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 DE PEIXE BAIANA (BRAZILIAN FISH STEW)
This fish stew, called moqueca, is a very typical, traditional Brazilian dish that originated in the Northeast. The palm oil gives it its distinctive flavor. Serve hot with white rice or coconut rice.
Provided by GraçaRibeiro
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Rinse sea bass under running cold water; pat dry. Place in a shallow dish and season with lime juice, garlic, and salt. Marinate for 30 minutes.
- Heat olive oil in a large skillet over medium heat. Add grated onion and cook for a few seconds. Add fish and marinade to the skillet and cook for 3 to 5 minutes. Stir in palm oil and onion rings, followed by water and coconut milk. Simmer for 15 minutes. Add green bell pepper, red bell pepper, tomatoes, cilantro, and green onions; cover and cook until vegetables are soft and flavors are well combined, about 5 minutes.
Nutrition Facts : Calories 454.1 calories, Carbohydrate 16.3 g, Cholesterol 47.2 mg, Fat 33.5 g, Fiber 4.5 g, Protein 24.7 g, SaturatedFat 16.4 g, Sodium 144.4 mg, Sugar 6.8 g
MOQUECA (BAHIAN FISH STEW)
Provided by Nancy Harmon Jenkins
Categories project, main course
Time 4h20m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- First make the fish stock. In a stockpot, combine the shrimp shells; fish heads and scraps; the quartered onion; 1 of the garlic cloves, peeled and lightly crushed; 4 of the scallions; the bay leaf, and parsley. Add the water, and bring to a boil. Skim off any foam that rises to the surface. Reduce the heat, and just barely simmer for about 2 hours or until the stock is well flavored. Strain, discarding the solids, and reserve. You should have about 5 cups of stock. The stock can be made well ahead of time and refrigerated or frozen until ready to use.
- Place the shrimp, fish steaks and scallops on a deep platter, and sprinkle with lemon juice; lime juice; 1 clove of the garlic, finely chopped; salt, and pepper. Cover and set aside to marinate not less than 1 nor more than 2 hours. Turn the seafood at least once during this time. Rinse and debeard the mussels. Pick over the crab, discarding any bits of shell and cartilage. Reserve the mussels and crab until ready to use.
- In a large stockpot over medium heat, saute the chopped onion; the remaining 6 cloves of garlic, chopped; the remaining scallions, and the bell peppers in olive oil, stirring frequently, until the vegetables are thoroughly wilted, about 10 minutes. Add 2 cups of the strained fish stock, the tomatoes and coriander, and bring to a simmer. Cover and simmer very gently for about 1 hour.
- When the sauce has finished cooking, puree in a food processor or pass through a food mill. For a more elegant presentation, strain the resulting puree through a sieve. Return the puree to the stove over very low heat. Stir in the coconut milk, and let cook gently for 2 or 3 minutes, then add the palm oil and stir it in. Taste, and add a little cayenne pepper. Add the marinated seafood along with any juices that may have accumulated. Add the mussels. Cover and simmer until the shellfish have opened and the fish steaks are thoroughly cooked, 10 to 15 minutes. Add the crab meat, stir in, and serve immediately.
- Pass the pepper sauce with the stew. A little spoonful (or more, depending on taste) should be drizzled over each serving.
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 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
BAHIAN BRASILIAN FISH STEW, DECORATED WITH BOILED EGGS (MOQUECA
Brazil's Famous Bahian Fish Dish (Moqueca de Peixa Baiana: (moo-KAY-ka Jhee PAY-shah) garnished with chopped Cilantro and Hard-Boiled Egg Wedges. Just loving my Brasilian lineage and the foods of my culture, this is an homage to Bahia and to Brasil. Saute and simmer all the other ingredients as long as you like, until tender, but Do NOT ADD the fish until 5-8 minutes before serving depending on the thickness if the fish. That said, you can add a piece or two to the saute for added flavor. I also use two tablespoons of Fish Sauce. This is to be ideally cooked very slowly so that the flavors can blend thoroughly. I'm going to try cooking in a slow cooker on low for 6 hours and then adding the fish JUST prior to serving. Serve over white rice, with lime wedges. Side dishes: sauteed collards or spinach and garlic and also cold orange slices.
Provided by Marcinho Savant
Categories Stew
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Set eggs on to boil.
- Stir together the lime juice, cumin, paprika, garlic, salt and pepper in a non-reactive bowl. Add the Tilapia and GENTLY toss with your fingers to coat. Cover and refrigerate for 10-15 minutes being careful not to let the fish "cook" in the lime juice.
- Heat the olive oil in a large pot over medium-high heat. Saute the onions and the diced chilies until onions are transparent and beginning to lightly brown. Wash hands thoroughly after handling the chilies.
- Reduce heat to medium. Stir in the tomato paste.
- Add the bell peppers and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Stir well but gently.
- Cover the pot and simmer on lowest heat for 15- 30 minutes or until the peppers are at a consistency you like, stirring occasionally.
- Gently add the fish, marinade and 2/3 of the chopped and stemmed cilantro and continue cooking until the fish is thoroughly cooked. Allow 5-8 minutes depending on the thickness of the fillets.
- Ladle or gently pour the Moqueca into a large serving bowl, garnish with boiled egg wedges on top and finish with remaining chopped cilantro.
- Serve over white rice, with lime wedges. Side dishes: sauteed collards or spinach and garlic. For dessert, cold orange slices. Also a good accompaniment: Brazilian Cheese Bread (Pão de Queijo) ( it's gluten/wheat free)!
- Slow Cooker Variation:.
- Place ALL ingredients including the marinade in the slow cooker EXCEPT the FISH pieces and cilantro). Cook 6 to 8 hours (overnight) on low and then to WARM.
- 1 hour prior to serving, return cooker to LOW: ADD half the cilantro and the fish.
- Gently spoon sauce over fish pieces and allow fish to cook for 1 hour until the fish is cooked through. Garnish and serve as described above.
Nutrition Facts : Calories 955.2, Fat 45.1, SaturatedFat 26.3, Cholesterol 364.9, Sodium 1577.6, Carbohydrate 93.4, Fiber 8.1, Sugar 77.1, Protein 51.2
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- 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.
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