Brazilian recipe
Traditional Bahian Fish Stew (Moqueca baiana)
A classic and authentic recipe for Bahian fish stew, featuring fresh fish, creamy coconut milk, and vibrant palm oil.
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Ingredients
1 kg white fish (sea bass, shark, or mahi-mahi) in steaks or cubes
Juice of 1 lemon
3 garlic cloves, crushed
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 palm oil (azeite de dendê)
Juice of 1 lemon
3 garlic cloves, crushed
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 palm oil (azeite de dendê)
Where to find ingredients
Find fresh white fish at local fish markets. Palm oil and coconut milk are typically found in the international aisle of large grocery stores or specialty markets. If palm oil is unavailable, you may use red palm oil as a substitute, though the authentic flavor profile requires dende oil.
Preparation method
- Season the fish steaks or cubes with lemon juice, crushed garlic, and salt.
- Allow the fish to marinate for at least 20 minutes.
- In a clay pot or deep skillet, arrange half of the onion, tomato, and bell pepper slices to form a base.
- Place the seasoned fish on top of the vegetables.
- Cover the fish with the remaining onion, tomato, and bell pepper slices.
- Sprinkle half of the chopped cilantro over the vegetables and fish.
- Drizzle evenly with palm 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 through and tender, but not falling apart.
- If necessary, continue cooking for another 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 white fish with the sweetness of coconut milk and the unmistakable flavor of palm oil. It is a comforting and festive meal, perfect for sharing with family and friends, and traditionally served alongside white rice, toasted cassava flour (farofa), and fish broth gravy (pirão), which perfectly complement its texture and flavor.
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