Moqueca De Peixe Baiana Brazilian Fish Stew Recipes

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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 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

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

BRAZILIAN FISH STEW - MOQUECA



Brazilian Fish Stew - Moqueca image

Brazilian Fish Stew (Moqueca) with coconut milk, lime and jalapeño - a flavorful seafood stew that the whole family will love.

Provided by Sylvia Fountaine

Categories     Main

Time 35m

Yield 4

Number Of Ingredients 19

1 - 1 1/2 pounds firm white fish- Halibut, Black Cod, Sea Bass ( thicker cuts are best)
½ teaspoon salt
one lime- zest and juice
2-3 tablespoons coconut or olive oil (or use Dende - Brazillian Red Palm oil for the best flavor!)
1 onion- finely diced ( red, white or yellow)
1/2 teaspoon salt
1 cup carrot, diced
1 red bell pepper, diced
4 garlic cloves- rough chopped
1/2 jalapeno, finely diced
1 tablespoon tomato paste
2 teaspoons paprika
1 teaspoon ground cumin (or whole seed)
1 cup fish or chicken stock
1 1/2 cups tomatoes, diced ( preferably fresh)
1 14 ounce can coconut milk ( liquid and solids)
more salt to taste
½ cup chopped cilantro, scallions or Italian parsley
squeeze of lime

Steps:

  • 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.
  • Add the coconut milk and taste and add more salt if necessary.
  • 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).
  • Taste and adjust salt and squeeze with lime.
  • To serve, serve over rice, sprinkle with cilantro or scallions and a squeeze of lime.
  • Drizzle with a little olive oil if you like.

Nutrition Facts : ServingSize 4 ounces

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

BRAZILIAN FISH STEW (MOQUECA DE PEIXE)



Brazilian Fish Stew (Moqueca De Peixe) image

This is from Cooking Light. "From the state of Bahia in northern Brazil, moqueca de peixe (moo-KAY-ka duh PAY-shuh) is a tropical fish stew fragrant with garlic and peppers, and enriched with coconut milk."

Provided by dicentra

Categories     Bass

Time 1h

Yield 6 serving(s)

Number Of Ingredients 19

1/3 cup fresh lime juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 garlic cloves, minced
1 (1 1/2 lb) sea bass or 1 (1 1/2 lb) halibut fillets, cut into 1/2-inch wide strips
1 1/2 lbs large shrimp, peeled and deveined
2 tablespoons olive oil
2 cups finely chopped onions
1 cup finely chopped green bell pepper
1 cup finely chopped red bell pepper
3/4 cup minced green onion (about 1 bunch)
5 garlic cloves, minced
1 bay leaf
2 cups chopped tomatoes (about 2 large)
1/2 cup minced fresh cilantro, divided
2 (8 ounce) bottles clam juice
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
1 cup light coconut milk
1/4 teaspoon ground red pepper

Steps:

  • Combine first 6 ingredients in a large bowl; toss to coat. Marinate in refrigerator 30 minutes.
  • Heat oil in a large Dutch oven over medium heat.
  • Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally.
  • Increase heat to medium-high; add tomato, and cook 2 minutes.
  • Add 1/4 cup cilantro, clam juice, and broth. Bring to a boil; reduce heat, and simmer 10 minutes.
  • Discard bay leaf.
  • Place one-third of vegetable mixture in a blender, and puree until smooth.
  • Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture.
  • Add coconut milk and red pepper to pureed vegetable mixture.
  • Bring to a boil over medium-high heat; cook 3 minutes. Add fish mixture; cook 3 minutes or until fish is done.
  • Sprinkle with 1/4 cup cilantro.

Nutrition Facts : Calories 325.1, Fat 8.4, SaturatedFat 1.4, Cholesterol 189.7, Sodium 1198.5, Carbohydrate 22.7, Fiber 3.4, Sugar 8.6, Protein 39

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