : Calories 295.5, Fat 19.4, SaturatedFat 9.8, Cholesterol 63.1, Sodium 752, Carbohydrate 11.5, Fiber 1.1, Sugar 0.7, Protein 18
LEGAL'S INAUGURAL FISH CHOWDER
Make and share this Legal's Inaugural Fish Chowder recipe from Food.com.
Provided by mermaidmagic
Categories Chowders
Time 1h
Yield 3 Quarts
Number Of Ingredients 11
Steps:
- Heat the butter in a large saucepan until softened.
- Add the onions, carrots, and garlic and sauté.
- Stir frequently, about 5 minutes.
- Remove from heat and slowly stir in the flour.
- Return to the heat, and cook, stirring, for about 4 minutes.
- Meanwhile, begin heating the stock in a large pot.
- Whisk the stock into the flour mixture.
- Bring the stock to a boil, whisking constantly, then reduce the heat, and simmer for 10 minutes.
- Add the fish and simmer about 10 minutes longer.
- Stir in the cream and cheese.
- Simmer until the cheese melts, about 5 to 8 minutes.
- (You won't distinguish the cheese as such; it is incorporated into the chowder.) Reheat the chowder slowly so the cream doesn't boil.
Nutrition Facts : Calories 1593.6, Fat 80.4, SaturatedFat 45.3, Cholesterol 545.5, Sodium 2375, Carbohydrate 38.5, Fiber 3.6, Sugar 7.7, Protein 172.4
SOUTH COAST PORTUGUESE FISH CHOWDER
Provided by Florence Fabricant
Categories dinner, soups and stews, main course
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat a heavy 4- to 6-quart pot over medium heat. Add olive oil and bay leaves. When bay leaves turn brown, add garlic and cook, stirring with wooden spoon, until golden. Add onions, green pepper and allspice and saute, stirring occasionally, about 8 minutes, until onions are soft but not brown.
- Add potatoes and stock. Stock should just cover potatoes. Add a little water if needed. Increase heat, cover and boil potatoes 10 minutes, until not quite tender.
- Reduce heat to medium, add tomatoes and sausage and simmer 5 minutes. Season generously with salt and pepper; use enough so you will not have to stir in more once fish is added.
- Add whole fish fillets, cook 5 minutes and remove from heat. Gently stir in cilantro and allow chowder to sit 10 minutes. Allow chowder to sit at room temperature 1 hour before serving, or cool briefly, then refrigerate up to 2 days, covering chowder after it is cold.
- To serve, reheat chowder over low heat. Do not let it boil. Use slotted spoon to mound chunks of fish with sausage and vegetables in soup plates. Spoon tomato broth over and sprinkle with parsley.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 1163 milligrams, Sugar 7 grams
BERMUDA FISH CHOWDER
This recipe comes from the beautiful island of Bermuda. A wonderful blend of seafood and spices creates a meal in itself! Serve with a loaf of warm, crusty bread and Sherry Pepper Sauce to sprinkle on top.
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
- Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
- Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 23.8 g, Cholesterol 32.8 mg, Fat 5.9 g, Fiber 4.2 g, Protein 19.4 g, SaturatedFat 0.9 g, Sodium 656.9 mg, Sugar 6.6 g
FISH CHOWDER, BERMUDA STYLE
Provided by Marian Burros
Categories lunch, soups and stews, main course
Time 1h15m
Number Of Ingredients 18
Steps:
- Remove heads and tails of sea bass. Discard tails. Place heads, fish bodies and fillets in large kettle. Add water just to cover, salt, thyme, cloves and bay leaf. Cover and simmer 15 minutes.
- Strain, reserving stock. Discard heads; remove skin and bone from fish and flake the fish.
- In large kettle melt butter; add onions, celery and green pepper. Cook until tender.
- Add tomatoes, tomato sauce, parsley, Worcestershire sauce, hot pepper sauce and curry. Simmer, uncovered, 15 minutes.
- Add reserved fish stock and flaked fish. Simmer 15 minutes.
- Serve in heated soup bowls, adding a squeeze of lemon juice, a dash or two each of rum and sherry and additional hot pepper sauce to taste to each serving.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 770 milligrams, Sugar 4 grams, TransFat 0 grams
BRAZILIAN SEAFOOD STEW
Steps:
- Whisk 2 tablespoons oil and lime juice in large bowl. Add fish and sprinkle generously with salt and pepper; stir to coat. Let stand 15 minutes.
- Heat remaining 2 tablespoons oil in large pot over medium heat. Add onion, bell peppers, garlic and crushed red pepper; sauté 5 minutes. Mix in tomatoes, coconut milk, half of cilantro and half of green onions. Add shrimp and fish with marinade. Simmer until shrimp and fish are just opaque in center, about 5 minutes. Season stew with salt and pepper. Transfer to bowl. Sprinkle with remaining cilantro and green onions.
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MOQUECA (BRAZILIAN FISH STEW) • CURIOUS CUISINIERE
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5/5 (1)Category SoupCuisine South AmericanTotal Time 45 mins
- In a small bowl, mix together lime juice, garlic, salt, and pepper. Place the fish in a flat dish with high sides. Add the marinade, turning the fish to coat it with the marinade. Marinade the fish for 15-30 min.
- Start the rice. Place the dry rice in a saucepan with 3 cups of water (or as much water as specified on the package directions). Add the salt. Cover the saucepan and bring the mixture to a boil. Reduce the heat to medium low and cook for 10-15 minutes, until the liquid has been absorbed. When done, remove the rice from the heat and let stand, covered for 10 minutes, or until the stew is done.
- Once the fish is marinating and the rice is cooking, heat the olive oil in a large Dutch oven or 2 quart soup pot, over medium-high heat. Add the onion, green and red bell peppers, garlic, red pepper flakes. Sauté until the veggies begin to soften, about 5 - 6 minutes, stirring often.
- Add the diced tomatoes, scallions, chopped fresh cilantro and paprika. Mix well. Nestle the marinated fish pieces into the veggie mixture and pour in all of the remaining marinade. Add the fish stock and bay leaf. Bring the mixture to a boil. Reduce the heat to medium low and simmer, covered, for 10 min.
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