How to Make Moqueca (Brazilian Shrimp and Fish Stew)

DESCRIPTION

In this episode, test cook Becky Hays makes Julia a Brazilian classic: Moqueca (Brazilian Shrimp and Fish Stew).

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Total Likes = 1528
Total Dislikes = 36


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33 Comments

  1. polyprinz

    More Becky…I love it when she's on. Always great recipes that look so good!

    Reply
  2. Lee C.

    Simply delightful! I live on the Coast of South America so I had access to all of those goodies which were nice and fresh. Loved it! Thank you for an addition to my fish repertoire!

    Reply
  3. Tauff Abreu

    You missed the palm oil. Dendê

    Reply
  4. NightOwl_30

    There are regional variations of this dish. In my region we don't use coconut milk. Well done. It looks great.

    Reply
  5. Maplecook

    This might be SHELLFISH of me to say, but I love this recipe for its so-FISH-tication! Hahahahaha!

    Reply
  6. Hodol Hati

    I don't see how this is any different from a south Indian fish curry, apart from the type of fish they used.

    Reply
  7. Randy the RAM

    Does it have to be a Dutch oven? Can we use a common stainless steel pot?

    Reply
  8. Phill Jones

    Cant wait to try this I love seafood👍

    Reply
  9. Marrlow00

    **Take the information from this video and find the recipe somewhere else. If you click on the recipe link on this website they will get your e-mail, will sell it to others and send you garbage non-stop. Be advised that you will NOT get the recipe even if you submit your e-mail until you pay for a trial. **

    Reply
  10. Cooking Tips with Sobia

    👍🌹🌹🌹👍

    Reply
  11. André Xavier de Oliveira

    Where is the palm tree oil (dende oil)?

    Reply
  12. Ginoris Baber

    I made this exactly as shown
    . The fish & shrimp tecknicked was amazing & velvety.

    Reply
  13. aprilmay

    Looks so delicious!! It really helps if you can add ingredients in the description box!

    Reply
  14. Yvan Gnutov

    I’ve made this many times over the last couple of years , always a hit 👌

    Reply
  15. ceciliafontelles

    That isn't Brazilian mukeca. Sorry.. I know what I'm talking about it.

    Reply
  16. Pedro Gallo Vieira

    This is just a stew of Bahia not a moqueca. Real moqueca is from Espírito Santo and doesn’t have coconut milk.

    Reply
  17. Andre Woodson

    I made it with one change. I made a shrimp stock and added 1 cup to the recipe before I added the coconut milk. It was delicious!

    Reply
  18. Needs More Flash!!!

    Omg I followed this recipe today and it is so delicious. My family and I had not only second helpings but 3rds! I've never made anything like this before so I wasn't sure what to expect, especially with the coconut milk, but it had such a tasty flavor I will definitely make it again

    Reply
  19. Craig Blum

    It is a very delicious recipe.

    Reply
  20. Thiago Teixeira

    This dish is from Bahia state, a wonderful land that’s looks like Florida, but the difference is that we have coconut tree instead of palm trees, Bahia the land with happy people!!!! 🏝⛵️🏖🏕⛰

    Reply
  21. Lucas Almeida

    CADÊ O DENDÊ?????? No dendê, no moqueca! LOL

    Reply
  22. Anthony Chappell

    That looks scrumptious! I am trying this recipe this week.

    Reply
  23. Cindy Lee

    Big infomercial energy here

    Reply
  24. nome sobrenome

    Fez a moqueca tudo errado kkkkkkkkkk nunca vi bater os vegetais, na vdd né meche eles, só deixa cozinhando

    Reply
  25. cantor gato amarelo

    Americas Test Kitchen olá sou o cantor e compositor Gato Amarelo e vim lhe desejar um maravilhoso dia junto com um pouco da minha arte: Música Eu poderia -Quantas vezes eu prendi o choro, esperando você me olhar,
    eu cansei de ti avisar ,Que não tenho motivos pra ficar.
    e vou aproveitar a oportunidade e lhe convidar para vim ouvir essa música

    Reply
  26. John Scanlan

    I made an even easier version of this that is amazingly DELICIOUS!!! Put the canned whole tomatoes in the food processor and then add about a half a cup of Korean kim chee (buy a jar in an Asian supermarket), some cilantro and then process until it's the consistency of salsa. Then in your Dutch oven saute whatever minced vegetables you like in the bottom of the pot in some olive oil. Once that's done pour in the tomato/kim chee mix and add the can of coconut milk, mix them together and bring the base to a full rolling boil. Once it's boiling add the shrimp and cod and turn off the heat to let the seafood cook with the lid on for 15 minutes. It's done!!!

    Reply
  27. nyamleung987

    This is so simple yet looks amazing!

    Reply
  28. Isa

    The recipe is unavailable on the site unless you pay

    Reply
  29. Henry Pires

    I've made this recipe before and it was delish!! I'm Brazilian american and it was pretty close to how my mom made it!

    Reply
  30. David Hall

    Almost everything about the recipe except The fact that stew will not be served piping hot. Can you suggest a timing change so I can have hot seafood stew on a cold winters day.

    Reply
  31. Alexandre Andrejow

    As a Brazilian who struggles to find ingredients to make foreign recipes, for me, this tastes like revenge for once :p

    Reply
  32. Wendy Cooper

    Beautiful!!

    Reply
  33. PumpkinEskobarr

    7:13 Julia’s reaction
    7:15 Becky’s reaction
    SOLD! I am definitely going to make this!!

    Reply

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