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
COCONUT SHRIMP SOUP
This delicious soup is just three simple steps away from your dinner table.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
- Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
- Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.
SPICY COCONUT SOUP
Provided by Aida Mollenkamp
Categories side-dish
Time 25m
Yield 4 to 6 servings (2 quarts)
Number Of Ingredients 13
Steps:
- Heat oil in a small pot over medium-high heat. When it shimmers, add lemongrass, ginger, and chile and cook until fragrant, about 1 minute. Carefully add stock, coconut milk, and sugar and bring to a boil.
- Reduce heat to low and add tofu, peas, and snow peas and cook until snow peas are cooked through, about 4 minutes.
- Remove from heat and stir in basil, lime juice, and fish sauce. Serve.
Nutrition Facts : Calories 263, Fat 19 grams, SaturatedFat 13 grams, Sodium 755 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 11 grams, Sugar 6 grams
SHRIMP, COCONUT AND PLANTAIN SOUP
Steps:
- Make the refrito: In a medium pot over medium-high heat, warm the oil. When it is hot, add the onion, scallions and sauté until translucent, about 2 minutes. Stir in the garlic and bell pepper, and then add the chili, tomatoes, carrots, plantain and ground cumin. Cook for about 8 minutes more or until the vegetables are soft. 2. Meanwhile, clean and de-vein the shrimp and place the shells in a small pot with the water. 3. Bring to a boil, reduce the heat to low and simmer uncovered, about 15 minutes. Strain the liquid and discard the shells. 4. Add the shrimp liquid to the vegetables, stir well and cook for 12 minutes more. 5 Add the coconut milk and cook for about 10 minutes more. Add the shrimp and cook just until the shrimp turn pink, about 3 minutes. Season with salt and black pepper. Sprinkle fresh cilantro and ladle the soup into bowls. Serve immediately.
COCONUT SHRIMP SOUP
Make and share this Coconut Shrimp Soup recipe from Food.com.
Provided by PanNan
Categories Coconut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a 3 qrt saucepan over medium-low heat. when the oil is hot, add ginger, garlic, and pepper flakes. Cook for 1 minute, stirring continually. Add carrots, coconut milk and 3 cups water.
- Mix cornstarch and 2 tbsp water in a small bowl until smooth, and add to the pot. Bring the liquid to a boil.
- Break pasta in half and add to the pot. Return the liquid to a boil and reduce heat. Simmer until pasta is al dente and carrots are tender (about 4 - 5 minutes).
- Add shrimp to the pot, and stir until the shrimp is opaque (about a minute). Remove pot from the heat, and stir in lime juice and salt.
- Garnish individual servings with scallions.
Nutrition Facts : Calories 512.2, Fat 26.3, SaturatedFat 18.9, Cholesterol 214.9, Sodium 1061.1, Carbohydrate 41.5, Fiber 4.7, Sugar 6.8, Protein 30.4
SHRIMP, COCONUT AND PLANTAIN SOUP
Steps:
- 1. Make the refrito: In a medium pot over medium-high heat, warm the oil. When it is hot, add the onion, scallions and sauté until translucent, about 2 minutes. Stir in the garlic and bell pepper, and then add the chili, tomatoes, carrots, plantain and ground cumin. Cook for about 8 minutes more or until the vegetables are soft. 2. Meanwhile, clean and de-vein the shrimp and place the shells in a small pot with the water. 3. Bring to a boil, reduce the heat to low and simmer uncovered, about 15 minutes. Strain the liquid and discard the shells. 4. Add the shrimp liquid to the vegetables, stir well and cook for 12 minutes more. Click to delete 5 Add the coconut milk and cook for about 10 minutes more. Add the shrimp and cook just until the shrimp turn pink, about 3 minutes. Season with salt and black pepper. Sprinkle fresh cilantro and ladle the soup into bowls. Serve immediately.
