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CUISINE
5 practical moqueca recipes for lunch
Learn how to prepare delicious options for this typical Brazilian dish to surprise the family
Published on October 22, 2024 at 12:00

Fish stew Credit: Image: WS-Studio | Shutterstock
Moqueca is a typical Brazilian dish that combines fresh ingredients and rich seasonings, slowly cooked in a clay pot. Originating from a mixture of indigenous, Portuguese and African cuisines, it has gained several versions across the country, being enjoyed both with fish and in vegetarian options. The base is always coconut milk, palm oil and colorful vegetables, resulting in an aromatic dish full of flavor. Below, check out how to prepare delicious options for lunch!
Fish stew
Ingredients
- 1 kg of sea bass in slices
- 1 green pepper, seeded and cut into slices
- 1 yellow pepper, seeded and cut into slices
- 1 red pepper, seeded and cut into slices
- 2 tomatoes seeded and chopped
- 1 onion peeled and cut into slices
- 200 ml coconut milk
- 2 tablespoons of palm oil
- 1 bunch of chopped coriander
- Juice of 1 lemon
- 3 garlic cloves, peeled and crushed
- Salt, ground black pepper and olive oil to taste
Preparation mode
In a container, place the fish and season with salt, black pepper, lemon juice and garlic. Set aside for 30 minutes. Meanwhile, in another pan, add the palm oil and place over medium heat to heat. Add the onion and brown. Interspersing, add the peppers and tomatoes and sauté for 5 minutes. Add the fish, cover with coconut milk and cover the pan. Reduce heat and simmer for 20 minutes. Turn off the heat, finish with the coriander and serve immediately.
Shrimp moqueca
Ingredients
- 500 g of medium shrimp
- Juice of 1 lemon
- 1/2 cup of palm oil
- 2 onions peeled and cut into slices
- 1/2 cup chopped coriander
- 1/2 cup chopped parsley
- 2 sprigs of chopped chives
- 3 tomatoes, seeded and cut into slices
- 200 ml coconut milk
- Salt to taste
Preparation mode
In a container, place the shrimp and season with salt and lemon juice. Book. In a pan, add the palm oil and place over medium heat to heat. Add the onion and sauté for 5 minutes. Add the coriander, chives, parsley and tomato and sauté for another 15 minutes. Add the shrimp and mix. Cover the pan and cook for 5 minutes. After this time, add the coconut milk and stir to combine. Turn off the heat and, if necessary, adjust the seasoning. Serve immediately.
Egg stew
Ingredients
- 2 tablespoons of palm oil
- 1 onion peeled and cut into slices
- 2 tomatoes seeded and chopped
- 1 cup of vegetable broth
- 1 cup tomato sauce
- 1 green pepper, seeded and cut into slices
- 8 boiled and peeled eggs
- 1/5 cup coconut milk
- 1/2 teaspoon lemon juice
- 2 tablespoons chopped coriander
- Salt to taste
Preparation mode
In a pan, add the palm oil and place over medium heat to heat. Add the onion and sauté for 5 minutes. Add the tomatoes, vegetable broth, tomato sauce and salt and mix. Then, alternately, add the pepper, half of the eggs, coconut milk and lemon juice over the mixture. Cover the pan and cook for 12 minutes. Lastly, add the rest of the eggs and coriander and cook for another 2 minutes. Turn off the heat and serve immediately.

Plantain moqueca Credit: Image: Paulo Vilela | Shutterstock
Plantain moqueca
Ingredients
- 2 tomatoes seeded and chopped
- 1 clove of garlic, peeled and crushed
- 2 bananas, peeled and cut into slices
- 2 tablespoons of palm oil
- 1 onion peeled and chopped
- 200 ml coconut milk
- Salt, olive oil and chopped coriander to taste
Preparation mode
In a pan, add the palm oil and place over medium heat to heat. Add half the onion and garlic and sauté for 5 minutes. Add half the tomato and sauté for 2 minutes. Add the plantains and cover with the rest of the tomato, onion and cilantro. Cover with coconut milk, add salt and mix. Cook until the plantains are soft. Serve immediately.
Heart of palm moqueca
Ingredients
- 1/2 onion peeled and cut into slices
- 1/2 green pepper, seeded and cut into slices
- 1/2 red pepper, seeded and cut into slices
- 1/2 yellow pepper, seeded and cut into slices
- 300 g of palm hearts cut into slices
- 2 tomatoes seeded and chopped
- 400 ml coconut milk
- 3 tablespoons of palm oil
- Salt and chopped coriander to taste
Preparation mode
In a pan, add the palm oil and place over medium heat to heat. Add the onion and sauté for 5 minutes. Interspersing, add the peppers and sauté for 2 minutes. Add the hearts of palm, cover with the coconut milk and mix. Reduce the heat, add the tomato and season with salt. Cover the pan and cook for 8 minutes, stirring occasionally. Turn off the heat and finish with the coriander. Serve immediately.
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