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 SEAFOOD STEW
Steps:
- Whisk 2 tablespoons oil and lime juice in large bowl. Add fish and sprinkle generously with salt and pepper; stir to coat. Let stand 15 minutes.
- Heat remaining 2 tablespoons oil in large pot over medium heat. Add onion, bell peppers, garlic and crushed red pepper; sauté 5 minutes. Mix in tomatoes, coconut milk, half of cilantro and half of green onions. Add shrimp and fish with marinade. Simmer until shrimp and fish are just opaque in center, about 5 minutes. Season stew with salt and pepper. Transfer to bowl. Sprinkle with remaining cilantro and green onions.
SHELLFISH SOUP
This soup recipe celebrates seafood in all its glory. Luscious mussels and clams, cooked in white wine, finished with croutons and garlic mayonaise
Provided by Tom Kerridge
Categories Soup, Starter, Supper
Time 55m
Number Of Ingredients 23
Steps:
- First, throw out any mussels and clams with broken or open shells. Heat a large saucepan over a high heat and, once smoking, add the mussels, clams and white wine. Cover with a tight-fitting lid and rapidly steam for 3 mins. Once the shells have opened, tip the shellfish into a colander lined with muslin cloth, with a bowl underneath to catch the full- flavoured shellfish stock. Discard any mussels or clams that have not opened.
- Heat the oil in the saucepan and add the onion, fennel, carrot and garlic. Cook until softened and browned, about 12 mins, then add the saffron and shellfish stock. Simmer for 5 mins to infuse the saffron. Add the Pernod, tomatoes and 100ml water, and simmer for 5 mins more.
- Heat oven to 180C/160C fan/gas 4. Pick the clams and mussels from the shells, reserving some for presentation, and set aside.
- To make the mayonnaise, put the mustard, vinegar, egg yolk and garlic in a bowl. Use a stick blender to blitz while slowly drizzling in both oils until thick and glossy. This will take about 5 mins. Chill until needed.
- For the croutons, thinly slice the baguette and lay on a large baking tray. Drizzle with a little olive oil and a pinch of flaky sea salt. Bake in the oven for 12-14 mins until golden and crisp.
- Once the soup has thickened, transfer to a blender and blitz until very smooth, then pass through a fine sieve. Finish with the brandy, Tabasco and lemon juice. Taste and adjust the seasoning.
- To serve, return the soup to the heat to warm through, then drop in the mussels and clams for 1 min. Ladle the soup into two large bowls, drizzle with a little olive oil, and serve the croutons and garlic mayonnaise on the side.
Nutrition Facts : Calories 805 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 18 grams sugar, Fiber 10 grams fiber, Protein 23 grams protein, Sodium 2.4 milligram of sodium
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 SHRIMP SOUP
Make and share this Brazilian Shrimp Soup recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, heat the oil over moderately low heat.
- Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
- Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
- Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.
- Stir in the black pepper, lemon juice, and parsley.
Nutrition Facts : Calories 443.7, Fat 21, SaturatedFat 11.9, Cholesterol 214.9, Sodium 2007.2, Carbohydrate 36.5, Fiber 1.8, Sugar 2.1, Protein 27.8
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
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MOQUECA (BRAZILIAN SEAFOOD SOUP) RECIPE - DANIEL BOULUD …
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4/5 Category SoupCuisine Latin AmericanTotal Time 4 hrs 30 mins
- Marinate the Seafood: In a bowl, combine all of the ingredients except the shells and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
- Meanwhile, Make the Shrimp Stock: In a large saucepan, cover the shrimp shells with the water. Add the remaining ingredients and bring to a boil. Simmer for 45 minutes. Let cool. Strain the stock.
- Make the Soup: In a large saucepan, melt the butter. Add the flour; whisk over moderately low heat until foamy, about 3 minutes. Add the coconut milk; whisk over high heat until thickened, about 5 minutes. Add the shrimp stock and bring to a simmer. Cover and keep warm.
- In a large enameled cast-iron casserole, heat 1 tablespoon of the dendê oil. Add the onion and a pinch of salt and cook over moderate heat, stirring, until softened, 5 minutes. Add half of the tomatoes and cook until softened, 5 minutes. Stir in the marinated seafood and cook for 2 minutes. Pour in the soup and simmer until the seafood is just cooked, 6 minutes. Stir in the cilantro.
BRAZILIAN FISH STEW (MOQUECA!) - FEASTING AT HOME
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4.9/5 (192)Calories 290 per servingCategory Main
- 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.
- 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).
9 TASTY BRAZILIAN SOUPS & STEWS NOT TO BE MISSED
From blog.amigofoods.com
- Tacaca. Tacacá is a flavorful, aromatic, and spicy North Brazilian soup. You’ll make it with jambu, tucupi, aji amarillo peppers, dried shrimps, manioc starch, gama de tapioca, and the many other aromatic ingredients that make up this mouth-watering dish.
- Cabeca de Galo. The Portuguese translation of this dish is “rooster’s head”. No need to fret, this stew is a meatless one. Cabeca de Galo is made from a broth consisting of cassava flour with eggs and spices.
- Moqueca. For the uninitiated, the Moqueca Brazilian cuisine is a saltwater fish stew. Any tropical fish will work on this delicious dish, from black sea bass to Mahi-mahi.
- Caldo de Piranha. Caldo de Piranha is a popular soup in the southwestern part of Brazil. The tiny but ferocious fish doesn’t offer much meat but what there is to have is blended and used as stock.
- Bobo de Camarao. Bobó de Camarão is a traditional dish from the Bahia region of Brazil that includes shrimp, vegetables, palm oil, coconut milk, and a puree of manioc, or cassava root.
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