COCONUT-LIME SHRIMP
You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful dish. But light coconut milk will also work, resulting in something brothier and more souplike. Be sure not to overcook the shrimp. As soon as they turn pink, they're done.
Provided by Melissa Clark
Categories dinner, seafood, main course
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
- Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
- Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
- Serve over rice, with remaining cilantro and lime wedges on the side.
More about "shrimp coconut and plantain soup recipes"
CARIBBEAN FISH STEW RECIPE - FISH STEW WITH COCONUT AND …
From honest-food.net
5/5 (7)Total Time 1 hr 20 minsCategory Main Course, SoupCalories 535 per serving
- In a large, lidded pot such as a Dutch oven, heat the coconut oil over medium-high heat. When it's hot, add the onion and chiles and stir well. Add some salt. Cook, stirring often, until the onion is translucent, about 4 to 6 minutes.
- Add the garlic and cook another minute, then stir in the tomato paste, oregano and about 1 tablespoon of the chopped cilantro. Add a splash of tot coconut water (or regular water), mix well and turn the heat to low. This is your sofrito, your soup base. Cook gently for 15 minutes, stirring from time to time.
- Pour in the rest of the coconut water, the stocl and the coconut milk, as well as the yuca and the plantains. Bring it to a simmer and add salt to taste. Simmer until the vegetables are tender, about 30 minutes or so.
- Add the fish, as well as shrimp if you have some. Cook this gently for about 5 to 10 minutes. Add the rest of the cilantro and serve with lime wedges. You can serve this over steamed rice if you want. Rice cooked in coconut milk is especially good with this stew.
SOPA DE CAMARONES, COCO Y PLáTANO (SHRIMP, COCONUT …
From mycolombianrecipes.com
Ratings 6Category Main CourseCuisine ColombianTotal Time 1 hr
- Make the refrito: In a medium pot over medium-high heat, warm the oil. When it is hot, add the onion, scallions and sautué until translucent, about 2 minutes. Stir in the garlic and bell pepper, and then add the chili, tomatoes, carrots, plantain and ground cumin. Cook for about 8 minutes more or until the vegetables are soft.
- Bring to a boil, reduce the heat to low and simmer uncovered, about 15 minutes. Strain the liquid and discard the shells.
COCONUT RED CURRY SHRIMP SOUP - DANA MONSEES …
From realfoodwithdana.com
EASY COCONUT SHRIMP - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
TAPADO - TRADITIONAL GUATEMALAN SEAFOOD SOUP RECIPE …
From 196flavors.com
SHRIMP COCONUT SOUP RECIPE | MYRECIPES
From myrecipes.com
15-MINUTE SHRIMP & COCONUT CURRY WITH EGGPLANT …
From eatingwell.com
THAI COCONUT SHRIMP SOUP - TASTE LOVE AND NOURISH
From tasteloveandnourish.com
TAPADO: A GUATEMALAN RECIPE FOR SEAFOOD COCONUT SOUP
From atastefortravel.ca
10 BEST PLANTAIN AND SHRIMP RECIPES | YUMMLY
From yummly.com
AMAZING EASY THAI COCONUT SOUP | RECIPETIN EATS
From recipetineats.com
JAMAICAN PLANTAIN AND SHRIMP SOUP - LOVE OF FOOD
From loveoffood.sodexo.com
SHRIMP AND GREEN PLANTAIN CURRY/SOUP (PALEO, AIP, WHOLE30)
From cook2nourish.com
SHRIMP RECIPES YOU'LL WANT TO SERVE TODAY - MSN.COM
From msn.com
17 BEST SHRIMP SOUP RECIPES (+ EASY MENU) - INSANELY GOOD
From insanelygoodrecipes.com
CUBAN SHRIMP BOWLS WITH COCONUT RICE, MANGO SALSA, AND FRIED …
From theroastedroot.net
SPICY COCONUT SHRIMP SOUP RECIPE | MYRECIPES
From myrecipes.com
You'll also love