Brazilian recipe
Traditional Bahian Fish Moqueca (Moqueca baiana de peixe)
A classic, authentic recipe for Moqueca Baiana featuring fresh white fish, coconut milk, and signature palm oil for a rich, aromatic stew.
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Ingredients
1 kg white fish (such as sea bass or snapper), sliced or in cubes
Juice of 1 lime
3 cloves garlic, crushed
Salt to taste
2 large onions, cut into thick rounds
3 ripe tomatoes, cut into thick rounds
1 green bell pepper, cut into thick rounds
1 bunch fresh cilantro, coarsely chopped
200 ml coconut milk
120 ml palm oil (dendê)
Juice of 1 lime
3 cloves garlic, crushed
Salt to taste
2 large onions, cut into thick rounds
3 ripe tomatoes, cut into thick rounds
1 green bell pepper, cut into thick rounds
1 bunch fresh cilantro, coarsely chopped
200 ml coconut milk
120 ml palm oil (dendê)
Where to find ingredients
You can source fresh white fish from local fishmongers at markets like Makola or Tema. Coconut milk and onions are readily available at any local vegetable stall. For the authentic dendê oil and fresh cilantro, visit specialized markets or local grocery sections that stock West African or imported Brazilian ingredients; as a substitute for dendê, you may use high-quality red palm oil, though the distinct flavor profile will be slightly altered.
Preparation method
- Season the fish pieces with the lime juice, crushed garlic, and salt.
- Allow the fish to marinate for at least 20 minutes.
- In a clay pot or a deep heavy-based pan, arrange half of the onion, tomato, and bell pepper rounds to create a base.
- Place the seasoned fish pieces over the layer of vegetables.
- Cover the fish with the remaining onion, tomato, and bell pepper rounds.
- Sprinkle half of the chopped cilantro over the vegetables and fish.
- Drizzle the palm oil evenly over the dish, followed by the coconut milk.
- Cover the pot and set it over medium heat.
- Simmer for approximately 20 minutes.
- Check that the fish is cooked through and tender, taking care not to let it break apart.
- If necessary, continue to simmer for an additional 5 to 10 minutes.
- Finish by scattering the remaining cilantro over the moqueca just before serving hot.
Observations
Moqueca baiana stands as one of the most celebrated dishes in Brazilian culinary history, deeply rooted in the Afro-Brazilian heritage of the Bahia region. This rich, aromatic stew marries the delicate texture of fresh fish with the creamy sweetness of coconut milk and the distinctive, earthy profile of dendê (palm) oil. It is a hearty, festive meal perfect for sharing with family and friends, traditionally served with steamed white rice, toasted cassava flour (farofa), and pirão, which beautifully complement its velvety texture and bold flavors.
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