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    You are in: Home / Recipes / Fish Stew with Coconut (Moqueca) Recipe
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    Fish Stew with Coconut (Moqueca)

    Average Rating:

    2 Total Reviews

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    • on October 06, 2003

      So wonderfully seasoned. I replaced the pepper sauce with 1 tablespoon Thai kitchen curry paste,the parsley with cilantro and keffer lime leaves. I think I would like to add Shrimp and scallops next time around to give it a more heartier stew. Served over Dal and Jasmin rice. Talk about bringing the world together through food. Thanks Jan!

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    • on September 22, 2004

      There's nothing better than the traditional style of preparing moqueca. What I do is put onions, tomato, cilantro, chopped peppers and juice of a lime together in a large bowl, crush them together, then marinade the fish in it. Then I heat oil in a pan, add the fish and marinate, cook for a few minutes, then add a freshly squeezed coconut milk. I would recommend a freshly caught seabass for this. Please dont get me wrong, I'm not a brazilian, I'm a Filipino who just loves cooking. Enjoy!!! Nur Mujjer R. Nurani

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    Nutritional Facts for Fish Stew with Coconut (Moqueca)

    Serving Size: 1 (96 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 91.5
     
    Calories from Fat 77
    84%
    Total Fat 8.5 g
    13%
    Saturated Fat 4.2 g
    21%
    Cholesterol 0.0 mg
    0%
    Sodium 303.8 mg
    12%
    Total Carbohydrate 4.0 g
    1%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.5 g
    6%
    Protein 0.9 g
    1%

    The following items or measurements are not included:

    fish steaks

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