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7 Recipes from Moqueca Light

The origin of the moqueca is not known for sure. Some historians and scholars of the Brazilian gastronomy believe that the moqueca came from the fish brought by the Portuguese and that the Africans prepared with their influences. Much is discussed about which is the most traditional moqueca, whether the Bahia or Capixaba, and to this day the two states "fight" to decide which is the most original and tasty.

The truth is, no matter what the origin of the moqueca, the most important is the taste of this dish, which is delicious, made with fish or shrimps or the two together.

Below you can see a list of all the recipes of moqueca light that are available to be used by us for Sunday lunch, to delight and surprise the whole family. Serve this kind of stew with rice and pirão for a typical full meal. Enjoy your food!

1. Recipe for fish and shrimp light moqueca recipe

Ingredients:

  • 400g of lomo de cação;
  • 250g of clean shrimp;
  • 1 chopped red pepper;
  • 1 chopped yellow pepper;
  • 1 small onion;
  • 100ml of coconut milk light;
  • 6 cloves of garlic;
  • cayenne pepper to taste;
  • 4 ripe tomatoes;
  • chopped parsley to taste;
  • minced coriander to taste.

Method of preparation:

Cut the loin of cation in 3cm slices. Season with pepper to taste and leave in the refrigerator. Cut the seedless tomato into strips. Remove the seeds from the peppers and cut them into strips of 1cm. Bring the chopped garlic, onion and tomatoes to saute in a large saucepan. Mix until the tomatoes start to soften and release water. Add a cup of water and continue stirring. Add the bell peppers and the peppers. Cook for 5 minutes with the pan covered. Add shrimp, coconut milk, parsley and coriander. Mix and cook for another 5 minutes with the pan covered. Add salt and pepper and serve.

2. Recipe for light moqueca with tilapia

Ingredients:

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  • 400 g tilapia;
  • 1 ½ liter of water;
  • 1 pinch of salt;
  • pepper to taste;
  • 1 chopped onion;
  • 2 cloves garlic, minced;
  • 1 tablespoon olive oil;
  • 1 teaspoon of powdered paprika;
  • 1 teaspoon ground saffron;
  • 2 ripe tomatoes;
  • ¼ of chopped red pepper.

Method of preparation:

Cook the fish in the water seasoned with salt and pepper for about 20 minutes. Remove the fish and set aside the broth. Chop the onion and garlic and saute in a pan with olive oil. Then add the diced tomatoes and peppers into small cubes. Season with paprika and saffron and mix. Drizzle with fish broth and bring to a boil. Let it rise over low heat for 10 minutes. Serve with fresh chopped coriander.

3. Recipe for light moqueca with sea bass

Ingredients:

  • 8 small pieces of sea bass;
  • salt to taste;
  • 4 tablespoons lime juice;
  • 4 tablespoons chopped coriander;
  • 1 tablespoon olive oil;
  • 1 large onion cut into slices;
  • 2 medium diced tomatoes;
  • 2 medium green bell peppers cut into slices;
  • 1/2 cup of water.

Method of preparation:

Season the sea bass slices with salt, lemon juice and coriander. In a large saucepan, place the olive oil and the seasoned fish slices. Place the onion rings on top, then tomatoes and bell peppers in layers. Cover and simmer until boiling. When boiling, reduce heat and cook for 25 minutes in a covered pan. Mix seasonings and serve with brown rice.

4. Light moqueca recipe with young finger pepper

Ingredients:

  • 1 kg of fish dishes;
  • 3 sprigs of coriander;
  • 1 onion;
  • 1 pinch of salt;
  • lemon juice to taste;
  • 2 tomatoes;
  • 1 seedless diced young pepper;
  • 1 cup water;
  • ½ kg fresh shrimp cleaned and shelled;
  • 1 tablespoon of palm oil.

Method of preparation:

Knead the coriander with the onion, the pepper and the tomatoes until obtaining a pastry. Add the lemon juice and salt. Let the fish and shrimp marinate in this mixture for 1 hour. Put the fish, the shrimp and the sauce in a pot with a lid. Add the water and the olive oil and simmer until soft. Serve hot with rice.

5. Light shrimp moqueca recipe

Ingredients:

  • 600 grams of clean shrimp;
  • 1 chopped red pepper;
  • 1 chopped yellow pepper;
  • 1 small onion;
  • 100ml of coconut milk light;
  • 6 cloves of garlic;
  • cayenne pepper to taste;
  • 4 ripe tomatoes;
  • chopped parsley to taste;
  • minced coriander to taste.

Method of preparation:

Clean shrimp by removing head, tail, bark, gut and impurities. Cut the seedless tomato into strips. Remove the seeds from the peppers and cut them into strips of 1cm. Bring the chopped garlic, onion and tomatoes to saute in a large saucepan. Mix until the tomatoes start to soften and release water. Add a cup of water and continue stirring. Add the peppers. Cook for 5 minutes with the pan covered. Add shrimp, coconut milk, parsley and coriander. Mix and cook for 5 minutes with the pan covered. Add salt and pepper and serve.

6. Hake moqueca light recipe

Ingredients:

  • 8 hake stations;
  • salt to taste;
  • 4 tablespoons lime juice;
  • 4 tablespoons chopped coriander;
  • 1 tablespoon olive oil;
  • 1 large onion cut into slices;
  • 2 medium diced tomatoes;
  • 2 medium green bell peppers cut into slices;
  • 1/2 cup of water.

Method of preparation:

Season the sea bass slices with salt, lemon juice and coriander. In a large saucepan, place the olive oil and the seasoned fish slices. Place the onion rings on top, then tomatoes and bell peppers in layers. Cover and simmer until boiling. When boiling, reduce heat and cook for 25 minutes in a covered pan. Mix seasonings and serve with brown rice.

7. Recipe for light moqueca for diabetics

Ingredients:

  • 400 g of cation;
  • 2 cloves garlic, minced;
  • 1 small chopped onion;
  • 1/2 seedless green peppers;
  • 1/2 seedless red bell pepper;
  • 2 ripe tomatoes;
  • 2 tablespoons olive oil;
  • 200 ml of light coconut milk;
  • 1 tablespoon minced coriander;
  • 1 teaspoon of salt;
  • 1 tablespoon of paprika;
  • 1 pinch of freshly ground black pepper.

Method of preparation:

In a deep and thick pan place the onion and garlic. Then make a layer with the peppers and tomatoes cut into cubes. Season with salt and pepper. Drizzle with olive oil and sauté for about 2 minutes.

Next, place the fish marinades seasoned with salt and pepper and add the coconut milk and the dissolved paprika in a cup of water. Cover the pan and bring to low heat until the slices are cooked for 20 minutes. Serve with chopped coriander.

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What did you think of these light moqueca recipes that we separated above? Want to try some and surprise the whole family at Sunday lunch? Comment below!

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