I had this stew in Salvador (in the State of Bahia), where unrefined palm oil (dendê - not the same as palm kernel oil) is traditional. You can smell the palm oil everywhere there - intoxicating and salivating. I think that is the ingredient that harkens to African roots and, with fresh seafood, makes this fish stew particular to Brazil and very special.

I've made this recipe before and it was delish!! I'm Brazilian american and it was pretty close to how my mom made it!

7:13 Julia’s reaction 7:15 Becky’s reaction SOLD! I am definitely going to make this!!

I made this tonite and it was delicious! I saw some reviewers complaining about no palm oil which I did not have. So I used 2 TBLS of coconut oil with a 1/4 tsp of turmeric. I used red pepper only as I do not like green pepper. For the vegetable mix in the food processor I did not use cilantro as I am part of the 30% who loathes it. Instead I used fresh parsley. I cooked the ingredients as directed in the video then added the seafood and set it aside. I keep on hand little packets of lime powder instead of trying to keep fresh limes which often spoil before I use them. I put two of them in with the seafood. For medical reasons I am unable to do spicy so did not do the pepper sauce at the end. I was not sure whether or not I would like this but it is a winner. It came together very quickly so would be fine for a weeknight meal, but entirely appropriate to serve for company. The video did help as far as showing how long to cook the different steps. The only change I will make next time is that for my personal taste I would have been happy with a half pound of fish and a half pound of shrimp. I felt it was a bit heavy with the seafood. Thank you for making it possible for me to explore a new International recipe!

When Becky brings a recipe I watch; she is superb! Never a failure or bad choice. She needs her own show. An incredible talent.

In fact this dish raises a big divide in Brazil: with or without coconut milk (and unrefined palm oil). It depends on the state you’re from. To be frank, both ways are good, as far as your seafood is fresh.

I agree with Gabriel Lima, it might be a interesting view of a traditional dish, but the use of dende oil and coconut milk characterizes a Moqueca from Bahia, and have a unique taste. Without dende oil, as in the video, characterizes Peixada from Ceará, that add some boiled egg too. If without both we can say it's Moqueca Capixaba, originated from Espirito Santo state Just bringing some more info. Glad to see Brazilian dishes in your channel.

Hello, I luv,luv America's test kitchen.

Here in brazil the recipe is normally made in a clay pot and the ingredients are not blended together. This is a more refined take on moqueca and looks really good!

I made this and it’s very lovely. I would not call it low-key. A lot of prep work is required. Your rice, your vegetables, all of those things you have to prep ahead of time - not to mention cutting and marinating the fish. So while it’s a great dish it is not an easy weeknight quick thing. Keep that in mind. Took me two hours at least from start to finish.

As a Brazilian who struggles to find ingredients to make foreign recipes, for me, this tastes like revenge for once :p

🇧🇷 Comida Mineira, Brasileira é simplesmente espetacular!!!

Omg I followed this recipe today and it is so delicious. My family and I had not only second helpings but 3rds! I've never made anything like this before so I wasn't sure what to expect, especially with the coconut milk, but it had such a tasty flavor I will definitely make it again

Simply delightful! I live on the Coast of South America so I had access to all of those goodies which were nice and fresh. Loved it! Thank you for an addition to my fish repertoire!

I’ve made this many times over the last couple of years , always a hit 👌

🐟 I can say that I've made the effort to make Moqueca. And it turned out terrific. For us the fish took longer to cook than the shrimp 🦐. That's easy to adjust for. I kept a medium boil going to cook everything thoughouly... heck it's seafood. Hot sauce and salt are your friends. Caution it's an addicting concoction.

Looks yummy and comforting!!! 👨🏾‍🍳 love fresh Brazilian food one of my favorite places to visit!

I saw this on tv yesterday. It looked so good, I went out immediately bought the ingredients and made it last night. It was delicious! My family loved it and said it needed to be a staple on my meal planning. Thanks for the easy recipe! It didn’t taste fishy at all!

This is so simple yet looks amazing!

My family absolutely loved the moqueca de camarao can't wait to make this again

That looks scrumptious! I am trying this recipe this week.

