Comments on: Brazilian Moqueca | Brazilian Fish Stew

By: Danielloaps

Danielloaps — Mon, 08 Sep 2025 21:51:17 +0000

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By: Steve

Steve — Wed, 16 Dec 2020 03:49:23 +0000

Made tonight. I had three colored peppers, mushrooms. The cilantro that I bought a few days ago was already too far gone. And the point of making it was to use up some mystery fish in the freezer. Turns out I had a pound each of scallops and shell on shrimp. So it’s turning into a Peel ‘N Eat meal. Smells really really good. LOL.(need to let it cool a bit more.)

By: URVASHI PITRE

URVASHI PITRE — Tue, 13 Oct 2020 01:59:29 +0000

In reply to Jennifer. Yes!

By: Jennifer

Jennifer — Sun, 11 Oct 2020 11:28:49 +0000

Can I use coconut cream instead of milk ?

By: Kathi Petersen

Kathi Petersen — Wed, 12 Aug 2020 15:55:56 +0000

I made this the other day and it was fantastic! My husband has requested that I make it again several times, planning to make it again tonight. Thanks!

By: URVASHI PITRE

URVASHI PITRE — Mon, 27 Jul 2020 00:50:31 +0000

In reply to Linda. I’d use a cup to cup and a half Of canned tomatoes. 2 mins should do it for frozen cod.

By: Linda

Linda — Sun, 26 Jul 2020 02:58:16 +0000

What quantity of canned whole or diced tomatoes can I use instead of two cups of fresh tomatoes? Also, if I use frozen cod, which is thicker than talapia, would the cook and release times be the same?
Thank you.

By: URVASHI PITRE

URVASHI PITRE — Thu, 23 Jul 2020 15:28:18 +0000

In reply to Richard Herold. I sometimes choose to write recipes to be accessible to a wider audience. I think food unites us, and being able to introduce people to foods from different cultures is important to me. I wrote a Nigerian recipe with red palm. oil--and no one made it because people don't buy an ingredient for one recipe. So sometimes I trade off accessibility for how the recipe might traditionally be made. The joy of home cooking, of course, is that you can put red palm oil if you prefer.

By: Richard Herold

Richard Herold — Thu, 23 Jul 2020 14:50:31 +0000

Sorry, without at least a small amount dende oil (red palm oil) in the recipe, the taste of this stew has nothing to do with Brasilian moqueca. You achieved a similar color with paprika, which never appears in real moqueca, but the overall taste is more like a Portuguese or Spanish fish stew. Normally I love your recipes but this one is a dud.

By: Martin H Jacoby

Martin H Jacoby — Wed, 22 Jul 2020 01:38:54 +0000

I made this for my wife because if fish isn't breaded and fried and has bacon somewhere then I'm not really interested but this just looked really good!! She gave it 5 STARS! I did make some changes because of what I had and then used some of the tricks/modifications that Urvashi Pitre mentioned. Here's what I did: Used cod and shrimp (frozen). Added broccoli and cauliflower. Used one can of diced tomatoes in place of "tomatoes." Used one cup of vegetable bullion in place of one cup of water. Used 1 tsp of dried Cilantro instead of fresh cilantro. Used three different colors of Bell Peppers. Added 1 tsp red pepper flakes. Finally, for the I'm off my diet extra, I toasted some croutons in some garlic infused oil. It was very tasty and quite filling and for my notes, my wife gave it an "A". I'll cetainly make it again!
Next time, depending on what I have, I might add some mushrooms and andouille sausage. (Then I won't have to eat the fish. LOL!!)