Comments on: Brazilian Fish Stew | Moqueca

By: Leticia Moreinos Schwartz

Leticia Moreinos Schwartz — Thu, 16 Feb 2012 03:49:57 +0000

Hi Global Girl! Of course! This is a very flexible dish and you can use a variety of fish; grouper, halibut, wild stripped bass, red snapper, even tilapia, even shrimp, even crab. You name it. Go for it! Happy cooking!

By: theglobalgirl

theglobalgirl — Tue, 14 Feb 2012 23:12:19 +0000

are there other varieties of fish that i can use in place of sea bass. the sea bass makes it sound so special occasion and i do not want to restrict myself to that :)

By: Margot Calder

Margot Calder — Sat, 03 Dec 2011 15:44:52 +0000

Hello Leticia:

Thank you so much for responding to my plea for help. Yes indeed, my pot is exactly the same as the one you used in the Moqueca recipe. Our daughter lives in New York and I will ask her to check out Broadway Panhandler. I’ll keep you posted.

Best,

Margot Calder

By: Leticia Moreinos Schwartz

Leticia Moreinos Schwartz — Sat, 03 Dec 2011 04:19:03 +0000

Margot, if you are referring to a clay pot, like the one used in the photo for this Moqueca recipe, I also used to bring my pots from Brazil, and like yours, many broke. The other day, I was browsing Broadway Panhandler in NYC and saw a beautiful collection of dark clay pots, just like the ones from Epirito Santo. Now I will not be schlepping huge pans back and forth between Brazil and US. Try that place and let me know if you have any luck. If not , please feel free to get in touch. Best, Leticia

By: Margot Calder

Margot Calder — Fri, 02 Dec 2011 20:17:15 +0000

WHERE CAN I PURCHASE A BRAZILIAN COOKING POT IN THE USA? We just returned from Brazil bringing a Brazilian Cooking pot from Vittoria, a (used) gift. Despite taking scrupulous care in transit, there appears to be a long crack running from the lip of the pot, down the side and across the base a little. I do not seem to be able to find any way to fix the crack and I am DEVASTATED. Can anyone tell me where I can track down a replacement?

Thank you,

Margot Calder

By: Beth Price, LC Director of Recipe Testing

Beth Price, LC Director of Recipe Testing — Mon, 14 Nov 2011 17:40:41 +0000

You are very welcome! So glad that you like it.

By: taaj

taaj — Sun, 13 Nov 2011 03:57:35 +0000

I just wanted to say thank you for this recipe. My family loves it & this has actually encouraged me to be more adventurous with my cooking. The taste is amazing!

By: Leticia Moreinos Schwartz

Leticia Moreinos Schwartz — Wed, 10 Aug 2011 01:35:04 +0000

Hi guys! Yes, with just a few exceptions ( like Caipirinha, for example) lemon and lime are interchangeable.

The purpose of baking or roasting the fish before stewing is to avoid the fish becoming pasty or flaky. I wrote the recipe this way because the fish will hold a better shape. If you want to save time or dishes, you can skip this step and add the raw fish directly to the sauce. It will still taste delicious. Just be sure to braise for only a few minutes. Me? I always bake first (or sear, depending on what fish I am using) when making moqueca. Hope this helps. Let me know how it comes out and if you have any other questions. Happy Brazilian cooking!

By: David Leite

David Leite — Wed, 10 Aug 2011 01:09:49 +0000

Hi Ty (and Helen, sorry this is so late for you). I’ve reached out to the author, who will explain it all for you.

By: Ty

Ty — Tue, 09 Aug 2011 22:37:01 +0000

Also wondered why this recipe calls for baking the cod before stewing it…any input on this?