Moqueca de peixe paulistana. (Sao Paulo Fish stew)
Moqueca de peixe paulistana. (Sao Paulo Fish stew)

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, moqueca de peixe paulistana. (sao paulo fish stew). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Moqueca de peixe paulistana. (Sao Paulo Fish stew) is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Moqueca de peixe paulistana. (Sao Paulo Fish stew) is something which I’ve loved my entire life.

Great recipe for Moqueca de peixe paulistana. (Sao Paulo Fish stew). This is a very controversial dish in Brazil. Because it's made differently in the north, centre and in the south.

To begin with this particular recipe, we must first prepare a few components. You can cook moqueca de peixe paulistana. (sao paulo fish stew) using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Moqueca de peixe paulistana. (Sao Paulo Fish stew):
  1. Take 2 TBSP vegetable oil
  2. Take 600 g white fish (cod or haddock)
  3. Prepare 1 large onion sliced
  4. Take 3 garlic cloves squashed
  5. Get 1/2 TSP cayenne pepper
  6. Take 1 red pepper sliced
  7. Prepare 2 large tomatoes sliced
  8. Get 1 TSP smoked paprika
  9. Get to taste Salt
  10. Prepare 1 can coconut milk
  11. Prepare 200 g cooked frozen sea food (prawns, mussels and squids)
  12. Prepare handful fresh coriander chopped

Brazilian Fish Stew (Moqueca de Peixe) Written by. She wrote a cookbook focusing on the cuisine of Brazil. Learn about The Spruce Eats' Editorial Process. Heat olive oil in a large skillet over medium heat.

Steps to make Moqueca de peixe paulistana. (Sao Paulo Fish stew):
  1. In a pan, add the vegetable oil and make a bed with the onions, garlic and sprinkle the smoked paprika on top. Then lay the fish on top of the onions, add the salt, cayenne pepper and top with the tomatoes.
  2. Cover all the fish with a layer of tomatoes and then the red pepper slices.
  3. Pour in the coconut milk and let it boil with the lid on for 2 minutes.
  4. Add the sea food on top and let it come to boil again and leave to cook with the lid on for about 6 minutes.
  5. Sprinkle the coriander on top, gently mix it and check if the fish is cooked. Serve with white rice. Enjoy!

Add grated onion and cook for a few seconds. From the state of Bahia in northern Brazil, moqueca de peixe (moo-KAY-ka duh PAY-shuh) is a tropical fish stew fragrant with garlic and peppers, and enriched with coconut milk. This hearty one-pot fish stew is packed with fragrant herbs and spices. The fresh lime juice and fiery chilli cut through creamy coconut to create a delicately balanced sweet and sour broth. To ensure the monkfish and prawns are perfectly cooked without being overdone Marcello adds them right at the end, along with plenty of chopped coriander.

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