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About Moqueca
A delicious traditional Brazilian Seafood Stew loaded with flavour.
Originally from both the Southeast and Northeast regions of Brazil, this authentic dish is found in two equally tasty versions:Moqueca Capixaba (from Espírito Santo) and Moqueca Baiana (from Bahia).
Brazilians have been making Moqueca for at least 300 years, and this Seafood Stew is delightful either with or without coconut cream and capsicum, but certainly always garnished with fresh coriander.
Flavourful, colourful and healthy, this delicious dish is easy to prepare and ready in under half an hour.
Prep time: 5 mins.Cooking time: 15 mins.
INGREDIENTS:
1 ripe tomato/chopped,½ brown onion/chopped,1 capsicum – for presentation purpose, ½ green and ½ red capsicums,1 bunch of coriander,1 ½ kg of fish – this stew works best with a firm white fish, avoid delicate or oily fishes.We recommend Snapper, King Fish or equivalent.Optional: you may add some prawns to the stew as well.
~~~~~~~~~~~~~~~~Prep time: 5 mins.Cooking time: 10 mins.~~~~~~~~~~~~~~~~
INGREDIENTS:
1 ripe tomato/chopped,½ brown onion/chopped,1 bunch of coriander,
OPTIONAL:1 capsicum – for presentation purpose, ½ green and ½ red capsicums,
1 ½ kg of fish – this stew works best with a firm white fish, avoid delicate or oily fishes.
We recommend Snapper, King Fish or equivalent.Optional: you may add some prawns to the stew as well.
HOW TO:
In a cast-iron pot (covered skillet or Dutch oven), coat the bottom of the pan with half of the Moqueca Sauce over a high heat.
Add chopped tomato and onion.
(Option to add 1 capsicum)
Add ½ of the coriander bunch, roughly chopped.Place fish uniformly, ensuring that the fish does not lie over each other.
Fill ½ of the Moqueca Sauce jar with water – important: only half of –, shake well and pour over fish to dilute the sauce entirely.
Cover saucepan and bring to a simmer over medium-high heat.Cook for 10 minutes without stirring – you may gently shake the pot occasionally, being careful to keep fish pieces whole.
Upon serving, garnish with fresh coriander leaves across the whole pot.
Serve with white rice.
For the Moqueca Baiana version, please check our products.
PS: Our Moqueca Sauce products are intended for use as stand-alone appetizers (dipping), or as sauce bases for entrées ranging from steaks, tapas, pastas and are perfect for entertaining, snacking and week-night dinners or casual lunches. Or simply, follow our recipe for Moqueca: www.moqueca.com.au
Enjoy!
Originally from both the Southeast and Northeast regions of Brazil, this authentic dish is found in two equally tasty versions:Moqueca Capixaba (from Espírito Santo) and Moqueca Baiana (from Bahia).
Brazilians have been making Moqueca for at least 300 years, and this Seafood Stew is delightful either with or without coconut cream and capsicum, but certainly always garnished with fresh coriander.
Flavourful, colourful and healthy, this delicious dish is easy to prepare and ready in under half an hour.
Prep time: 5 mins.Cooking time: 15 mins.
INGREDIENTS:
1 ripe tomato/chopped,½ brown onion/chopped,1 capsicum – for presentation purpose, ½ green and ½ red capsicums,1 bunch of coriander,1 ½ kg of fish – this stew works best with a firm white fish, avoid delicate or oily fishes.We recommend Snapper, King Fish or equivalent.Optional: you may add some prawns to the stew as well.
~~~~~~~~~~~~~~~~Prep time: 5 mins.Cooking time: 10 mins.~~~~~~~~~~~~~~~~
INGREDIENTS:
1 ripe tomato/chopped,½ brown onion/chopped,1 bunch of coriander,
OPTIONAL:1 capsicum – for presentation purpose, ½ green and ½ red capsicums,
1 ½ kg of fish – this stew works best with a firm white fish, avoid delicate or oily fishes.
We recommend Snapper, King Fish or equivalent.Optional: you may add some prawns to the stew as well.
HOW TO:
In a cast-iron pot (covered skillet or Dutch oven), coat the bottom of the pan with half of the Moqueca Sauce over a high heat.
Add chopped tomato and onion.
(Option to add 1 capsicum)
Add ½ of the coriander bunch, roughly chopped.Place fish uniformly, ensuring that the fish does not lie over each other.
Fill ½ of the Moqueca Sauce jar with water – important: only half of –, shake well and pour over fish to dilute the sauce entirely.
Cover saucepan and bring to a simmer over medium-high heat.Cook for 10 minutes without stirring – you may gently shake the pot occasionally, being careful to keep fish pieces whole.
Upon serving, garnish with fresh coriander leaves across the whole pot.
Serve with white rice.
For the Moqueca Baiana version, please check our products.
PS: Our Moqueca Sauce products are intended for use as stand-alone appetizers (dipping), or as sauce bases for entrées ranging from steaks, tapas, pastas and are perfect for entertaining, snacking and week-night dinners or casual lunches. Or simply, follow our recipe for Moqueca: www.moqueca.com.au
Enjoy!
Contacts | claypots@moqueca.com.au | +61400269950
Claypots | Seafood Stew & BBQ Sauces