Brazilian recipe
Traditional Bahian fish moqueca (Moqueca baiana de peixe)
An authentic, soul-warming Bahian moqueca recipe, featuring fresh fish simmered in a fragrant base of coconut milk and vibrant palm oil.
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Ingredients
1 kg white fish (sea bass, shark, or mahi-mahi), cut into steaks or chunks
Juice of 1 lemon
3 garlic cloves, minced
Salt to taste
2 large onions, sliced into thick rounds
3 ripe tomatoes, sliced into thick rounds
1 green bell pepper, sliced into thick rounds
1 bunch fresh cilantro, coarsely chopped
200 ml coconut milk
1/2 cup dendê oil (red palm oil)
Juice of 1 lemon
3 garlic cloves, minced
Salt to taste
2 large onions, sliced into thick rounds
3 ripe tomatoes, sliced into thick rounds
1 green bell pepper, sliced into thick rounds
1 bunch fresh cilantro, coarsely chopped
200 ml coconut milk
1/2 cup dendê oil (red palm oil)
Where to find ingredients
Fresh fish can be sourced from local markets or fishmongers. Coconut milk, dendê oil, and fresh aromatics like cilantro are readily available in the international or exotic section of well-stocked grocery stores. If unavailable, dendê oil is unique in flavor and color, but some may use annatto oil as a mild substitute for color, though it lacks the signature taste of the original.
Preparation method
- Season the fish steaks or chunks with lemon juice, minced garlic, and salt.
- Allow the fish to marinate for at least 20 minutes.
- In a clay pot or a deep skillet, arrange half of the onion, tomato, and bell pepper slices to form an even base.
- Place the seasoned fish over the vegetable layer.
- Cover the fish with the remaining onion, tomato, and bell pepper slices.
- Sprinkle half of the chopped cilantro over the vegetables and fish.
- Drizzle the dendê oil evenly over the ingredients, followed by the coconut milk.
- Cover the pot and place over medium heat.
- Cook for approximately 20 minutes.
- Check to ensure the fish is tender and cooked through, taking care not to let it break apart.
- If necessary, continue cooking for an additional 5 to 10 minutes.
- Finish by sprinkling the remaining cilantro over the moqueca just before serving piping hot.
Observations
The Bahian moqueca is a cornerstone of Brazilian culinary heritage, deeply rooted in the Afro-Brazilian traditions of the Bahia region. This rich, aromatic stew artfully pairs the delicate texture of fresh fish with the creamy sweetness of coconut milk and the distinctive, earthy punch of dendê (red palm oil). It is an ideal dish for festive gatherings, best enjoyed in the company of friends. Traditionally, it is served alongside white rice, toasted cassava flour (farofa), and pirão to soak up every drop of the flavorful broth.
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