Comments on: Brazilian Fish Stew (Moqueca!)

By: Tonia Schemmel

Tonia Schemmel — Sun, 03 Aug 2025 04:00:20 +0000

In reply to Mikey. Great to hear Mikey!

By: Mikey

Mikey — Sun, 03 Aug 2025 02:12:05 +0000

12/10, thank you for helping me recreate a memorable dish!

By: Tonia Schemmel

Tonia Schemmel — Sun, 08 Jun 2025 00:35:03 +0000

In reply to Colton Bennett. Love it Colton. Thanks for the helpful review!

By: Colton Bennett

Colton Bennett — Sat, 07 Jun 2025 03:54:34 +0000

Delicious! As someone who likes a fair amount of spice in their dishes, I’d recommend substituting the half of a jalapeño pepper with 1.5 to 2 serrano peppers. This dish reminds me of Thai coconut curries, but I vastly prefer this dish to those curries. The flavor is very unique – sweet, umami, and acidic. The red palm oil gives this dish a certain ‘je ne sais quoi’ – Afican markets sell this, if you’re having trouble finding it. One of the best dishes I’ve made 🙂

By: Tonia Schemmel

Tonia Schemmel — Tue, 03 Jun 2025 18:12:03 +0000

In reply to K. Great to hear! Thanks for leaving a review. :)

By: K

Tue, 03 Jun 2025 01:38:22 +0000

Another fantastic fish soup! We already loved your sinigang recipe, and this one will be added to our heavy rotation as well. So flavorful! Lots of vegetables, but also surprisingly craveable. Yum!

By: Tonia Schemmel

Tonia Schemmel — Sun, 25 May 2025 20:02:10 +0000

In reply to Ann. Glad you liked this one Ann!