Brazilian Fish Stew (Moqueca Capixaba)

Brazilian Fish Stew (Moqueca Capixaba)
Brazilian Fish Stew (Moqueca Capixaba)
We usually encounter only one version of Brazil's signature dish in this country — the one from Bahia, rich and almost currylike with coconut milk and dendê oil. This lighter one, from Espírito Santo, reflects that state's long coastline: Its bright broth results from the fish, tomatoes, lime juice, and vegetables, which meld beautifully. And it couldn't be easier. You simply layer the marinated seafood with the other ingredients in a cold pan and turn up the heat, simmering for just 20 minutes.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
Central/South American Citrus Fish Herb Onion Pepper Tomato Marinate Dinner South American Brazilian Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup chopped green bell pepper
  • 2 teaspoons salt
  • 1/4 cup fresh lime juice
  • 1 large onion, chopped
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped fresh cilantro
  • Carbohydrate 22 g(7%)
  • Cholesterol 145 mg(48%)
  • Fat 9 g(14%)
  • Fiber 3 g(11%)
  • Protein 40 g(80%)
  • Saturated Fat 1 g(7%)
  • Sodium 946 mg(39%)
  • Calories 324

Preparation Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more. Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers. Place plantains on top of vegetables. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot. Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes. Serve stew over soft manioc polenta .

Preparation Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more. Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers. Place plantains on top of vegetables. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot. Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes. Serve stew over soft manioc polenta .

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