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 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 .
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.
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
CAIPIROSCA (BRAZILIAN LIME COCKTAIL)
Make and share this Caipirosca (Brazilian Lime Cocktail) recipe from Food.com.
Provided by diner524
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Wash the lime and cut into fourths.
- Put lime in a glass and add the sugar. Crush lime with the sugar well.
- Add the shot of Vodka and the ice cubes. Enjoy!
Nutrition Facts : Calories 181.8, Fat 0.1, Sodium 4.4, Carbohydrate 32.3, Fiber 1.9, Sugar 26.3, Protein 0.5
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
MOOSEWOOD'S ITALIAN FISH STEW
Ok, the MOST delicious meal in the world. I always splurge and do this with halibut but you can use any firm fish fillet you find. You will not believe how incredible the flavors from this stew are. Savor and enjoy!!!! --Recipe from Moosewood Restaurant Low-Fat Recipes (Note- a few minor changes have been made to the original recipe)
Provided by hollyfrolly
Categories Stew
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Saute garlic and onion in the oil over medium heat. Stir frequently (about 7-8 minutes).
- Add the ground fennel and white wine and cook for two minutes.
- Add the chopped fennel, potatoes, tomatoes, and clam juice.
- Place the rosemary and orange peel in a tea ball or make a boquet garni and add it to the stew.
- Bring to a boil, lower the heat and simmer for 20 minutes.
- Add saffron and fish to the stew and simmer for about 20 minutes (until fish flakes with fork).
- Add salt and pepper to taste. Top with basil or parsley and serve with fresh bread.
- ENJOY!
Nutrition Facts : Calories 432, Fat 9.7, SaturatedFat 1.5, Cholesterol 71.5, Sodium 408.4, Carbohydrate 50.5, Fiber 10.5, Sugar 10.1, Protein 33.1
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