Comments on: How to Make Moqueca (Brazilian Shrimp and Fish Stew)

By: John Scanlan

John Scanlan — Thu, 26 Jan 2023 00:30:30 +0000

I made an even easier version of this that is amazingly DELICIOUS!!! Put the canned whole tomatoes in the food processor and then add about a half a cup of Korean kim chee (buy a jar in an Asian supermarket), some cilantro and then process until it's the consistency of salsa. Then in your Dutch oven saute whatever minced vegetables you like in the bottom of the pot in some olive oil. Once that's done pour in the tomato/kim chee mix and add the can of coconut milk, mix them together and bring the base to a full rolling boil. Once it's boiling add the shrimp and cod and turn off the heat to let the seafood cook with the lid on for 15 minutes. It's done!!!

By: Rex Beavers67

Rex Beavers67 — Thu, 26 Jan 2023 00:30:30 +0000

I made this and it’s very lovely. I would not call it low-key. A lot of prep work is required. Your rice, your vegetables, all of those things you have to prep ahead of time – not to mention cutting and marinating the fish. So while it’s a great dish it is not an easy weeknight quick thing. Keep that in mind. Took me two hours at least from start to finish.

By: Seagirlrun

Seagirlrun — Thu, 26 Jan 2023 00:30:30 +0000

This is so delicious! Mom’s getting it for Mom’s day tonight!

By: Krystal Guzmán

Krystal Guzmán — Thu, 26 Jan 2023 00:30:30 +0000

I want to cook this!!!🤤😋🤤🤤🤤🤤🤤

By: 27kjh

27kjh — Thu, 26 Jan 2023 00:30:30 +0000

Absolutely delicious and easy to prepare. Thanks.

By: Jim Thompson

Jim Thompson — Thu, 26 Jan 2023 00:30:30 +0000

"One of the emblems of Brazilian gastronomy, moqueca is a fish stew with a myriad of variations across the entire country." I get so annoyed with righteous people who get on their high horse saying a recipe is not authentic because it has an ingredient they are not familiar with or missing an ingredient they are accustomed to using. How many ways are there to make potato salad here in the United States. Can you say that any one of them is "authentic?" Get over it and enjoy the recipe or just move on!

By: Jim Thompson

Jim Thompson — Thu, 26 Jan 2023 00:30:30 +0000

I made this tonite and it was delicious! I saw some reviewers complaining about no palm oil which I did not have. So I used 2 TBLS of coconut oil with a 1/4 tsp of turmeric. I used red pepper only as I do not like green pepper. For the vegetable mix in the food processor I did not use cilantro as I am part of the 30% who loathes it. Instead I used fresh parsley. I cooked the ingredients as directed in the video then added the seafood and set it aside. I keep on hand little packets of lime powder instead of trying to keep fresh limes which often spoil before I use them. I put two of them in with the seafood. For medical reasons I am unable to do spicy so did not do the pepper sauce at the end. I was not sure whether or not I would like this but it is a winner. It came together very quickly so would be fine for a weeknight meal, but entirely appropriate to serve for company. The video did help as far as showing how long to cook the different steps. The only change I will make next time is that for my personal taste I would have been happy with a half pound of fish and a half pound of shrimp. I felt it was a bit heavy with the seafood. Thank you for making it possible for me to explore a new International recipe!

By: Juan Sebastian Gil

Juan Sebastian Gil — Thu, 26 Jan 2023 00:30:30 +0000

Have to at least make mention of the palm oil, even if you can’t find it, given how traditional it is.
Also, lime juice won’t harm the fish if you use it just before you put it in the stew, like 30 seconds before.

By: Anderson Meggiolaro

Anderson Meggiolaro — Thu, 26 Jan 2023 00:30:30 +0000

It seems to be a nice and tasty fish stew. Not even close to be Moqueca though.

By: Patrick Michael

Patrick Michael — Thu, 26 Jan 2023 00:30:30 +0000

1st time cooking Moqueca I loved it!! Thank you! Boa Noite Chao Chao