11 Ocean Inspired Brazilian Seafood Recipes That Elevate Dinner

Exploring the rich culinary world of Brazil is truly a joy, especially when it comes to its ocean-inspired seafood dishes. From the aromatic Moqueca to the crispy Pastéis De Camarão, each recipe offers something special. There’s a charming way these flavors blend, creating a visual and tasty delight. Want to bring a touch of Brazil to your dinner table with these delicious recipes? Let’s look into the details together.

Moqueca: Brazilian Fish Stew

Moqueca is a traditional Brazilian fish stew that beautifully blends the flavors of the sea with the richness of coconut milk and the zest of lime. Originating from Bahia, this dish is celebrated for its vibrant colors and the use of fresh ingredients, typically featuring fish, shellfish, and a variety of vegetables. The combination of spices, herbs, and the signature use of dendê oil (palm oil) gives it a unique taste that transports you straight to the coastal regions of Brazil.

This dish has become a favorite among seafood lovers worldwide and is often served with rice and farofa (toasted cassava flour) for a complete meal.

Preparing Moqueca is a delightful experience that not only tantalizes the taste buds but also brings a touch of Brazilian culture to your kitchen. The cooking process is straightforward, making it an excellent choice for both novice and experienced cooks. The key to a delicious Moqueca lies in the freshness of the ingredients and allowing the flavors to develop as they simmer together.

Whether you’re hosting a dinner party or enjoying a family meal, this dish is sure to impress.

Ingredients (serves 4-6):

• 2 pounds of firm white fish (such as cod or snapper), cut into chunks
• 1 cup of coconut milk
• 1/4 cup of dendê oil (palm oil)
• 1 large onion, thinly sliced
• 2 bell peppers (one red, one green), thinly sliced
• 4 cloves of garlic, minced
• 2 tomatoes, chopped
• 1 bunch of fresh cilantro, chopped
• 2 limes (juiced)
• 1 teaspoon of paprika
• Salt and pepper to taste
• 1-2 fresh chilies (optional, for heat)
• Cooked rice, for serving
• Farofa, for serving

Cooking Instructions:

1. Marinate the Fish: In a large bowl, combine the fish chunks with lime juice, salt, pepper, and paprika. Let it marinate for about 30 minutes to enhance the flavors and tenderize the fish.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat the dendê oil over medium heat. Add the sliced onions and bell peppers, sautéing them until they become soft and translucent, which should take about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add Tomatoes and Coconut Milk: Stir in the chopped tomatoes, allowing them to soften for a few minutes. Then, pour in the coconut milk, mixing everything well. Bring the mixture to a gentle simmer.
4. Add the Fish: Carefully place the marinated fish chunks into the pot, ensuring they’re evenly distributed. If using, add the fresh chilies at this stage. Cover the pot and let the stew cook for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Finish with Cilantro: Once the fish is cooked, stir in the chopped cilantro, reserving a little for garnish. Taste the stew and adjust the seasoning with more salt, pepper, or lime juice if needed.
6. Serve: Ladle the Moqueca into bowls and serve hot alongside cooked rice and farofa for a complete meal. Garnish with the reserved cilantro for added freshness.

Extra Tips:

When cooking Moqueca, freshness is key, so use the freshest fish and vegetables you can find. If you’re looking to enhance the dish, consider adding shrimp or other seafood to the mix for added flavor and texture.

Don’t rush the cooking process; allowing the ingredients to simmer together will develop a rich and complex flavor profile. Finally, if you can’t find dendê oil, you can substitute with another oil, but the final taste may differ slightly, so try to seek it out for an authentic experience.

Enjoy your culinary journey to Brazil!

Pastéis De Camarão: Shrimp Pastry

Pastéis De Camarão, or Shrimp Pastry, is a beloved Brazilian street food that captures the essence of coastal cuisine. This delightful dish features crispy, golden-brown pastries filled with a savory shrimp mixture, making it a perfect snack or appetizer for gatherings. The combination of fresh shrimp, aromatic herbs, and spices wrapped in a flaky dough creates a burst of flavor that’s both satisfying and indulgent.

Whether enjoyed at a bustling market or made at home, these pastries are sure to impress family and friends alike.

