Brazilian recipe
Authentic Moqueca Baiana Fish Stew (Moqueca baiana)
Discover a classic, authentic moqueca baiana recipe, featuring fresh fish simmered in a rich, flavorful base of coconut milk and vibrant palm oil.
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Ingredients
1 kg firm white fish (such as sea bass or dorado), sliced into steaks or chunks
Juice of 1 lemon
3 cloves garlic, crushed
Salt to taste
2 large onions, thickly sliced into rounds
3 ripe tomatoes, thickly sliced into rounds
1 green bell pepper, thickly sliced into rounds
1 bunch fresh cilantro, coarsely chopped
200 ml coconut milk
120 ml azeite de dendê
Juice of 1 lemon
3 cloves garlic, crushed
Salt to taste
2 large onions, thickly sliced into rounds
3 ripe tomatoes, thickly sliced into rounds
1 green bell pepper, thickly sliced into rounds
1 bunch fresh cilantro, coarsely chopped
200 ml coconut milk
120 ml azeite de dendê
Where to find ingredients
Fresh fish can be sourced from local fishmongers or market seafood counters. For specialty items like azeite de dendê and coconut milk, look for well-stocked international or specialty grocery stores in Gaborone or larger urban centers. If azeite de dendê is unavailable, some cooks use a blend of annatto oil as a substitute, though the authentic flavor profile requires the specific palm oil.
Preparation method
- Season the fish steaks or chunks with lemon juice, crushed garlic, and salt.
- Allow the fish to marinate for at least 20 minutes.
- In a traditional clay pot or a deep skillet, arrange half of the onion, tomato, and bell pepper slices to create a base.
- Place the seasoned fish pieces on top of the bed of vegetables.
- Cover the fish with the remaining onion, tomato, and green bell pepper slices.
- Sprinkle half of the chopped cilantro over the vegetables and fish.
- Drizzle evenly with the azeite de dendê, followed by the coconut milk.
- Cover the pot and place it over medium heat.
- Simmer the stew for approximately 20 minutes.
- Check that the fish is cooked through and tender, taking care not to let it break apart.
- If necessary, continue cooking for another 5 to 10 minutes until perfectly tender.
- Finish by sprinkling the remaining cilantro over the stew before serving it piping hot.
Observations
Moqueca baiana stands as one of the most celebrated dishes in Brazilian cuisine, deeply rooted in the Afro-Brazilian culture of Bahia. This aromatic, robust stew harmonizes the delicate texture of fresh fish with the creamy sweetness of coconut milk and the distinctive, earthy punch of azeite de dendê. It is a hearty and celebratory meal perfect for gathering friends and family, traditionally served alongside steamed white rice, farofa, and a flavorful pirão to soak up the sauce.
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