Easy Moqueca Baiana
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
55 mins
-
Servings
10
-
Calories
259 kcal
-
Course
Main Course
Easy Moqueca Baiana
Report
Moqueca Baiana, a traditional Brazilian seafood stew from the state of Bahia, is a culinary masterpiece that tantalizes the taste buds with its rich flavors and vibrant ingredients. This hearty dish combines an array of fresh vegetables like bell peppers, onions, and carrots, with a variety of seasoned seafood such as cod, scallops, and shrimp. The show's star is the luscious and creamy broth made with coconut milk, seafood stock, and an aromatic blend of spices.
Share:
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large onion or 2 medium julienne cut
- 1 red bell pepper , cored, seeded, and julienne cut
- 1 green bell pepper , cored, seeded, and julienne cut
- 1 yellow bell pepper , cored, seeded, and julienne cut
- 4 plum tomatoes , chopped
- 4 garlic , minced
- ½ teaspoon kosher salt , to taste
- 1 tablespoon paprika
- ½ teaspoon ground black pepper
- 1 red serrano pepper , stemmed, seeded or unseeded, and sliced
- 1 large carrot , julienne cut
- 3 cups knorr fish stock , knorr shrimp flavor broth, knorr seafood broth or stock or bottled clam juice
- 1 can (13.66 fl oz/ 403 ml) canned unsweetened coconut milk
- 6 green onions , white and light green parts only, finely sliced with some set aside for Garnish
- 1 pound (0.45 kg) sea scallops
- 1 pound (0.45 kg) cod, cut into 1 inch (2.54 cm) cubes
- 1 pound (0.45 kg) rock shrimp or jumbo shrimp, shelled and deveined
- Juice of 1 large lime
- 2 - 4 tablespoons Dende oil , to taste
- 1 Large Bunch of Cilantro , Chopped with some set aside for Garnish
- 2 limes , wedges for garnish
- Farofa , for serving (optional)
- Cooked white rice for serving (optional)
Add to Shopping List
Instructions
- In a large non-reactive bowl, combine all fish, lime juice, kosher salt, and pepper. Cover with cling wrap and refrigerate until needed.
- Heat a large heavy-bottomed pot over low heat and add the olive oil. Sweat the onion, carrot, and peppers together for about 5 minutes, or until nicely softened.
- Add the tomatoes, garlic, paprika, salt, pepper, and red chiles and cook for 2 minutes more. Add the fish stock and coconut milk and bring the mixture to a simmer. Cook for about 10 minutes, stirring occasionally.
- Add the green onions and all the fish along with the juices, cover, and cook for 5 to 7 minutes more, stirring gently occasionally during the cooking time. Add the dende oil and cilantro and simmer for 5 minutes more. Taste the Seafood Stew "Moqueca Baiana" and adjust the salt if needed.
- Serve the Seafood Stew "Moqueca Baiana" in large heated bowls with lime wedges, cilantro, and chopped green onions. Offer white rice and Farofa on the side, if desired. Enjoy!
Equipments used:
Notes
- How to Store & Re-Heat
- To store Moqueca Baiana, refrigerate any leftovers in an airtight container for 3-4 days. When reheating, use low to medium heat on the stovetop or microwave in short intervals. Avoid overcooking. Serve with lime, cilantro, and optional sides.
- Make-Ahead
- To prepare Moqueca Baiana in advance, assemble the flavorful vegetable and broth base without the seafood. This allows the flavors to meld and develop. When serving, add the seafood and cook it until it's done, ensuring a fresh and vibrant taste. Finish with lime, cilantro, and optional accompaniments to create a delicious, restaurant-quality meal at home.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
