Brazilian recipe
Traditional Bahian Fish Stew (Moqueca baiana)
A classic, authentic recipe for a rich Bahian fish stew prepared with fresh fish, creamy coconut milk, and vibrant dende oil.
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Ingredients
1 kg white fish (sea bass, shark, or dorado), cut into steaks or chunks
Juice of 1 lime
3 garlic cloves, 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, roughly chopped
200 ml coconut milk
1/2 cup azeite de dendê
Juice of 1 lime
3 garlic cloves, 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, roughly chopped
200 ml coconut milk
1/2 cup azeite de dendê
Where to find ingredients
You can source fresh white fish at local coastal markets or fishmongers. Look for azeite de dendê and coconut milk at specialty grocery stores or shops stocking West African or international ingredients. As a substitute for azeite de dendê, you can use red palm oil, though the flavor profile is unique to the original product.
Preparation method
- Season the fish steaks or chunks with lime juice, crushed garlic, and salt.
- Allow the fish to marinate for at least 20 minutes.
- In a clay pot or deep heavy-bottomed skillet, layer half of the onion, tomato, and bell pepper rounds to form a bed.
- Arrange the seasoned fish pieces on top of the 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 evenly with the azeite de dendê, followed by the coconut milk.
- Cover the pot and place over medium heat.
- Simmer for approximately 20 minutes.
- Check that the fish is cooked through and tender, ensuring it does not break apart.
- If necessary, continue simmering for an additional 5 to 10 minutes.
- Finish by sprinkling the remaining cilantro over the stew before serving hot.
Observations
The moqueca baiana stands as one of the most celebrated dishes in Brazilian gastronomy, with deep roots in the Afro-Brazilian culture of Bahia. This fragrant and hearty stew brings together the delicate texture of fresh fish with the mellow sweetness of coconut milk and the unmistakable, intense flavor of azeite de dendê. It makes for a comforting, celebratory meal perfect for sharing with family and friends, and it is traditionally served alongside steamed white rice, farofa, and pirão to complement its complex profile and savory sauce.
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