5 moqueca recipes your family will love on Good Friday

When looking for dishes for Good Friday lunch, some traditional proposals stand out. To the moqueca recipesfor example, it can be tailored to personal tastes, ethical issues, and even your pocket.

For this reason, Guia da Cozinha has selected 5 different moqueca preparations that will conquer your family during the celebration. There is an option for those who cannot do without cod, other delicious fish and a special recipe so that vegetarians do not feel excluded from the appointment.

Next, check out our moqueca recipes to make your own Friday main meal even more delicious.

cod moqueca

Cod moqueca – Photo: Stela Handa

Time: 1h (+24h of soaking)

Performance: 5 portions

Difficulty: easy

Ingredients:

• 1 kg of cod in slices
• Salt and black pepper to taste
• 1 lemon juice
• 2 onion rings
• 4 sliced ​​tomatoes
• 2 sliced ​​green peppers
• 1 sliced ​​yellow pepper
• 2 cups black olives (pitted)
• 1/2 cup chopped coriander (minced)
• 2 glasses of coconut milk (400 ml)
• 1 cup tomato sauce (tea)
• 1/2 cup (tea) of water
• 5 tablespoons of palm oil

Method of preparation:

1. Put the cod in a bowl, cover with water and leave to macerate for 24 hours in the refrigerator.
2. Meanwhile, change the water 8 times
3. Drain and then wash under running water
4. Season with salt, pepper and lemon
5. In a large skillet, layer the onions, tomatoes, peppers, olives, cilantro and cod.
6. Repeat the layers until you run out of ingredients.
7. Season with half the coconut milk, tomato sauce, water and palm oil
8. Simmer over low heat for 25 minutes or until cod is tender.
9. Water with the rest of the coconut milk and serve after.

dogfish moqueca

Dogfish moqueca – Photo: Stela Handa

Time: 50min (+30min rest)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 2 kg of dogfish in large cubes
• Juice of 2 lemons
• Salt, black pepper and chopped coriander to taste
• 4 crushed garlic cloves
• 2 tablespoons of paprika
• 2 thinly sliced ​​onions
• 3 thinly sliced ​​tomatoes
• 2 thinly sliced ​​potatoes
• 1 green pepper, thinly sliced
• 1 cup coconut milk (tea)
• Olive oil for dressing
• 3 tablespoons of palm oil

Method of preparation:

1. Season the dogfish with lemon juice, salt, pepper, coriander, garlic and paprika
2. Leave to rest for 30 minutes
3. In a terracotta pot, layer onion, tomato, potato, sprinkle with salt and finish with a layer of fish and a layer of pepper.
4. Repeat the layers, drizzle with the coconut milk, olive oil, cover the pan and bring to a low boil.
5. Cook for 30 minutes after boiling
6. Drizzle with palm oil, sprinkle with coriander and serve immediately.

Creamy shrimp moqueca

Creamy Shrimp Moqueca – Photo: Rodrigo Moreira – JOBZ

Time: 30 minutes

Performance: 5 portions

Difficulty: easy

Ingredients:

• 1.5 kg of pistol shrimp
• 4 cloves of garlic
• 1 lemon juice
• Salt and black pepper to taste
• 6 tablespoons of olive oil
• 2 grated onions
• 2 seedless tomatoes
• 1 large glass of coconut milk (500 ml)
• 1 cup cilantro or parsley
• 2 tablespoons of palm oil
• 1 jar of cream

Method of preparation:

1. Season the prawns with garlic, lemon juice, salt and pepper.
2. Over medium heat, heat the oil in a skillet, then add the shrimp.
3. Add the onion, tomato and mix
4. When everything is cooked, add the coconut milk, chopped coriander and palm oil
5. Turn off the heat and add the cream
6. Stir to incorporate and then serve, garnishing with herbs if desired.

painted carpet

Pintado moqueca – Photo: Rodrigo Moreira – JOBZ

Time: 45 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1kg of sliced ​​painting
• 6 tablespoons of lemon juice
• 2 minced garlic cloves
• Salt and black pepper to taste
• 1 sliced ​​green pepper
• 1 sliced ​​yellow pepper
• 2 large onions sliced
• 2 sliced ​​ripe tomatoes
• 1 seedless chilli, minced
• 1 glass of coconut milk (200 ml)
• 2 tablespoons of palm oil
• 2 tablespoons of chopped coriander
• 4 tablespoons of chopped parsley

Method of preparation:

1. Season the fish with the juice, garlic, salt and pepper.
2. Layer the fish, peppers, onion, tomato and pepper in a pan, preferably earthenware, sprinkling the vegetables with salt
3. Drizzle with the coconut milk and cook over low heat with the pan uncovered for 20 minutes.
4. Drizzle with palm oil and sprinkle with herbs
5. Bring to a boil and serve with white rice, pirão and pepper sauce.

Egg Stew

Moqueca with egg – Photo: Stela Handa

Time: 30 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 2 tablespoons of margarine
• 1 medium onion sliced
• 1 sliced ​​green pepper
• 1 can of tomato sauce
• 1 can of drained peas
• 1 sliced ​​tomato
• 1/2 cup (tea) of water
• 4 eggs

Method of preparation:

1. In a pan, melt the margarine and fry the onion for 2 minutes.
2. Add the bell pepper and cook for another 5 minutes.
3. Add the sauce, peas, tomato and then the water
4. Cover and cook over low heat for 10 minutes.
5. With a spoon, poke small holes in the sauce and crack an egg into each one.
6. Cover and cook for another 5 minutes
7. Transfer to a refractory and serve after.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.