More Becky...I love it when she's on. Always great recipes that look so good!

That looks killer, well done ATK. Definitely going to make this one

I'm going to try this one. My stomach growled so loudly that I had to turn up the volume. Lol.

I made this exactly as shown . The fish & shrimp tecknicked was amazing & velvety.

I'm making this one. Looks and I'll bet tastes delicious.

I made this recipe the other evening, on a weeknight. It was perfect. So easy and really tasty. I've had moqueca in Brazil and other places, each one a little different, but the flavor on this does me proud. I'm making it again this weekend for a pot luck.

Absolutely delicious and easy to prepare. Thanks.

This is so delicious! Mom’s getting it for Mom’s day tonight!

This dish is from Bahia state, a wonderful land that’s looks like Florida, but the difference is that we have coconut tree instead of palm trees, Bahia the land with happy people!!!! 🏝⛵️🏖🏕⛰

Great recipe. Thanks

1st time cooking Moqueca I loved it!! Thank you! Boa Noite Chao Chao

Yaaaaasssss! I'm so making this! My mouth was just watering for it, I'm trying today even the sauce

Beautiful!!

I made it with one change. I made a shrimp stock and added 1 cup to the recipe before I added the coconut milk. It was delicious!

looks amazing, and just might be the only way i make cod. i had a bad experience that put me off, but this would be so different, i might come back around. always love seeing becky.

My mom used to buy those jarred hot peppers all the time when I was young. They are delicious, and this recipe looks amazing and doable. Thank you!

Cant wait to try this I love seafood👍

It is a very delicious recipe.

Yum yum I have to try it 👍🍽👌💃🏻

Looks so delicious!! It really helps if you can add ingredients in the description box!

There are regional variations of this dish. In my region we don't use coconut milk. Well done. It looks great.

I want to cook this!!!🤤😋🤤🤤🤤🤤🤤

ياسلام..ياسلام..👍👍

This might be SHELLFISH of me to say, but I love this recipe for its so-FISH-tication! Hahahahaha!

Big infomercial energy here

CADÊ O DENDÊ?????? No dendê, no moqueca! LOL

Looks interesting, What might be a good side or appetizer to match?

Moqueca without dende/palm oil...? dios mio! Bahia in the house... at least mention the varieties of the stew throughout the country.

And serve it with some farofa.

The energetic reaction of my favorite culinary thespian (Julia) notwithstanding, the ATK version of moqueca could use a little TLC. First, the recommended amount of lime juice is largely buried by the all the other ingredients. I would strongly recommend the addition of two lime leaves (fresh or frozen from any Asian food market) to the stewing tomato base. It makes all the difference in the world. I'd also stay away from adding a whole raw onion to the hot salsa. The (recommended) half teaspoon of sugar does nothing to cut through the raw bitterness. A caramelized onion would work far better or--if you want to split the difference like I did--use 5 whole scallions. I would also add a heaping teaspoon of garam masala or any other homemade or commercially/well-prepared seafood masala to the stewing tomatoes. It's not a particularly Brazilian touch, but it takes the dish to another level. FYI, I had moqueca at a very good restaurant in Fortaleza a number of years ago and, like most non-crustacean Brazilian food of the time, it was bland and unimaginative. The dish I prepared and enjoyed last night was infinitely better than the one I remember. Thanks, ATK, for the inspiration.

Ladies, this looks delicious, i would be tempted to add some snow crab legs, mussels, cherry stone clams & oysters

Yes that is the captain's cut of cod! :-)

I don't really benefit from this being allergic to fish, but this looks good. Hi y'all!

Can you suggest something other than bell peppers? I’m allergic and don’t like the flavor of them as well. The stew looks amazing except for the bell peppers so I’d like to try it but need an alternative.

Sua receita está maravilhosa! Parabéns 👏👏👏 parece muito gostosa 😋😋😋😋❤️❤️❤️

This I gotta try!!! (how on earth can seven people give this a thumbs down)

Does it have to be a Dutch oven? Can we use a common stainless steel pot?

Saw this already.

If you are allergic to shellfish what can be replaced for the shrimp?

