Moqueca Capixaba
A light and flavorful Brazilian fish stew from the state of Espírito Santo. This version features white fish and shrimp simmered in a vibrant broth of tomatoes, onions, and fresh cilantro, colored with annatto oil for its signature hue.
En original oppskrift av Forkin
- Total tid
- 45 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
- Per porsjon
- 368 kcal
Allergeninformasjon: kan inneholde krepsdyr og fisk. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
marinade
- 500 gfirm white fish fillet, cut into 2-inch chunks
- 30 mllime juice, freshly squeezed
- 3 feddgarlic, minced
- 1 tssalt
- 0,5 tsblack pepper, freshly ground
Ingredienser
- 4 ssolive oil
- 1 ssannatto seed
- 1 stk.yellow onion, large, sliced into rings
- 1 stk.green bell pepper, sliced into rings
- 3 stk.tomato, medium, sliced into rings
- 250 glarge raw shrimp, peeled and deveined
stew
- 3 feddgarlic, minced
- 25 gfresh cilantro, roughly chopped
- 2 stk.scallion, thinly sliced
garnish
- 5 gfresh cilantro, chopped, for garnish(valgfritt)
Utstyr
fine-mesh sieve · mixing bowl · small saucepan · cutting board · knife · large pot or dutch oven
Fremgangsmåte
Trinn for trinn
- 1
In a medium bowl, combine the fish chunks with the lime juice, minced marinade garlic, salt, and black pepper. Toss gently to coat and set aside to marinate for at least 15 minutes.
Omtrent 15 min
Kokkens tips: Marinating the fish helps it become more flavorful and firm, which prevents it from falling apart during cooking.
- 2
In a small saucepan, add the olive oil and annatto seeds. Warm over low heat for 2-3 minutes until the oil turns a deep reddish-orange color. Do not let it smoke.
Omtrent 3 min
Kokkens tips: If you can't find annatto seeds, you can use annatto powder or a small amount of paprika mixed with turmeric for color.
- 3
Strain the annatto-infused oil through a fine-mesh sieve into a large, heavy-bottomed pot or Dutch oven, discarding the seeds.
Omtrent 2 min
- 4
Arrange a layer using half of the sliced onion, green bell pepper, and tomato at the bottom of the pot with the annatto oil.
Omtrent 2 min
Kokkens tips: This vegetable base prevents the fish from sticking and infuses the stew from the bottom up.
- 5
Place the marinated fish pieces in a single layer over the vegetables. Pour any remaining marinade from the bowl over the fish.
Omtrent 1 min
- 6
Top the fish with the remaining sliced onion, bell pepper, and tomato. Sprinkle the minced stew garlic over the top.
Omtrent 2 min
- 7
Cover the pot and cook over medium-low heat for about 15 minutes. The vegetables will release their own liquid to create a broth; do not add any water.
Omtrent 15 min
Kokkens tips: Avoid stirring the moqueca, as this can break up the delicate fish fillets. A gentle shake of the pot is okay.
- 8
Add the shrimp to the pot, tucking them into the broth around the fish pieces.
Omtrent 1 min
- 9
Cover again and cook for another 3-5 minutes, until the shrimp are pink and opaque and the fish is cooked through.
Omtrent 5 min
Kokkens tips: Be careful not to overcook the shrimp, as they can become tough.
- 10
Turn off the heat. Gently stir in the chopped cilantro and sliced scallions intended for the stew.
Omtrent 1 min
- 11
Serve immediately in bowls, garnished with the extra fresh cilantro. It is traditionally served with rice and pirão (a manioc flour gravy).
Per porsjon
Næringsinnhold
- Kalorier
- 367,7kcal
- Protein
- 40,6g
- Karbohydrater
- 17,9g
- Fett
- 16,2g
- Fiber
- 4,7g
- Sukker
- 7,5g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a saucepan over low heat until just warmed through; do not boil.
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