The original recipe from Dr. Harris’s classic book has no chile included. Scott Hocker is a writer, editor, recipe developer, cookbook author, and content and editorial consultant. Bring to a boil, then reduce the heat to moderate and simmer for 4 minutes. Season with salt and cook, stirring, until the onion is translucent, about 2 minutes. Heat oil in a large Dutch oven over medium heat. 7 %, (14 1/2 ounce) can reduced-sodium fat-free chicken broth. The flavors are good when 1st made, but the next day this stew is fantastic! Cook, stirring frequently, until the onions begin to soften and turn translucent, about 10 minutes. Serve with rice and/or farofa. Combine first 6 ingredients in a large bowl; toss to coat. I’ve used halibut, mussels and shrimp in this recipe, but feel free to use whatever seafood you’d like. My friends all loved it so much! Heat olive oil in a large skillet over medium heat. Add … • Brazilian Tuna Ceviche It turned out to be a great decision and the potato added heartiness to the soup. I promise you won’t regret it! Amount is based on available nutrient data. And, if you’re going to make moqueca, you should make sure you spend the extra 5 minutes it takes to make rice the Brazilian way. Yummy! Place in a shallow dish and season with lime juice, garlic, and salt. Couldn't get halibut so I used cod. Nutrition While the fish is marinating, heat the olive oil in a large skillet over medium heat and add the onion. Prepared with tomatoes, urucum oil and fish broth, it tastes sweeter with no notes from African cuisine. Marinate in refrigerator 30 minutes. With this recipe, I claimed myself an outstanding cook! In a large pot, heat the oil until shimmering. Stir and cook for a minute to heat through. Combine first 6 ingredients in a large bowl; toss to coat. Bring to a boil; reduce heat, and simmer 10 minutes. Choosing a selection results in a full page refresh. this link is to an external site that may or may not meet accessibility guidelines. Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally. https://andrewzimmern.com/recipes/andrew-zimmern-cooks-moqueca-de-peixe ½-inch steaks (about 1 pound) of firm-fleshed white fish, such as cod or halibut, green bell pepper, seeded and sliced crosswise into thin rings, fresh green chile, such as jalapeño or serrano, cut into thin rings. https://www.greatbritishchefs.com/recipes/moqueca-de-peixe-recipe I love moqueca but it's very fattening. Add fish mixture; cook 3 minutes or until fish is done. Heat olive oil in a large skillet over medium heat. I tasted moqueca for the first time along the Brazilian coast south of Rio de Janeiro, and I was instantly hooked.