Brazilian Shrimp And Fish Stew F W Recipes

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BRAZILIAN FISH STEW



Brazilian Fish Stew image

"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

2 1/2 pints red grouper, skin on, scaled and cut into 2- inch pieces (or substitute redfish, flounder, striped bass, escolar, or any other white-fleshed fish)
3 tablespoons freshly squeezed lime juice
1/4 cup olive oil
1 1/2 cups thinly sliced onions
2 to 3 fresh cayenne chiles, stemmed, seeded, and roughly chopped
1 tablespoon minced garlic
2 tablespoons tomato paste
One 14.5-ounce can diced tomatoes, with juices
1/2 cup fish or chicken stock, or canned, low-sodium chicken broth, or water
2 teaspoons salt
One 14.5-ounce can unsweetened coconut milk
2 tablespoons chopped fresh cilantro
Steamed white rice, for serving

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.

CHEF JOHN'S BRAZILIAN FISH STEW



Chef John's Brazilian Fish Stew image

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

2 cups water
1 cup uncooked white rice
1 tablespoon olive oil
1 yellow onion, thinly sliced
1 teaspoon salt, plus more to taste
2 tablespoons tomato paste
4 cloves minced garlic
2 teaspoons paprika
1 teaspoon ground cumin
cayenne pepper to taste
1 (14 ounce) can full-fat coconut milk
1 teaspoon soy sauce
1 red or yellow bell pepper, halved and thinly sliced
2 jalapeno peppers, seeded and thinly sliced
¼ cup chopped green onion
1 ½ pounds sea bass fillets, cut into chunks
1 pinch salt
¼ cup chopped cilantro leaves
2 tablespoons freshly squeezed lime juice

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 AND FISH STEW (MOQUECA)



Brazilian Shrimp and Fish Stew (Moqueca) image

Categories     Shellfish     Soup/Stew

Number Of Ingredients 16

3 ounces pickled hot cherry pepper (4 peppers)
1/2 onion
1/4 cup extra-virgin olive oil
1/8 teaspoon sugar
1 pinch salt
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
1 pound cod fillets, skinless (¾ to 1 inch thick), cut into 1½-inch pieces
3 cloves garlic, minced
1 pinch salt & pepper, each
1 onion, chopped coarse
1 can whole peeled tomatoes, (14.5-ounce) can
3/4 cup cilantro. fresh chopped
2 tablespoon extra-virgin olive oil
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
1 can coconut milk, (14-ounce) can
2 tablespoons lime juice

Steps:

  • Note from the test kitchen Pickled hot cherry peppers are usually sold jarred, next to the pickles or jarred roasted red peppers at the supermarket. Haddock or other firm-fleshed, flaky whitefish may be substituted for cod. We prefer untreated shrimp, but if your shrimp are treated with sodium, do not add salt to the shrimp in step 2. Our favorite coconut milk is made by Aroy-D. Serve with steamed white rice.
  • 1. FOR THE PEPPER SAUCE: Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Season with salt to taste and transfer to separate bowl. Rinse out processor bowl.
  • 2. FOR THE STEW: Toss shrimp and cod with garlic, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Set aside.
  • 3. Process onion, tomatoes and their juice, and ¼ cup cilantro in food processor until finely chopped and mixture has texture of pureed salsa, about 30 seconds.
  • 4. Heat oil in large Dutch oven over medium-high heat until shimmering. Add red and green bell peppers and ½ teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Add onion-tomato mixture and ½ teaspoon salt. Reduce heat to medium and cook, stirring frequently, until puree has reduced and thickened slightly, 3 to 5 minutes (pot should not be dry).
  • 5. Increase heat to high, stir in coconut milk, and bring to boil (mixture should be bubbling across entire surface). Add seafood mixture and lime juice and stir to evenly distribute seafood, making sure all pieces are submerged in liquid. Cover pot and remove from heat. Let stand until shrimp and cod are opaque and just cooked through, 15 minutes.
  • 6. Gently stir in 2 tablespoons pepper sauce and remaining ½ cup cilantro, being careful not to break up cod too much. Season with salt and pepper to taste. Serve, passing remaining pepper sauce separately.

BRAZILIAN KETO SHRIMP STEW



Brazilian Keto Shrimp Stew image

Mix up your keto meal planning with this flavorful keto shrimp stew filled with fresh Brazilian flavors from coconut milk, lime juice, and hot sauce. Serve hot, garnished with additional cilantro. Cold beer optional.

