Uploaded March 2019 | Updated September 2026, 1 day ago
[Most subscribers did *NOT* get a notice of this video, I don't know why!] I’d like to make a Brazilian fish stew called “moqueca” from bluegill that I catch. Sadly, the fishing conditions are horrendous. We might have to use fish that I have frozen to make this dish. Click SHOW MORE for info on the equipment, fish, lake, and recipes.
- - - - - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - - - - - - -
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12’ at its deepest. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Tango de la Noche” downloaded from Youtube’s audio library for this video.
- - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -
LOW-CARB FAKE BRAZILIAN WHITE RICE
INGREDIENTS:
2 TBS of olive oil
1 medium onion, chopped (I used 10 oz. of pre-chopped onions)
3 cloves of garlic, minced (I used 2 tea. of minced garlic from the jar)
20 oz. of fresh riced cauliflower (or 2-10 oz. bags of frozen)
1 teaspoon of salt
DIRECTIONS:
Set your largest skillet to medium-low heat and add the olive oil.
Add onions and sauté for 10 minutes.
Add garlic and sauté another two minutes.
Add fresh or frozen riced cauliflower and salt.
Cook and stir for 8 to 10 minutes until “rice” is soft to your liking.
Cover skillet to more quickly soften the “rice.”
BRAZILIAN FISH STEW (MOQUECA)
Closest online recipe to mine is here: ibreatheimhungry.com/brazilian-shrimp-stew-moqueca-de
INGREDIENTS:
4 tbsp olive oil
1 red onion, sliced into half rings, about ¼ inch thick
1 red bell pepper, seeded and sliced, about ¼ inch wide strips
1 yellow bell pepper, seeded and sliced, about ¼ inch wide strips
1 10-oz. can of Rotel Mexican Lime & Cilantro diced tomatoes
Juice from ½ lime (2 TBS)
1 13.5-oz. can of coconut milk
1 tbsp tomato paste
1 teaspoon salt
¼ to ½ teaspoon of freshly ground black pepper, as you like
1 LB of bluegill fillets (or tilapia or other white fish) cut into bite-size pieces
1 LB of raw shrimp, peeled and deveined
1 tbsp chopped cilantro
DIRECTIONS:
Heat the olive oil in a deep frying pan over medium heat. Add the onion and peppers and cook, stirring frequently, until tender but not browned, about 10 minutes. Add the Rotel tomatoes and lime juice. Reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes, until the vegetables have softened and released their juices. Keep skillet covered to further soften the vegetables. Stir in the coconut milk and tomato paste and return to a boil. Season with salt and pepper.
Add the fish and shrimp to the coconut milk mixture and cook, stirring occasionally, for 7 minutes, until the fish is opaque throughout and the shrimp is pink. Do not overcook.
Transfer the stew to a large serving bowl and sprinkle with the cilantro. Serve hot, with cauliflower rice.
[Most subscribers did *NOT* get a notice of this video, I don't know why!] I’d like to make a Brazilian fish stew called “moqueca” from bluegill that I catch. Sadly, the fishing conditions are horrendous. We might have to use fish that I have frozen to make this dish. Click SHOW MORE for info on the equipment, fish, lake, and recipes.
- - - - - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - - - - - - -
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12’ at its deepest. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Tango de la Noche” downloaded from Youtube’s audio library for this video.
- - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -
LOW-CARB FAKE BRAZILIAN WHITE RICE
INGREDIENTS:
2 TBS of olive oil
1 medium onion, chopped (I used 10 oz. of pre-chopped onions)
3 cloves of garlic, minced (I used 2 tea. of minced garlic from the jar)
20 oz. of fresh riced cauliflower (or 2-10 oz. bags of frozen)
1 teaspoon of salt
DIRECTIONS:
Set your largest skillet to medium-low heat and add the olive oil.
Add onions and sauté for 10 minutes.
Add garlic and sauté another two minutes.
Add fresh or frozen riced cauliflower and salt.
Cook and stir for 8 to 10 minutes until “rice” is soft to your liking.
Cover skillet to more quickly soften the “rice.”
BRAZILIAN FISH STEW (MOQUECA)
Closest online recipe to mine is here: ibreatheimhungry.com/brazilian-shrimp-stew-moqueca-de
INGREDIENTS:
4 tbsp olive oil
1 red onion, sliced into half rings, about ¼ inch thick
1 red bell pepper, seeded and sliced, about ¼ inch wide strips
1 yellow bell pepper, seeded and sliced, about ¼ inch wide strips
1 10-oz. can of Rotel Mexican Lime & Cilantro diced tomatoes
Juice from ½ lime (2 TBS)
1 13.5-oz. can of coconut milk
1 tbsp tomato paste
1 teaspoon salt
¼ to ½ teaspoon of freshly ground black pepper, as you like
1 LB of bluegill fillets (or tilapia or other white fish) cut into bite-size pieces
1 LB of raw shrimp, peeled and deveined
1 tbsp chopped cilantro
DIRECTIONS:
Heat the olive oil in a deep frying pan over medium heat. Add the onion and peppers and cook, stirring frequently, until tender but not browned, about 10 minutes. Add the Rotel tomatoes and lime juice. Reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes, until the vegetables have softened and released their juices. Keep skillet covered to further soften the vegetables. Stir in the coconut milk and tomato paste and return to a boil. Season with salt and pepper.
Add the fish and shrimp to the coconut milk mixture and cook, stirring occasionally, for 7 minutes, until the fish is opaque throughout and the shrimp is pink. Do not overcook.
Transfer the stew to a large serving bowl and sprinkle with the cilantro. Serve hot, with cauliflower rice.