Making Pastéis De Camarão is a rewarding culinary experience. The key to a successful pastry lies in the freshness of the ingredients and the technique used to seal the dough. Traditionally, these pastries are deep-fried, resulting in a crisp exterior that complements the tender and flavorful shrimp filling. Serve them with a tangy dipping sauce or a sprinkle of lime juice for an extra zing.

Let’s plunge into the preparation of this delightful dish!

Ingredients (Serves 4-6 people):

• 1 lb (450g) medium shrimp, peeled and deveined
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 package of store-bought pastry dough (or homemade dough)
• 1 egg, beaten (for egg wash)
• Oil, for frying

Cooking Instructions:

1. Prepare the Filling: In a skillet over medium heat, add the olive oil and sauté the chopped onion until it becomes translucent, about 3-4 minutes.
2. Then, add the minced garlic and cook for an additional minute until fragrant.
3. Cook the Shrimp: Add the shrimp to the skillet and season with paprika, cayenne pepper (if using), salt, and pepper. Cook the shrimp until they turn pink and opaque, about 3-5 minutes.
4. Remove from heat and stir in the chopped parsley and cilantro. Allow the mixture to cool.
5. Roll Out the Dough: On a lightly floured surface, roll out the pastry dough to about 1/8 inch thick. Use a round cutter or a glass to cut out circles of dough, approximately 4-5 inches in diameter.
6. Fill the Pastries: Place a tablespoon of the shrimp mixture in the center of each dough circle. Be careful not to overfill, as this can make sealing difficult.
7. Seal the Pastries: Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, and then crimp with a fork to ascertain they’re well sealed.
8. Fry the Pastries: In a deep skillet or pot, heat oil to 350°F (175°C). Fry the pastries in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side or until golden brown and crispy.
9. Use a slotted spoon to transfer the fried pastries to a paper towel-lined plate to drain excess oil.
10. Serve and Enjoy: Once all the pastries are fried, serve them hot with your choice of dipping sauce or a squeeze of fresh lime juice.

Extra Tips: When making Pastéis De Camarão, verify your oil is at the right temperature to achieve that perfect crispy texture. If the oil is too cool, the pastries can become greasy; if it’s too hot, they may burn.

Additionally, feel free to experiment with the filling by adding other ingredients like cheese or vegetables to customize the flavor to your liking. For a vegetarian version, substitute the shrimp with mushrooms or spinach.

Enjoy your cooking adventure!

Bobó De Camarão: Shrimp With Cassava

Bobó de Camarão is a traditional Brazilian dish that beautifully marries the flavors of shrimp and cassava, also known as yuca or manioc. This hearty meal is creamy and rich, typically enhanced with coconut milk, spices, and fresh herbs, making it a comforting choice for any occasion.

Originating from the coastal regions of Brazil, this dish reflects the country’s vibrant culinary culture and showcases the abundance of seafood available.

In Bobó de Camarão, the cassava is cooked until tender and blended into a smooth purée, which forms the base of the dish. The shrimp is sautéed with aromatic ingredients like onions, garlic, and tomatoes, and then combined with the cassava purée to create a luscious sauce that envelops the shrimp.

Served with rice or farofa (toasted cassava flour), this dish is a complete meal that’s bound to impress family and friends.

Ingredients (Serves 4-6):

• 1 pound fresh shrimp, peeled and deveined
• 1 pound cassava (yuca), peeled and cut into chunks
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• 1 tablespoon palm oil (optional)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish)
• 2 cups white rice (for serving)

Cooking Instructions:

1. Prepare the Cassava: Start by boiling the cassava in a large pot of salted water until tender, about 20-25 minutes. Once cooked, drain and let it cool slightly.

Remove the fibrous core from the center of each piece and place the cassava in a blender or food processor. Blend until smooth, adding a bit of water if necessary to achieve a creamy consistency.

2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and sauté for an additional minute until fragrant.

3. Cook the Tomatoes and Spices: Stir in the diced tomatoes, cumin, paprika, salt, and pepper. Cook the mixture for about 5-7 minutes, allowing the tomatoes to soften and release their juices.

