Best 2 Brazilian Seafood Stew Recipes
Discover an exquisite blend of flavors with our comprehensive guide to the best Brazilian seafood stew recipes. Embark on a culinary journey through the vibrant coastal regions of Brazil, where the bounty of the sea meets the richness of local ingredients. From traditional stews brimming with the flavors of fresh fish, shrimp, and shellfish to modern interpretations that incorporate a fusion of global influences, we present a diverse collection of recipes that are sure to tantalize your taste buds. Each recipe offers unique insights into the diverse culinary traditions of Brazil, allowing you to recreate the authentic tastes and aromas of this beloved dish in your own kitchen. Whether you're a seasoned chef or a home cook seeking a new culinary adventure, our guide will provide you with all the necessary information and inspiration to create a delectable Brazilian seafood stew that will impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
MOQUECA (BRAZILIAN SEAFOOD STEW)
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
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
Number Of Ingredients 16
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: The fresher the seafood, the better your stew will taste. If possible, buy seafood that has been caught or purchased the same day you plan to make the stew.
- Choose a Variety of Seafood: Don't be afraid to mix and match different types of seafood in your stew. This will add depth of flavor and texture.
- Don't Overcook the Seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will become tough and chewy.
- Use a Good Quality Stock: The stock you use will make a big difference in the flavor of your stew. Use a homemade stock if you have time, or choose a good quality store-bought stock.
- Add Vegetables: Vegetables add flavor, color, and texture to your stew. Choose vegetables that will hold up well in the cooking process, such as potatoes, carrots, and celery.
- Season to Taste: Be sure to season your stew to taste with salt, pepper, and other spices. You can also add a squeeze of lemon juice or a splash of white wine for extra flavor.
Conclusion:
Brazilian seafood stew is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its vibrant flavors and textures, this stew is sure to please everyone at the table. So next time you're looking for a seafood recipe, give Brazilian seafood stew a try. You won't be disappointed.
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