Brazilian Seafood Soup (Moqueca)

Name: Brazilian Seafood Soup (Moqueca)
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 1 bunch Stems from of cilantro; 237 milliliters Leaves from 1 bunch of cilantro; 3 Tbsps all-purpose flour; 79 milliliters thinly sliced fresh ginger; 6 garlic cloves, minced; 3 Tbsps finely grated ginger; 1 kilograms mahimahi, cut into 1-inch cubes; 397 grams hearts of palm—drained, rinsed and thinly sliced; 2 Tbsps dendê oil or peanut oil; 3 Tbsps dendê oil (see Note) or peanut oil; 1 teaspoons freshly ground pepper; 454 grams plum tomatoes, seeded and coarsely chopped; 1 medium red onion, finely chopped; 1 medium red onion, thinly sliced; 12 servings Coconut-Cashew Rice, for serving; 1 Tbsp salt; 12 servings Salt; 12 servings Reserved shrimp shells; 1 kilograms shrimp—shelled and deveined, shells reserved; 907 grams cleaned squid—bodies cut into 1/4-inch rings, tentacles halved; 3 thyme sprigs; 3 Tbsps unsalted butter; 1 kilograms unsweetened coconut milk; 2 liters water; 59 milliliters white wine vinegar

Brazilian Seafood Soup (Moqueca) might be just the main course you are searching for. This recipe serves 12. Watching your figure? This pescatarian recipe has 769 calories, 84g of protein, and 38g of fat per serving. This recipe covers 43% of your daily requirements of vitamins and minerals. It is perfect for Autumn. Head to the store and pick up thyme sprigs, plum tomatoes, salt, and a few other things to make it today. To use up the peanut oil you could follow this main course with the Salted Peanut Toffee Cookies as a dessert. From preparation to the plate, this recipe takes roughly 4 hours and 30 minutes.

Instructions

Marinate the Seafood: In a bowl, combine all of the ingredients except the shells and toss to coat. Cover and refrigerate for at least 4 hours or overnight.

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Seafood

Pasta Shells

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Bowl

Meanwhile, Make the Shrimp Stock: In a large saucepan, cover the shrimp shells with the water.

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Shrimp Stock

Pasta Shells

Shrimp

Water

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Sauce Pan

Add the remaining ingredients and bring to a boil. Simmer for 45 minutes.

Let cool. Strain the stock.

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Stock

Make the Soup: In a large saucepan, melt the butter.

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Butter

Soup

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Sauce Pan

Add the flour; whisk over moderately low heat until foamy, about 3 minutes.

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All Purpose Flour

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Whisk

Add the coconut milk; whisk over high heat until thickened, about 5 minutes.

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Coconut Milk

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Whisk

Add the shrimp stock and bring to a simmer. Cover and keep warm.

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Shrimp Stock

In a large enameled cast-iron casserole, heat 1 tablespoon of the dend oil.

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Cooking Oil

Add the onion and a pinch of salt and cook over moderate heat, stirring, until softened, 5 minutes.

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Onion

Salt

Add half of the tomatoes and cook until softened, 5 minutes. Stir in the marinated seafood and cook for 2 minutes.

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Tomato

Seafood

Pour in the soup and simmer until the seafood is just cooked, 6 minutes. Stir in the cilantro.

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Cilantro

Seafood

Soup

Meanwhile, in a small skillet, heat the remaining 1 tablespoon of dend oil.

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Cooking Oil

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Frying Pan

Add the hearts of palm and the remaining tomatoes, season with salt and cook over high heat until warmed through, 1 minute. Spoon the Coconut-Cashew Rice into shallow bowls and ladle the soup on top.

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Hearts Of Palm