4. Add the Shrimp: Incorporate the shrimp into the skillet and cook until they turn pink and opaque, about 3-5 minutes.

Be careful not to overcook the shrimp to maintain their tenderness.

5. Combine with Cassava Purée: Pour in the coconut milk and the blended cassava. Stir well to combine all the ingredients and let the mixture simmer for 10 minutes, allowing the flavors to meld together.

Adjust seasoning to taste.

6. Serve: Remove from heat and garnish with fresh cilantro or parsley. Serve the Bobó de Camarão hot over a bed of fluffy white rice, and enjoy!

Extra Tips:

When preparing Bobó de Camarão, using fresh shrimp will greatly enhance the flavor of the dish, but if fresh isn’t available, frozen shrimp can be used as well—just make certain they’re thoroughly thawed before cooking.

Additionally, feel free to customize the dish by adding other seafood, such as fish or squid, for a more varied flavor profile. For a spicy kick, you can include chopped chili peppers or a dash of hot sauce while cooking.

Feijoada De Marisco: Seafood Black Bean Stew

Feijoada de Marisco is a delightful Brazilian stew that marries the rich flavors of black beans with an array of fresh seafood. This dish is a variation of the traditional feijoada, typically made with meats, but here we celebrate the bounty of the ocean. The combination of shrimp, fish, and squid creates a hearty, satisfying meal that embodies the essence of Brazilian coastal cuisine.

Served over rice and accompanied by farofa (toasted cassava flour) and orange slices, this stew is perfect for a cozy family dinner or a festive gathering.

The preparation of Feijoada de Marisco is straightforward yet requires attention to detail to guarantee that each ingredient shines. The key is to balance the flavors of the seafood with the earthiness of the black beans, resulting in a creamy and savory stew. This dish isn’t only delicious but also a feast for the eyes, showcasing vibrant colors and textures that will impress your guests.

Ingredients (Serving Size: 4-6 People)

• 1 cup dried black beans
• 400g (14 oz) shrimp, peeled and deveined
• 300g (10 oz) firm white fish (such as cod or tilapia), cut into chunks
• 200g (7 oz) squid, cleaned and sliced into rings
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 bell pepper, chopped (preferably red or yellow)
• 2 tomatoes, diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 4 cups seafood or vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked white rice, for serving
• Slices of orange, for serving

Cooking Instructions

1. Prepare the Black Beans: Begin by rinsing the dried black beans under cold water. Soak them in a large bowl of water overnight to soften. Drain and set aside. This step is essential as it reduces cooking time and enhances the beans’ texture.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté for about 5-7 minutes, or until the onions are translucent and fragrant. This step builds the foundation of flavor for the stew.
3. Add the Tomatoes and Spices: Stir in the diced tomatoes, smoked paprika, and cumin. Cook for an additional 3-4 minutes until the tomatoes soften and release their juices. The spices will infuse the base with a warm, smoky flavor.
4. Combine the Beans and Broth: Add the soaked black beans and the seafood broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, or until the beans are tender. Stir occasionally to prevent sticking.
5. Incorporate the Seafood: Once the beans are tender, gently add the shrimp, fish, and squid to the pot. Simmer for another 10-15 minutes, or until the seafood is cooked through and opaque. Avoid overcooking to guarantee the seafood remains tender.
6. Season and Serve: Taste the stew and adjust the seasoning with salt and pepper as needed. Once ready, ladle the Feijoada de Marisco into bowls, garnish with fresh cilantro, and serve hot over cooked white rice with slices of orange on the side.

Extra Tips

When preparing Feijoada de Marisco, fresh seafood makes a significant difference in flavor, so choose the best quality available. You can also customize the seafood based on your preferences or what’s in season, adding ingredients like clams or mussels for variety.

If you prefer a thicker stew, you can mash some of the beans to create a creamier texture before adding the seafood. Enjoy your cooking experience and the delightful taste of Brazil!

Salmão Na Laranja: Orange Salmon

Salmão Na Laranja, or Orange Salmon, is a delightful Brazilian dish that perfectly marries the rich, buttery flavor of salmon with the bright, zesty notes of orange. This recipe showcases the beauty of tropical ingredients and is a fantastic way to bring a taste of Brazil to your kitchen.

