Peixe Moqueca is a typical fish stew of Brazil, specifically from the state of Bahia and EspÃrito Santo. Although the exact origin of this recipe is unknown, the first writings that mention it date from 1554, so we are facing one of the oldest and most traditional dishes in the country. Over the years, the recipe has been modifying some details until we get to what we know today. In recipes we show you how to make Peixe Baiana moqueca following the traditional recipe of this state. Keep reading, gather the ingredients, get down to work and tell us how the stew has been left.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make peixe moqueca (fish stew): |
| 4 clean hake fillets without spines 1 red pepper 1 green pepper 2 onions 1 bunch of coriander 400 milliliters of coconut milk 1 Palm oil jet (optional) 3 teeth of grated garlic 1 lemon ( the juice) 3 fresh and mature tomatoes 2 chives (the green part) 2 Pellizcos of ground black pepper 2 pinches of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, little spicy, stew, traditional Brazilian recipe |
Ingredients to make peixe moqueca (fish stew):
1. Remove the thorns from hake with tweezers and place the fillets already clean in a container. Distribute grated garlic on hake and add salt and pepper.
Trick: You can make Peixes moqueca with another type of fish, such as lubina or cazón.
2. Pour the lemon juice and leave the container in the refrigerator so that the macere fish. The lemon not only provides an extra flavor to the stew, it also allows fish not to get rid of.
3. Lava and chop the vegetables. To follow the traditional fish recipe, cut the peppers, tomatoes and one of the onion into slices and finely pile the coriander and the green part of the chives. Pick the remaining onion instead of cutting it into slices.
4. Take out the fish from the fridge and reserve the juice that has remained. Heat a casserole with a good stream of oil and saute the chopped onion over low heat for a couple of minutes. Then add the fish and dormate it 2 minutes on each side.
5. Without removing the fish from the casserole, add a layer of red and green pepper and a pinch of salt. Then, incorporate another layer of onion and tomato and also add a ground and ground pepper point.
6. Do not remove at all and continue to make more layers of the same vegetables until they are over. In the end, adds the coriander and the branches of the onion. You could also do the Baiana Moqueca with a single layer instead of interspersing layers, but the traditional recipe usually does so to get the ingredients to be mixed from the beginning.
7. Once all vegetables are in the casserole, pour coconut milk gradually distributing it throughout the preparation. When it starts to boil, cook the fish moqueca over low heat for 5 minutes. You can make your own vegetable milk following the coconut milk recipe.
8. After 5 minutes, add palm oil on all ingredients and raise the fire so that it is cooked with greater intensity. Preferably, leave the half -covered casserole.
Trick: If you don want to use palm oil, you can use only olive oil.
9. Add salt to taste if you consider it necessary and a jet of natural water, cover the casserole again to continue mixing the flavors and, finally, get an incredible broth. Let it continue to cook for 10 more minutes over medium heat.
Trick: At this point, you could add shrimp.
10. Serve the hot dishes to better notice the flavors of the Moqueca de Peixe Baiana recipe. This is an ideal spoon dish for the months of cold and full of nutrients due to the amount of ingredients it has. Do not hesitate to try it and tell us how it has been.