Im not crazy about seafood dishes but damn thats looks yummy

Nice recipe and technique but missing the red palm oil! Strongly recommended for most authentic flavor!

Where is the palm tree oil (dende oil)?

Almost everything about the recipe except The fact that stew will not be served piping hot. Can you suggest a timing change so I can have hot seafood stew on a cold winters day.

The recipe is unavailable on the site unless you pay

You missed the palm oil. Dendê

Reupload?

That was one mighty big 1/2 teaspoon of salt lol

As a Brazilian, that’s not moqueca. I’m sorry lol. But I appreciate the effort and I’m sure it tastes delicious! Almost all of the ingredients are there (and I’m not even talking about the palm oil because I know it’s very hard to find in America) but the real moqueca it’s made in layers on the pot.

👍🌹🌹🌹👍

White fish only? Can't use salmon?

Have to at least make mention of the palm oil, even if you can’t find it, given how traditional it is. Also, lime juice won’t harm the fish if you use it just before you put it in the stew, like 30 seconds before.

ATK is so much more fun and yes, even sexier since Kimball left the show. It has become a program about making food for your family and friends. During these troubled times making community with healthy food is very important.

If I didn't put cilantro in it would it be ruined? Can't eat it

This recipe looks great and seems to be amazingly good. I grew up in Brazil and can tell this is not moqueca, though.

I don't see how this is any different from a south Indian fish curry, apart from the type of fish they used.

The Brazilian peppers malagueta are pronounced mal a getta and not mal a gueyta.

"One of the emblems of Brazilian gastronomy, moqueca is a fish stew with a myriad of variations across the entire country." I get so annoyed with righteous people who get on their high horse saying a recipe is not authentic because it has an ingredient they are not familiar with or missing an ingredient they are accustomed to using. How many ways are there to make potato salad here in the United States. Can you say that any one of them is "authentic?" Get over it and enjoy the recipe or just move on!

This recipe is probably from African and/or Indian ascendancy from the times of the Portuguese Empire where plants, peoples and food recipes traveled the World and merged together. The name sounds to African origin and the palm oil traditionally used also points there... but the coconut milk can be from both Africa and/or India.

Missing: red palm oil.

The Karen hair is kinda funny.

I made an even easier version of this that is amazingly DELICIOUS!!! Put the canned whole tomatoes in the food processor and then add about a half a cup of Korean kim chee (buy a jar in an Asian supermarket), some cilantro and then process until it's the consistency of salsa. Then in your Dutch oven saute whatever minced vegetables you like in the bottom of the pot in some olive oil. Once that's done pour in the tomato/kim chee mix and add the can of coconut milk, mix them together and bring the base to a full rolling boil. Once it's boiling add the shrimp and cod and turn off the heat to let the seafood cook with the lid on for 15 minutes. It's done!!!

Hey! It’s Karen!

Moqueca Baiana >>>>>>> Moqueca Capixaba

It seems to be a nice and tasty fish stew. Not even close to be Moqueca though.

OMG this is not a moqueca! Maaaybe "ensopado". But it looks good.

Just switch the olive oil for unrefined palm oil to make it more authentic. And don't skip on the cilantro.

ta errado

Fez a moqueca tudo errado kkkkkkkkkk nunca vi bater os vegetais, na vdd né meche eles, só deixa cozinhando

Isso está longe de ser moqueca brasileira!

Where's the red palm oil? 😢

This is just a stew of Bahia not a moqueca. Real moqueca is from Espírito Santo and doesn’t have coconut milk.

This is not moqueca! Neither bahiana or capixaba! You don't cut the vegetables that way. You dont make a tomate souce. The order of add the ingredientes are wrong...

thats so wrong way of doing it

This is not Moqueca with dende oil!

No spices or jolopenos? An abomination.

we would NEVER use codfish or canned tomatoes for this dish! and where's the dendê oil?

I'm brazilian and this is definitely a weird version. No coconut milk??? Blended vegetables??? Where is the dende oil!??! Did anyone consult any brazilians for this recipe?? come on!

As a Brazilian, this recipe was an offense. I’m sorry.

Let's see if yankees can nail this dish...