BRAZILIAN FISH STEW (MOQUECA CAPIXABA)
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
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)
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
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)
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 BAIANA (BRAZILIAN SEAFOOD STEW)
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
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
MOQUECA (BRAZILIAN FISH STEW)
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
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
More about "brazilian fish stew moqueca capixaba food"
BRAZILIAN FISH STEW - CHEFRDN - RANELLE KIRCHNER
From ranellekirchner.com
HOW TO MAKE MOQUECA CAPIXABA - BRAZILIAN FISH STEW …
From foodandroad.com
4.3/5 (3)Category Main CourseCuisine BrazilTotal Time 1 hr 25 mins
BRAZILIAN FOOD: MOQUECA CAPIXABA OF FISH AND BELL PEPPERS ...
From canstockphoto.com
BRAZIL: MOQUECA CAPIXABA – NOTES FROM A MESSY KITCHEN
From notesfromamessykitchen.com
BRAZILIAN FOOD RECIPES MOQUECA – JUST EASY RECIPE
From justeasyrecipe.com
MOQUECA RECIPE (BRAZILIAN FISH STEW WITH COCONUT AND TOMATO)
From littleferrarokitchen.com
MOQUECA: THE FISH STEW THAT IS BRAZIL'S BEST-KEPT SECRET ...
From blog.amigofoods.com
HALAL MAMA: BRAZILIAN FISH STEW (MOQUECA)
From halalmama.blogspot.com
MOQUECA (AUTHENTIC BRAZILIAN SEAFOOD STEW RECIPE) - EASY ...
From easyanddelish.com
BRAZILIAN FISH STEW – ALMOST MOQUECA - FOOD WISHES …
From foodwishes.blogspot.com
MOQUECA – BRAZILIAN FISH STEW | FISH & FOOD
From fishtofood.blogspot.com
MOQUECA | TRADITIONAL STEW FROM BRAZIL - WORLD FOOD ATLAS ...
From tasteatlas.com
MOQUECA (BRASILIAN FISH STEW) VIDEO - JAMIE OLIVER
From jamieoliver.com
MOQUECA CAPIXABA • BRASIL FOOD SAFARIS • TRAVEL AND GASTRONOMY
From brasilfoodsafaris.com
BRAZILIAN FISH STEW (MOQUECA) - NORDIC DINER
From nordicdiner.net
BRAZILIAN FISH STEW - MOQUECA DE PEIXE | PRIMAVERA KITCHEN
From primaverakitchen.com
A BRIGHT SEAFOOD STEW FROM THE BRAZILIAN COAST
From theepochtimes.com
BRAZILIAN FISH STEW (MOQUECA BAIANA) – SEABRA FOODS ONLINE
From seabrafoods.com
MOQUECA CAPIZABA RECIPE - PBS FOOD
From pbs.org
BRAZILIAN FISH STEW MOQUECA CAPIXABA RECIPES
From tfrecipes.com
MOQUECA ~ BRAZILIAN SEAFOOD STEW - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
MOQUECA - WIKIPEDIA
From en.wikipedia.org
BRAZILIAN FISH STEW (MOQUECA!) | FEASTING AT HOME
From feastingathome.com
MOQUECA DE PEIXE - AUTHENTIC BRAZILIAN RECIPE | 196 FLAVORS
From 196flavors.com
MOQUECA BAIANA (BRAZILIAN FISH STEW ... - OLIVIA'S CUISINE
From oliviascuisine.com
MOQUECA CAPIXABA | TRADITIONAL STEW FROM ESPíRITO SANTO ...
From tasteatlas.com
RECIPE: MOQUECA BAIANA (BRAZILIAN SEAFOOD STEW) - FOOD NEWS
From foodnewsnews.com
BRAZILIAN FOOD - THE BEST TYPICAL DISHES OF BRAZIL
From foodandroad.com
EASY MOQUECA RECIPE: THIS RICH BRAZILIAN SHRIMP STEW ...
From 30seconds.com
MOQUECA CAPIXABA: THE PERFECT BRAZILIAN DISH FOR COASTAL ...
From thehealthjournals.com
THE HIRSHON BRAZILIAN SHRIMP AND SEAFOOD STEW - MOQUECA DE ...
From thefooddictator.com
MOQUECA (BRAZILIAN SEAFOOD STEW) RECIPE - FOOD & WINE
From foodandwine.com
EASY MOQUECA RECIPE: THIS RICH BRAZILIAN SHRIMP STEW ...
From flipboard.com
MOQUECA (BRAZILIAN SEAFOOD STEW) RECIPE - FOOD NEWS
From foodnewsnews.com
BRAZILIAN FOOD: MOQUECA CAPIXABA OF FISH AND BELL PEPPERS ...
From canstockphoto.com
MOQUECA DE PEIXE (BRAZILIAN FISH STEW) - ANG SARAP
From angsarap.net
THE REAL MOQUECA | CHOW | BEND | THE SOURCE WEEKLY - BEND ...
From bendsource.com
FOOD PAIRINGS | CHAMPORANGE | BRAZILIAN "CHAMPAGNE ORANGE ...
From champorange.com
THE NIBBLE: MOQUECA CAPIXABA - BRAZILIAN FISH STEW RECIPE
From thenibble.com
MOQUECA (BRAZILIAN FISH STEW) - FOOD FIDELITY
From foodfidelity.com
BRAZILIAN FISH STEW (MOQUECA BAIANA) | RECIPETIN EATS
From recipetineats.com
THE REAL MOQUECA: BRAZILIAN EARTH AROMAS | FOOD & COOKING ...
From mtstandard.com
MOQUECA RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love