Whether for a weeknight dinner or a special occasion, this dish is sure to impress with its vibrant flavors and aromatic appeal. The combination of fresh orange juice, zests, and herbs creates a delicious marinade that enhances the natural flavors of the salmon.

Additionally, the cooking method allows the fish to stay moist and tender, making it a favorite among seafood lovers. The vibrant colors and invigorating taste make Salmão Na Laranja a dish that not only satisfies the palate but also provides a feast for the eyes.

Ingredients (Serves 4-6):

• 4-6 salmon fillets (approximately 6 ounces each)
• 1 cup freshly squeezed orange juice
• Zest of 2 oranges
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 teaspoon salt
• ½ teaspoon black pepper
• Orange slices for garnish
• Fresh parsley for garnish

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, combine the freshly squeezed orange juice, orange zest, olive oil, minced garlic, thyme, salt, and black pepper. Whisk together until well blended. This marinade will infuse the salmon with a citrusy flavor that’s bright and aromatic.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish or a zip-top bag. Pour the marinade over the salmon, ensuring that each fillet is well coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes to 2 hours. This step allows the flavors to penetrate the fish, enhancing its taste.
3. Preheat the Oven: Preheat your oven to 400°F (200°C). A hot oven will help to sear the salmon, keeping it moist while ensuring it cooks evenly.
4. Bake the Salmon: Remove the salmon from the marinade and place it on a lined baking sheet. Reserve the marinade for later use. Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork. The cooking time may vary depending on the thickness of the fillets.
5. Make the Sauce: While the salmon is baking, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Reduce the heat and let it simmer for about 5 minutes until slightly thickened, creating a flavorful sauce to drizzle over the salmon before serving.
6. Serve: Once the salmon is cooked, remove it from the oven and drizzle the reduced marinade sauce over the top. Garnish with orange slices and fresh parsley for a beautiful presentation. Serve with your choice of sides, such as rice or steamed vegetables.

Extra Tips:

For an added depth of flavor, consider adding a splash of soy sauce or honey to the marinade for a hint of sweetness or umami. If you’re grilling the salmon instead of baking, make sure to oil the grill grates well to prevent sticking.

Additionally, feel free to experiment with different herbs, such as dill or cilantro, to customize the flavor profile to your liking. Enjoy your vibrant and flavorful Salmão Na Laranja!

Peixe Ao Molho De Dendê: Fish in Dende Oil

Peixe Ao Molho De Dendê, or Fish in Dende Oil, is a vibrant and flavorful dish that hails from the coastal regions of Brazil, particularly Bahia. This recipe beautifully showcases the rich, aromatic qualities of dende oil, derived from the fruit of the African oil palm, which gives the dish its distinctive golden hue and unique flavor profile.

The combination of fresh fish, spices, and coconut milk creates a delightful, tropical experience that transports you straight to the beaches of Brazil. This dish is often served with rice or farofa, making it a comforting and satisfying meal perfect for gatherings or family dinners.

The simplicity of the ingredients allows the natural flavors of the fish to shine through while being complemented by the bold spices and the creaminess of the sauce. Whether you’re a seafood lover or just looking to expand your culinary repertoire, Peixe Ao Molho De Dendê is sure to impress.

Ingredients (Serves 4-6):

• 2 lbs fresh white fish fillets (such as snapper or tilapia)
• 1 cup dende oil (palm oil)
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tomatoes, chopped
• 1 cup coconut milk
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with paper towels. Season both sides with salt and pepper. Set aside to marinate while you prepare the sauce.
2. Heat the Dende Oil: In a large skillet or cast-iron pan, heat the dende oil over medium heat. The oil should be warm but not smoking. This step is vital as it helps to release the flavors of the oil.
3. Sauté Aromatics: Add the sliced onions and minced garlic to the hot oil. Sauté for about 3-4 minutes until the onions are translucent and fragrant. This builds the base flavors for the sauce.
4. Add Peppers and Tomatoes: Stir in the sliced red and green bell peppers along with the chopped tomatoes. Cook for an additional 5 minutes, allowing the vegetables to soften and meld together.
5. Incorporate Spices: Sprinkle the ground coriander, cumin, and paprika into the pan, mixing well to coat the vegetables in the spices. Cook for another 2 minutes to allow the spices to toast slightly, enhancing their flavors.
6. Add Coconut Milk: Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer, allowing it to thicken slightly, which should take about 5 minutes.
7. Cook the Fish: Gently place the seasoned fish fillets into the sauce, spooning some of the sauce over the top. Cover the pan and cook for 10-12 minutes or until the fish is cooked through and flakes easily with a fork.
8. Garnish and Serve: Once the fish is cooked, remove from heat. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the top. Enjoy with steamed rice or farofa for a complete meal.

