Moqueca de peixe

Created by Patricia Nunes
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Rating:

  • Cuisine: Brazilian

A marvellous seafood stew with the fresh flavours of lime and coconut and finished with Brazil’s favourite mellow dende oil.

Ingredients

5 medallions of white fish (eg. snapper) or 1 kg of prawns
1 onion, sliced
2 cloves of garlic, chopped
1 red capsicum, sliced
5 tomatoes, chopped
1 tbsp grated ginger
5 chillies, chopped
1 cup fish or vegetable stock
Juice of 2 limes
120ml dendê oil (optional)
1 bunch of spring onions, finely sliced
1 bunch of coriander, chopped

Pirao
2 cups of fish stock
2 tbsp butter
2 cups semolina
Seasoning

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Preparation

Marinate the fish in the lemon juice with one clove of garlic and seasoning for at least half an hour.

Sauté the onion, garlic, ginger, chillies, red capsicum and tomatoes, until a sauce is formed. Pour over stock.

Add the fish, season with rock salt and simmer gently until cooked. If using a combination of white fish and prawns, add prawns later as they require less time to cook through.

Stir through chopped coriander.

Place in serving dish and squeeze over lime juice and sprinkle with spring onions and extra coriander leaves.

Drizzle over dendê oil.
Serve with rice and pirao.

Pirao
Bring the stock to the boil
Add the butter and the semolina slowly, mixing well.
Cook on slow heat till desired consistency, season and serve with moqueca.
You can add small prawns to it as well.

Brazilian Restaurants

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1. Rio's Brazilian Churrascaria Grill Richmond
2. Copacabana Fitzroy
3. Brazilian Touch Theatre Restaurant Fortitude Valley
4. BlueFire Churrascaria Grill & Bar Docklands
5. BlueFire Churrascaria Grill and Bar Main Beach
6. Red Hot Adelaide
7. Fiesta on Oxford Bondi Junction
8. Churrasco Coogee
9. Braza Churrascaria Leichhardt
10. Copacabana Botany

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Comments (8)

   
19 Jul 2009 12:04 AEST
Emanuel Tonna (e_tonna@hotmail.com)
Paralowie South Australia
Moqueca de Peixe (Fish Cooked in Coconut and Dende Oil)
I believe that the recipe as it stand on the web site is missing an ingredeient, namely the coconut flavour.I believe that it should include some coconut cream or milk and I am going on what it says ,"A marvellous seafood stew with the fresh flavours of lime and coconut ". Can you please clarify and contact me on the above email address as I love ot prepare this dish. Ardent viewer of SBS Food Safari Regards Emanuel
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29 May 2009 09:50 AEST
Colin
Canberra ACT
This recipe is fantastic!
I highly recommend this recipe to anyone who likes seafood, chilli and coconut. I love laksa as well and this is somewhat similar. I modified the recipe into a "Moqueca de Galinha e Camarão", replacing the fish with chopped chicken breast, the fish stock with chicken stock, and I added 400mL of coconut cream at the same point the stock goes in, making a much smoother and creamier dish. Camarão means prawns, so I left them in as well. Served on a bed of Pirao (the semolina). Delicious!
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29 May 2009 09:42 AEST
Colin
Canberra ACT
RE: Dende Oil
@Lisa, yes it is difficult to track down - I live in Canberra and have not found any locally. I did quite a bit of searching (I even called the Brazilian embassy), and found that a company called Solarben International Foods does indeed import legit Dende/Palm oil. Check their stockists page and try making some calls. I called Fiji Market in Newtown, Sydney, and they could ship me 1 or 2 litres (can't remember which) for about $20, if I recall correctly: http://www.westafricanfoods.com.au/
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28 May 2009 12:53 AEST
Lisa
Redland QLD
Dende Oil
Does anyone know where I can buy Dende/Palm oil. So far I've only seen Carotena oil here in Australia which is not quite the same
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19 Feb 2009 07:57 AEST
Fabio
Victoria Park
Missing Coconut Milk
The coconut missing there in my view would be the coconut milk. Instead of pouring over vegetable stock, pour over about 300ml of coconut milk. That would enrich the flavour a fair bit more. You also don't need to add the dende/palm oil at the end. You can add it with the coconut milk. This is a modern western take of the dish. The more traditional one (and more widely eaten in Brazil) would have the coconut milk and the dende/palm oil added in place of of the vegetable stock.
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02 Jan 2009 11:59 AEST
Lenore
North Rockhampton
What coconut?
Coconut not mentioned in recipeut featured in blurb. Where does it come in?
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04 Dec 2008 01:02 AEST
liz
manly
Coconut?
when do you add the coconut "fresh flavours of lime and coconut "
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02 Dec 2008 06:54 AEST
Shelley
Freshwater
Amazing
This dish looks amazing!
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