1. Main Page
  2. National cuisine
  3. Mukeka in Brazilian with swordfish

Brazilian Moqueca with Swordfish

An exotic dish around these parts — and so delicious! Give it a try! Brazilian moqueca with swordfish is rich, nourishing, and satisfying. This classic Brazilian dish is essentially a fish stew, but one that's strikingly unusual, memorable, and luxuriously creamy — and it's all thanks to the coconut milk. In Brazil they make moqueca with fish caught right off the coast, but any firm white fish works well; swordfish is ideal. Moqueca is served over rice — almost like a thick chowder — but the rice isn't just boiled, it's prepared in a special way.

MarjoramAuthor avatar
Recipe author
Mukeka in Brazilian with swordfish
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 9 g
Fats 24 % 6 g
Carbohydrates 40 % 10 g
152 kcal
GI: 20 / 80 / 0
    1. Marinate the fish: rinse the fish (clean it first if needed) and pat it dry with paper towels, then cut it into chunks and place in a bowl. Peel and mince the garlic cloves and add them to the fish. Season with salt and black pepper, squeeze over the lemon (or lime) juice, toss everything together with your hands, and refrigerate while you carry on with the rest. 2. Make the rice: rinse the rice and set it aside. Peel the onion and garlic; finely chop the onion and mince the garlic (a garlic press works fine). Bring water to a boil. Set a saucepan over medium heat, add the oil, and heat it up. Add the onion and cook until translucent, then add the garlic and cook, stirring, for about 30 seconds until fragrant. Add the rice and stir well so every grain is coated in oil. Pour in the boiling water, add salt, and stir again. Bring to a boil, then reduce the heat to its lowest setting, cover, and cook for 15 minutes. 3. Prep the vegetables: peel and finely chop the onion. Rinse the tomatoes and cut them into small pieces. Rinse the bell peppers, cut out the stem, remove the seeds, and cut them the same size as the tomatoes. Rinse the green onion, pat it dry, and chop finely. Set a large saucepan over medium heat, add the oil, heat it up, and add the onion. Cook, stirring, for a few minutes until softened. Add the bell pepper along with the paprika, red pepper flakes, black pepper, and salt. Stir and cook until the pepper begins to soften. Add the tomatoes and green onion, lower the heat to its minimum, and cook everything together for 5 minutes. 4. On to the main step: spoon half of the cooked vegetables out onto a plate and set them aside. Smooth out the vegetables left in the pan, lay the fish pieces on top, then cover with the reserved vegetables. Pour the coconut milk over the fish and vegetables. Bring to a boil over medium heat, then lower the heat and simmer, covered, for 15 minutes. Taste the moqueca and adjust with salt or seasonings as needed — go by your own taste. 5. Sprinkle the finished moqueca with chopped cilantro and serve with the rice.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Coconut milk - 230  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Olive oil - 913  kcal/100g
  • Paprika - 289  kcal/100g
  • Swordfish - 172  kcal/100g

Similar recipes

Related and additional categories: