Brazilian cuisine – Moqueca

Moqueca is a Brazilian recipe based on salt water fish stew, tomatoes, onions, garlic and coriander.

moqueca-brazilian-fish-stew-14577-1

Ingredients

For the Fish

 

  • 1 1/2 pounds Mahi Mahi, cut into large chunks
  • 8 ounces shrimp, peeled and de-viened
  • 1 lime, juiced
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 tablespoon palm oil, melted

For the stew:

  • 1 ¾ 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
  • cup chopped cilantro
  • ¼ cup chopped chives
  • 1 green plantain
  • ½ 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
  • ½ cup long grain rice, steamed
  • Piri-piri or other hot sauce, for serving

Instructions

For the Fish
  1. Combine the Mahi Mahi, shrimp, lime juice, garlic, ginger and palm oil in a large bowl. Toss everything together to combine and let the fish marinate for 20-30 minutes.
  2. After marinating, drain the fish and shrimp of any excess liquid. Meanwhile, cook the rice according to the package directions. Set aside once done.
For the Stew
  1. In a large heavy dutch oven, melt the palm oil over medium high heat. Add the garlic, red pepper flakes, onions and bell peppers and sauté for 4-5 minutes until fragrant and the onions are softened. Add the chopped tomatoes and stir to combine. Season with salt and pepper.
  2. Reduce the heat to medium and nestle the marinated Mahi Mahi and shrimp in the bottom of the dutch oven. Season the fish with salt and pepper and then add the fish stock and coconut milk to the pan. It should just about cover the fish and shrimp.
  3. Bring the stew to a simmer, cover, and cook for about 10 minutes until the shrimp is cooked and the fish easily flakes apart. Taste and season with the juice of 1 lime, more if you’d like, and add the cilantro, basil and more salt if desired.
  4. Serve the stew over the jasmine rice.

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