Brazilian Fish Stew Moqueca Capixaba Recipes

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

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

Ingredients

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 .

More about "brazilian fish stew moqueca capixaba recipes"

BRAZILIAN FISH STEW (MOQUECA BAIANA) {RECIPE & VIDEO} - FOOD …

Web Cut the fish into 1 inch chunks and place into a mixing bowl. Add the unpeeled shrimp and season with the spices, garlic, and lime juice. Allow to marinate refrigerated for 30 …
From foodfidelity.com

See details

BRAZILIAN FISH STEW - CHEFRDN

Web Serves 6 Ingredients: 1.5 lbs fish (cod, sea bass, shrimp) - cleaned and cut into 1" cubes if using filets 32 oz. tomatoes crushed or 5 fresh tomatoes
From ranellekirchner.com

See details

MOQUECA (BRAZILIAN SEAFOOD STEW) RECIPE - FOOD & WINE

Web Make the stew . Bring a large saucepan filled with water to a boil over high. Add tomatoes; cook until skins begin to loosen, about 30 seconds. Using a slotted spoon, transfer …
From foodandwine.com

See details

MOQUECA CAPIXABA | TRADITIONAL STEW FROM ESPíRITO SANTO, BRAZIL

Web Moqueca capixaba is a traditional Brazilian stew originating from the region of Espírito Santo. It is prepared with fish, lime juice, coriander, and vegetables such as onions, …
From tasteatlas.com

See details

BRAZILIAN FISH STEW - MOQUECA DE PEIXE | PRIMAVERA KITCHEN

Web Place fish in a large glass bowl and season with salt, pepper and lime juice. Set aside in the fridge for about 15 minutes. In a large Dutch oven pot (or clay pot), add 2 tablespoon of …
From primaverakitchen.com

See details

MOQUECA BAIANA (BRAZILIAN FISH STEW) - OLIVIA'S CUISINE

Web Instructions. 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 …
From oliviascuisine.com

See details

HOW TO MAKE MOQUECA CAPIXABA - BRAZILIAN FISH STEW …

Web Layer the fish cuts in the pan, adding the marinade paste as well. Cover the fish with the remaining chopped tomatoes and the reserved sauteed onion. Add the cilantro and the …
From foodandroad.com

See details

BRAZILIAN FISH STEW (MOQUECA!) - FEASTING AT HOME

Web 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 …
From feastingathome.com

See details

BRAZILIAN FISH STEW (MOQUECA BAIANA) | RECIPETIN EATS

Web Combine the fish, lime juice, oil, salt and pepper in a bowl. Cover with cling wrap and refrigerate for 20 minutes. Heat the 1 tbsp olive oil in a large skillet over high heat. Add …
From recipetineats.com

See details

MOQUECA CAPIXABA (BRAZILIAN FISH STEW) - TRAVELS THROUGH MY KITCHEN

Web Servings: 6-8 Ingredients. 3lb firm white fish, cut into 1 inch cubes - I used red snapper, but cod or sea bass would also work well. 1 large onion, chopped
From travelsthroughmykitchen.com

See details

MOQUECA RECIPE (BRAZILIAN FISH STEW WITH COCONUT AND TOMATO)

Web Instructions. In a large pot, add coconut oil and a drizzle of olive oil. On medium heat, saute chopped onion, bell peppers and jalapeno until lightly soft, about 5-8 minutes. Then add …
From littleferrarokitchen.com

See details

MOQUECA - BRAZILIAN FISH STEW RECIPE - SIMPLY RECIPES

Web In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat. Add the chopped onion and cook a few minutes until …
From simplyrecipes.com

See details

MOQUECA CAPIZABA RECIPE | PBS FOOD

Web Ingredients; 2 pounds fresh filet of any white fish (Stripped bass, Haddock, Grouper or Cod) 1 pound fresh shrimp, clean and devein (optional) ½ cup fresh lime juice
From pbs.org

See details

MOQUECA (AUTHENTIC BRAZILIAN SEAFOOD STEW RECIPE)

Web 4. Using the same pan, add 1 more tablespoon of oil if needed, and cook fish fillets for about 2-3 minutes. 5. Flip fish. Pour blended mixture over the fish fillets and stir in palm …
From easyanddelish.com

See details

FOOD WISHES VIDEO RECIPES: BRAZILIAN FISH STEW – ALMOST MOQUECA …

Web By using one fish, this really is quite a simple recipe, and the little bit of slicing and mincing involved is well worth the gorgeous, and very tasty results. I really do hope you give this …
From foodwishes.blogspot.com

See details