Comments on: Brazilian Fish Stew (Moqueca Baiana)

By: chris

chris — Mon, 08 Jan 2024 08:00:24 +0000

Hi. Just wondering… when you use paprika in a recipe it would be useful (well, to pedantic little ol’ me at least) if you could stipulate if that should be sweet or smoked. Or maybe the difference is not so great as to matter? Thanks Nagi!.

By: Kate

Kate — Sat, 23 Dec 2023 19:50:10 +0000

This is a long term favourite of mine!! Even before I knew I was a recipetin fan I was making this!!

We have it a minimum of once a month and sometimes up to fortnightly, the flavours as an unusual combination work so well we only ever have leftovers if I make it for my two year old and I only!!

If you have an abundance of fish, any like me (partner likes to spear fish), then this will be in regular rotation. It also doesn’t hurt with the addition of extra types of seafood

By: Di

Di — Sat, 02 Dec 2023 09:27:06 +0000

We cooked this tonight using flake from a local seafood provider. Absolutely delicious. Yum

By: Bobby Z

Bobby Z — Mon, 04 Sep 2023 14:26:30 +0000

I have made this several times and love it! I use jumbo shrimp, sea scallops and Alaskan halibut. Wow!!

I depart from the recipe when it comes to marinating the fish in lime and then sauteing, which I find totally not necessary.

I add the fish/seafood to the simmering sauce after lightly salting and cover and turn off the pot, letting it in rest for about 10-15 minutes. Wow wow wow!!