Moqueca (Brazil)

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Is almost equal the one I cook and all the wonderful ones I had in my home Country Brazil, but dear, don't use olive oil. Moqueca calls for azeite de dendê, that taste as red palm oil you can find, at least at Amazon. I use to buy Azeite de Dendê in Brazilian stores, but the last time I bough a litter of red palm at Amazon and I will tell you: try. Because change completely the taste, for better.

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Absolutely devine and not too difficult to make!

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Wow! I had been meaning to make this for a while and I loved it. I used this recipe but Emeril also has a Moqueca recipe on Cooking Channel too, but it is different than this one. The other recipe calls for Dendê Oil (Azeite-de-dendê or palm oil.

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This dish was absolutely delicious. If you are a curry fan, this is something you will want to try. My husband is from Iowa so he wasn't crazy about it because it is not something he is used to eating, but if you like tropical and Caribbean type foods, you probably have a pallet for it. It was easy to make as most of these ingredients were already in my fridge. I made this with flounder, and left out the red peppers as there were none available at the base commissary. So far its my favorite recipe from the Food Network!

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My husband caught a striped bass and we usuallygive it away because we dislike the fishy flavor it sometimes has. Well not this time. I made this recipe and
and served it to my in-laws and they have not stopped raving. it was so delicious tender and flavorful. Thanks Emeril you make me look like a great cook!

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We had moqueca in South America on vacation nearly twenty years ago and loved it. The chef there told us it was made with local piranha...not having access to that here, I made it as the recipe said, with snapper, and found it nearly identical to the original. A couple of modifications I made after tasting it -- I added a touch of tomato paste to the sauce, because the only tomatoes I could get here in Bermuda were pretty tasteless; and I added a couple of squirts of sriracha, as the chilis I used for the piri=piri weren't hot enough (they were thai red chilis, again all I could get. But my 12-year-old even raved!

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Incredible dish