Moqueca Capixaba Recipes

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MOQUECA (BRAZILIAN FISH STEW)



Moqueca (Brazilian Fish Stew) image

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

5 tablespoons unsalted butter
1 medium onion, sliced thin
1 1/2 cups manioc or cassava meal, available online and in some specialty food shops
1 3/4 pounds black sea bass, filleted, trimmings reserved
12 ounces large shrimp, peeled, shells reserved
Salt
2 bay leaves
1 small white turnip, peeled and diced
3 medium onions
4 large plum tomatoes
6 ounces shishito peppers, chopped
2 cloves garlic
1/3 cup chopped cilantro
1/4 cup chopped chives
1 green plantain
1/2 red bell pepper, cut in rings
2 green Cubanelle peppers, green frying peppers or 1 small green bell pepper, cut in rings
10 ounces unsweetened coconut milk
4 tablespoons dendê oil, or red palm oil, available online
6 ounces cooked octopus tentacles, cut in thick slices, or raw squid in thin rings
1 long red chile pepper, for garnish
1/2 cup long grain rice, steamed
Piri-piri or other hot sauce, for serving

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

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

Categories     Brazilian Food

Time 20m

Number Of Ingredients 15

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 BAIANA (BRAZILIAN SEAFOOD STEW)



Moqueca Baiana (Brazilian Seafood Stew) image

Moqueca baiana is a rich seafood stew from Brazil, reminiscent of a mild curry but not made from a spice paste base. This recipe is for the Afro-Brazilian version of moqueca from the state of Bahia. There's also moqueca capixaba from Espirito Santo which uses tomato puree and annatto, lacking the African influence by omitting the coconut milk and dende oil (palm oil). Dende oil is the key ingredient in this recipe.

Provided by Tony B.

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h28m

Yield 8

Number Of Ingredients 24

1 (16 ounce) can crabmeat
½ pound cooked shrimp, peeled and deveined without tail
3 tablespoons lemon juice
1 tablespoon lime juice
3 cloves garlic, minced
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
2 ½ cups uncooked long-grain white rice
3 cups water
2 tablespoons water
1 (14 ounce) can coconut milk
1 yellow onion, coarsely chopped
2 ½ tablespoons butter
2 teaspoons salt
1 clove garlic
2 tablespoons dende oil (palm oil)
1 yellow onion, sliced
1 small yellow bell pepper, seeded and sliced
1 small orange bell pepper, seeded and sliced
1 teaspoon crushed red pepper
3 Roma tomatoes, sliced
1 Roma tomato, chopped
½ cup chopped green onions
½ cup chopped fresh cilantro

Steps:

  • Place crabmeat and shrimp in a dish; coat with lemon juice, lime juice, 3 cloves garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well. Cover with plastic wrap; chill until ready to use.
  • Combine rice, 3 cups plus 2 tablespoons water, coconut milk, chopped onion, butter, 2 teaspoons salt, and 1 clove garlic in a large saucepan or rice cooker. Simmer, covered, until water is absorbed, about 15 minutes.
  • Heat dende oil in a large skillet over medium heat. Cook and stir sliced onion until beginning to soften, about 5 minutes. Add yellow bell pepper, orange bell pepper, and crushed pepper. Cook and stir until heated through, 3 to 5 minutes. Add sliced tomatoes, chopped tomato, and green onions. Reduce heat to low; let vegetable mixture simmer for 5 minutes. Add the remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, and cilantro.
  • Transfer 1/2 the vegetable mixture to a plate. Spread the remaining mixture to evenly cover the bottom of the skillet. Spread crab-shrimp mixture on top. Top with the remaining vegetable mixture and pour on coconut milk. Bring to a simmer over medium heat. Reduce heat to low. Cook without stirring until flavors blend, about 15 minutes. Serve over the rice.

Nutrition Facts : Calories 480 calories, Carbohydrate 57.3 g, Cholesterol 95.7 mg, Fat 18.9 g, Fiber 3.2 g, Protein 21.8 g, SaturatedFat 13.5 g, Sodium 1139.4 mg, Sugar 4.1 g

BRAZILIAN FISH STEW (MOQUECA CAPIXABA)



Brazilian Fish Stew (Moqueca Capixaba) image

We usually encounter only one version of Brazil's signature dish in this country - the one from Bahia, rich and almost currylike with coconut milk and dendê oil. This lighter one, from Espírito Santo, reflects that state's long coastline: Its bright broth results from the fish, tomatoes, lime juice, and vegetables, which meld beautifully. And it couldn't be easier. You simply layer the marinated seafood with the other ingredients in a cold pan and turn up the heat, simmering for just 20 minutes.

Categories     Citrus     Fish     Herb     Onion     Pepper     Tomato     Marinate     Dinner     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 15

8 (6-ounce) pieces skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick)
1/4 cup fresh lime juice
1/2 teaspoon finely chopped bottled malagueta peppers or 1/4 teaspoon dried hot red-pepper flakes
2 tablespoons finely chopped garlic (3 cloves)
2 teaspoons salt
1 pound extra-large shrimp in shell (16 to 20 per pound), peeled and deveined, reserving shells if making soft manioc polenta as accompaniment
1 1/2 pound tomatoes, cut into 1/2-inch cubes
1 large onion, chopped
1/2 cup chopped green bell pepper
1/3 cup chopped yellow bell pepper
2 yellow plantains, peeled and each cut diagonally into 8 pieces
1/2 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
Accompaniments: soft manioc polenta ; malagueta pepper sauce

Steps:

  • Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more.
  • Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers. Place plantains on top of vegetables. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot.
  • Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes.
  • Serve stew over soft manioc polenta .

MOQUECA (BRAZILIAN FISH STEW)



Moqueca (Brazilian Fish Stew) image

This is a traditional Bahian recipe from Northeastern Brazil. Serve with white rice.

Provided by Prancer

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h32m

Yield 8

Number Of Ingredients 14

2 pounds sea bass fillets, cut into large pieces
1 lime, juiced
1 pinch salt and ground black pepper to taste
2 tablespoons palm oil
3 large tomatoes, diced
1 large onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
1 bunch cilantro, chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
3 cloves garlic, minced
3 cups coconut milk
1 pound raw shrimp, peeled and deveined

Steps:

  • Combine sea bass fillets, lime juice, salt, and pepper in a large bowl. Marinate in the refrigerator for 30 minutes.
  • Heat palm oil in a large skillet over medium heat. Add tomatoes, onion, green bell pepper, red bell pepper, cilantro, green onions, parsley, and garlic; cook and stir until fragrant, about 2 minutes. Add marinated sea bass and coconut milk. Reduce heat to low; cook for 12 minutes. Add shrimp. Continue cooking until sea bass flakes easily with a fork and shrimp is opaque, about 3 minutes more.

Nutrition Facts : Calories 382.7 calories, Carbohydrate 9.4 g, Cholesterol 133.3 mg, Fat 24.5 g, Fiber 2.9 g, Protein 33.3 g, SaturatedFat 18.5 g, Sodium 216 mg, Sugar 3.7 g

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