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
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
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 CAPIXABA)
We usually encounter only one version of Brazil's signature dish in this country - the one from Bahia, rich and almost currylike with coconut milk and dendê oil. This lighter one, from Espírito Santo, reflects that state's long coastline: Its bright broth results from the fish, tomatoes, lime juice, and vegetables, which meld beautifully. And it couldn't be easier. You simply layer the marinated seafood with the other ingredients in a cold pan and turn up the heat, simmering for just 20 minutes.
Categories Citrus Fish Herb Onion Pepper Tomato Marinate Dinner Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more.
- Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers. Place plantains on top of vegetables. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot.
- Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes.
- Serve stew over soft manioc polenta .
MOQUECA BAIANA (BRAZILIAN FISH STEW)
Bold, flavorful and exotic, this fish and shrimp stew is one of Brazil's most famous dishes and is always a hit!
Provided by Olivia Mesquita
Categories Brazilian Food
Time 20m
Number Of Ingredients 15
Steps:
- Place fish and shrimp in a large bowl. Season with the lime juice, salt and pepper. Reserve in the fridge.
- In a large clay pot (or dutch oven), heat 2 tablespoons olive oil over medium heat. Add the garlic and chopped chili pepper and cook until fragrant, about 1 minute.
- Arrange half of the tomato slices on the bottom of the pot. Then add a layer of half the bell peppers, half the sliced onions, half of the fish, half of the shrimp and 1/3 of the cilantro. Season gently with salt and pepper, and drizzle with olive oil. Repeat the layering with all the ingredients, making sure to season again at the end. Reserve 1/3 of the cilantro for garnishing before serving.
- Pour the coconut milk, add the dendê oil and the crumbled bouillon, and bring to a boil over medium-high heat. Then cover, lower the heat to a simmer and cook for 15 minutes, or until the onions are tender and the fish and shrimp are cooked through. Be careful not to overcook it, as you don't want the fish to fall apart. Taste and adjust seasonings. Add more dendê oil, if desired.
- Garnish with the reserved cilantro and serve with white rice.
Nutrition Facts : Calories 709 calories
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
SEAFOOD MOQUECA
Steps:
- For the sauce: Heat a 12-inch saute pan with a lid or a 6-quart Dutch oven over medium heat, then add oil and garlic. Stir for 30 seconds or so, until it gets a little color, then add onions, salt, pepper and Pepper Sauce. Cover pan and sweat the onions for 4 to 5 minutes. Add bell peppers and tomatoes, then cover, lower heat and very gently simmer, scraping the bottom to prevent burning every 5 minutes or so, until peppers and onions are cooked but still have a bite, about 30 minutes. Check your seasonings again.
- For the seafood: Meanwhile prepare the seafood: cut fish fillets into thumb-size pieces (same size as the shrimp), scrub clams and mussels, and cut calamari into rings.
- Increase temperature of the sauce to medium-high. Add clams, fish, shrimp, coconut milk and dende oil and season with salt and pepper (and more Pepper Sauce to taste). Cover the pan until clams start to open, 2 to 3 minutes. Add calamari and mussels, then cover again and cook until all shells are open and calamari and shrimp are opaque and cooked through, another 2 to 3 minutes.
- Serve family-style, from your Dutch oven, or split into four large bowls.
- Garnish with green onions, parsley and cilantro, if using. Serve with white rice.
- Combine the peppers, olive oil and salt in a food processor until fully incorporated.
- Store in an airtight container in the refrigerator.
BRAZILIAN SHRIMP STEW
Steps:
- Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
- Purée tomatoes with juice in a blender until smooth.
- Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.
- Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.
- Available at Brazilian and West African markets and Kalustyan's (800-352-3451).
BRAZILIAN SHRIMP STEW
Make and share this Brazilian Shrimp Stew recipe from Food.com.
Provided by MarraMamba
Categories Brazilian
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
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.
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
More about "brazilian shrimp and fish stew moqueca food"
MOQUECA RECIPE - BRAZILIAN SEAFOOD STEW - HILAH COOKING
From hilahcooking.com
4.3/5 (3)Calories 414 per servingTotal Time 20 mins
- In a large pot, heat the oil over medium heat until warm. Add the onion and saute for about 5 minutes or until softened.
