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
BRAZILIAN FISH STEW (MOQUECA DE PEIXE)
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
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
ELIZABETH'S BRAZILIAN SEAFOOD STEW
A friend of mine sent me this recipe. It has a nice unusual taste, with lots of seafood. We enjoy this on cold winter nights. With some bread and small tossed salad.
Provided by Expat in Holland
Categories Brazilian
Time 55m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Toss together shrimp, scallops, fish ,garlic, lemon juice, 1/2 tsp salt.
- and black pepper. Cover and refrigerate 20 minutes.
- In blender puree canned tomatoes with juices, 1/2 of cilantro, onions, jalapeno and 1/4 c lime juice. Set aside.
- In a heavy dutch oven, heat oil.Add red and green pepper and red pepper flakes. Saute mixture until softened about 8 minutes.
- Add remaining cilantro, ginger, cayenne, and remaining salt and cook, stirring for about 1 minute.
- Add puree tomatoes and bring to boil. Cook low for 15 minutes until sauce thickens. Add tomato paste, stir. Increase heat to medium and add coconut milk. Heat until boiling.
- Add seafood mixture, with juices to pot and bring to a boil. Cook 5 minutes.
- Stir in remaining cilantro and stir. Add more lime juice, salt, pepper if desired.
- Serve immediately. May serve over rice. This recipes ingredients blend well over night, refrigerated and is even better flavor next day!
Nutrition Facts : Calories 479, Fat 29.7, SaturatedFat 19.4, Cholesterol 178.4, Sodium 2016.7, Carbohydrate 26.9, Fiber 5.4, Sugar 11.3, Protein 32.5
THAI SEAFOOD STEW
Make and share this thai seafood stew recipe from Food.com.
Provided by chia2160
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- put curry paste in lge heavy pot, add 1/2 can coconut milk, bring to boil.
- add remaining coconut milk and water.
- add seafood, cover and simmer until mussels open, about 4 minutes.
- discard unopened mussels add basil, lime juice, nam pla and serve over rice.
MARISCADA EN RECADO (SHELLFISH STEW)
This poor recipe started in Portugal, then traveled to Brazil during colonization, and now, somehow, ended up in my kitchen. My husband requested this, but I could not find a definitive recipe since there seem to be two distinct versions, one with fresh cilantro and one without. Also coconut milk is not always used. Some used squid and cod as well as the shellfish. This is a shortcut version. If you cannot get the Goya Recaito you can substitute by adding a minced garlic clove and a bunch of chopped, fresh cilantro with the onions. You'll probably want to blend this for a smoother consistency. Serve with crusty bread.
Provided by threeovens
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat a large pot or Dutch oven, over medium low heat and add onions; saute until softened, but not browned, about 5 minutes.
- Add stock, cilantro cooking base, tomato paste and coconut milk; increase heat to boiling.
- Reduce heat, cover, and simmer 20 minutes.
- Add shellfish, cover and continue to simmer until clams open, about 5 to 7 minutes longer (discard any shellfish that do not open); snip lobster tails in half lengthwise.
- Garnish, as desired.
Nutrition Facts : Calories 496.8, Fat 30.5, SaturatedFat 18.4, Cholesterol 121.8, Sodium 705.1, Carbohydrate 24.8, Fiber 3, Sugar 12.3, Protein 32.2
BRAZILIAN BLACK BEAN SOUP
I had black bean soup at a restaurant for the very first time a few weeks ago and I loved it! I hope that this recipe is as good as what I had. I like this recipe because you can cook all of your veggies while you're cooking your beans. (Overnight soak time is not included in prep time)
Provided by mydesigirl
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Soak beans overnight in plenty of water.
- Place the soaked beans in a Dutch oven with 4 cups of water.
- Bring to a boil,cover and simmer until tender -- about 1 1/4 hours.
- Heat olive oil in a medium sized skillet adding onions,1/2 of the garlic,cumin,salt and carrot,over medium heat just until carrot is tender.
- Add remaining garlic and bell pepper,saute until everything is very tender -- 10-15 minutes.