Extra Tips:

When cooking Peixe Ao Molho De Dendê, it’s important to use fresh fish for the best flavor and texture. If dende oil is hard to find, you can substitute it with coconut oil, though the flavor will be different.

Be mindful not to overcook the fish, as it can become tough; it should be tender and flaky. For an added layer of flavor, you can let the fish marinate in lime juice and spices for 30 minutes before cooking. This enhances the dish’s overall taste and authenticity.

Caldeirada: Brazilian Fish Soup

Caldeirada is a traditional Brazilian fish soup that beautifully showcases the country’s coastal flavors and fresh seafood. This hearty dish combines various types of fish with vegetables, spices, and herbs, creating a deliciously rich broth that’s perfect for sharing with family and friends.

Originating from Portugal and adapted throughout Brazil, Caldeirada is a versatile recipe that allows cooks to incorporate their favorite seafood and seasonal vegetables, making it a delightful way to enjoy the bounty of the ocean.

The soup’s vibrant colors and enticing aromas are sure to impress any guest at your dinner table. Typically served with white rice or crusty bread, this dish warms the heart and is perfect for any occasion, whether it’s a casual family meal or a festive gathering.

Follow this simple recipe to create your own Caldeirada at home, and enjoy the flavors of Brazil right in your kitchen.

Ingredients (Serves 4-6)

• 1 lb (450g) white fish fillets (such as cod, snapper, or tilapia)
• 1 lb (450g) shrimp, peeled and deveined
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, chopped (red or green)
• 2 large tomatoes, chopped
• 1 medium potato, diced
• 2 cups fish stock or water
• 1 cup coconut milk
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 teaspoon cumin
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish
• Lime wedges, for serving

Cooking Instructions

1. Prepare the Ingredients: Begin by cleaning and cutting the fish into bite-sized pieces. Peel and devein the shrimp if not already done. Chop the onion, garlic, bell pepper, tomatoes, and potato. Having all your ingredients prepped will make the cooking process smoother.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and bell pepper, cooking for an additional 2 minutes until fragrant. This step builds a flavorful base for your soup.
3. Add the Vegetables: Stir in the diced potatoes and chopped tomatoes. Cook for about 5 minutes, allowing the tomatoes to release their juices and soften. This mixture will provide a hearty texture to your soup.
4. Combine the Liquids and Spices: Pour in the fish stock (or water) and coconut milk. Season the mixture with paprika, cumin, salt, and pepper. Bring everything to a gentle simmer. This step will infuse the broth with the spices while the vegetables cook through.
5. Incorporate the Seafood: Once the soup is simmering, carefully add the fish and shrimp to the pot. Cook for an additional 10-15 minutes, or until the seafood is cooked through and tender. Be cautious not to overcook the fish, as it can become dry.
6. Serve and Garnish: Once ready, ladle the Caldeirada into bowls. Garnish with freshly chopped cilantro or parsley and serve with lime wedges on the side for an added burst of freshness. Enjoy your delicious Brazilian fish soup!

Extra Tips

When making Caldeirada, feel free to mix and match different types of seafood based on your preference or what’s available. Clams, mussels, or squid can also be excellent additions.

For added depth of flavor, consider letting the soup simmer longer on low heat, allowing the ingredients to meld beautifully. Finally, serving the dish with a side of crusty bread or over fluffy white rice will enhance the overall experience, making it a satisfying meal.

