Best 2 Moqueca Bahian Fish Stew Recipes

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Moqueca Baiana is a stew-like dish that is native to the Bahia region of Brazil. It is typically made with fish, shrimp, or lobster, but can also be made with other types of seafood. The dish is simmered in a flavorful broth made with coconut milk, tomatoes, onions, bell peppers, and a variety of herbs and spices. Moqueca Baiana is typically served with rice and farofa (toasted cassava flour). It is a popular dish in Brazil and is often served at special occasions.

Check out the recipes below so you can choose the best recipe for yourself!

BAHIAN-STYLE FISH STEW (MOQUECA DE PEIXE)



Bahian-Style Fish Stew (Moqueca de Peixe) image

Provided by Food Network

Time 42m

Yield 4 to 6 servings

Number Of Ingredients 11

4 sprigs fresh cilantro
1 medium tomato, quartered
1 small green pepper, seeded
1 onion, quartered
Salt and black pepper
2 pounds haddock or other firm white-fleshed fish
1/4 cup dried shrimp (available in Brazilian or Asian markets), soaked
4 tablespoons fresh lemon juice
1/2 cup coconut milk
2 tablespoons dende (palm oil, available in Brazilian markets)
Malagueta peppers, (available in Brazilian markets) for serving

Steps:

  • In workbowl of a food processor chop cilantro, tomato, green pepper and onion to a coarse paste. Heat paste in a large heavy skillet over low heat for 15 minutes. Season to taste with salt and pepper. Add haddock and drained shrimp. Cover and simmer 5 to 7 minutes. Add lemon juice, coconut milk and dende and simmer 5 minutes more. Serve, passing Malagueta peppers;

MOQUECA (BAHIAN FISH STEW)



Moqueca (Bahian fish stew) image

Provided by Nancy Harmon Jenkins

Categories     project, main course

Time 4h20m

Yield 6 to 8 servings

Number Of Ingredients 26

1 1/2 pounds medium-size shrimp, peeled and deveined (save shells for broth)
4 to 5 pounds fish heads, fish racks (bones left from fillets) or other scraps like shrimp shells
1 medium-size onion, peeled and quartered
8 cloves garlic
8 scallions, green tops included, trimmed and cut into 4-inch-long pieces
1 bay leaf
3 sprigs parsley
5 cups of water
6 large or 12 small fish steaks, 2 to 3 pounds in all (kingfish, mackerel or bluefish preferred)
12 large sea scallops
Juice of 1 lemon
Juice of 1 lime
1/2 teaspoon salt
Freshly ground black pepper to taste
12 mussels
1/2 pound fresh crab meat
1 1/2 cups chopped onion
1 medium-size green bell pepper, cored, seeded and coarsely chopped
1 medium-size red bell pepper, cored, seeded and coarsely chopped
1/4 cup olive oil
4 ripe fresh tomatoes, or 1 14-ounce can imported plum tomatoes, liquid discarded, peeled and coarsely chopped
1 bunch fresh coriander, coarsely chopped
1 cup unsweetened coconut milk
2 tablespoons palm oil
Cayenne pepper to taste, if desired
Pepper sauce (see recipe)

Steps:

  • First make the fish stock. In a stockpot, combine the shrimp shells; fish heads and scraps; the quartered onion; 1 of the garlic cloves, peeled and lightly crushed; 4 of the scallions; the bay leaf, and parsley. Add the water, and bring to a boil. Skim off any foam that rises to the surface. Reduce the heat, and just barely simmer for about 2 hours or until the stock is well flavored. Strain, discarding the solids, and reserve. You should have about 5 cups of stock. The stock can be made well ahead of time and refrigerated or frozen until ready to use.
  • Place the shrimp, fish steaks and scallops on a deep platter, and sprinkle with lemon juice; lime juice; 1 clove of the garlic, finely chopped; salt, and pepper. Cover and set aside to marinate not less than 1 nor more than 2 hours. Turn the seafood at least once during this time. Rinse and debeard the mussels. Pick over the crab, discarding any bits of shell and cartilage. Reserve the mussels and crab until ready to use.
  • In a large stockpot over medium heat, saute the chopped onion; the remaining 6 cloves of garlic, chopped; the remaining scallions, and the bell peppers in olive oil, stirring frequently, until the vegetables are thoroughly wilted, about 10 minutes. Add 2 cups of the strained fish stock, the tomatoes and coriander, and bring to a simmer. Cover and simmer very gently for about 1 hour.
  • When the sauce has finished cooking, puree in a food processor or pass through a food mill. For a more elegant presentation, strain the resulting puree through a sieve. Return the puree to the stove over very low heat. Stir in the coconut milk, and let cook gently for 2 or 3 minutes, then add the palm oil and stir it in. Taste, and add a little cayenne pepper. Add the marinated seafood along with any juices that may have accumulated. Add the mussels. Cover and simmer until the shellfish have opened and the fish steaks are thoroughly cooked, 10 to 15 minutes. Add the crab meat, stir in, and serve immediately.
  • Pass the pepper sauce with the stew. A little spoonful (or more, depending on taste) should be drizzled over each serving.

Tips:

  • Use fresh fish and seafood for the best flavor.
  • Don't overcook the fish, or it will become tough.
  • Use a variety of vegetables to add flavor and texture to the stew.
  • Season the stew to taste with salt, pepper, and other spices.
  • Serve the stew with rice, farofa, or another Brazilian side dish.

Conclusion:

Moqueca baiana is a delicious and flavorful fish stew that is easy to make. With its combination of fresh fish, seafood, vegetables, and spices, it is a dish that is sure to please everyone at the table. Whether you are a seafood lover or just looking for a new and exciting dish to try, moqueca baiana is a great option.

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