InstaFish Head Moqueca
A delicious moqueca recipe by Chef Helena Rizzo that makes use of fish heads and carcasses, which are often discarded, to create a flavorful and rich broth.
Source
View original recipeImported by: LetBite
This recipe was adapted from content found on @naturallis_oficial. Ingredients and instructions were restructured into a standardized format. The original recipe belongs to its author.
Broth Ingredients
Ingredients
- 1 unitFish head and carcass (e.g., prejereba)
- a gostoOlive oil
- 80 mlPalm oil (dendê oil)
- 2 unitOnions
- 1 unitPeeled garlic head
- 3 unitMixed bell peppers
- 1 unitScented pepper
- 0.5 unitFinger pepper
- 2 unitItalian tomatoes, chopped
- 500 gCoconut milk
- a gostoCilantro
- a gostoSalt
- a gostoWater
Directions
- 1
In a pot, add olive oil and a portion of the palm oil (dendê oil).
- 2
Add chopped onions, peeled garlic, mixed bell peppers, scented pepper, and finger pepper. Sauté until fragrant.
- 3
Add the fish head and carcass, chopped Italian tomatoes, and salt. Stir well.
- 4
Add the remaining palm oil and coconut milk. Cover with water.
- 5
Bring to a boil, reduce heat, and simmer for approximately 25 minutes.
25 min - 6
Add cilantro to the broth.
- 7
Strain the broth, pressing the solids to extract maximum flavor. Set aside the liquid broth.
To Finish
Ingredients
- 2 unitsFish fillets
- a gostoPanko
- a gostoNuts
- a gostoBottled butter (manteiga de garrafa)
- a gostoSalt
- a gostoOlive oil
- a gostoFresh cilantro leaves
Directions
- 1
Season the fish fillets with salt on both sides.
- 2
In a hot pan, add olive oil and quickly sear the fish fillets on both sides to create a crust. Handle with delicacy.
- 3
Transfer the seared fish fillets to an oven and bake for 20 minutes.
20 min - 4
To assemble the dish, place the baked fish fillets on a serving plate.
- 5
Pour the strained broth over the fish.
- 6
Top with a mixture of panko, crushed nuts, and bottled butter for a crunchy "farofinha" (topping).
- 7
Garnish with fresh cilantro leaves.