Brazilian recipe
Traditional Bahian Fish Stew (Moqueca baiana)
Discover an authentic recipe for this classic Bahian fish stew, featuring fresh white fish, rich coconut milk, and the distinctive flavour of azeite de dendê.
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Ingredients
1 kg white fish (such as sea bass or rock salmon), cut into steaks or chunks
Juice of 1 lemon
3 garlic cloves, crushed
Sea salt, to taste
2 large onions, sliced into thick rings
3 ripe tomatoes, sliced into thick rounds
1 green pepper, sliced into thick rings
1 bunch fresh coriander, roughly chopped
200 ml coconut milk
½ cup azeite de dendê
Juice of 1 lemon
3 garlic cloves, crushed
Sea salt, to taste
2 large onions, sliced into thick rings
3 ripe tomatoes, sliced into thick rounds
1 green pepper, sliced into thick rings
1 bunch fresh coriander, roughly chopped
200 ml coconut milk
½ cup azeite de dendê
Where to find ingredients
You can find fresh white fish at your local fishmonger or supermarket fish counter. Azeite de dendê (red palm oil) and coconut milk are available in the world foods aisle or in specialist shops. If you cannot find azeite de dendê, it is difficult to replicate the authentic flavour profile, as it is a unique ingredient.
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-sided casserole dish, layer half of the onion, tomato, and pepper rings to form a base.
- Arrange the seasoned fish pieces evenly over the vegetable base.
- Cover the fish with the remaining layers of onion, tomato, and pepper rings.
- Scatter half of the chopped coriander over the layered vegetables and fish.
- Drizzle evenly with the azeite de dendê and pour the coconut milk over the top.
- Cover the pot and place it over medium heat.
- Simmer for approximately 20 minutes.
- Check that the fish is cooked through and tender, taking care that it does not fall apart.
- If necessary, continue to simmer for an additional 5 to 10 minutes.
- Finish by scattering the remaining coriander over the moqueca and serve immediately while hot.
Observations
The Bahian moqueca is one of the most iconic dishes in Brazilian gastronomy, with deep roots in the Afro-Brazilian culture of Bahia. This fragrant, rich stew blends the delicate texture of fresh fish with the natural sweetness of coconut milk and the vibrant, earthy depth of azeite de dendê. It is a hearty, celebratory meal perfect for gathering friends and family, traditionally accompanied by fluffy white rice, farofa, and a silky fish-stock-based pirão.
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