Andrew Zimmern Cooks: Moqueca de Peixe

[@jc73871]

I recently came across your videos. Very informative and nicely presented. Keep up the good work!

[@AO-MH]

OMG! died and went to heaven. Thank you Andrew...

[@gitanjalibanik4542]

Andrew I think you know how to cook the entire world.

[@scottsonewyork]

No dende oil?

[@davidekelman5715]

I like how he uses cilantro and lime in many of his dishes.

[@tonyizev6413]

Just made it!! Wow so good.

[@devondetroit2529]

No red palm oil? How can this be moqueca

[@williamrust374]

Allergic o coconut, can I use almond, cashew, oat, or goat milk instead of the coconut?

[@phiphiyvonne7175]

Follow your delicious recipes. Thank you for sharing.

[@dianadrache3049]

Yum!!!

[@jellyflower32]

This is not a moqueca at all.. It's supposed to have palm oil, tomatoes and bell peppers, cooked with coconut milk, lime leaves and some lime juice this is nothing like a classic Brazilian moqueca, not at all.

[@TanukiSC]

Three years later - maybe offer up some fish options that aren’t $20+/lb instead of halibut. What else could you use? This is a pretty expensive make at home version that doesn’t feel classic at all. Give some options that make this relatable and easy to make for most of us

[@owenmyers3138]

Could I substitute with a frozen seafood medley? As it would be much more cost efficient

[@user-sk6ch9jo9c]

Hi There, Mr. Zimmern! Next time when you visit Brazil again, please have a little extra time to visit the State of Espírito Santo (It means "Holy Spirit", only 45 minuts from Rio de Janeiro, using an airplane), so you can eat the Capixaba version (Indigenous origin, with some portuguese and spanish influences) of the Moqueca. There is an old saying on Espírito Santo about their Moqueca that is more or less something like this: "a real Moqueca is undoubtedly Capixaba, all the rest is nothing but regular fish stew" (there is a HUGE quarrel between Espírito Santo and Bahia about which State makes the best Moqueca... i'm from Rio de Janeiro, and i've tasted both versions several times - yes, i'm addicted to Moqueca - and IMHO the Capixaba version wins completely, hands down!!!), and the cool part about Espírito Santo is: Surrounded by beachs everywhere (it's an island, so, lot's of seafruits, and Sun Heat most part of the time, if you know what I mean... and you can reach really fast nearby pearls places like Vila Velha, Nova Almeida and Guarapari, tasting the most delicious Moqueca's you will ever taste) PLUS really cool Mountain regions VERY nearby (45 minuts, using a car, from it's capital, Vitória - which means "Victory", and once in Vitória, just like any place in Brazil, please go to a local Food Fair and have a Pastel de Vento with Caldo de Cana, it's a MUST - translation: Pastel windy cake with sugar cane juice), where you can go to Domingos Martins (once there, please take a visit to Pedra Azul!!! It means "Blue Rock") or even Venda Nova do Imigrante (their Polenta's Food Festival Fair is a must see!!! They made it every year, on the past few decades, it's a huge festival), with european wheather, and very good food due to influences of european immigrants, mostly from Italian and German. Some more info:en.m.wikipedia.org/wiki/Moqueca m.kzbin.info/www/bejne/h2HEloVmqdWrp5o All the best!

[@edzmuda6870]

I hope you won’t mind if I take this tip.

[@user-sk6ch9jo9c]

Be my guest! All the best!

[@edzmuda6870]

I don’t think the Maillard reaction tastes good on bare fish meat. Perhaps that’s why most recipes call for fish being coated or battered before it gets fried. I’d skip the browning step and just poach the fish in the stew at the end gently from the raw state like in chef John’s version.

[@rafaelherzog]

Next time you come to Brazil, you should try the Capixaba version of the Moqueca, it's much better :)

[@thewolfethatcould8878]

I've never even heard of this dish!

[@LadyB_miniatures]

One things I can’t tolerate is chefs wearing big chunky rings while cooking, wedding ring is fine but don’t wear rings with stones Cos it holds germs ugh

[@Mikemercedes7676]

If you are a professional chef, why would you cook with jewelry? No bueno... Smh