Recipezaar: Brazilian,Fish recipes

Tuna Balls

Fri, 15 Nov 2002 20:03:30 -0500

A Brazilian appetizer. I'm guessing at the cook time and yield. -- posted by GinnyP

Brazilian Fish Stew with Coconut Cream

Thu, 29 May 2003 20:01:21 -0400

Traditionally called Vatapa, this Brazilian fish stew is good over cooked rice. Dried shimp can be purchase at chinese or spanish markets or in the international foods section of larger supermarkets. The stew can also be made with mussels or other shellfish... try your own favorite combination. -- posted by rsarahl

Salmon with Brazilian Rub

Thu, 26 Jun 2003 20:01:02 -0400

This is a lil something that really tickles the senses, very unique. -- posted by Iowahorse

Fish Stew with Coconut (Moqueca)

Sat, 23 Aug 2003 20:01:04 -0400

I'm planning a Brazilian party, and this recipe looks good. This is my translation of the original translation;-) -- posted by JustJanS

Whitefish in Tangerine Sauce (Peixe com Molho de Tangerina)

Tue, 16 Dec 2003 20:00:13 -0500

This fragrant, citrusy-sweet fish is perfumed with tangerine, coriander, cilantro and Bermuda onion, and comes from Brazil, one of the world's leading producers of sweet and mandarin oranges (tangerines may have gotten their name as they passed through Tangiers in North Africa during shipping). I like to let the fish marinate for about an hour so the flavors really permeate it, then bake and serve with some rice and a green salad. This is probably interchangeable with ordinary orange juice, but there's just something wonderful about the taste of tangerines ...! -- posted by EdsGirlAngie

Brazilian Fish Stew (Moqueca De Peixe)

Wed, 23 May 2007 09:22:37 -0400

This is from Cooking Light. "From the state of Bahia in northern Brazil, moqueca de peixe (moo-KAY-ka duh PAY-shuh) is a tropical fish stew fragrant with garlic and peppers, and enriched with coconut milk." -- posted by dicentra

Fish Vatapa

Tue, 12 Feb 2008 01:46:48 -0500

This dish is from the northern part of Brazil served at a restaurant in Rio de Janiero, Brazil called Cabeca Chata. It's one of the ones my grandmother collected back in the '60's and added to her recipe box. -- posted by Celticevergreen

Bahian Brasilian Fish Stew, Decorated With Boiled Eggs (Moqueca

Sun, 19 Jul 2009 15:55:26 -0400

Brazil's Famous Bahian Fish Dish (Moqueca de Peixa Baiana: (moo-KAY-ka Jhee PAY-shah) garnished with chopped Cilantro and Hard-Boiled Egg Wedges. Just loving my Brasilian lineage and the foods of my culture, this is an homage to Bahia and to Brasil. Saute and simmer all the other ingredients as long as you like, until tender, but Do NOT ADD the fish until 5-8 minutes before serving depending on the thickness if the fish. That said, you can add a piece or two to the saute for added flavor. I also use two tablespoons of Fish Sauce. This is to be ideally cooked very slowly so that the flavors can blend thoroughly. I'm going to try cooking in a slow cooker on low for 6 hours and then adding the fish JUST prior to serving. Serve over white rice, with lime wedges. Side dishes: sauteed collards or spinach and garlic and also cold orange slices. -- posted by MW Savant