Brazilian Shrimp And Fish Stew F W Food

BRAZILIAN SHRIMP STEW (MOQUECA DE CAMAROES)

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.

BRAZILIAN FISH STEW (MOQUECA DE PEIXE)

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.

BRAZILIAN SEAFOOD STEW

Steps:

• Whisk 2 tablespoons oil and lime juice in a large bowl. Add fish and sprinkle generously with salt and pepper; stir to coat. Let stand 15 minutes.
• Heat remaining 2 tablespoons oil in a large pot over medium heat. Add onion, bell peppers, garlic and crushed red pepper; saute 5 minutes. Mix in tomatoes, coconut milk, half of the cilantro and half of the green onions. Add shrimp and fish with marinade. Simmer until shrimp and fish are just opaque in center, about 5 minutes. Season sew with salt and pepper. Transfer to a bowl and sprinkle with remaining cilantro and green onions.

BRAZILIAN FISH STEW

Steps:

• Saute onion, garlic, ginger and jalepenos till onions translucent.
• Add tomato stuff, broth, coconut and peanut butter.
• Simmer for 20-30 minute.
• Add shrimp and cook 4 minute.
• Cut white fish into bitesize pieces, Add and cook 4 minutes.
• dish up and garnish with cilantro.

BRAZILIAN SHRIMP STEW

Steps:

• Toss shrimp with garlic, 1/2 tsp salt and pepper and lemonjuice, chill for 20 minutes marinating time.
• Puree tomatoes with juice in a blender til smooth.
• cook onion and bell pepper in olive oil over moderately low heat.about 8-10 minutes. Add cayenne, tbs cilantro, remaining salt cook stirring one minute.
• Add tomato puree and simmer for about 15 minutes, until mixture is very thick.
• Stir in coconut oil and then bring to a boil, add shrimp mixture and cook 3 to 5 minutes until pink.
• Stir in dende oil and remaining cilantro. Season to taste.

BRAZILIAN FISH, SHRIMP & MUSSEL STEW (MOQUECA)

Steps:

• In a medium bowl, toss the fish with 1 tablespoon of the lime juice. (The rest will be used later.) Cover and refrigerate for 1 hour. Drain and pat dry.
• In a large pot, heat the oil until shimmering. Add the fish in a single layer and brown on 1 side only over moderately high heat, about 1 1/2 minutes. Transfer to a plate.
• Add the onion, jalapeno, garlic and the 1/4 cup chopped cilantro to the pot and cook, stirring, until the onion is translucent, about 1-2 minutes.
• Stir in the tomato paste, coating the vegetables. Add the clam juice and scrape up any browned bits on the bottom of the pot. Bring to a boil, then reduce heat to moderate and simmer for 4 minutes.
• Pour in the coconut milk (and palm oil if you have it) and simmer until thickened slightly, about 3 minutes.
• Return the fish to the pot. Add the shrimp, cover and cook over moderate heat, stirring occasionally, until shrimp are almost cooked through, about 2 minutes.
• Nestle the mussels into the stew, cover and cook until the mussels have opened, about 2 minutes.
• Add the remaining 3 tablespoons of lime juice and season with salt. Transfer the stew to bowls, garnish with chopped cilantro and serve.

ELIZABETH'S BRAZILIAN SEAFOOD STEW

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!