dende oil

This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search. The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal accompaniment. Farofa is served all over South America with all kinds of dishes; this version, with caramelized onions adapted from Felipe Amaral in Rio de Janeiro, was my favorite. You can serve the moqueca without the farofa, if you prefer, but it helps to sop up the soupy liquid from the stew.

Moqueca (Brazilian Fish Stew)

unsalted butter

onion,

black sea bass,

shrimp,

Salt

bay leaves

white turnip,

onions

plum tomatoes

shishito peppers, chopped

garlic

cilantro

chives

green plantain

red bell pepper,

green Cubanelle peppers, green frying peppers

coconut milk

octopus

red chile pepper,

long grain rice, steamed

Piri-piri or other hot sauce,

Make the farofa if desired: Melt butter in a skillet or shallow saucepan on medium heat. Add sliced onion, and cook, stirring, until it turns light brown. Stir in manioc and cook, stirring, 5 to 8 minutes, until it starts to toast. Cover and keep warm.

Make the fish broth: Cut each bass fillet in 4 or 5 pieces, cover and refrigerate. Place trimmings in a 3-quart stovetop casserole, preferably an earthenware pot. Lightly salt shrimp, cover and refrigerate. Place shells in the pot. Add 5 cups water; the bay leaves; the turnip; 2 onions, chopped; 2 tomatoes, chopped; half the shishito peppers; the garlic; and half the cilantro and chives. Bring to a boil, reduce heat and simmer about 45 minutes, until vegetables are tender.

Heat oven to 450 degrees. Cut a slit in the skin of the plantain, wrap in foil and bake 20 minutes, until flesh is tender. Cool.

Strain broth into a bowl, pressing on the solids. Discard solids and return broth to pot. Cook over medium heat until reduced to 1 1/2 cups.

Slice remaining tomatoes and remaining onion 1/4 inch thick and add to pot. Add bell peppers, Cubanelle peppers, remaining shishito peppers, remaining chives and all but 1 tablespoon remaining cilantro. Bring to a simmer and cook about 20 minutes, until vegetables are tender.

Peel plantain and slice it 1/2 inch thick. Add to pot. Add coconut milk and dende oil. Add fish and octopus, if using, and simmer 5 minutes. Rinse and dry shrimp and squid, if using, and add to pot. Simmer 3 minutes. Check seasonings. Strew remaining cilantro on top, garnish with a red chile and serve over rice directly from the pot, with farofa and piri-piri on the side.

This Brazilian Shrimp Soup (Bobó de Camarão) is an easy Brazilian recipe made with shrimp and vegetables cooked in a creamy yuca and coconut milk sauce. Serve it with rice and farofa and enjoy one of the best seafood soups ever!

Brazilian Shrimp Soup

shrimp (peeled, deveined, and tail removed)

yuca

dendê oil

yellow onion (sliced (or white onion))

red bell pepper

yellow bell pepper

tomatoes (blanched, deseeded,

onion

Malagueta pepper (or Tabasco

limes (divided)

Salt and ground pepper

Blanching: To peel a tomato, first use your paring knife to cut out the stem. Then slice a shallow X in the bottom end. Using a slotted spoon, plunge the tomato into boiling water for about 20 seconds, then plunge it into a bowl of iced water. This will stop the tomato from cooking and further loosen the skin. Remove the cooled tomato and peel away the skin. If using canned diced tomatoes, skip this step!

In a medium bowl, season the shrimp with salt and ground pepper. Drizzle with the juice of 1 lime. Reserve in the fridge.

In a large pot, pour enough water to cover the peeled yuca or cassava, and sprinkle 1 tablespoon of salt. Boil for about 18-20 minutes or until very tender or falling apart. Drain and then when warm enough to handle, remove the woody fiber in the middle of the cooked cassava.

Meanwhile, in a large pan over medium heat,  sautée the onion and bell peppers in 2 tablespoons of dendê oil for about 3 minutes, stirring now and then. Add the tomatoes and sautée for 2 minutes more. Then, add the garlic and ¼ cup green onions or cilantro. Sautée for about 30 seconds.

Blend the sautéed vegetables with the coconut milk and the boiled yuca in the blender until homogenous.

Let the blended mixture cook over medium heat for about 7 minutes, stirring every so often. Add the shrimp, peppers, and the remaining 1 tablespoon of dendê or palm oil. Let cook for about 3 minutes or just until the shrimp is cooked or turned pink.

Remove from the heat, adjust the salt, and add the juice of ½ lime and ¼ cup cilantro or green onions. Stir well.

Serve over white rice. Enjoy our shrimp soup! NOTE: This shrimp soup is even more delicious the next day.

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Moqueca (Brazilian Fish Stew)

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Top 2 dende oil recipes from across the web

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Moqueca (Brazilian Fish Stew)

Brazilian Shrimp Soup

The most viewed dende oil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine