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| Moqueca Baiana (Brazilian Seafood Stew) |
"Moqueca baiana is a rich seafood stew from Brazil, paying homage to a slight curry however not made from a spice paste base. This recipe is for the Afro-Brazilian version of moqueca from the state of Bahia. There's also moqueca capixaba from Espirito Santo which makes use of tomato puree and annatto, lacking the African have an effect on with the aid of omitting the coconut milk and dende oil (palm oil). Dende oil is the key aspect on this recipe."
Ingredients :
- 1 (sixteen ounce) can crabmeat
- half of pound cooked shrimp, peeled and deveined with out tail
- 3 tablespoons lemon juice
- 1 tablespoon lime juice
- three cloves garlic, minced
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 half of cups uncooked lengthy-grain white rice
- three cups water
- 2 tablespoons water
- 1 (14 ounce) can coconut milk
- 1 yellow onion, coarsely chopped
- 2 half of tablespoons butter
- 2 teaspoons salt
- 1 clove garlic
- 2 tablespoons dende oil (palm oil)
- 1 yellow onion, sliced
- 1 small yellow bell pepper, seeded and sliced
- 1 small orange bell pepper, seeded and sliced
- 1 teaspoon overwhelmed crimson pepper
- three Roma tomatoes, sliced
- 1 Roma tomato, chopped
- 1/2 cup chopped green onions
- half of cup chopped fresh cilantro
Instructions :
| Prep : 40M | Cook : 8M | Ready in : 1H28M |
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- Place crabmeat and shrimp in a dish; coat with lemon juice, lime juice, three cloves garlic, half of teaspoon salt, and half of teaspoon black pepper. Mix properly. Cover with plastic wrap; sit back till geared up to apply.
- Combine rice, 3 cups plus 2 tablespoons water, coconut milk, chopped onion, butter, 2 teaspoons salt, and 1 clove garlic in a big saucepan or rice cooker. Simmer, protected, until water is absorbed, approximately 15 mins.
- Heat dende oil in a big skillet over medium heat. Cook and stir sliced onion till beginning to melt, about five mins. Add yellow bell pepper, orange bell pepper, and crushed pepper. Cook and stir till heated thru, 3 to five minutes. Add sliced tomatoes, chopped tomato, and inexperienced onions. Reduce warmth to low; let vegetable aggregate simmer for five mins. Add the remaining half teaspoon salt, half teaspoon black pepper, and cilantro.
- Transfer half of the vegetable mixture to a plate. Spread the closing combination to flippantly cowl the lowest of the skillet. Spread crab-shrimp aggregate on pinnacle. Top with the final vegetable aggregate and pour on coconut milk. Bring to a simmer over medium heat. Reduce heat to low. Cook with out stirring till flavors blend, approximately 15 minutes. Serve over the rice.
Notes :
- For fish use 3 tablespoons lime juice and 1 tablespoon lemon juice. I propose mahi mahi because it goes splendid with rich flavors and has a low mercury content material among corporation white fishes. I hear monk fish tail fillets are exquisite in moqueca and have a taste similar to lobster with a company fish texture.
- More true recipes may use unpeeled shrimp, lobster, crawfish, and mussels if you do not mind playing along with your meals at the desk.
- For extra proper Bahian rice, leave out the butter, saute the onion in 2 tablespoons olive oil till translucent, add the garlic and cook until aromatic, mix in uncooked rice and cook dinner till bright (not browned). Add the water and cook dinner for 15 minutes.
- For much less fat, use mild coconut milk (60% much less fats) and margarine or olive oil inside the rice.
- If you can't locate dende oil domestically, any pink palm oil will suffice, or you may order it on-line.
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