Best 2 Brazilian Seafood Stew Recipes

Title: Dive into the Flavors of Brazil: A Culinary Journey with Brazilian Seafood Stew

Prepare to embark on a tantalizing culinary adventure as we explore the vibrant flavors of Brazil through its seafood stew. Our journey begins with a traditional Moqueca, a delectable stew that merges the essence of the sea with aromatic herbs, coconut milk, and a symphony of spices. Dive into the depths of flavor with this classic dish, sure to leave your taste buds craving more.

Next, we'll venture into the realm of Ensopado de Frutos do Mar, a celebration of the ocean's bounty. This hearty stew features an array of succulent seafood, each bite bursting with the briny essence of the sea. Rich tomato broth, infused with a blend of herbs and spices, forms the base of this irresistible stew, promising a flavorful immersion like no other.

For those seeking a taste of coastal simplicity, the Caldeirada de Peixes awaits. This traditional Portuguese dish showcases the beauty of fresh fish, simmered in a light broth infused with onions, garlic, and a touch of saffron. Every spoonful transports you to the shores of Brazil, where the aroma of the sea mingles with the warmth of home cooking.

Finally, we'll explore the depths of Feijoada de Frutos do Mar, a fusion of flavors that blends the richness of black beans with the treasures of the sea. This hearty stew is a testament to Brazil's culinary heritage, offering a harmonious balance of flavors and textures that will leave you utterly satisfied. Immerse yourself in the vibrant tapestry of Brazilian cuisine as we embark on this culinary odyssey, discovering the hidden gems of Brazilian seafood stew.

Here are our top 2 tried and tested recipes!

MOQUECA (BRAZILIAN SEAFOOD STEW)

Moqueca (Brazilian Seafood Stew) image

Moqueca hails from the state of Bahia in northeastern Brazil, the heart of Afro-Brazilian culture and its rich culinary heritage. Built on the freshest seafood you can find, moqueca delivers a creamy, spicy richness with just a few central ingredients. The dish begins with a base of sautéed garlic, onion, tomatoes and sweet peppers. A fresh chile adds heat that will linger gently, and coconut milk gives the stew body. Red palm oil (azeite de dendê in Portuguese) acts as the glue that holds this dish together. There is no substitute for its characteristic floral, smokelike flavor and vibrant orange sheen. Serve moqueca hot, alongside steamed white rice, farofa de pilão (made from manioc flour toasted in dendê oil), pirão (a creamy porridge made from cooking manioc flour in a fish or meat stock) and lime wedges for a bright finish.

Provided by Yewande Komolafe

Categories dinner, weekday, soups and stews, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

6 head-on prawns or large head-on shrimp (about 12 ounces)
12 ounces cod fillet, cut into 1-inch pieces
Kosher salt
2 limes
3 tablespoons dendê oil (red palm oil; see Note)
4 garlic cloves, minced
1 small yellow onion, chopped (1 cup)
8 ounces sweet baby bell peppers or 2 bell peppers, any color, sliced into 1/4-inch strips (2 cups)
1 pound fresh tomatoes, cut in 1-inch-wide wedges (2 1/2 cups)
1 whole hot chile, such as red Scotch bonnet or bird's-eye, pierced all over with the tip of a knife
1 (13.5-ounce) can full-fat coconut milk
1/4 cup chopped fresh cilantro
Steamed rice, for serving

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 SEAFOOD STEW

Brazilian Seafood Stew image

Number Of Ingredients 16

Ingredients

1 1/2 pounds haddock cubed
8-12 large shrimp deveined
3 cloves garlic minced
1/4 cup lime juice
1/4 teaspoon sea salt
2 tablespoons coconut oil
1 onion diced
1/2 small red pepper diced
1/2 small yellow pepper diced
1 red chili seeded and sliced
1 can whole tomotoes lightly crushed
14 ounces can coconut milk
1 pound mussels rinsed
1 tablespoon coconut oil to serve
1/4 cup cilantro chopped
2 green onions thinly sliced

Steps:

Combine the haddock, shrimp, lime juice garlic and 1/2 teaspoon sea salt.
Marinate for at least 30 minutes.
In a large saucepan, heat coconut oil over medium heat.
Saute the onion, cooking for 8 minutes, until very soft.
Add the peppers and chili, cooking another 5 minutes until soft.
Add the tomatoes.
Remove half the vegetables from pan.
Add the seafood along with the marinade.
Cover with the reserved vegetables.
Pour in the coconut milk.
Bring to a simmer.
Continue to simmer covered on low heat for 10 minutes.
Add the mussels, cover and cook for another 10 minutes.
Stir in the coconut oil.
Season to taste with salt and pepper.
Serve garnished with cilantro and green onions.

Tips:

Use fresh seafood: Fresh seafood is key to a delicious Brazilian seafood stew. Look for seafood that is firm and has a briny smell.
Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and rubbery.
Use a variety of seafood: Feel free to use a variety of seafood in your stew, such as shrimp, lobster, mussels, clams, and fish. This will add flavor and texture to the dish.
Use a flavorful broth: The broth is an important part of the stew, so be sure to use a flavorful one. You can use a seafood broth, vegetable broth, or even a combination of the two.
Add vegetables: Vegetables add color, flavor, and texture to the stew. Common vegetables used in Brazilian seafood stew include tomatoes, onions, peppers, and carrots.
Season the stew to taste: Be sure to season the stew to taste with salt, pepper, and other spices. You may also want to add a squeeze of lime juice or a dash of hot sauce.

Conclusion:

Brazilian seafood stew is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. With its combination of fresh seafood, flavorful broth, and colorful vegetables, this stew is sure to please everyone at the table. So next time you're looking for a seafood dish to try, give Brazilian seafood stew a try. You won't be disappointed!