BRAZILIAN FISH STEW (MOQUECA CAPIXABA)
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
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 .
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Stormi Lockridge
[email protected]This moqueca is a great dish to make for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Hristina Mihajlovic
[email protected]I made this moqueca in my slow cooker and it turned out great! It was so easy to just throw all the ingredients in the slow cooker and let it cook all day.
Aliyu Umar
[email protected]This moqueca is a great dish to serve with rice. The sauce is so flavorful that it really soaks into the rice.
Easin Arafat sifat
[email protected]I'm not a big fan of fish, but I really enjoyed this moqueca. The sauce was so flavorful and the fish was cooked perfectly.
Ahmed Gemechu
[email protected]This recipe is a great way to use up leftover fish. I had some salmon and tilapia that I needed to use up, and this was the perfect recipe.
Ominathi Olwethu
[email protected]I had some trouble finding some of the ingredients, but I was able to substitute them with similar items and it still turned out great!
tumaini Kayange
[email protected]This moqueca was a bit too spicy for my taste, but otherwise it was very good.
Rs Roki
[email protected]I've never had moqueca before, but this recipe was easy to follow and turned out great! I'll definitely be making it again.
Yousha Ijaz
[email protected]I made this moqueca for a dinner party and it was a huge hit! Everyone loved it.
MD RASEI
[email protected]This moqueca was absolutely delicious! The flavors were so well-balanced and the fish was cooked perfectly. I would definitely recommend this recipe to anyone who loves fish stew.