Camarão Na Moranga: Shrimp in Pumpkin

Camarão Na Moranga, or Shrimp in Pumpkin, is a beloved Brazilian dish that beautifully combines the sweetness of pumpkin with the rich flavors of shrimp and spices. This dish isn’t only visually stunning when served in a hollowed-out pumpkin, but it also offers a delightful contrast of textures and tastes that’s certain to impress your family and friends.

Traditionally enjoyed during festive occasions or family gatherings, this recipe brings a taste of Brazil right to your kitchen. To prepare this dish, you’ll need to select a medium-sized pumpkin that can hold the shrimp mixture comfortably. The pumpkin serves as both a cooking vessel and a serving dish, enhancing the overall experience.

Pair the shrimp with coconut milk, bell peppers, and a blend of spices to create a creamy, flavorful filling that perfectly complements the natural sweetness of the pumpkin. Follow this recipe to create a memorable meal that captures the essence of Brazilian cuisine.

Ingredients (serves 4-6):

• 1 medium pumpkin
• 500g shrimp, peeled and deveined
• 1 cup coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking Instructions:

1. Prepare the Pumpkin: Cut the top off the pumpkin and scoop out the seeds and stringy flesh inside. Be careful not to puncture the outer skin. Set the pumpkin aside and chop the removed pumpkin flesh into small cubes for later use.
2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Cook the Bell Peppers: Add the chopped red and green bell peppers to the skillet and sauté for an additional 5 minutes, until they’re tender.
4. Add the Shrimp: Incorporate the peeled and deveined shrimp into the skillet. Stir them in and cook for about 3-4 minutes, or until the shrimp turn pink and are cooked through.
5. Incorporate the Pumpkin Flesh: Add the chopped pumpkin flesh along with the paprika, ground cumin, salt, and pepper. Mix well and cook for another 5 minutes, allowing the flavors to meld together.
6. Add Coconut Milk: Pour the coconut milk into the skillet, stirring to combine. Reduce the heat to low and let the mixture simmer for about 10-15 minutes, until the pumpkin cubes are soft and the sauce thickens.
7. Fill the Pumpkin: Carefully spoon the shrimp mixture into the hollowed-out pumpkin, packing it in gently.
8. Bake the Pumpkin: Preheat your oven to 180°C (350°F) and place the stuffed pumpkin in a baking dish. Add a little water to the bottom of the dish to create steam, and cover the pumpkin with foil. Bake for 30-40 minutes, or until the pumpkin is tender.
9. Serve: Once cooked, remove the pumpkin from the oven, uncover it, and garnish with fresh cilantro. Serve hot, scooping out portions of the filling along with the pumpkin flesh.

Extra Tips: When selecting your pumpkin, look for one that’s firm and has a smooth skin; this will guarantee it holds its shape while baking.

You can customize the spice level by adding chili flakes or fresh chili peppers if you enjoy heat. Additionally, serve this dish with a side of rice or crusty bread to soak up the delicious sauce. Enjoy your Camarão Na Moranga as a festive centerpiece or a special family dinner!

Arroz De Marisco: Seafood Rice

Arroz de Marisco, or seafood rice, is a beloved dish in Brazilian coastal cuisine that combines the rich flavors of the ocean with the comforting essence of rice. This one-pot meal isn’t only hearty and satisfying but also showcases a variety of seafood, making it a perfect dish for gatherings and special occasions.

With its vibrant colors and enticing aromas, Arroz de Marisco is certain to impress your family and friends. The dish typically features a mix of shrimp, mussels, and fish, all simmered together with rice in a flavorful broth made from tomatoes, garlic, and herbs.

The beauty of this dish lies in its versatility; you can adjust the seafood types based on your preference or availability. Whether you’re celebrating a festive occasion or simply enjoying a weekend meal, Arroz de Marisco is a delightful way to bring the taste of Brazil to your table.

Ingredients (Serving Size: 4-6 people)

• 2 cups Arborio or long-grain rice
• 1 pound shrimp, peeled and deveined
• 1 pound mussels, cleaned and debearded
• 1 pound firm white fish (such as cod or tilapia), cut into chunks
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tomatoes, diced
• 4 cups seafood or chicken broth
• 1 cup white wine (optional)
• 1/4 cup olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley or cilantro, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions

1. Sauté the Aromatics: In a large, deep skillet or pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Then, add the minced garlic and diced red bell pepper, cooking for an additional 3-4 minutes until the peppers soften.

