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

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     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 (102 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 102.2
     
    Calories from Fat 80
    78%
    Total Fat 8.9 g
    13%
    Saturated Fat 4.5 g
    22%
    Cholesterol 0.0 mg
    0%
    Sodium 313.1 mg
    13%
    Total Carbohydrate 5.6 g
    1%
    Dietary Fiber 1.1 g
    4%
    Sugars 3.0 g
    12%
    Protein 1.1 g
    2%

    The following items or measurements are not included:

    fish steaks

    Detailed Nutrition Values About Nutrition Info
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