- Add the sauteed mixture to the beans,scraping every last morsel.
- Stir in orange juice,black pepper,cayenne and optional tomatoes.
- Puree all or some of the soup with an immersion blender or food processor.
- Simmer over very low heat for 10-15 minutes more.
- Serve topped with garnish.
Nutrition Facts : Calories 320.1, Fat 3.6, SaturatedFat 0.6, Sodium 795.8, Carbohydrate 58.7, Fiber 11.9, Sugar 11.1, Protein 15.8
SHELLFISH SOUP
A substantial soup which is a meal in itself. I haven't made this yet, but am posting for safe-keeping.
Provided by Kiwi Kathy
Categories One Dish Meal
Time 1h15m
Yield 4 , 4 serving(s)
Number Of Ingredients 25
Steps:
- Firstly make the Rouilly. Mix the chilli paste with tomato puree and breadcrumbs. Fold in the olive oil, then mayonnaise. Finish with the lemon juice and season with salt and pepper.
- Now make the soup. Heat a large heavy based saucepan to a high heat, add mussels and pipis and the first measure of wine. Cover with a lid and steam until the shellfish are open. Remove from pan, pass the cooking juices through a fine sieve and place to one side. Cover the shellfish with cling-film while they are cooling to prevent them drying out.
- Wipe the saucepan clean and heat to medium. Drizzle with a little olive oil and gently sweat the onions, garlic, leeks, chilli and bayleaf until soft. Add the second measure of white wine and reduce until all the liquid has evaporated, then add the chopped tomatoes and juice. Bring to a simmer and cook for 25 minutes. Add the fish stock, saved cooking liquid and diced potatoes. Simmer until the potatoes are cooked. Season with salt, pepper and lemon juice.
- Bring the soup back to the boil, add the white fish and cook for 2 minutes. Place 2 mussels and 2 pips, in the shell, in each bowl, then ladle the soup over the top of the shellfish. Sprinkle with parsley.
- Serve with toasted ciabatta, rouilly, grated provolone, either on the soup or on the side.
Nutrition Facts : Calories 419, Fat 19.3, SaturatedFat 4.1, Cholesterol 21.8, Sodium 623.5, Carbohydrate 41.4, Fiber 6.7, Sugar 10.3, Protein 14.4
MARISCADA - BRAZILIAN FISH STEW
This recipe is from recipesource, ethnic recipes south america. It has been posted here for ZWT - 7 World Tour - South/Central America. Brazil is a country colonized by the Portuguese. Hence, the Mariscada's original source would have been Portugal.
Provided by Baby Kato
Categories Brazilian
Time 3h25m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Clean the clams by scrubbing them thoroughly with a wire brush,.
- removing any beard or barnacles.
- Then place them in a large pot with 1 gallon of water or enough to cover, and 1/3 cup salt.
- Allow the clams to remain for 20 minutes during which time they will.
- expel the sand inside. Continue this process, changing the water at.
- least two more times.
- The mussels are cleaned in a similar manner, but you must leave them in the water for at least 2 hours.
- Throw away any clams or mussels that float or are not tightly closed.
- Heat the olive oil in the bottom of a large, heavy saucepan over.
- medium heat. Add the onion, tomatoes, garlic, coriander, salt,.
- peppers, and saffron and cook, stirring, until the onions have.
- softened, but are not brown.
- Add the fish and shellfish to the onion mixture. Cover with water and bring to a boil. Reduce the heat to low and simmer for 10 minutes, or until the shellfish open. Discard any clams or mussels that do not open. Serve hot.
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.
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.
BRAZILIAN SHRIMP SOUP
Make and share this Brazilian Shrimp Soup recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, heat the oil over moderately low heat.
- Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
- Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
- Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.
- Stir in the black pepper, lemon juice, and parsley.
Nutrition Facts : Calories 443.7, Fat 21, SaturatedFat 11.9, Cholesterol 214.9, Sodium 2007.2, Carbohydrate 36.5, Fiber 1.8, Sugar 2.1, Protein 27.8
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