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I've fallen head over heels for moqueca, a vibrant Brazilian stew bursting with coastal flavors. This dish transports me to sun-soaked beaches with every spoonful. Tender white fish swimming in creamy coconut milk, mingling with sweet peppers and tangy tomatoes – pure bliss! My version's quick yet authentic, perfect for weeknight dinners or impressing guests. Ready to dive into Brazil's culinary treasures? Let's whip up this mouthwatering moqueca together!
Ingredients for Moqueca Stew
- White fish fillets: White fish fillets add a delicate flavor and tender texture to the stew, making it a seafood lover's delight.
- Coconut milk: Coconut milk brings a creamy richness and a hint of sweetness that balances the savory flavors in the stew.
- Tomatoes: Tomatoes provide a fresh and tangy taste, adding brightness and depth to the overall flavor profile of the stew.
- Onion: Onions offer a savory sweetness and depth of flavor that forms the aromatic base of the stew.
- Bell pepper: Bell peppers contribute a subtle sweetness and a pop of color, enhancing the visual appeal of the dish.
- Garlic: Garlic infuses the stew with a robust and aromatic flavor, adding depth and complexity to the overall taste.
- Olive oil: Olive oil serves as the cooking fat, adding richness and a hint of fruitiness to the stew.
- Fish stock: Fish stock intensifies the seafood flavor of the stew, providing a savory base for the other ingredients to shine.
- Cilantro: Cilantro adds a fresh and herbaceous note, brightening up the stew with its vibrant flavor.
Read more: Mulligatawny Stew
Essential Tools for Making This Brazilian Dish
- Knife: Essential for cutting the fish fillets and chopping the vegetables to prepare the stew.
- Large pot: Needed to cook the stew and simmer the ingredients together for a flavorful dish.
- Wooden spoon: Ideal for stirring the stew while it simmers to ensure even cooking and prevent sticking.
Moqueca Stew Recipe
A delicious Brazilian fish stew made with coconut milk, tomatoes, and peppers.
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Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb White fish fillets cut into chunks
- 1 cup Coconut milk
- 2 medium Tomatoes chopped
- 1 medium Onion chopped
- 1 medium Bell pepper chopped
- 2 cloves Garlic minced
- 2 tbsp Olive oil
- 1 cup Fish stock
- to taste Salt
- to taste Black pepper
- 1 bunch Cilantro chopped
Read more: Pollack Stew
Instructions:
- 1. Heat the olive oil in a large pot over medium heat.
- 2. Add the chopped onion, bell pepper, and garlic. Cook until softened.
- 3. Add the tomatoes and cook for another 5 minutes.
- 4. Pour in the coconut milk and fish stock. Bring to a simmer.
- 5. Add the fish chunks and cook until the fish is cooked through, about 10 minutes.
- 6. Season with salt and black pepper to taste.
- 7. Garnish with chopped cilantro before serving.
Notes:
Serve with rice for a complete meal.
Nutrition value:
Calories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 10gCholesterol: 50mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 50mgCalcium: 100mgIron: 3mg
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Read more: Antelope Stew Recipe
Can You Make Moqueca Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed but do not add the fish.
- Let the stew cool completely before storing it in an airtight container in the fridge for up to 2 days.
- When ready to serve, reheat the stew, add the fish, and cook until the fish is done.
Freezing Instructions
- Prepare the stew without adding the fish.
- Allow the stew to cool completely.
- Transfer the stew to a freezer-safe container or bag, leaving some room for expansion.
- Label the container with the date and freeze for up to 3 months.
- To serve, thaw the stew in the fridge overnight, reheat, add the fish, and cook until the fish is cooked through.
Brazilian moqueca stew is traditionally cooked in a clay pot, which helps enhance the flavors and retain the heat for a longer period, making the dish even more delicious.
Common Questions About This Traditional Brazilian Recipe
FAQ:
Can I use a different type of fish for this moqueca stew recipe?
Yes, you can use different types of fish like cod, snapper, or halibut for this recipe.
Is it possible to make this moqueca stew recipe ahead of time?
Yes, you can make this stew ahead of time and reheat it when you're ready to serve.
Can I freeze the leftovers of this moqueca stew recipe?
Yes, you can freeze the leftovers of this stew in an airtight container for up to 2-3 months.
What can I serve with this moqueca stew recipe?
This stew is traditionally served with rice, but you can also enjoy it with crusty bread or even over pasta.
Can I adjust the spiciness of this moqueca stew recipe?
Yes, you can adjust the spiciness by adding more or less chili peppers or using a milder variety of peppers.
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