Jack Scalfani continues his International dish series with this Brazilian favorite.
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Here is the recipe:
4 (4 to 6 oz) halibut fillets (or other thick, firm white fish)
4 cloves garlic, chopped
3 Tbs lime juice
2 tsp ground cumin
1 1/2 tsp smoked paprika
1 1/2 tsp chile powder
1/2 tsp salt
Freshly ground black pepper to taste
1 Tbs olive oil
1 large white onion, sliced
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
4 plum tomatoes, thickly sliced
1 cup cilantro (leaves and thin stems)
1 (14 oz) can coconut milk
3/4 lb medium shrimp, peeled and deveined
Steamed rice, for serving
2 Tbs chopped cilantro leaves, for serving
Lime wedges, for serving
Place the fish in a wide, shallow baking dish or bowl. Add the garlic, lime juice, cumin, paprika, chile powder, salt and pepper to taste; rub all over the fish, cover with plastic wrap and chill for 1 to 2 hours. About 15 minutes before you’re ready to cook, remove from refrigerator and let fish come to room temperature.
Add the oil to a Dutch oven or large stock pot. Place over low heat and arrange half the onion in a single layer inside the pot. Make more layers with half the bell peppers, half the tomatoes and half the cilantro; sprinkle with salt and pepper to taste (remember there is also salt in the marinade). Add the fish along with its marinade in a single layer. Top with layers of the remaining onion, peppers, tomatoes and cilantro. Add the coconut milk, cover the pot and raise heat to bring liquid to a simmer. Reduce heat to low and cook for 30 minutes, or until fish is opaque in the center. Add the shrimp and cook for 2 to 3 minutes more, or until opaque. Serve with rice, remaining cilantro and lime wedges.
Video Rating: / 5
yes but dont be a tight wad. buy good fish
I remember I made this but I don't like seafood so I substituted the fish for chicken and the shrimp for mushroom
mo ka ca, you said it right the first time, don't pronounce the "u"
Very nice recipe! Please consider checking out my new channel.
You said it right on the first time, congrats
You did great with the fish stew. The only problem was that you did not rub the marinade all over the fish. Even your recipe says to do that. I would also put some on the shrimp so that they wouldn't be tasting so plain. Good job!
The original Moqueca doesn't use coconut milk, the Bahian version uses, but amoung the purists, the one from Bahia is "just a fish stew" not a real Moqueca (pronounced: moh-KEH-kah). If you desire, I can send some other brazilian dish recipes over. The only difficult part is adapting it to your foreign ingredients. nice show man. cheers!
where do I find the recipe? You stated it was down below but I sure do not see it anywhere. thanks
Its like moekehkah, bahihanah. Couse was born in Bahia State.
Its a dish with many variants here in Brazil.
Hey Jack. Brazilian fan here, just subscribed and I'm going crazy over all your videos. Nice to see someone cooking from Brazil other than feijoada or capirinha. Keep it going, man. (Yes I know it's an old video)
you can eat the tail on shrimp as well? I never eat the tails.
2:20 I wanted to go with mahi-mahi but I wasn't that hungry so I just went with one Mahi.
Jack u forgot to add the coconut water and it looks delicious
Lol cx. !!!!:)@:$$:&&;
looks real good and healthy
actually Jack pronouced it right in the first attempt, it is moo-keh-kah bah-ee-ana
try with azeite de dendê
Moqueca baiana. The fisrt one kkk