Embark on a culinary journey to Brazil with this delightful recipe for Spicy Brazilian Moqueca Baiana Coconut! This vibrant and flavorful dish is surprisingly easy to make, even for beginner cooks. Get ready to tantalize your taste buds with the rich, creamy coconut milk, the zest of lime, and the delightful kick of chilies. This Spicy Brazilian Moqueca Baiana Coconut is a true taste of Brazilian sunshine.
Our Spicy Brazilian Moqueca Baiana Coconut recipe offers a step-by-step guide, making it simple to recreate this classic Brazilian dish in your own kitchen. We’ll break down each stage, ensuring a delicious and authentic result every time. So, gather your ingredients, and let’s get cooking!
| Category | Value |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 45 minutes |
| Servings | 4 servings |
| Difficulty | Easy |
Nutritional Information (per serving, approximate): Calories: 450, Fat: 25g, Carbohydrates: 30g, Protein: 25g. Note: Nutritional values are estimates and may vary based on specific ingredients used.
| Ingredient | Quantity |
|---|---|
| White Fish Fillets (cod, snapper, or catfish) | 1.5 lbs |
| Diced Onion | 1 large |
| Diced Bell Pepper (any color) | 1 large |
| Minced Garlic | 4 cloves |
| Chopped Tomatoes | 1 (28 oz) can |
| Coconut Milk | 2 (13.5 oz) cans |
| Fresh Cilantro | 1/2 cup, chopped |
| Lime Juice | Juice of 2 limes |
| Olive Oil | 2 tablespoons |
| Dried Oregano | 1 teaspoon |
| Chili Flakes (or to taste) | 1-2 teaspoons |
| Salt and Black Pepper | To taste |
Cooking Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and bell peppers and cook until softened, about 5-7 minutes. This Spicy Brazilian Moqueca Baiana Coconut starts with a flavorful base.
- Stir in the minced garlic and cook for another minute until fragrant. The garlic adds depth to this amazing Spicy Brazilian Moqueca Baiana Coconut.
- Add the chopped tomatoes, coconut milk, oregano, chili flakes, salt, and pepper. Stir well to combine. This Spicy Brazilian Moqueca Baiana Coconut is coming together beautifully.
- Bring the mixture to a simmer, then gently add the fish fillets. Make sure the fish is fully submerged. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. This is a crucial step for tender, delicious Spicy Brazilian Moqueca Baiana Coconut.
- Once the fish is cooked, stir in the fresh cilantro and lime juice. Taste and adjust seasoning as needed. The cilantro and lime add a fresh, zesty touch to the Spicy Brazilian Moqueca Baiana Coconut.
- Serve hot, garnished with extra cilantro and a lime wedge, if desired. Your Spicy Brazilian Moqueca Baiana Coconut is ready!
Serving Suggestions: This Spicy Brazilian Moqueca Baiana Coconut is traditionally served with white rice and farofa (toasted cassava flour). You can also enjoy it with toasted bread to soak up the delicious sauce.
Notes and Tips:
- For a milder Spicy Brazilian Moqueca Baiana Coconut, reduce the amount of chili flakes.
- Feel free to experiment with different types of fish. Firm, white fish works best.
- If you don’t have fresh cilantro, you can substitute with 1 tablespoon of dried cilantro.
- For a richer flavor, you can add a splash of white wine or cachaça (Brazilian sugarcane spirit) to the sauce.
- Leftover Spicy Brazilian Moqueca Baiana Coconut can be stored in the refrigerator for up to 3 days. It’s even tastier the next day!
Enjoy your homemade Spicy Brazilian Moqueca Baiana Coconut! This recipe is a fantastic way to experience the vibrant flavors of Brazilian cuisine. The creamy coconut milk, the spicy chilies, and the tender fish create a truly unforgettable dish. Remember, the beauty of this Spicy Brazilian Moqueca Baiana Coconut lies in its simplicity and deliciousness. It’s a recipe that’s easy to follow, adaptable to your taste, and sure to impress your family and friends. So, go ahead and give it a try—you won’t regret it! This Spicy Brazilian Moqueca Baiana Coconut is a culinary adventure waiting to happen.
