Brazilian Seafood Soup Recipes

MOQUECA (BRAZILIAN SEAFOOD STEW)

Steps:

• Use a pair of kitchen scissors to cut along the length of each prawn deep enough to expose and remove the vein. Place the fish chunks in a large bowl and season with 1 teaspoon salt. Squeeze in the juice of 1 lime and toss to coat. Set the prawns and fish aside while preparing the sauce.
• In a large, shallow Dutch oven or large, deep skillet, melt 2 tablespoons dendê oil over medium heat. Add the garlic and cook, stirring, until softened and fragrant, 1 minute. Add the onion, stir and cook, stirring until translucent, about 2 minutes.
• Increase the heat to high, add the peppers, tomatoes and chile. Season with salt. Cook, stirring frequently, until the peppers are softened and any liquid from the tomatoes is beginning to evaporate, 4 minutes.
• Pour in the coconut milk, stir and reduce the heat to medium. Simmer, stirring occasionally, until the liquid thickens and reduces to a creamy sauce, about 10 minutes. Taste, adjust the salt, if necessary, and stir in 2 tablespoons chopped cilantro.
• Carefully place the prawns in the sauce in a single layer and cook for 2 minutes. Turn the prawns to cook the other sides and add the cod. (Discard any juices in the bowl.) The fish will be partly submerged. Cook until the fish is tender and just cooked through, 2 to 3 minutes.
• Remove from heat, drizzle in the remaining 1 tablespoon dendê oil and sprinkle with the remaining 2 tablespoons chopped cilantro. Slice the remaining lime into wedges. Serve immediately, with steamed rice and lime wedges for squeezing.

BRAZILIAN SHRIMP SOUP

Steps:

• In a large pot, heat the oil over moderately low heat.
• Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
• Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
• Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.
• Stir in the black pepper, lemon juice, and parsley.

ELIZABETH'S BRAZILIAN SEAFOOD STEW

Steps:

• Toss together shrimp, scallops, fish ,garlic, lemon juice, 1/2 tsp salt.
• and black pepper. Cover and refrigerate 20 minutes.
• In blender puree canned tomatoes with juices, 1/2 of cilantro, onions, jalapeno and 1/4 c lime juice. Set aside.
• In a heavy dutch oven, heat oil.Add red and green pepper and red pepper flakes. Saute mixture until softened about 8 minutes.
• Add remaining cilantro, ginger, cayenne, and remaining salt and cook, stirring for about 1 minute.
• Add puree tomatoes and bring to boil. Cook low for 15 minutes until sauce thickens. Add tomato paste, stir. Increase heat to medium and add coconut milk. Heat until boiling.
• Add seafood mixture, with juices to pot and bring to a boil. Cook 5 minutes.
• Stir in remaining cilantro and stir. Add more lime juice, salt, pepper if desired.
• Serve immediately. May serve over rice. This recipes ingredients blend well over night, refrigerated and is even better flavor next day!

BRAZILIAN SEAFOOD STEW

Steps:

• Whisk 2 tablespoons oil and lime juice in large bowl. Add fish and sprinkle generously with salt and pepper; stir to coat. Let stand 15 minutes.
• Heat remaining 2 tablespoons oil in large pot over medium heat. Add onion, bell peppers, garlic and crushed red pepper; sauté 5 minutes. Mix in tomatoes, coconut milk, half of cilantro and half of green onions. Add shrimp and fish with marinade. Simmer until shrimp and fish are just opaque in center, about 5 minutes. Season stew with salt and pepper. Transfer to bowl. Sprinkle with remaining cilantro and green onions.