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Brazilian Fish Stew
Brazil - Moqueca de Peixe
This Fish Stew from Bahia in northern Brazil is lighter than the
very intense Vatapás of the Afro-Brazilian cuisine, but still a
good main dish stew, served with rice. It can be made hours ahead up to
adding the fish, or a finished soup can be reheated easily if the chosen
fish holds fairly well to wet cooking.
Fish fillet (1)
Dendê Oil (2)
Olive Oil ExtV
Bell Pepper green
Bell Pepper yellow
Hearts of Palm
Fish Stock (3)
Marinade - (3-1/2 hrs - 20 min work)
Prep Vegies - (35 min)
- Chop all MARINADE aromatics fine and mix with
Dendê Oil and Olive Oil in a wide bowl.
- Cut FISH into largish bite size pieces. Tumble them with
the Marinade in the wide bowl. Pack in a plastic bag, making
sure the Marinade is well distributed among the fish. Squeeze all
air out of the bag and seal it. Refrigerate for at least 3 hours,
turning the bag now and then.
Run - (35 min)
- Chop ONION and SCALLION small. Mix.
- Crush GARLIC and chop fine. Slice GINGER crosswise
very thin, then chop fine. Mix.
- Blast both BELL PEPPERS black with your
Propane Torch and brush
off skin under running water (see Note-4).
Core and dice about 1/4 inch.
- Scald TOMATOES one minute in boiling water. Quench in cold
water and peel. Cut into 1/2 inch dice.
- Slice PALM HEARTS about 1/4 inch thick. Add to Tomatoes.
- Bring out the Fish and place into a bowl with all the
Marinade. Squeeze LEMON JUICE and pour over the fish.
- Heat Dendê Oil in a 3-1/2 quart sauté pan or
similar. Fry Onion mix and Bell Peppers until
onions are translucent, about 5 minutes.
- Stir in Garlic mix until well distributed.
- Stir in Stock and bring to a boil. Stir in Coconut
Milk and Tomato Paste. Season with Salt and
Pepper.Bring back to a boil, then turn down to a simmer,
cover and simmer about 10 minutes.
- Transfer the Fish and Marinade to the pan. Bring
to a simmer and simmer until the fish flakes well and the marinade
onions are tender, about 10 minutes.
- Stir in Tomato mix. Bring up hot and take off the heat.
- Serve hot with plenty of steamed long grain rice.
- Fish Fillet: This can be any light
colored non-oily fish that holds together reasonably well in wet
cooking. It is properly ocean fish, but fresh water fish can also be
used. The photo example was made with Pacific Ocean Whitefish
(Pacific Tilefish), which is not ideal for wet cooking, but it worked
- Dendê Oil: This is a bright
orange Palm Oil available from some African or Brazilian markets or
on-line. For details see our
Dendê Oil page. The dish
will not be ruined if you have to use the much more available coconut
oil, especially if you color it with
Annatto, which is easy to do.
- Fish Stock: This need not be made from
the fish used in the recipe. I've usually made the stock well ahead,
often from Golden Pompano, and used the fillets for other purposes.
For details of making and keeping fish stock, see our recipe for
- Bell Peppers: The pattern recipe did
not call for this step, but, since my recipes tend to get reheated
at least once, and I don't like loose skins floating around, I
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
amf_fshstw1 170907 var - www.clovegarden.com
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