Brazilian recipe
Authentic Bahian Fish Stew (Moqueca baiana)
A classic, authentic recipe for a rich Bahian fish stew featuring fresh fish, coconut milk, and vibrant azeite de dendê. An unmissable Brazilian staple.
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Ingredients
1 kg white fish (sea bass, shark, or mahi-mahi), cut into steaks or chunks
Juice of 1 lemon
3 cloves garlic, crushed
Salt to taste
2 large onions, thickly sliced
3 ripe tomatoes, thickly sliced
1 green bell pepper, thickly sliced
1 bunch fresh cilantro, roughly chopped
200 ml coconut milk
1/2 cup azeite de dendê
Juice of 1 lemon
3 cloves garlic, crushed
Salt to taste
2 large onions, thickly sliced
3 ripe tomatoes, thickly sliced
1 green bell pepper, thickly sliced
1 bunch fresh cilantro, roughly chopped
200 ml coconut milk
1/2 cup azeite de dendê
Where to find ingredients
Fresh fish can be sourced at local markets or specialized fishmongers. For the key Brazilian ingredients like azeite de dendê and coconut milk, look in the international aisle or specialized import sections of well-stocked supermarkets. If azeite de dendê is unavailable, red palm oil is the correct substitute.
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 clay pot or deep heavy-bottomed skillet, arrange half of the onion, tomato, and bell pepper slices to create a base.
- Place the seasoned fish pieces on top of the vegetables.
- Layer the remaining onion, tomato, and bell pepper slices over the fish.
- Sprinkle half of the chopped cilantro over the vegetables and fish.
- Drizzle the azeite de dendê evenly over the ingredients, followed by the coconut milk.
- Cover the pot and place it over medium heat.
- Simmer for approximately 20 minutes.
- Check if the fish is cooked through and tender, taking care that it does not fall apart.
- If necessary, continue simmering for an additional 5 to 10 minutes.
- Finish by sprinkling the remaining cilantro over the moqueca just before serving hot.
Observations
Moqueca baiana stands as one of the most celebrated dishes in Brazilian cuisine, deeply rooted in the Afro-Brazilian heritage of Bahia. This fragrant, hearty stew marries the delicate texture of fresh fish with the mellow sweetness of coconut milk and the distinct, earthy depth of azeite de dendê. Perfect for festive family gatherings, this dish is traditionally served alongside steamed white rice, toasted cassava flour (farofa), and pirão, which beautifully round out its complex flavors and textures.
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