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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.
I have a question:
How would I convert this to feed 60people?
I only ask because I don’t have experience in converting some for so few into something for so many.
Eby, wow, that sounds like a delicious undertaking! By my math, you’d have to multiple the recipe ingredients by 15. Best of luck to you!
It was great thank you so much!Did a test batch and even my toughest family liked it.
This is excellent. You can add shrimp, scallops, mussels, clams and top with crab too!
In Brazil we have two different moquecas, this one from Bahia and the capixaba, from Espírito Santo state. Both are delicious, the only difference is that the moqueca capixaba has no coconut milk, and it takes olive oil instead red palm oil. I like to prepare any of them with red snapper, prawns and sliced plantain or banana.
so delicious. i was worried it’d be bland because it wasn’t as ‘intricate’ as the NYtimes recipe but i also didn’t feel like making my own fish stock, which that called for. this is exceptional. i did half the fish it called for and added some shrimp at the end (so as not to overcook it). sooooo good!
Did I miss it? Where is the garlic for the stew added?
In step one, where you coat the fish with garlic and lime juice.
My family is wild about this stew – I used tilapia and added potatoes. So good!
Lord this is good
Delicious!! Creamy and tangy with pops of sweet from the tomatoes. With rice it’s a filling and fairly simple dinner. Thank you!
I’m so glad you liked it Sheri!
Loved it! Such great flavor!! I added shrimp to it. Will be making again real soon!Wondering if I can use light coconut milk next time?
Hi Barbara, I once did an experiment in which I bought every brand of full fat and light coconut milk I could find at our local grocery store. A friend of mine and I taste tested each one. The verdict? The light coconut milks were universally bad tasting. The cans of regular, full fat coconut milk? All delicious. This is why I advise to always use full fat coconut milk. That said, if you have a brand of light coconut milk that you have tasted and you like, by all means use it!
Divine! No rice needed. Perfect meal for a cold January night while following a Keto diet. So much flavor and very filling! I did not measure but was generous with the red pepper, paprika, and lime juice. Also used extra garlic.. because I always do. I used all of the peppers instead of half of each because I love a vegetable forward stew. And did 1 pound cod and 1 pound shrimp just to mix it up. Will definitely recommend to friends and make again!
I can’t do dairy or coconut. Would it be okay to use almond milk or cream? I would love to try this recipe.
Hi Stephanie, coconut milk really is an essential ingredient in this soup.
Absolutely delicious thank you.
This was awesome. Used tilapia instead and a whole red pepper instead of the half and half. I’ve also seen this stew use salmon, so I don’t think it needs to be white fish.
Great recipe. I don’t like fish much but my husband does. I added small potatoes for me but it really doesn’t need it..the fish tastes great. He sure enjoyed it!
Perfect creamy soup for those of us who can’t enjoy dairy. Has become an easy and quick go-to.
I have made this 5 times now. We are empty nesters and wife doesn’t like fish (not my problem). I make a big batch as one can eat on this for days but my real reason is to take a bunch to my coworkers. When chill is in the air the call for this soup is also. Well chill is in the air and I have bought some cod. I always add shrimp and am thinking of adding some mussels, don’t see how they could hurt. Live in Arkansas so we like a little Cajun seasoning in everything. Tony Chachere’s. One can not go into a Louisiana restaurant without that being on the table.
I made this for my Brazilian boyfriend and he loved it!