CHEF JOHN'S BRAZILIAN FISH STEW
My interpretation of Brazilian seafood stew (or moqueca) uses just fish, so I'm calling it the weeknight version. It's ready to serve in less than 30 minutes.
Provided by Chef John
Categories World Cuisine Recipes Latin American South American Brazilian
Time 32m
Yield 6
Number Of Ingredients 19
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
- Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.
Nutrition Facts : Calories 399 calories, Carbohydrate 32.6 g, Cholesterol 46.9 mg, Fat 19 g, Fiber 2.6 g, Protein 25.6 g, SaturatedFat 13.3 g, Sodium 599.8 mg, Sugar 2.6 g
BRAZILIAN FISH STEW WITH COCONUT CREAM
Traditionally called Vatapa, this Brazilian fish stew is good over cooked rice. Dried shimp can be purchase at chinese or spanish markets or in the international foods section of larger supermarkets. The stew can also be made with mussels or other shellfish... try your own favorite combination.
Provided by rsarahl
Categories Stew
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion, garlic, peppers and bay leaf in 1 tablespoons oil.
- Add the water, fish, and shrimp.
- Simmer for 15 minutes or until done.
- Remove skin and bones, break up fish and shrimps, and strain broth.
- Simmer ground nuts and dried shrimp in coconut milk for 15 minutes, then strain.
- Add the fish broth and salt to taste.
- Bring to a boil, and add manioc to make a fairly thick mush.
- Cook for 30 minutes, stirring frequently.
- Add fish, shrimp and 2 tablespoons oil.
- Make coconut cream pudding thickening the coconut cream with corn starch, adding salt to taste, and putting aside to cool.
- Serve stew with a"slice" or spoon of the coconut cream pudding.
Nutrition Facts : Calories 1136.2, Fat 94.7, SaturatedFat 69, Cholesterol 142.9, Sodium 712.6, Carbohydrate 59, Fiber 2.3, Sugar 40.8, Protein 25.2
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
"I've gotta tell you, it is a bit on the spicy side, so feel free to reduce the cayenne peppers if you're not a spice lover. With white rice served alongside, this is a complete meal." Emeril Lagasse
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 45m
Number Of Ingredients 13
Steps:
- Place the fish in a large nonreactive mixing bowl, add the lime juice, and set aside to marinate while you proceed with the recipe.
- Heat a large saute pan over medium- high heat, and add the olive oil. Once it is hot, add the onions and cayenne peppers and saute, stirring often, until the onions are translucent, 3 to 4 minutes. Add the garlic and saute for 30 seconds. Add the tomato paste, diced tomatoes, stock, and 1 teaspoon of the salt, and stir well to incorporate. Bring the mixture to a boil. Season the fish with the remaining teaspoon of salt. Then add the fish (with the lime juice) and the coconut milk. Stir to combine, and bring the liquid to a boil. Cover the pan, reduce the heat to medium-low, and cook until the flesh of the fish starts to flake, about 10 minutes.
- Remove the cover, sprinkle the cilantro over the fish, and serve accompanied by steamed white rice.
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