MOQUECA (BAHIAN FISH STEW)
Provided by Nancy Harmon Jenkins
Categories project, main course
Time 4h20m
Yield 6 to 8 servings
Number Of Ingredients 26
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.
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Storyt1 Az
[email protected]This is a great recipe for a party. It's easy to make ahead of time and it's always a crowd-pleaser.
UH9 MY LOVE & LIFE
[email protected]I'm not usually a fan of fish stews, but this one was amazing. The flavors were incredible and the fish was cooked perfectly.
Rana sajawal
[email protected]This is a great recipe for a quick and easy meal. It's perfect for a weeknight dinner or a casual lunch.
I AM BAD
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family. I especially like the addition of the red pepper flakes.
Abdul Elsayed
[email protected]This is a great recipe for a healthy and flavorful meal. The fish is cooked perfectly and the vegetables are tender and crisp.
Bryleigh
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it! I especially liked the addition of the cilantro and lime.
Tiktok Family
[email protected]This is a great recipe for a special occasion. It's elegant and flavorful, and it's sure to impress your guests.
Paul Connolly
[email protected]I love this recipe! It's easy to make and it always turns out delicious. I've made it several times and it's always a hit with my family and friends.
Manish lama
[email protected]This dish is absolutely delicious! The fish is cooked to perfection and the sauce is flavorful and creamy. I highly recommend it.
Rosiexba
[email protected]I'm a big fan of Brazilian food, and this moqueca recipe is one of my favorites. It's always a hit when I make it for friends and family.
sri chekkala
[email protected]This was my first time making moqueca and it turned out great! The flavors were complex and delicious, and the fish was cooked perfectly.
Cory Fallis
[email protected]I've made this recipe several times and it's always a hit. I love the combination of fish, shrimp, and vegetables in a creamy coconut sauce.
joel muhia
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Aayush yadav
[email protected]I made this for a dinner party and it was a huge success. Everyone loved it! I especially liked the addition of the bell peppers and tomatoes.
Deng Miles
[email protected]I followed the recipe exactly and it turned out perfectly. The fish was flaky and moist, and the sauce was flavorful and rich. I served it with rice and it was a perfect meal.
gerald genol
[email protected]This dish was easy to make and turned out so delicious. I used cod, but I think any firm white fish would work well.
Afzaal Hfd
[email protected]I'm not usually a fan of fish stews, but this one was amazing. The combination of flavors was perfect, and the coconut milk gave it a creamy richness that I loved.
Shahryar Mughal
[email protected]This moqueca was a hit with my family! The flavors were incredible, and the fish was cooked perfectly. I will definitely be making this again.