Brazilian Fish Stew (Moqueca de Peixe)

Brazilian Fish Stew (Moqueca de Peixe) Recipe
Randy Mayor; Melanie J. Clarke
This traditional Brazilian seafood dish recipe comes from the state of Bahia in northern Brazil. The dish, moqueca de peixe, (moo-KAY-ka duh PAY-shuh) is a tropical fish stew fragrant with garlic and peppers, and enriched with coconut milk.

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 309
Caloriesfromfat 24 %
Fat 8.4 g
Satfat 2.6 g
Monofat 2.5 g
Polyfat 1.8 g
Protein 41.5 g
Carbohydrate 15.9 g
Fiber 3 g
Cholesterol 178 mg
Iron 3.8 mg
Sodium 733 mg
Calcium 102 mg

Ingredients

1/3 cup fresh lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 (1 1/2-pound) sea bass or halibut fillet, cut into 1/2-inch wide strips
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons olive oil
2 cups finely chopped onion
1 cup finely chopped green bell pepper
1 cup finely chopped red bell pepper
3/4 cup minced green onions (about 1 bunch)
5 garlic cloves, minced
1 bay leaf
2 cups chopped tomato (about 2 large)
1/2 cup minced fresh cilantro, divided
2 (8-ounce) bottles clam juice
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 cup light coconut milk
1/4 teaspoon ground red pepper

Preparation

Combine first 6 ingredients in a large bowl; toss to coat. Marinate in refrigerator 30 minutes.

Heat oil in a large Dutch oven over medium heat. Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally. Increase heat to medium-high; add tomato, and cook 2 minutes. Add 1/4 cup cilantro, clam juice, and broth. Bring to a boil; reduce heat, and simmer 10 minutes. Discard bay leaf.

Place one-third of vegetable mixture in a blender, and puree until smooth. Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture. Add coconut milk and red pepper to pureed vegetable mixture. Bring to a boil over medium-high heat; cook 3 minutes. Add fish mixture; cook 3 minutes or until fish is done. Sprinkle with 1/4 cup cilantro.

Note:

September 2001
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