Brazilian fish stew moqueca recipe
Brazilian fish stew moqueca recipe

Brazilian fish stew moqueca recipe

What is Moqueca (pronounced "Mo-Key-Ca")?

Moqueca is a simple Brazilian fish stew made from tomatoes, peppers, and coconut milk. Moqueca is traditionally served over rice with lime wedges and fresh coriander leaves.

What we love about this Brazilian fish stew! It is quick and easy to prepare. Quick to serve during the week, but also good enough for a quick Sunday lunch. Serve it with rice, crispy baguette or with a green salad or both.

Which fish can I use for Moqueca?

In general, you should use firm white fish for most fish stews and fish soups. It retains its shape and does not disintegrate as quickly in the liquid when it is boiled.
For example, here are 10 of the types of fish and seafood that are good for soups and stews.

  • Sea bass
  • halibut
  • black cod
  • haddock
  • Butter mackerel
  • Wahoo
  • red snapper
  • Salmon
  • Scallops &
  • shrimp

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Brazilian fish stew moqueca recipe
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"Moqueca" Brazilian fish stew

Moqueca is a Brazilian fish stew prepared with selected fish and cooked in coconut milk with onions, tomatoes, chillies and lime.
Dish: Fish & seafood
Country & Region: Brazil, South America
Diet Gluten Free, Halal, Low Lactose, Low Salt
keyword: Brazilian fish pot, fish, fish stew, fish recipe, fish pot, moquece
Difficult: just
Lifestyle: fish, gluten-free, lactose-free, omnivorous
Season: spring, autumn, summer, winter
servings: 4 portions
calories: 403kcal
prep time 20 Minutes
cook time 25 Minutes

Equipment

Knives
cutting board
roaster
rice cooker
bowl

Ingredients

Fish:

  • 800 g fish fillet Halibut, cod, hake ...
  • ½ teaspoon Salt*
  • 1 lime untreated or organic

for the stew:

Topping:

Find ingredients online and have them delivered straight to your home

Preparation

Prepare fish:

  • Rinse the fish and pat dry with paper towels. Cut into cubes about 2x2 cm and place in a bowl.
  • Finely grate the lime peel and squeeze out the juice.
  • Mix the fish pieces with salt, lemon zest and a tablespoon of the lime juice. Put aside.

Preparation:

  • Peel the onions and garlic and finely dice.
  • Peel and roughly dice the carrots.
  • Jalapeno finely diced.
  • Core the paprika and also dice.
  • Core and roughly dice tomatoes.
  • Heat the olive oil in a large pan or roasting pan. Put the onion in the hot oil and fry for 2 to 3 minutes until translucent.
  • Reduce to medium heat. Then add the carrot, bell pepper, garlic and jalapeno and simmer for another 4 to 5 minutes.
  • Add tomato paste, spices and broth. Stir and bring to a boil. Add tomatoes. Cover and simmer on medium heat for 5 minutes or until the carrots are tender.
  • Add the tomato pieces, put the lid on and simmer gently for about 5 minutes. (or just until the carrots are tender)
  • Now stir in the coconut milk and season with salt.
  • Now place the fish in the vegetable stock and let everything simmer gently for about 4 to 6 minutes, until the fish is cooked through.
  • Season again with the remaining lime juice and, if necessary, a little more salt.

Serving and serving:

  • Serve on rice, with freshly chopped coriander greens and / or spring onions with a splash of lime juice.

Comments

Serve with white or black rice. It also goes well with crusty baguette bread to mop up the bowls 😉

nutritional value

Serving: 1Port. | Calories: 403kcal | carbohydrates: 12.5g | Protein: 44g | Fat: 19g

Please note that the nutrition labeling provided is an estimate based on an online nutrition calculator. It will vary depending on the specific ingredients you are using. This information should not be used as a substitute for advice from a professional nutritionist.

Did you make this recipe?Tag @deli_bln on Instagram or hashtag #deli_bln!
keyword Brazilian fish pot, fish, fish stew, fish recipe, fish pot, moquece
Brazilian fish stew moqueca recipe
brazilian fish stew moqueca

Brazilian fish stew moqueca recipe

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