Muqueca With Pirao Recipes

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MOQUECA (BRAZILIAN SEAFOOD STEW)

Moqueca hails from the state of Bahia in northeastern Brazil, the heart of Afro-Brazilian culture and its rich culinary heritage. Built on the freshest seafood you can find, moqueca delivers a creamy, spicy richness with just a few central ingredients. The dish begins with a base of sautéed garlic, onion, tomatoes and sweet peppers. A fresh chile adds heat that will linger gently, and coconut milk gives the stew body. Red palm oil (azeite de dendê in Portuguese) acts as the glue that holds this dish together. There is no substitute for its characteristic floral, smokelike flavor and vibrant orange sheen. Serve moqueca hot, alongside steamed white rice, farofa de pilão (made from manioc flour toasted in dendê oil), pirão (a creamy porridge made from cooking manioc flour in a fish or meat stock) and lime wedges for a bright finish.

Provided by Yewande Komolafe

Categories     dinner, weekday, soups and stews, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13



Moqueca (Brazilian Seafood Stew) image

Steps:

  • Use a pair of kitchen scissors to cut along the length of each prawn deep enough to expose and remove the vein. Place the fish chunks in a large bowl and season with 1 teaspoon salt. Squeeze in the juice of 1 lime and toss to coat. Set the prawns and fish aside while preparing the sauce.
  • In a large, shallow Dutch oven or large, deep skillet, melt 2 tablespoons dendê oil over medium heat. Add the garlic and cook, stirring, until softened and fragrant, 1 minute. Add the onion, stir and cook, stirring until translucent, about 2 minutes.
  • Increase the heat to high, add the peppers, tomatoes and chile. Season with salt. Cook, stirring frequently, until the peppers are softened and any liquid from the tomatoes is beginning to evaporate, 4 minutes.
  • Pour in the coconut milk, stir and reduce the heat to medium. Simmer, stirring occasionally, until the liquid thickens and reduces to a creamy sauce, about 10 minutes. Taste, adjust the salt, if necessary, and stir in 2 tablespoons chopped cilantro.
  • Carefully place the prawns in the sauce in a single layer and cook for 2 minutes. Turn the prawns to cook the other sides and add the cod. (Discard any juices in the bowl.) The fish will be partly submerged. Cook until the fish is tender and just cooked through, 2 to 3 minutes.
  • Remove from heat, drizzle in the remaining 1 tablespoon dendê oil and sprinkle with the remaining 2 tablespoons chopped cilantro. Slice the remaining lime into wedges. Serve immediately, with steamed rice and lime wedges for squeezing.

6 head-on prawns or large head-on shrimp (about 12 ounces)
12 ounces cod fillet, cut into 1-inch pieces
Kosher salt
2 limes
3 tablespoons dendê oil (red palm oil; see Note)
4 garlic cloves, minced
1 small yellow onion, chopped (1 cup)
8 ounces sweet baby bell peppers or 2 bell peppers, any color, sliced into 1/4-inch strips (2 cups)
1 pound fresh tomatoes, cut in 1-inch-wide wedges (2 1/2 cups)
1 whole hot chile, such as red Scotch bonnet or bird's-eye, pierced all over with the tip of a knife
1 (13.5-ounce) can full-fat coconut milk
1/4 cup chopped fresh cilantro
Steamed rice, for serving

MOQUECA COM PIRAO (BRAZILIAN SHRIMP STEW)

I translated this recipe, sent to me upon request by my brother Gildo Juarez who lives in Rio (Brazil). Unfortunately I am unable to translate his witticism... It is served with white rice and "pirao" (recipe follows). You can use fish instead of shrimp, by the way. CAUTION: Dende oil gives this dish its special flavor, BUT too much of it may cause "piriri," a.k.a. Montezuma's Revenge! (E-mail me if you have questions.)

Provided by EURrosa1

Categories     Brazilian

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8



Moqueca Com Pirao (Brazilian Shrimp Stew) image

Steps:

  • Saute onions, garlic and tomatoes in oil, in a clay pan if possible (http://static.panoramio.com/photos/original/15240632.jpg). When onions are golden-about 15 minutes-add deveined and cleaned shrimp, and wait until it gets "red"-about 15 more minutes. About 5 minutes after you added the shrimp, add coconut milk and paprika. Before serving, mix in cilantro and chives.
  • Pirao: 700ml water; 1 onion, chopped; 2 garlic cloves, mashed with salt; pepper & salt to taste; reserved shrimp shells; dash of colorau *; 1 cup manioc flour. In a pan with lid, boil all the ingredients for about 15 minutes. Drain. Put liquid back in pan; when it boils turn to a simmer. SLOWLY add manioc flour, stirring constantly (as for polenta). It is ready when it starts thickening. (It doesn't harden, but turns kinda gooey.).
  • * We actually use "colorau" (made mainly from "urucum" seeds); instead of paprika, a better substitute in my view is annatto seeds (http://www.overmundo.com.br/overblog/nosso-colorau-o-urucum). Saute annatto seeds in the dende oil, being VERY careful not to bun them; remove seeds and use the oil.

