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.
Оригінальний рецепт від Forkin
- Загальний час
- 45 хв
- Порції
- 4
- Складність
- Середньо
- На порцію
- 368 kcal
Інформація про алергени: може містити ракоподібні і риба. Якщо у вас є алергія, завжди перевіряйте паковання інгредієнтів.
Підготовка
Інгредієнти
marinade
- 500 gfirm white fish fillet, cut into 2-inch chunks
- 30 mllime juice, freshly squeezed
- 3 зубчикgarlic, minced
- 1 ч. л.salt
- 0,5 ч. л.black pepper, freshly ground
Інгредієнти
- 4 ст. л.olive oil
- 1 ст. л.annatto seed
- 1 шт.yellow onion, large, sliced into rings
- 1 шт.green bell pepper, sliced into rings
- 3 шт.tomato, medium, sliced into rings
- 250 glarge raw shrimp, peeled and deveined
stew
- 3 зубчикgarlic, minced
- 25 gfresh cilantro, roughly chopped
- 2 шт.scallion, thinly sliced
garnish
- 5 gfresh cilantro, chopped, for garnish(за бажанням)
Приладдя
fine-mesh sieve · mixing bowl · small saucepan · cutting board · knife · large pot or dutch oven
Спосіб приготування
Крок за кроком
- 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.
Близько 15 хв
Примітка кухаря: 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.
Близько 3 хв
Примітка кухаря: 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.
Близько 2 хв
- 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.
Близько 2 хв
Примітка кухаря: 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.
Близько 1 хв
- 6
Top the fish with the remaining sliced onion, bell pepper, and tomato. Sprinkle the minced stew garlic over the top.
Близько 2 хв
- 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.
Близько 15 хв
Примітка кухаря: 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.
Близько 1 хв
- 9
Cover again and cook for another 3-5 minutes, until the shrimp are pink and opaque and the fish is cooked through.
Близько 5 хв
Примітка кухаря: 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.
Близько 1 хв
- 11
Serve immediately in bowls, garnished with the extra fresh cilantro. It is traditionally served with rice and pirão (a manioc flour gravy).
На порцію
Харчова цінність
- Калорії
- 367,7kcal
- Білки
- 40,6g
- Вуглеводи
- 17,9g
- Жири
- 16,2g
- Клітковина
- 4,7g
- Цукри
- 7,5g
Розраховано за кількістю інгредієнтів у рецепті. Значення можуть відрізнятися залежно від брендів і замін.
Правильне зберігання
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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