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Brazilian Fish Stew – How to Make a Moqueca-Style Fish Stew ctm magazine



Learn how to make a Brazilian Fish Stew! Go to http://foodwishes.blogspot.com/2017/02/brazilian-fish-stew-almost-moqueca.html for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Brazilian Fish Stew recipe.

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43 Comments

  • Andrew Jackson on February 8, 2017

    Are those mutant sea bass? With laser beams on their heads?

  • Downpat27 Productions on February 8, 2017

    what happened to your annual Superbowl prediction?

  • Gustavo Souza on February 8, 2017

    Duuuuude, to do moqueca you need Dende oil…the magic of this gorgeous dish is the Dende oil….

  • Aninha Ortiz on February 8, 2017

    Nice effort! I'm brazilian and to be honest i prefere moqueca almost like you did (i dont really like to much spice). I dont understand people complaining about tradicional way to cook. We do the same thing with paella, sushi (we eat sushi with chocolate for the love of god! Haha). As always, we enjoy it!

  • Lainey Bug on February 8, 2017

    Can you do the Cinnamon Crunch bagels from Panera Bread? I have been searching and searching for a recipe with no luck!

  • John Palacios on February 8, 2017

    This is a great low carb dish without the rice

  • S.M Tromp on February 8, 2017

    Nice recipe

  • J Rawi on February 8, 2017

    would this be good with monkfish?

  • Bobby Fuesz on February 8, 2017

    Great vid as always, you had me cracking up.

  • nubix on February 8, 2017

    Do I see a naked leg at 02:04?

  • 46619TAB on February 8, 2017

    Looks like dinner tonight!!

  • Bruce Boggan on February 8, 2017

    Could you substitute poblano, or Anaheim peppers for the bell peppers?? One of my hates in the culinary world, is bell peppers… Thanks for the video….

  • OldManCooking on February 8, 2017

    Chef … I think you take is wonderful!! Course I'm biased… 🙂

  • kelvin sueyzy on February 8, 2017

    Try to find the palm oil, it makes all the difference in the flavor of this recipe.
    And also palm oil is the core of the recipe.

  • Eric Tweten on February 8, 2017

    That falcons burn was savage as fuck

  • Steve on February 8, 2017

    This is one of my favorite things I've made. I forgot where I got the recipe but I am definitely going to try yours.

  • André Pereira on February 8, 2017

    Besides the lack of dendê (red palm) oil, it's pretty close to what is served here in Brazil (at least, where i live). I usually put in a couple of hard boiled eggs in, too.

    One of the most famous moquecas is made with stingray, and it's one of my favourites. ^^

  • Wendy McDonald on February 8, 2017

    I am addicted to your channel. Another great one. Thank you. It is what's for dinner this weekend.

  • Maria on February 8, 2017

    It look great, but please don't call it "moqueca".

  • Marlon Ribeiro on February 8, 2017

    Apesar de muitas pessoas escrevendo que isso não é moqueca, o que importa é a intenção de replicar o prato, adequando aos ingredientes e paladar europeu.
    Obrigado por divulgar uma receita brasileira.
    Thank you for sharing a Brazilian recipe.

  • oozi on February 8, 2017

    Going to try that!

  • Channel Berry on February 8, 2017

    This looks great

  • waterfallteabaritone on February 8, 2017

    It looked sooo delicious, but then chef john ruined it by adding cliantro! This spice should be illegal!

  • WW Suwannee on February 8, 2017

    Where do you food Nazi's think recipes came from?……..People made shit up and it tasted good……get over it.

  • Olifa Ollon on February 8, 2017

    Brazilian Fish Stew is normally used Palm Oil not Olive Oil, coconut milk just in the end. This recipe of yours is more inspired by the dish than the dish itself… but look very yummy like the real dish…

  • As I was watching this video I could almost foresee how controversial this video would be. Dendê has to do with our African Heritage and in the state of Espírito Santo they cook a similar MOQUECA without it. As for me, I think cilantro was added too late. It has to be added with the onions. I would have added as a finishing touch anyway. The state of Bahia, known for its cuisine and the deeply rooted African influence, is very particular in keeping the way things are made and I applaud that as well as anyone who has a different approach to what is traditional. Let us be creative!

  • Ms. Keysha Wineglass on February 8, 2017

    Chef John not a fan of coconut milk but this looks amazing. Will definitely be adding this to my Black History Luncheon this month!

  • Carlos Danger on February 8, 2017

    "which 10 to 12% of our audience was really hoping I wouldn't" Coriander ruins everything.

  • Ali Jazani on February 8, 2017

    im one of those 10 to 12 percent 🙂
    it looks delicious . thanks . i will try it soon .

  • Lila on February 8, 2017

    Looks awesome!

  • Rogério Cruz on February 8, 2017

    This is not a "brazilian" moqueca ok?… this is another recipe… probably delicious but… Far from being moqueca rs… jalapeño… wtf? mexico = tekila… margaritas… brazil = cachaça… caipirinha… rs

  • leelee on February 8, 2017

    your my hero <3

  • XFOX1996 on February 8, 2017

    I just cooked this for my family, they loved it. Very nice way to eat fish. Thanks from sweden! 😀

  • Eduardo J on February 8, 2017

    Brazilian here. That thing looks better than any moqueca I ever had, they put too many stuff in here

  • Zalia Butler on February 8, 2017

    WAS THERE ANYSPECIAL REASON WHY YOU WAITED TIL THE END TO SALT THE FISH? ALSO, COULD I USE SCALLOPS WITH OR INSTEAD OF THE FISH? GREAT RECIPE! MY MOUTH IS WATERING,LOL. THANKS FOR THE RECIPE

  • j wallace on February 8, 2017

    I'm sure I don't like fish, Chef.

  • FLY iN RaBBi Ralix on February 8, 2017

    how much did you pay for the seabass??

  • uarz on February 8, 2017

    dear chef john,

    i would like to offer you a self made set of cups/bowls from germany for you freakishly small wooden spoon! i am a potter and i am really interested in that thing.

    please contact me for exchange infos.

    best regards

  • Bootskoot589 on February 8, 2017

    Swedish rice or Scandinavian rice with or without raspberry jam

  • this is bacon on February 8, 2017

    I can't cook this, I don't have a brazilian fishes.

  • Toaster Chicken on February 8, 2017

    People who can't eat cilantro are monsters. I'll very happily be using my freakishly small spoon to stir in my cilantro

  • moonlighter6 on February 8, 2017

    Bless you, a delicious dish. Following your expertise and the care in the preparation of food has led to me losing weight! Too many American's choose fast and quick but preparing quality food dishes at home is a much smarter 'weight wise' choice.

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