2. Add the Tomatoes and Spices: Stir in the diced tomatoes, paprika, cumin, salt, and pepper. Cook for about 5 minutes until the tomatoes break down and create a sauce-like consistency.

This step enhances the flavor base for your seafood rice.

3. Incorporate the Rice: Add the Arborio or long-grain rice to the pot and stir well to coat the rice in the aromatic mixture. Toast the rice for about 2 minutes, allowing it to absorb some of the flavors.

4. Pour in the Broth and Wine: Gradually add the seafood or chicken broth and white wine (if using), bringing the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, until the rice is tender and has absorbed most of the liquid.

5. Add the Seafood: After the rice has cooked, gently fold in the shrimp, mussels, and fish chunks. Cover the pot again and cook for an additional 5-7 minutes, or until the shrimp are pink and the mussels have opened.

Discard any mussels that remain closed.

6. Garnish and Serve: Once the seafood is cooked through, remove the pot from heat. Fluff the rice gently with a fork, garnish with chopped parsley or cilantro, and serve with lemon wedges on the side for a zesty finish.

Extra Tips

To enhance the flavor of your Arroz de Marisco, consider using homemade seafood stock instead of store-bought broth.

You can also experiment with different types of seafood based on what’s freshest or most accessible in your area. For a spicier kick, add a pinch of red pepper flakes or chopped fresh chili peppers during the sautéing process.

Remember to adjust the cooking time based on the type of seafood you choose to ascertain everything is cooked perfectly without being overdone. Enjoy the vibrant and comforting flavors of this traditional Brazilian dish!

Tartar De Atum: Tuna Tartare

Tartar De Atum, or Tuna Tartare, is a vibrant and invigorating dish that showcases the rich flavors of fresh tuna combined with zesty ingredients. This Brazilian take on a classic tartare brings a burst of tropical flair and is perfect as an appetizer or a light main course. The dish isn’t only visually appealing but also offers a delightful balance of textures and tastes that celebrate the ocean’s bounty.

To prepare this dish, it’s vital to use high-quality sushi-grade tuna, which guarantees both safety and the best flavor. The combination of lime juice, scallions, and a hint of soy sauce elevates the tuna, while avocado adds creaminess. This dish is best served chilled, allowing the ingredients to meld beautifully, making it an ideal choice for warm weather gatherings or elegant dinner parties.

Ingredients (Serves 4-6):

• 1 lb sushi-grade tuna, finely diced
• 1 ripe avocado, diced
• 3 tablespoons lime juice
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 scallions, thinly sliced
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste
• Tortilla chips or thinly sliced cucumber (for serving)

Cooking Instructions:

1. Prepare the Tuna: Start by verifying your tuna is sushi-grade and very fresh. Using a sharp knife, carefully dice the tuna into small, uniform cubes. This will help with texture and guarantee each bite is packed with flavor. Place the diced tuna in a mixing bowl.
2. Add Flavorings: Pour the lime juice, soy sauce, and sesame oil over the diced tuna. These ingredients won’t only add flavor but also help to slightly “cook” the fish with the acidity of the lime. Gently toss the tuna with a spatula to coat it evenly with the marinade.
3. Incorporate Fresh Ingredients: Add the diced avocado, sliced scallions, and chopped cilantro to the bowl. Carefully fold these ingredients into the tuna mixture, taking care not to mash the avocado. This will add creaminess and freshness to the dish. Season with salt and pepper to taste.
4. Chill the Mixture: Cover the bowl with plastic wrap and let the tuna tartare chill in the refrigerator for at least 15-30 minutes. This resting time allows the flavors to meld together and the dish to serve cold, enhancing the overall experience.
5. Serve: Once chilled, carefully spoon the tartare into serving dishes or onto a platter. You can mold the tartare using a ring mold for a professional presentation. Serve with tortilla chips or thinly sliced cucumber for a delightful crunch.

Extra Tips:

When making Tartar De Atum, using the freshest ingredients is vital for the best flavor and safety. Always check that your tuna is labeled sushi-grade and consider asking your fishmonger for recommendations.

