MOQUECA DE PEIXE BAIANA (BRAZILIAN FISH STEW)
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
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 DE PEIXE)
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
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
MOQUECA (BRAZIL)
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the fish in a large non-reactive mixing bowl. In the carafe of a blender, combine the chopped onion, the chopped tomatoes, 2 cloves of garlic, 1 tablespoon of cilantro, 1 teaspoon of salt, and the lime juice. Blend until smooth in the blender, then pour directly over the fish. Cover with plastic wrap and refrigerate for 1 hour.
- Heat a large saute pan over medium-high heat. Add the olive oil to the pan, and once hot, add the julienned onions to the pan and saute, stirring often until translucent, about 3 to 4 minutes. Add the minced garlic to the pan and saute for an additional 30 seconds. Pour the fish and the marinade into the saute pan and add the remaining teaspoon of salt, the Piri Piri, and the coconut milk and stir to combine. Once the liquid comes to a boil, dot the top of the pan with the sliced tomatoes and cover with a lid. Reduce the heat to medium-low and continue to cook until the flesh starts to flake, about 10 minutes.
- Remove the cover from the pan and sprinkle the remaining 4 tablespoons of cilantro over the fish. Serve accompanied by steamed white rice.
- Heat a small saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan. Once the oil is hot, add the garlic and peppers to the pan. Saute, stirring often, until the edges of the garlic start to turn brown, 3 to 4 minutes. Add the lemon juice to the pan, and remove from the heat.
- Place the contents of the saute pan in a blender and add the salt. Puree the peppers and garlic in the blender until mostly smooth. Drizzle the remaining 1/2 cup of olive oil through the feed tube of the lid of the blender. Let cool before using, and store refrigerated in an airtight container.
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