Moqueca Baiana Brazilian Fish Stew Recipes

MOQUECA BAIANA (BRAZILIAN FISH STEW)

Moqueca Baiana (Brazilian Fish Stew) image

Bold, flavorful and exotic, this fish and shrimp stew is one of Brazil's most famous dishes and is always a hit!

Provided by Olivia Mesquita

Time 20m

Number Of Ingredients 15

Ingredients

2 pounds sea bass (or other firm white fish, like fresh cod or mahi mahi), rinsed, pin bones removed, cut into large 2 to 3-inch chunks.
1 pound large shrimp, peeled and deveined (you can use raw or precooked)
Juice of one lime
Salt and freshly ground black pepper, to taste
About 1/3 cup olive oil, divided
2 garlic cloves, crushed
1 red chili pepper, finely chopped (substitute: a pinch of red pepper flakes)
2 large tomatoes, sliced
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 large red onion, sliced
1 large bunch of cilantro, chopped
1 14-ounce can coconut milk
2 tablespoons dendê (red palm) oil, or to taste
1 fish, shrimp or vegetable bouillon, crumbled

Steps:

Place fish and shrimp in a large bowl. Season with the lime juice, salt and pepper. Reserve in the fridge.
In a large clay pot (or dutch oven), heat 2 tablespoons olive oil over medium heat. Add the garlic and chopped chili pepper and cook until fragrant, about 1 minute.
Arrange half of the tomato slices on the bottom of the pot. Then add a layer of half the bell peppers, half the sliced onions, half of the fish, half of the shrimp and 1/3 of the cilantro. Season gently with salt and pepper, and drizzle with olive oil. Repeat the layering with all the ingredients, making sure to season again at the end. Reserve 1/3 of the cilantro for garnishing before serving.
Pour the coconut milk, add the dendê oil and the crumbled bouillon, and bring to a boil over medium-high heat. Then cover, lower the heat to a simmer and cook for 15 minutes, or until the onions are tender and the fish and shrimp are cooked through. Be careful not to overcook it, as you don't want the fish to fall apart. Taste and adjust seasonings. Add more dendê oil, if desired.
Garnish with the reserved cilantro and serve with white rice.

Nutrition Facts : Calories 709 calories

MOQUECA DE PEIXE BAIANA (BRAZILIAN FISH STEW)

Moqueca de Peixe Baiana (Brazilian Fish Stew) image

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

Ingredients

4 (4 ounce) fillets sea bass
4 tablespoons lime juice
3 cloves garlic, crushed
salt to taste
3 tablespoons extra virgin olive oil
3 tablespoons grated onion
3 tablespoons palm oil
1 large onion, cut into rings
1 ½ cups water
½ (14 ounce) can coconut milk
1 green bell pepper, sliced
1 red bell pepper, sliced
2 tomatoes, seeded and sliced
1 bunch chopped fresh cilantro
½ bunch green onions, chopped

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

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