MOQUECA (BRAZILIAN FISH STEW) - WHAT'S GABY COOKING
From whatsgabycooking.com
5/5 (1)Estimated Reading Time 3 mins
- Combine the Mahi Mahi, shrimp, lime juice, garlic, ginger and palm oil in a large bowl. Toss everything together to combine and let the fish marinate for 20-30 minutes.
- In a large heavy dutch oven, melt the palm oil over medium high heat. Add the garlic, red pepper flakes, onions and bell peppers and sauté for 4-5 minutes until fragrant and the onions are softened. Add the chopped tomatoes and stir to combine. Season with salt and pepper.
BRAZILIAN FISH STEW (MOQUECA BAIANA) | RECIPETIN EATS
From recipetineats.com
5/5 (105)Total Time 35 minsCategory Fish, StewCalories 367 per serving
- Combine the fish, lime juice, oil, salt and pepper in a bowl. Cover with cling wrap and refrigerate for 20 minutes.
- Reduce the stove to medium high and heat 1 1/2 tbsp olive oil in the same skillet. Add the garlic and onion and cook for 1 1/2 minutes or until the onion is starting to become translucent.
MOQUECA (BRAZILIAN SEAFOOD STEW) RECIPE - FOOD & WINE
From foodandwine.com
Category SeafoodTotal Time 2 hrs
BRAZILIAN FISH, SHRIMP & MUSSEL STEW - ANDREW ZIMMERN
From andrewzimmern.com
Estimated Reading Time 2 mins
BRAZILIAN SHRIMP AND FISH STEW (MOQUECA) | AMERICA'S TEST ...
From americastestkitchen.com
5/5 (15)Servings 6Cuisine Central & South AmericanCategory Main Courses, Stews
RECIPE: BRAZILIAN SHRIMP AND FISH STEW (MOQUECA) | KCET
From kcet.org
Estimated Reading Time 2 mins
MOQUECA (BRAZILIAN FISH AND SHRIMP STEW) - THE MAMA …
From themamagourmetblog.com
Cuisine BrazilianEstimated Reading Time 4 minsCategory Main CourseTotal Time 1 hr 20 mins
BRAZILIAN SHRIMP AND FISH STEW (MOQUECA) | KAREN'S …
From karenskitchenstories.com
Cuisine BrazilianCategory Soup, Stew, SeafoodServings 6Estimated Reading Time 3 mins
MOQUECA | TRADITIONAL STEW FROM BRAZIL - WORLD FOOD ATLAS ...
From tasteatlas.com
BRAZILIAN SHRIMP AND FISH STEW (MOQUECA) - A FEAST FOR THE ...
From afeastfortheeyes.net
4/5 (3)Category MainCuisine BrazilianTotal Time 1 hr
- 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.
- 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.
- Heat oil in large Dutch oven over medium-high heat until shimmering. Add red and green (I used yellow bell peppers) 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).
MOQUECA (BRAZILIAN FISH STEW) - FOOD FIDELITY
From foodfidelity.com
Category Main CourseCalories 305 per serving
- In a large bowl, combine the garlic, lemon juice, and salt. Add the fish and shrimp and turn the pieces to coat. Cover the bowl and refrigerate 30 minutes.
- In a large, skillet set over medium heat, add half the palm oil. Once hot, add the fish with its marinade and cook until the liquid is nearly evaporated, about a minute
- Add the remaining palm oil, onions, paprika, salt, and pepper and cook, stirring, until the onions just begins to soften, about a minute.
- Add the coconut milk, 1 cup water and epis; increase the heat and bring the liquid to a boil, then immediately lower the heat and simmer. Cook, stirring and turning the fish occasionally, taking care not to break it apart, until the onions are tender and the fish and shrimp are cooked through, 8-10 minutes.
BRAZILIAN SHRIMP STEW (MOQUECA DE CAMAROES) - LOW CARB
From ibreatheimhungry.com
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.
MOQUECA (AUTHENTIC BRAZILIAN SEAFOOD STEW RECIPE) - EASY ...
From easyanddelish.com
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.
