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Wow! Just made this for the first time and it is scrumptious! Thank you so much for this fantastic recipe!
I’m so glad you like it Penina!
this recipe really good,we love it,this the first time i make it and every at home love it.
Question. Making this tonight. Do I add the lime juice when add fish??
The lime (or lemon) juice goes in with the garlic to briefly marinate the fish in Step 1.
It’s delicious. I wish I could share a picture! This dish is so tasty and keto friendly for those using the diet.
Quick, easy and very tasty! Great for a dinner party with friends. Will definitely make again. Used hake, haddock and large prawns. Really good flavour.
I think the music accompanying the how-to video is not Brazilian as it should be. Also, the “Ole” comment is incorrect. That is not a Brazilian expression.
Thank you Elise. This stew was so flavorful. Simple ingredients, easy prep, what more could a weeknight cook ask for! This is the second dish I’ve prepared from your site, and I’m looking forward to trying many more. I used tilapia, doubled the recipe (although 1.5 on the paprika and red pepper), and it was perfect for 6 with a little leftover for tomorrow. The rice was delicious, and I plan to use it as a side for other meals in the future.
This looks awesome! I didn’t try it yet, but was wondering if it would work with salt cod (I have a 4lb bag of boneless skinless fillets and I’m trying a bunch of recipes with them!) Could I soak the cod to remove the excess salt and then follow the recipe from there? Or would that not work? Thanks for any tips!
Hi Michell. You’d need to soak it, yes. Just follow the directions on the cod packaging about how to soak and how many changes of water they recommend. It should work. Taste might be a little different, but go for it! Let us know how it turns out.
Excellent recipe. I’m a big fan of moqueca ever since spending a few years in Brazil. What I would say though is that the azeite de dendê (palm oil) makes a HUGE difference to the final result, taste and appearance. To me it is the most important (and identity creating) ingredient together with the coconut milk and lime.
It’s so good!! I like to add shrimps as well. It really tastes amazing when you cook in the right pan (the capixaba pan, made with clay), but I understand it’s really hard to find. If you ever visit Brazil, I strongly recommend you to buy one for fish stews, feijoada and beans in general
We doubled the coconut milk. We’ll have to double the recipe next time because the boys couldn’t stop eating it and we had none left for tomorrow night! Probably one of the best meals I’ve ever eaten.
I’m so glad you liked it Danielle! It is surprisingly good, isn’t it?
Made this tonight with fresh halibut while on vacation in Maine! Awesome! We did use only half of the bunch of cilantro- it seemed like a generously sized bunch!
The timing was off for me; I forgot to cook rice- so we opted for garlic bread.
It was an excellent recipe- with 1 1/2 # of halibut it was perfect for four adults.
Thank you- will definitely make this again!
The one concern with the recipe is that it could be more clear not to include the lime juice marinade in the stew. I used a little, but not all.
Can you use any other milk besides coconut milk?
Coconut milk is really central to this dish; it makes the stew incredibly creamy. That being said, Carnicia, if there’s an allergy to be concerned with, you could try other nut milks, soy milk, or whole milk as some other folks in the commenting thread have suggested. Hope this helps!
This was super good! I enjoyed it much more than expected! I added fresh thai basil at the end- a great decision!
I have made this a dozen times and just LOVE it! Very simple and great instructions—love the placement for cooking—keeps the fish all “together” for serving. I add whatever is in the fridge to get used up—mushrooms, kale., asparagus. Always surprisingly easy and tasty
Better than the first two I tried, but maybe quadruple seasonings. This is not a dish for delicate palettes.
OMG! Made this last evening with cod fish and shrimp and used the two whole peppers and a bit more coconut milk and it was DELICIOUS!! You can really tailor it to your own — more spicy, less spicy, add other fish or seafood. Definitely will be a regular for me.
Could you use catfish in this recipe?
Hi Flora! Give it a shot–sure! Let us know if you do!
I am making this Moqueca very soon but have a duhhh question first: how is rice served with it? On the side? Under the moqueca? ( that is so fun to say, moqueca!)
I haven’t seen this Q asked by anyone else so the answer must be obvious to most all. Thank you for holding my hand through this preparation.
Hi MKJ, I would just serve some rice on the side. I tend to like rice over bread in general, which is why I mention it, but moqueca is a soup, so you can serve it with whatever starch you like on the side.
This is like the first recipe where the results are good without having to modify it or add outside ingredients. I’m in love. We had this at a Brazilian restaurant last weekend, and we talked about it all the following Week. So when I found it my husband was on it to the store. Luckily we had everything in the house but tomatoes. So definitely keeping this as a go to recipe for a quick dinner. It was so filling with the rice too.