Must make this Stew 1 Day ahead! The flavors are good when 1st made, but the next day this stew is fantastic! The flavors are much more intense. This also goes so well with a loaf of crusty bread to sop up the delicious broth! Plan to make again for an upcoming Supper Club.
Brazilian Fish Stew (Moqueca de Peixe)
Jmemac Posted: 08/12/09
melissaotero Posted: 06/29/10
great recipe!!!! my husband hates vegetables, so i'm always looking for recipies that disguise them. he ate every bit!!!! even my 16 month old liked it. will definitely make again!
Allywu Posted: 05/18/10
With this recipe, I claimed myself an outstanding cook! It is SO delicious. Little bit time consuming to cut the veggies, but it is all worth it in the end. My friends all loved it so much! I did some modification the second day by adding potato to it. I had tried a Peruvian seafood soup and they had potato in it. So I thought, since Peru and Brazil are so close, the Brazilians certainly won't mind me taking the liberty in incorporating their neighbor's soup ingredient. It turned out to be a great decision and the potato added heartiness to the soup. Highly recommend this recipe.
DanRains Posted: 11/25/10
Excellent recipe! And I've had it in Brazil, too. The texture of the base is velvety: so delicious! This was my first attempt and I altered it a bit by adding in clams and mussels. Yummy!
BostCook Posted: 12/01/10
Great recipe. Couldn't get halibut so I used cod. Also for a different garnish I toasted some shredded coconut and also sprinkled it on top mmmmm.
jrgilda Posted: 06/12/11
I added cubed zucchini when the coconut milk went in and poured the finished soup over homemade garlic croutons that soaked up the yummy broth. It needed additional salt and was amazing.
tippytoes Posted: 09/07/11
I love moqueca but it's very fattening. This recipe is a great substitute. It may not taste exactly like the real thing but is very delicious in its own right. It's easy but time consuming. I use a hand blender instead of mixer and it cuts down the time and mess.
BlueeyedSara7 Posted: 10/28/12
Second time to make this recipe (both times were for company) and received rave reviews. With two exceptions: (i) added a bit more red pepper; and (ii) used 2 lb shrimp to 1 lb sea bass (sea bass is expensive!), I made no changes to the ingredients. In order to use my time more efficiently, I made the broth the night before and just added/cooked the fish right before serving. Served with Cloverleaf Honey-Wheat Rolls and a green salad with balsalmic vinaigrette, followed by a blackberry galette. Very nice meal!