BRAZILIAN FISH, SHRIMP AND MUSSEL STEW RECIPE - FOOD & …
From foodandwine.com
5/5 Total Time 1 hr 35 minsServings 4-6
- In a medium bowl, toss the fish with 1 tablespoon of the lime juice. 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 one side only over moderately high heat, about 1 1/2 minutes. Transfer to a plate.
- Add the onion, chiles, garlic and the 1/4 cup chopped cilantro to the pot and cook, stirring, until the onion is translucent, about 1 minute. 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 the heat to moderate and simmer for 4 minutes. Pour in the coconut milk 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.
BRAZILIAN SEAFOOD SHRIMP STEW (MOQUECA) - GIMME RECIPES
From gimmerecipes.com
Cuisine Brazilian, PortugueseTotal Time 1 hr 20 minsCategory Dinner, Seafood, ShrimpCalories 420 per serving
FISH STEW | HEALTHY AND FLAVORFUL BRAZILIAN MOQUECA ...
From twosleevers.com
4.4/5 (9)Total Time 11 minsCategory Main Course, Soup, SoupsCalories 351 per serving
- Heat the Instant Pot on Saute. When the pot shows HOT, add coconut oil. Add garlic and paprika and sizzle for about 5 seconds. Stir in onions, bell pepper, green onions, tomato, cilantro, and salt.
- Close the lid. Select PRESSURE COOK and set the pot at high pressure for 1 minute. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes and then release all remaining pressure.
BRAZILIAN FISH STEW (MOQUECA) | DE L'AMOUR EN COCOTTE
From delamourencocotte.com
Cuisine BrésilienneCategory Main CourseServings 4
MOQUECA (BRAZILIAN FISH STEW)| EXPERIENCES OF A GASTRONOMAD
From experiencesofagastronomad.com
Reviews 3Category Main CourseCuisine BrazilianEstimated Reading Time 3 mins
MOQUECA (BRAZILIAN FISH STEW) ...INSPIRED BY WOMAN ON TOP ...
From allroadsleadtothe.kitchen
Estimated Reading Time 2 mins
BRAZILIAN FISH STEW - MY HEART BEETS
From myheartbeets.com
Reviews 8Estimated Reading Time 2 mins
BRAZILIAN FISH STEW | MOQUECA | VIDEO - NISH KITCHEN
From nishkitchen.com
Category SeafoodCalories 465 per serving
FISH STEW RECIPE: MOQUECA DE CAMARAO EASY BRAZILIAN FISH ...
From finedininglovers.com
4.4/5 (11)Total Time 45 minsServings 4
BRAZILIAN SHRIMP AND FISH STEW (MOQUECA) — THE HAPPY VINE
From thehappyvine.net
BRAZILIAN MOQUECA (FISH STEW) - DEEP LOVES FOOD
From deeplovesfood.com
EASY MOQUECA RECIPE: THIS RICH BRAZILIAN SHRIMP STEW ...
From 30seconds.com
HOW TO MAKE MOQUECA (BRAZILIAN SHRIMP AND FISH STEW ...
From youtube.com
BRAZILIAN SHRIMP STEW RECIPE - FOOD NEWS
From foodnewsnews.com
MOQUECA: THE BRAZILIAN [FISH] STEW - GROUNDS FOR MOVEMENT
From groundsformovement.com
BRAZILIAN FISH STEW – ALMOST MOQUECA - FOOD WISHES VIDEO ...
From foodwishes.blogspot.com
MOQUECA – BRAZILIAN FISH STEW | FISH & FOOD
From fishtofood.blogspot.com
BRAZILIAN FISH STEW WITH SHRIMP - ALL INFORMATION ABOUT ...
From therecipes.info
THE HIRSHON BRAZILIAN SHRIMP AND SEAFOOD STEW - MOQUECA DE ...
From thefooddictator.com
MOQUECA, A BRAZILIAN SHRIMP AND FISH STEW | FISH STEW ...
From pinterest.ca
BAHIAN-STYLE FISH STEW (MOQUECA DE PEIXE) RECIPE | KITCHEN ...
From kitcheninfinity.com
BRAZILIAN SHRIMP STEW (MOQUECA DE CAMAROES) RECIPE - FOOD NEWS
From foodnewsnews.com
BRAZILIAN SHRIMP AND FISH STEW (MOQUECA) | AMERICA'S TEST ...
From americastestkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love