Brazilian shrimp and fish stew (Moqueca) from Cook's Illustrated Annual Edition 2018 (page 11) by Cook's Illustrated Magazine

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

  • 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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