Nutrition Facts : Calories 259.2, Fat 10.9, SaturatedFat 1.8, Cholesterol 294.5, Sodium 342.8, Carbohydrate 6.8, Fiber 1.3, Sugar 3.2, Protein 32.6

2 lbs large shrimp (reserve shells)
2 onions, sliced
3 tomatoes, sliced
4 garlic cloves, chopped
4 tablespoons dende oil (or olive oil if you can't find it)
coconut milk, 100ml
1/8 teaspoon paprika (* see note at the end)
cilantro and chives, chopped

MUQUECA WITH PIRAO

Provided by Christopher Idone

Categories     dinner, project, main course

Time 1h

Yield Ten servings

Number Of Ingredients 15



Muqueca With Pirao image

Steps:

  • Prepare the stock and coconut milk a day or two ahead.
  • Coat a large nonreactive (such as glass or enamel) saute pan with a half cup of the olive oil and place over medium-high heat.
  • Saute the garlic in the oil just until golden, about four or five minutes. Add the onions and cook just until wilted, stirring frequently, about five or six minutes more.
  • Add the tomatoes, parsley and seasonings. Heat thoroughly and add one cup of fish stock and four cups prepared coconut milk. Bring to a boil, reduce the heat and simmer for 15 minutes. Cool and reserve. (This can be prepared a day ahead.)
  • Salt and pepper the shrimp and refrigerate.
  • Cut the fish fillets, checking for stray bones, into one-and-a-half-inch cubes, salt and pepper the cubes and refrigerate.
  • Over medium heat, bring eight cups of fish stock to a simmer.
  • Add the fish heads and trimmings to the stock, simmer for 15 minutes, strain and reserve the heads and keep the stock warm.
  • Heat the remaining olive oil in a nonreactive saute pan over medium-high heat. Add the shrimp and saute briefly, until they are pink. Remove and reserve the shrimp.
  • Add the fish cubes and saute them until they are golden but not thoroughly cooked. Remove and reserve with the shrimp.
  • Deglaze the pan with a half cup of the warm fish stock and add the reserved coconut-fish stock mixture and bring to a simmer and keep warm over very low heat.
  • To make the pirao, pick away the cheeks and excess meat from the heads and trimmings. Combine one cup of the fish meat with about a quarter cup of fish stock and puree in a food processor or electric blender.
  • In a medium-sized heat-proof bowl, add the manioc flour and whisk in the heated stock a little at a time until it is the consistency of farina.
  • Whisk in the fish puree, one tablespoon of dende oil and one teaspoon of pimente oil, or to taste.
  • Cover and keep warm over a pan of simmering water while you finish cooking the fish.
  • Raise the heat and bring the coconut-fish mixture to a simmer. Add the shrimp, cubed fish and their juices and bring to a simmer. Add the remaining two tablespoons of dende and one teaspoon of pimente oil. Transfer to a heated soup tureen or wide shallow soup plates and accompany with the pirao, slaw and boiled rice. Usually the shrimp are served in their shells and the shells eaten. If they are to be peeled - then they should be peeled just before reheating in the coconut-fish stock mixture.

Nutrition Facts : @context http, Calories 785, UnsaturatedFat 26 grams, Carbohydrate 30 grams, Fat 58 grams, Fiber 10 grams, Protein 41 grams, SaturatedFat 28 grams, Sodium 1381 milligrams, Sugar 8 grams, TransFat 0 grams

About 10 cups fish stock
2 coconuts for coconut milk
1 cup olive oil
5 garlic cloves, peeled and thinly sliced
4 medium onions, thinly sliced
2 large ripe tomatoes, peeled, seeded and chopped
1 cup chopped parsley
2 bay leaves
1 tablespoon fresh oregano, or 1 teaspoon dried
Salt and freshly ground pepper to taste
3 dozen medium-sized shrimp in shell
3 pounds snapper or grouper fillets with skin (heads and trimmings reserved for steps 8 and 12)
1 cup manioc flour
3 tablespoons dende oil (see note)
2 teaspoons hot pimente oil or tabasco

PIRAO (MANIOC POLENTA)

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 4



Pirao (Manioc polenta) image

Steps:

  • Bring the fish broth to a rapid boil, and stir in a little salt and pepper. Add the tomato paste, and stir to incorporate thoroughly. Sprinkle in the manioc flour, a little at a time, stirring vigorously and continuously until all the flour has been incorporated and the mixture has the consistency of soft ice cream. Serve immediately; like polenta, pirao gets stiffer the longer it sits.

Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 1 gram, Fiber 1 gram, Protein 4 grams, SaturatedFat 0 grams, Sodium 259 milligrams, Sugar 0 grams

2 1/2 cups fish broth
Salt and freshly ground black pepper to taste
1 tablespoon tomato paste
1 1/2 cups manioc flour

BAHIA-STYLE MOQUECA PRAWN STEW

A Brazilian-inspired seafood casserole with creamy coconut sauce, coriander garnish and plenty of sunshine spice

Provided by Jennifer Joyce

Categories     Main course

Time 40m

Number Of Ingredients 13



Bahia-style Moqueca prawn stew image

Steps:

  • Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.
  • Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic.
  • Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins. Serve with the fresh coriander and rice.

Nutrition Facts : Calories 398 calories, Fat 28 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium

450g large, raw, peeled prawn
75ml lime juice
3 garlic cloves , finely chopped
3 tbsp coconut oil
4 spring onions , chopped
1 onion , sliced into half moons
1 red pepper , thinly sliced
1 tsp chilli flakes
2 tsp paprika
3 plum tomatoes , deseeded and chopped
400ml coconut milk
2 tbsp chopped coriander
steamed rice , to serve

PIRAO

This salty Brazilian porridge made with rice flour or farinha is served, hot or cold, as a side dish for meat, fish, and poultry, such as Moqueca.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Number Of Ingredients 2



Pirao image

Steps:

  • Bring liquid to a boil in a saucepan. Sprinkle in 1 cup of farinha, stirring constantly over medium heat until it has the consistency of cooked cereal. Add more farinha as needed to reach desired thickness.

6 cups cooking liquid reserved from Moqueca
1 1/2 cups farinha

MOQUECA

The distinctive flavor of this Brazilian seafood stew comes from coconut milk, dende oil, and malagueta peppers. It's traditionally served with a salty porridge called Pirao.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 14



Moqueca image

Steps:

  • Spread out fish and shrimp on separate large dishes. Sprinkle each with lime juice, salt, and pepper. Marinate for 1 hour.
  • In a large pot, heat olive oil over medium heat. Add onions, garlic, and paprika, and cook until soft, about 15 minutes.
  • In a large pot, heat olive oil over medium heat. Add onions, garlic, and paprika, and cook until soft, about 15 minutes.
  • Add fish in one layer; top with shrimp. Add bouquet garni and cook, covered, over medium heat for 10 minutes.
  • Add fish in one layer; top with shrimp. Add bouquet garni and cook, covered, over medium heat for 10 minutes.
  • Put tomatoes and peppers in the bowl of a food processor and cover with thin Coconut Milk. Puree, strain, and pour over fish. Simmer over low heat until fish is fully cooked. Remove bouquet garni.
  • Put tomatoes and peppers in the bowl of a food processor and cover with thin coconut milk. Puree, strain, and pour over fish. Simmer over low heat until fish is fully cooked. Remove bouquet garni.
  • Pour off and reserve 6 cups of cooking liquid. Stir in dende oil and thick Coconut Milk. Cover and simmer for 2 to 3 minutes.
  • Pour off and reserve 6 cups of cooking liquid. Stir in dende oil and thick coconut milk. Cover and simmer for 2 to 3 minutes.
  • Serve with Pirao and Coconut Rice.
  • Serve with Pirao and Coconut Rice.

4 pounds grouper steaks or other firm white fish
2 pounds large shrimp, peeled and deveined
Juice of 4 limes
Salt and freshly ground pepper
1 cup olive oil
2 large onions, thinly sliced
4 cloves garlic, minced
1 tablespoon paprika
1 bouquet garni composed of 1 bunch chopped cilantro, 1/2 bunch chopped flat-leaf parsley, and 2 crushed bay leaves tied up in cheesecloth
10 plum tomatoes
1 sweet red pepper
1 malagueta pepper (or more to taste)
2 cups thin Coconut Milk for Moqueca
3 tablespoons dende oil

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