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Easiest Way to Cook Tasty Moqueca de peixe paulistana. (Sao Paulo Fish stew)

Moqueca de peixe paulistana. (Sao Paulo Fish stew) . You can cook Moqueca de peixe paulistana. (Sao Paulo Fish stew) using 12 ingredients and 5 steps. Here is how you achieve it. Ingredients of Moqueca de peixe paulistana. (Sao Paulo Fish stew) Prepare 2 TBSP of vegetable oil. You need 600 g of white fish (cod or haddock). It's 1 of large onion sliced. It's 3 of garlic cloves squashed. Prepare 1/2 TSP of cayenne pepper. You need 1 of red pepper sliced. Prepare 2 of large tomatoes sliced. Prepare 1 TSP of smoked paprika. Prepare to taste of Salt. Prepare 1 can of coconut milk. It's 200 g of cooked frozen sea food (prawns, mussels and squids). It's handful of fresh coriander chopped. Moqueca de peixe paulistana. (Sao Paulo Fish stew) instructions In a pan, add the vegetable oil and make a bed with the onions, garlic and sprinkle the smoked paprika on top.
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Recipe: Yummy Broccoli Cheese Soup - Stove Top Recipe

Broccoli Cheese Soup - Stove Top Recipe.

Broccoli Cheese Soup - Stove Top Recipe You can cook Broccoli Cheese Soup - Stove Top Recipe using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Broccoli Cheese Soup - Stove Top Recipe

  1. You need 1 tbsp. of olive oil.
  2. Prepare 1 of large carrot, peeled and finely diced.
  3. You need 1/2 of yellow onion, diced.
  4. You need 3 cloves of garlic, minced.
  5. You need 1/4 cup of unsalted butter.
  6. Prepare 1/4 cup of all purpose flour.
  7. Prepare 2 1/2 cups of unsalted chicken or vegetable broth.
  8. Prepare 2 1/2 cups of milk at room temperature.
  9. You need 2 of heaping cups fresh chopped broccoli florets.
  10. Prepare 1 1/2 cups of sharp cheddar cheese, shredded + extra for topping.
  11. It's 1/4 cup of shredded parmesan cheese.
  12. Prepare 1/2 tsp. of each salt, pepper.
  13. You need 1/4 tsp. of dried thyme.
  14. You need 1/8 tsp. of each dried oregano, ground nutmeg.

Broccoli Cheese Soup - Stove Top Recipe instructions

  1. Place the oil in a large pot over medium heat. Once hot, add in the carrots and onions and cook, stirring frequently, until onion is translucent...about 3-5 minutes. Add the garlic and cook a minute or so more, until fragrant. Then add in the butter and let it melt down..
  2. Gradually whisk in the flour in small batches. Whisk constantly until all the flour is added and incorporated. Mixture will be very thick. Allow the mix to cook for 1 minute, continuing to whisk..
  3. Whisk in the broth in small amounts, whisking constantly, until fully incorporated. Once all the broth is added, whisk in the milk and increase heat to med-high. Let this mixture come to a low boil..
  4. Once it reaches a boil, stir in the broccoli and lower the heat to med-low. Allow to simmer until the broccoli is tender...about 7-9 minutes. (If using larger sized florets, it may take longer). Then stir in the cream cheese and let that melt down into the soup..
  5. Stir in the seasonings and taste to see if you think it needs anything else. Then, if you'd like a less chunky soup, use an immersion blender to puree to the desired consistency. You could also use a blender or food processor in small batches, just be careful not to burn yourself..
  6. Remove the pan from the heat. Stir in both of the shredded cheeses until it is all melted and incorporated in. That's it, you're ready to serve!.

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