Feel free to customize the dish by adding other ingredients like diced mango for a sweet twist or a dash of chili for heat. Presentation is key, so consider garnishing with extra cilantro or lime wedges for a pop of color.

Linguiça De Peixe: Fish Sausage

Linguiça de Peixe, or fish sausage, is a delightful Brazilian dish that showcases the country’s rich seafood heritage. This unique sausage is made with fresh fish, herbs, and spices, creating a flavorful and aromatic treat that can be grilled, fried, or baked.

Typically enjoyed as an appetizer or part of a larger meal, Linguiça de Peixe brings a taste of Brazil‘s coastal regions to your dining table, offering a delicious way to enjoy the bounty of the sea.

Making Linguiça de Peixe isn’t only easy but also a fun culinary project that can involve the whole family. The combination of fresh fish and spices results in a dish that’s both satisfying and versatile.

Whether served in a sandwich, alongside rice and beans, or simply on its own, this fish sausage is sure to impress your guests and provide a taste of Brazilian culture. Get ready to explore this flavorful recipe that will transport you straight to a sunny Brazilian beach.

Ingredients (serving size: 4-6 people)

• 1 pound of firm white fish fillets (such as cod or tilapia)
• 1/2 pound of shrimp, peeled and deveined
• 1/4 cup of finely chopped onion
• 2 cloves of garlic, minced
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of fresh cilantro, chopped
• 1 teaspoon of paprika
• 1 teaspoon of cayenne pepper (adjust to taste)
• 1 teaspoon of black pepper
• 1 teaspoon of salt
• 1/2 cup of breadcrumbs
• 1/4 cup of ice-cold water
• Sausage casings (natural or synthetic, as needed)

Cooking Instructions

1. Prepare the Fish and Shrimp: Start by rinsing the fish fillets and shrimp under cold water. Pat them dry with paper towels to remove excess moisture. Cut the fish into smaller pieces to make it easier to blend. This will guarantee that the mixture comes together smoothly.

2. Blend the Seafood Mixture****: In a food processor, combine the fish pieces and shrimp. Pulse until the mixture is finely chopped but not pureed. You want to maintain some texture to the fish. Transfer this mixture to a large mixing bowl.

3. Add Aromatics and Seasonings: To the fish and shrimp mixture, add the chopped onion, minced garlic, parsley, cilantro, paprika, cayenne pepper, black pepper, and salt. Mix everything together thoroughly to confirm that the seasonings are evenly distributed throughout the seafood.

4. Incorporate Breadcrumbs and Water: Gradually mix in the breadcrumbs into the seafood mixture. This will help bind the mixture. Then, add the ice-cold water a little at a time, mixing until you have a cohesive and slightly sticky mixture. This step is essential for achieving the right texture for the sausages.

5. Stuff the Sausage Casings: Rinse the sausage casings thoroughly under cold water. If using natural casings, soak them in water for about 30 minutes before using. Stuff the casings with the fish mixture, being careful not to overfill them. Tie off the ends securely with kitchen twine. If you prefer, you can also shape the mixture into patties instead of using casings.

6. Cook the Sausage: You can grill, fry, or bake the sausages. If grilling, preheat the grill to medium heat and cook the sausages for about 10-15 minutes, turning occasionally until they’re cooked through and have nice grill marks.

If frying, heat a bit of oil in a skillet over medium heat and cook until golden brown. For baking, preheat the oven to 375°F (190°C) and bake for about 20-25 minutes, or until cooked through.

7. Serve and Enjoy: Once cooked, let the sausages rest for a few minutes before slicing or serving whole. Pair with a side of rice, salad, or your favorite dipping sauce for a complete meal.

Extra Tips

When making Linguiça de Peixe, be sure to use the freshest fish and shrimp available for the best flavor. You can experiment with different herbs and spices to customize the taste to your liking.

If you’re not comfortable with stuffing casings, forming the mixture into patties or meatballs is a great alternative. Additionally, these sausages can be made ahead of time and frozen before cooking, making them a convenient option for quick meals.

Enjoy the vibrant flavors of Brazil right at home!