Brazilian recipe
Traditional Bahian Fish Stew (Moqueca baiana)
A classic and authentic recipe for Bahian fish stew, featuring fresh fish, creamy coconut milk, and the rich depth of dende oil.
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Ingredients
1 kg of white fish (sea bass, shark, or mahi-mahi), in steaks or chunks
Juice of 1 lemon
3 cloves of garlic, crushed
Salt to taste
2 large onions, cut into thick rings
3 ripe tomatoes, cut into thick rings
1 green bell pepper, cut into thick rings
1 bunch of fresh cilantro, coarsely chopped
200 ml of coconut milk
½ cup of dende oil
Juice of 1 lemon
3 cloves of garlic, crushed
Salt to taste
2 large onions, cut into thick rings
3 ripe tomatoes, cut into thick rings
1 green bell pepper, cut into thick rings
1 bunch of fresh cilantro, coarsely chopped
200 ml of coconut milk
½ cup of dende oil
Where to find ingredients
You can find fresh white fish at local fishmongers or large supermarkets in the seafood section. Coconut milk and cilantro are readily available at any local grocery store or market. Dende oil (red palm oil) may require a visit to a specialty international food shop or a well-stocked premium supermarket.
Preparation method
- Season the fish steaks or chunks with lemon juice, crushed garlic, and salt.
- Let the fish marinate for at least 20 minutes.
- In a clay pot or deep skillet, arrange half of the onion, tomato, and bell pepper rings to form a base.
- Place the seasoned fish on top of the vegetables.
- Cover the fish with the remaining onion, tomato, and bell pepper rings.
- Sprinkle half of the chopped cilantro over the vegetables and fish.
- Drizzle evenly with the dende oil and then with the coconut milk.
- Cover the pot and place over medium heat.
- Cook for approximately 20 minutes.
- Check if the fish is cooked and tender, ensuring it does not fall apart.
- If necessary, continue cooking for an additional 5 to 10 minutes.
- Finish by sprinkling the remaining chopped cilantro over the stew before serving hot.
Observations
The Bahian fish stew is one of the most celebrated dishes in Brazilian cuisine, with deep roots in the Afro-Brazilian culture of Bahia. This rich and aromatic stew combines the tenderness of fresh fish with the sweetness of coconut milk and the unmistakable flavor of dende oil. It is a comforting and festive meal, ideal for sharing with family and friends, and is traditionally served with sides such as white rice, toasted cassava flour (farofa), and a savory fish stock gravy (pirão), which perfectly complement its texture and flavor.
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