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This is a fantastic recipe!! Arguably one of my top three dishes I’ve ever made. Yes, ever!
I made the following modifications that I would repeat next time:
– Used 2 whole bell peppers
– Added 8 oz of shrimp (this would be delicious with other seafood too)
– Added way more paprika
– Added about ~1 tsp. of cayenne pepper, oregano, and basil
– Added more lime juice plus the juice of one lemon
– Added 3/4 cup of farro to make it a bit more hearty
– Swapped the fresh tomatoes for a 28oz can (I’m sure fresh is really good too)
– Added 2 cups of chicken stock (I’m sure fish stock would be even better but I couldn’t find any at Whole Foods)
Next time I would:
– Add zest of 1-2 limes
– Maybe try adding other vegetables like mushrooms
Fantastic. I used fresh cod and added quite a bit of extra lime and chili peppers to give it some kick. I also doubled the onion and pepper quantities. Seemed a little skimpy.
This has become mine and my moms favorite soup! I had most of the stuff to make it so we just tried it one day, not expecting to like it, but OMG so good. I put lots of extra onions and peppers in it. For those in the Midwest where grocery store selection is really sad, I just found, at Schnucks, a little turning shelf near the vegetable area that has Hungarian Paprika. I bought a huge container of Spanish sweet paprika for about $10 off ebay and it has such a good fragrance and taste like no paprika I’ve ever tasted. And for those unsure about the coconut milk being chunky or solidified and has no or next to no coconut smell, it was still good in my stew and not soured. I just add my dry rice and water into the stew as I cook it and it becomes like an amazing jambalaya. I’ve doubled and tripled this recipe just fine. I love it with cod and bay scallops, which is easy to get frozen in the Midwest and fairly cheap. I’ve tried shrimp in it, but didn’t care for the texture, but the addition of bay scallops is a must! And for those of you that don’t like spice, a pinch of red pepper flakes added flavor but no hotness.
A story. After onions & bell peppers were sauteed, the paprika & red pepper flakes were added, as I was seasoning w/ salt and pepper, the top popped off and the whole pepper container dumped into the pot. With guests arriving any second, I took a poured the veggies into a colander, rinsed most of the pepper off with cold water, added a bit of olive oil to the pot, returned the veggies (which remained fairly seasoned), and continued with the rest of the recipe. Turned out delicious! Added uncooked shrimp 8 minutes after the cod, and stirred in a bit of crab meat at the end. Also, made the rice – so good! Thank you for a fabulous (and forgiving) recipe!
Nice work fixing this fast, Diane!
Wow! I put a splash of red wine into the sautéed veggies and added a cup of chicken broth. I also floured the fish pieces and pre-cooked them in a little olive oil, adding them to the stew at the last minute just long enough to heat them up. Absolutely delicious!
OMG this is soooo good. I added shrimp, mussels, scallops and a little Tumeric. I’m on a diet so I couldn’t do rice or bread. It’s sweet, spicy and hearty. I’ll make it again.
I love this fish stew, I learned from Brazilian friends of mine. They do add at the end, a tablespoon of Palm Oil. Please use good palm oil that has been sustainably harvested. It adds a depth to the stew. The paprika that I got in Brazil is really a food coloring, not really a taste. I never use it myself. Add in shrimp and or any other seafood is highly recommended. Over the Brazilian rice is amazing. It took me years to get the rice right but so worth all the time and energy.
Do you think a little bit of olive oil would work, instead?
This was excellent and very easy. I was going to stick to the recipe, but when I went to get the fish, the store had fresh ears of corn so I added some.
Yummy. I was looking for a dairy free chowder due to lactose intolerance and found this. Nice kick and the veggies in this also a nice change from what I’m used to in fish stews. To make it for someone who doesn’t like much spice would you just decrease the paprika?
Hi Andrea, sure! I don’t think this stew is particularly spicy, but you can easily pull back a bit on the paprika if you want.
Absolutely delicious! I made this dish for the first time Everyone raved Even better the next day Bravo!
Hi Lourdes, I’m so glad you liked it! It is surprisingly good the next day, isn’t it? I also find that it freezes very well.
I made it today for the 1st time and my family loved it. My fiance licked his plate lol. I added shrimp in mines. It will definitely be in my recipes box. It was really really good.❤❤
Great idea to add shrimp Nicole! I’ll have to do that next time.
Hands down the best fish stew I ever made. My entire family devoured it. I had two bowls back to back and so did everyone else. I added shrimp. Mussels and clams to the white fish in order to have enough for everyone. Delicious!
Can I substitute the olive oil with dende oil? Thank you!
If you have it, yes, use the dende oil. Happy cooking!
Hey, i m from brazil, bahia. You not make moqueca put palm oil. Hahahah with you just use coconut milk, you make a stew fish. For call moqueca MUST have the palm oil.
This is someone’s take on a recipe not an authentic recipe. Take it easy in the comment section. I’m sure you’re also a critically acclaimed chef right? Thought so.
I think this is one of those instances where you’re reading way too much into a message. Take it easy sir.
I made this recipe and it was delicious. Similar to the other Brazilian stew, though with salmon, you have listed. My family loved both.
Simply delicious! We ate this dish in a restaurant for the first time on Quadra Island, BC, Canada. It was so delicious I had to make it when we returned home and this recipe was spot on.
Excellent Judith! I’m so glad you liked it!
This was excellent! We used halibut. Be sure your sweet paprika is fresh. My only substitute was a pinch of cayenne instead of red pepper flakes. Loved the rice recipe as well.
This was great! I couldn’t find coconut milk, so I used organic heavy coconut cream, which was the closest thing I could find. It seemed to work out fine- great taste and not heavy at all. I wonder how much of a difference there is between the milk and the cream.
I have some left over, since there were only two of us eating. I’ll have to refrigerate til tomorrow. Do you know if this fares well after refrigeration? thanks! -marcy
A day or two in the fridge should be fine for this. Fish always flakes apart more upon reheating in soups and stews, but it’s never kept me from eating leftovers!
Hi Marcy! I’m so glad you liked the moqueca. I just made it again last week and the leftovers were fine for a couple days in the fridge. The soup also freezes well too.
Easy and delicious. It’s great for a weekend as well as guests. Thanks for the recipe.
Would you recommend using Tilapia or Swai fish? Also, what add-ons would you recommend? I noticed some people recommended shrimp, but what would you recommend??
Here’s what Elise says: “You can also add shrimp or other shell fish to this stew.” The other shellfish could be scallops, clams, or mussels. Many readers report good results with tilapia–I’d go with that over swai. Happy cooking!
This is one of the best recipe I had. You can use almost what you want as fish. I love cod and mine was caught last year and frozen with the skin. I added shrimps and goberge. The process on how to cook the stew is the most important you can play with the spices and fishes. Excellent