Brazilian shrimp and fish stew (Moqueca) from Cook’s Illustrated Magazine, Mar/Apr 2018 (page 11)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on October 16, 2019

    Like most soup recipes I try, I tinkered a bit to suit my taste after tasting along the way. The soup was cooked longer on simmer before adding the fish. Although the recipe was halved, I felt it was a little too piquant for us and added a full can of coconut milk as well as a little sugar and round slices of boiled egg. I served this with toasted sourdough bread slices, but I think I may serve this with rice next time. Not a comforting type of soup, but delicious in the same vein as thicker tom yom with distinctive sour taste. Cod is perfect here and used all cod for great texture in soups. This soup is even better next day and the first day was already very good. Repeat. Photo added.

  • TonyInSeattle on May 13, 2018

    This is delicious, but especially good if you can make it with the homemade coconut milk recipe that is part of the Colombian Coconut-Braised Chicken and Coconut Rice recipe in Milk Street's May-June 2018 issue. It gives the dish a lighter, brighter flavor.

  • bwhip on March 18, 2018

    Really delicious. Amazing depth of flavor for something that comes together quite quickly. My wife and I both loved this.

  • TaffyDeb on February 27, 2018

    Fresh, crisp, and delicious! One of the easiest and best fish stews I've made and tasted. BUT, if you are looking for a warm bowl to snuggle around, this isn't it. This is a stew for a warm Spring or Summer evening, the carry-over heat method of cooking, whilst easy and creating perfectly cooked shrimp and fish, produces a kitchen that isn't overheated and a warm bowl of stew not hot. (Of no real interest to anyone but us folks up here in Montana during February.) Will definitely be making this again when the weather is a bit warmer to fully appreciate!

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