{"id":4886,"date":"2013-01-13T14:33:46","date_gmt":"2013-01-13T14:33:46","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4886"},"modified":"2013-01-13T14:33:46","modified_gmt":"2013-01-13T14:33:46","slug":"brasilianischer-fisch-und-krabbentopf-moqueca-mista-de-peixe-e-camarao","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/13\/brasilianischer-fisch-und-krabbentopf-moqueca-mista-de-peixe-e-camarao\/","title":{"rendered":"Brasilianischer Fisch- und Krabbentopf – Moqueca mista de peixe e camarao"},"content":{"rendered":"

Zutaten<\/strong>
\n300 g Rotbarschfilets; oder anderer fester Fisch
\n300 g Hummerkrabben, Scampi; ohne Kopf, gesch\u00e4lt
\nMarinade<\/em>
\n2 gro\u00dfe Knoblauchzehen; gepresst
\n1 EL Salz
\n1 kleinen Bund Koriandergr\u00fcn; gehackt
\n4 Fr\u00fchlingszwiebeln; gehackt
\n1-2 Limetten: Saft
\nSchmorgem\u00fcse<\/em>
\n3 gro\u00dfe Tomaten; geh\u00e4utet, entkernt und gew\u00fcrfelt
\n2 gro\u00dfe Zwiebeln; gew\u00fcrfelt
\n1 Rote Paprikaschote, gew\u00fcrfelt
\n2 EL Oliven\u00f6l
\n1 Dose Kokosmilch
\n2 EL Dende-\u00d6l; Palm\u00f6l
\nDeko<\/em>
\nKoriandergr\u00fcn<\/p>\n

Zubereitung<\/strong>
\nDie Fischfilets und die Krabben kalt absp\u00fclen und trockentupfen. Die Fischfilets jeweils zweimal quer durchschneiden.
\nF\u00fcr die Marinade („Tempero“) Knoblauch, Salz, 4 St\u00e4ngel Koriandergr\u00fcn und die Fr\u00fchlingszwiebeln in einem M\u00f6rser verarbeiten, den Linmettensaft zugeben. Die Fischst\u00fccke und die Krabben in einen Gefrierbeutel geben, dabei jeweils etwas von der Marinade dazul\u00f6ffeln. Alles 1-2 Stunden im K\u00fchlschrank marinieren lassen.
\nDas Oliven\u00f6l in einem schweren Gusstopf erhitzen und die Tomaten-, Zwiebel- und Paprikaw\u00fcrfel darin anschmoren. Die Kokosmilch zugie\u00dfen und einige Minuten k\u00f6cheln lassen. Nun die Fischst\u00fccke und Krabben
\nmitsamt der Marinade zugeben und vorsichtig umr\u00fchren, damit sich alles gut vermischt, der Fisch aber nicht zerf\u00e4llt. Etwa 10 Minuten ganz sanft k\u00f6cheln lassen, mit Salz und Limettensaft abschmecken.
\nZum Schluss das Dende-\u00d6l zugeben und nochmals vorsichtig umr\u00fchren, mit Korianderbl\u00e4ttchen bestreuen.
\nDie Moqueca sehr hei\u00df mit Farofa (ger\u00f6stetem Maniokmehl), Reis und Vinagrete oder Molho de Pimenta (Chilisauce) servieren.
\nMan kann die Moqueca auch ohne das orangerote Dende-\u00d6l zubereiten: sie hei\u00dft dann Ensopada.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 300 g Rotbarschfilets; oder anderer fester Fisch 300 g Hummerkrabben, Scampi; ohne Kopf, gesch\u00e4lt Marinade 2 gro\u00dfe Knoblauchzehen; gepresst 1 EL Salz 1 kleinen Bund Koriandergr\u00fcn; gehackt 4 Fr\u00fchlingszwiebeln; gehackt 1-2 Limetten: Saft Schmorgem\u00fcse 3 gro\u00dfe Tomaten; geh\u00e4utet, entkernt und gew\u00fcrfelt 2 gro\u00dfe Zwiebeln; gew\u00fcrfelt 1 Rote Paprikaschote, gew\u00fcrfelt 2 EL Oliven\u00f6l 1 Dose … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[19,151,6],"tags":[640],"class_list":["post-4886","post","type-post","status-publish","format-standard","hentry","category-fisch","category-fisch-2","category-hauptgerichte","tag-brasilien","item-wrap"],"yoast_head":"\nBrasilianischer Fisch- und Krabbentopf - 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Champignons 8 Eier Speisest\u00e4rke 1 l Br\u00fche 20 EL Erdnuss\u00f6l; zum Braten 4 TL Sesam\u00f6l Marinade 8 cm-St\u00fcck Ingwer 8 Fr\u00fchlingszwiebeln 12 EL Sojasauce 8 EL Reiswein; ersatzweise trockener Sherry\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4642,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/23\/katalonischer-fischertopf\/","url_meta":{"origin":4886,"position":5},"title":"Katalonischer Fischertopf","author":"Steffen","date":"23. November 2012","format":false,"excerpt":"Zutaten 500 g Miesmuscheln 500 g Tintenfisch 500 g Fischfilet; (z.B. Kabeljau) 1 Zitrone; den Saft davon 2 Zwiebeln 2 Knoblauchzehen 100 g Ger\u00e4ucherter Schinken 500 g Fleischtomaten 2 Gr\u00fcne Paprikaschoten 4 EL Butter 200 g Krabbenfleisch 50 g Geriebene Mandeln 1 Lorbeerblatt 1 Priese Safran 1\/8 l trockener Weisswein\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4886","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=4886"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4886\/revisions"}],"predecessor-version":[{"id":4887,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4886\/revisions\/4887"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4886"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4886"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4886"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}