Moqueca de Peixe
c.1997, M.S. Milliken & S. Feniger, all rights reserved
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- Recipe categories: Fruit, Plantain, Rice, Grains, Shellfish, Clam, Scallop, Shrimp,
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Average Rating:
Total Reviews: 6
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By torba97_12904148
Fremont, CA
on January 05, 2013
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Flavors, textures and aromas...terrific recipe for seafood chowder.
FYI...the recipe lists palm oil...because of medical research...palm oil not the healthiest. Made this exact recipe several times but substituted other oils. Bottom line...this recipe is keeper.
Annie, Fremont, CA
By RickBR
Boston, MA
on February 04, 2011
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Made this for dinner this week. Got raves. Very easy recipe. I also added littleneck clams in addition to the seafood in the recipe. Will definitely be making this again.
By chelsea.kadish_...
New york, 72
on March 22, 2010
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this recipe is delicious with or without the dende oil! other good additions are clams or mussels.
By claire-marie_75...
SALEM, MA
on April 10, 2007
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I've always enjoyed this dish when I go out to dinner, but I never thought that I could replicate the intense flavor on my own. It was excellent and easy to make. I added crushed garlic to my preperation and substitued large, whole shrimp and a thick piece of cod.
By the way, all of the fish I used was previously frozen and it was just delightful. I served it with basmati rice, collard greens and black beans.
A definate keeper!
By deli_2361_3988120
Mazatlan, Sinal...
on January 12, 2007
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I could not find the dende oil, so I only used olive oil, and it was so good, that now is a family favorite.
By xxannon_5497486
Louisville, KY
on May 16, 2006
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This is the genuine flavor of Bahian Moqueca. It is absolutely wonderful and has a unique flavor that cannot be matched. Look for international grocers online for the Brazilian dende oil; it makes all the difference. (While rice is served with everything in brasil, I did not encounter fried plantains very often, although they do complement the dish nicely.