Provided by mybwriter

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 35m

Yield 4

Number Of Ingredients 11

¼ cup olive oil
¼ cup onion, diced
1 clove garlic, minced
¼ cup diced roasted red peppers
1 (14 ounce) can diced tomatoes with green chile peppers
1 ½ pounds raw shrimp, peeled and deveined
¼ cup fresh cilantro, chopped
1 cup coconut milk
2 tablespoons sriracha sauce
2 tablespoons fresh lime juice
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a medium-sized saucepan. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and red peppers; cook 2 to 3 minutes more. Add tomatoes, shrimp, and cilantro and simmer gently until shrimp are opaque, about 5 minutes. Pour coconut milk into the saucepan, add sriracha sauce, and cook until just heated through without boiling. Add lime juice and season with salt and black pepper to taste.

Nutrition Facts : Calories 392.7 calories, Carbohydrate 8.6 g, Cholesterol 258.9 mg, Fat 27.2 g, Fiber 2.3 g, Protein 30 g, SaturatedFat 13 g, Sodium 1110.4 mg, Sugar 1 g

BRAZILIAN FISH STEW



Brazilian Fish Stew image

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

3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 ½ pounds tilapia fillets, cut into chunks
2 tablespoons olive oil
2 onions, chopped
4 large bell peppers, sliced
1 (16 ounce) can diced tomatoes, drained
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped

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 SHRIMP STEW



Brazilian Shrimp Stew image

Make and share this Brazilian Shrimp Stew recipe from Food.com.

Provided by MarraMamba

Categories     Brazilian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/4 lbs large shrimp
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 garlic cloves, minced
1/4 cup fresh lemon juice
1 (14 ounce) can diced tomatoes, with juice
1 medium onion, finely chopped
1 green pepper, finely chopped
1 1/2 tablespoons oil
1/2 teaspoon cayenne
5 tablespoons coarsely chopped cilantro
1 cup coconut milk, well stirred
1 tablespoon palm oil, don't use another, just leave it out if you don't have it. Can be found in African markets

Steps:

  • Toss shrimp with garlic, 1/2 tsp salt and pepper and lemonjuice, chill for 20 minutes marinating time.
  • Puree tomatoes with juice in a blender til smooth.
  • cook onion and bell pepper in olive oil over moderately low heat.about 8-10 minutes. Add cayenne, tbs cilantro, remaining salt cook stirring one minute.
  • Add tomato puree and simmer for about 15 minutes, until mixture is very thick.
  • Stir in coconut oil and then bring to a boil, add shrimp mixture and cook 3 to 5 minutes until pink.
  • Stir in dende oil and remaining cilantro. Season to taste.

BRAZILIAN SHRIMP AND FISH STEW (F & W)



Brazilian Shrimp and Fish Stew (F & W) image

Categories     Shellfish     Soup/Stew

Number Of Ingredients 16

3 ounces Pepper Sauce- pickled hot cherry peppers (4)
1/2 onion, coarse chopped
1/4 cup olive oil
1/8 teaspoon sugar
1 pinch salt
1 pound Stew- shrimp, large, peeled, deveined, tails removed
1 pound cod fillets, skinless, cut into 1 1/2 inch pieces
3 cloves garlic, minced
1 onion, chopped, coarse
14.5 ounces whole peeled tomatoes, canned
3/4 cup cilantro, chopped
2 tablespoons olive oil
1 red bell pepper, stemmed, seeded, 1/2 in. pieces
1 green bell pepper, stemmed, seeded, 1/2 in. pieces
14 ounces coconut milk, can
2 tablespoons lime juice

Steps:

  • 1. Pepper Sauce- process all ingredients in the food processor until smooth- about 30 sec. Season with salt to taste and transfer to a separate bowl. Rinse out bowl of food processor.
  • 2. Stew- Toss shrimp and cod with garlic, 1/2 t. salt, and 1/4 tsp. pepper in bowl. Set aside.
  • 3.Process onion, tomatoes and their juice, and 1/4 cup cilantro in food processor until finely chopped and mixture has texture of pureed salsa, about 30 sec.
  • 4. Heat oil in large Dutch oven over medium-high heat until shimmering. Add red and green bell peppers and 1/2 t. salt and cook, stirring frequently, until softened, 5- 7 min. Add onion-tomato mixture and 1/2 t. salt. Reduce heat to medium and cook, stirring frequently, until puree has reduced and thickened slightly, 3-5 min. (Pot should not be dry.)
  • 5. Increase heat to high, stir in coconut milk, and bring to boil (mixture should be bubbling across entire surface). Add seafood mixture and lime juice and stir to evenly distribute seafood, making sure all pieces are submerged in liquid. Cook for 5 min. Cover pot and remove from heat. Let stand until shrimp and cod are opaque and just cooked through, 15 minutes.
  • 6. Gently stir in 2 T. pepper sauce and remaining 1/2 C. cilantro, being careful not to break up cod too much. Season with salt and pepper to taste. Serve, passing remaining pepper sauce separately.

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