Total Pageviews

Showing posts with label BRAZILIAN FISH STEW(MOQUECA). Show all posts
Showing posts with label BRAZILIAN FISH STEW(MOQUECA). Show all posts

Monday, July 27, 2020

••••BRAZILIAN FISH STEW(MOQUECA)BRAZIL๐Ÿ‡ง๐Ÿ‡ท๐Ÿฅ˜๐Ÿฅฅ๐Ÿฎ๐ŸŒถ๐Ÿฅ›๐ŸŒฟ๐ŸŸ๐Ÿ…๐Ÿš๐Ÿฅ›๐Ÿง„๐Ÿง…๐Ÿ‹!!••••

(Source: Pinterest and LinkedIn photos and dizzybusyandhungry.com recipe and photos and google.com and unsplash photos and Andrew Zimmerman video and Simply recipes and America’s Test Kitchen videos and Allrecipes. UK, Ireland videos and loveFOOD video and princess cruises video and Palm Oil Tv video)





















••••BRAZILIAN FISH STEW (MOQUECA)BRAZIL๐Ÿ‡ง๐Ÿ‡ท
••••KATHY’S TOUR OF FOOD CONTINUES IN 
••••BRAZIL๐Ÿ‡ง๐Ÿ‡ท!!  PLEASE JOIN ME!!
                       ••••HERE’S THE VIDEO!!


                      ••••HERE’S THE VIDEO!!!


Brazilian Fish Stew

Flavorful stew with marinated tilapia, bell peppers, tomatoes, and onions in a coconut milk broth.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Entree
Cuisine: Brazilian
 
Servings: 6 people
 
Calories: 260kcal
 
Author: Kristin

Ingredients

  • 1/4 cup lime juice
  • 1.5 tablespoons cumin
  • 1.5 tablespoons paprika
  • 1 tablespoon minced garlic
  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper
  • 2 pounds tilapia fillets, cut in half (they can be frozen, just thaw slightly to cut)
  • 1 tablespoon olive oil
  • 12 ounces frozen pepper and onion strips (1 bag)
  • 14 ounces diced tomatoes, drained (1 can)
  • 14 ounces light unsweetened coconut milk (1 can)
  • 1 handful fresh cilantro, chopped (optional)

Instructions

  • Combine the lime juice, cumin, paprika, garlic, salt, and pepper in a large bowl. 
  • Add in the tilapia and mix until coated. 
  • Cover and place in the refrigerator to marinate for 20 minutes or so. 
  • Heat the olive oil in a large skillet or casserole over medium-high heat. Add the peppers and onions and cook until they begin to thaw, about 3 minutes.
  • Add the tomatoes and marinated tilapia and mix them in.
  • Pour the coconut milk over everything, mix and cover, and simmer about 20 minutes, stirring occasionally.
  • In the last few minutes, stir in the cilantro (optional).
  • When the tilapia is cooked through, garnish with additional cilantro (if desired) and serve.

Notes

  • Make the marinade and coat the tilapia ahead of time (even the night before!) and store in the refrigerator. This will save time when you are ready to cook. 
  • Marinating time is optional. Marinating results in the best flavor, but the times that I have skipped that step because of time constraints, the stew still turned out delicious.
  • If you want to use fresh peppers and onions, use 2 large bell peppers, cut into strips, and 1 medium onion, chopped.
  • The coconut milk may be a little lumpy when you first add it, but as it cooks it will combine with the rest of the stew.
  • The fish is done when it starts to flake as you stir. It is best to not overcook, so pay attention and remove from heat when that happens.

Nutrition

Calories: 260kcal | Carbohydrates: 11g | Protein: 31g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 232mg | Potassium: 744mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1985IU | Vitamin C: 86.7mg | Calcium: 44mg | Iron: 1.8mg

                                ••••HERE’S THE VIDEO!!!


https://dizzybusyandhungry.com/brazilian-fish-stew/
                       ••••HERE’S THE VIDEO!!!

         ••••ENJOY THE BEAUTY OF BRAZIL๐Ÿ‡ง๐Ÿ‡ท!!
                         ••••HERE’S THE VIDEO!!

                       ••••HERE’S THE VIDEO!!

                       ••••HERE’S THE VIDEO!!


๐Ÿฅ˜๐ŸŸ๐Ÿ…๐Ÿฅ˜๐ŸŸ๐Ÿ…๐Ÿฅ˜๐ŸŸ๐Ÿ…๐Ÿฅ˜๐ŸŸ๐Ÿ…๐Ÿฅ˜๐ŸŸ๐Ÿ…๐Ÿฅ˜๐ŸŸ๐Ÿ…๐Ÿฅ˜๐ŸŸ๐Ÿ…๐Ÿฅ˜๐ŸŸ๐Ÿ…๐Ÿฅ˜๐ŸŸ๐Ÿ…๐Ÿฅ˜๐ŸŸ๐Ÿ…๐Ÿฅ˜๐ŸŸ๐Ÿ…๐Ÿฅ˜๐ŸŸ๐Ÿ