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Moqueca de Peixe (Fish Stew)

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Moqueca de Peixe (Fish Stew)

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Moqueca de Peixe (Fish Stew)

Moqueca de Peixe (Brazilian Fish Stew)

Ingredients:

1 ¼ lb sea bass
¼ cup chopped scallions, about 1 scallion
1/3 cup chopped onions, about half an onion
1/8 cup fresh ginger chopped, about one small piece
2 T chopped garlic, about 4 cloves
5 T Palm oil (Dende oil)
2 T Olive Oil
4 T fresh chopped cilantro
½ cup chopped green papers, about half a pepper
1/3 cup chopped yellow pepper, about one third of a pepper
1 ½ cup fish stock
1 cup coconut milk
1 T lemon juice
1/3 cup hearts of palm, diced
½ cup chopped tomatoes
Salt
Pepper

Procedure:
Cut fish into big chunks. Place in a sealable plastic bag.
Mix inside the bag: half the quantity of scallion, onion, ginger, garlic, 2 T of Dende oil, 2 T olive oil, and 2 T chopped cilantro. Seal.
Gently press around the plastic bag, making sure all of the pieces of fish are well coated with the marinade, and refrigerate for at least 3-4 hours.
Take fish out of the refrigerator at least 15 minutes before using.
Pre-heat the oven to 350°F.
In a large saute pan, over medium heat place 3 T Dende oil.
Add the remaining scallion, onion, green and yellow pepper, and cook until translucent.
Add the ginger and garlic and stir. Let it cook for another minute or until it gets soft.
Add the fish stock and let it come to a full boil.
Add the coconut milk, let it come to a full boil, then lower the heat while you cook the fish in the oven.
Spread fish with marinate into a pyrex dish.
Pour the lemon juice on top. Season lightly with salt and pepper.
Bake fish in the oven for about 10 minutes. If fish is not 100% cooked is ok, because you will finish cooking by braising in the sauce.
Carefully transfer each chunk of fish into the sauce and pour the remaining juices of the glass into the sauce.
Braise the fish for another 5 minutes over low heat, adding the hearts of palm and tomatoes. Cover the pan.
Taste the sauce and finish with the rest of the fresh chopped cilantro.
Serve over rice or Farofa (toasted Manioc flour).

Serves 4

February 7, 2008

Comments

Hi Sophia & Emma,

huge compliments for your unique website. I really love this video with Leticia and watched it several times, just for hearing her say: "And you just massage the fish like that." ;D

I have never seen anybody preparing fish so full of devotion. As very fresh ocean-taste fish is pretty expensive down here, I bought some salty rosefish for this dish. It was just as delicious! Thank you.

Hope you're going to produce a lot more of these pearls on kitchen caravan. Promise I'll keep on cooking with you.

Cheers,
Nina

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