Best Fish Stew Bahia Style Moqueca De Peixe à Baiana 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

BAHIAN-STYLE FISH STEW (MOQUECA DE PEIXE)

Bahian-Style Fish Stew (Moqueca de Peixe) image

Provided by Food Network

Time 42m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

4 sprigs fresh cilantro
1 medium tomato, quartered
1 small green pepper, seeded
1 onion, quartered
Salt and black pepper
2 pounds haddock or other firm white-fleshed fish
1/4 cup dried shrimp (available in Brazilian or Asian markets), soaked
4 tablespoons fresh lemon juice
1/2 cup coconut milk
2 tablespoons dende (palm oil, available in Brazilian markets)
Malagueta peppers, (available in Brazilian markets) for serving

Steps:

In workbowl of a food processor chop cilantro, tomato, green pepper and onion to a coarse paste. Heat paste in a large heavy skillet over low heat for 15 minutes. Season to taste with salt and pepper. Add haddock and drained shrimp. Cover and simmer 5 to 7 minutes. Add lemon juice, coconut milk and dende and simmer 5 minutes more. Serve, passing Malagueta peppers;