Brazilian Fish Stew (Moqueca Baiana)

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Simple to form with everyday ingredients, this can be such a unique exotic thanks to serve fish!!


When I consider Brazilian food, I now have visions of grilled meat. Specifically, Churrasco. Serious quantities of grilled meat on big skewers with the waiters walking from table to table, slicing the meat straight from the skewer onto my plate.

Because of the robust association of Brazilian food with Churrasco (and conjointly as a result of I don’t have an enormous grill with a rotisserie) i believed sharing this ancient Brazilian stew would be one thing a touch different!

This stew very is sort of distinctive. the bottom of the broth is coconut milk, and that i tend to associate coconut with terribly robust, spicy flavours, like Caribbean, Thai, Malaysian and Indian food. this can be not like that in the slightest degree. I’d go as way to mention that this can be really quite refreshing instead of wealthy and significant. additionally to coconut milk, the broth has in it canned tomatoes, lime juice, paprika and cumin powder. The paprika and cumin flavour is delicate, and to me, the standout is that the lime flavor that cuts through the richness of the coconut milk.

It’s terribly easy to form, with few ingredients. That too could be a nice modification from most coconut primarily based recipes which regularly have several ingredients to form an expensive sauce.




Ingredients

FISH

  • 1 lb / 500g firm white fish fillet , no skin, cut into 1"/2.5cm cubes (Note 1)
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • Black pepper
  • 1 tbsp olive oil

BROTH

  • 1 1/2 tbsp olive oil
  • 2 garlic cloves , minced
  • 1 small onion , finely diced (brown, yellow or white)
  • 1 large red bell pepper / capsicum , halved and sliced
  • 1 1/2 tsp sugar (any)
  • 1 tbsp cumin powder
  • 1 tbsp paprika
  • 1 tsp cayenne pepper (optional)
  • 1/2 tsp salt
  • 14 oz / 400ml coconut milk (I used low fat)
  • 14 oz / 400ml canned crushed tomatoes
  • 1 cup fish broth (or chicken broth or water)

FINISHES

  • 1 tbsp lime juice
  • 3 tbsp roughly chopped fresh cilantro / coriander

Instructions

FISH

  1. Combine the fish, lime juice, salt and pepper in a bowl. Cover with cling wrap and refrigerate for 20 minutes.
  2. Heat the 1 tbsp olive oil in a large skillet over high heat. Add the fish and cook until just cooked through and light golden brown. Remove from the skillet and set aside.

BROTH

  1. Reduce the stove to medium high and heat 1 1/2 tbsp olive oil in the same skillet. Add the garlic and onion and cook for 1 1/2 minutes or until the onion is starting to become translucent.
  2. Add the bell peppers and cook for 2 minutes.
  3. Add the remaining Broth ingredients. Bring to simmer, then turn down to medium. Cook for 15 to 20 minutes or until it thickens. Adjust salt and pepper to taste.
  4. Return the fish to the broth to reheat - about 2 minutes.
  5. Stir through lime juice.
  6. Garnish with cilantro/coriander and serve with rice.

Recipe From : recipetineats



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