Brazilian recipe
Authentic Bahian Fish Stew (Moqueca baiana)
A classic and authentic recipe for Bahian-style fish stew, featuring fresh catch, creamy coconut milk, and the unique, vibrant aroma of red palm oil.
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Ingredients
1 kg white fish (such as sea bass or snapper), sliced or cubed
Juice of 1 lemon
3 cloves garlic, crushed
Salt to taste
2 large onions, sliced into thick rings
3 ripe tomatoes, sliced into thick rounds
1 green bell pepper, sliced into thick rings
1 bunch fresh cilantro, roughly chopped
200 ml coconut milk
½ cup azeite de dendê
Juice of 1 lemon
3 cloves garlic, crushed
Salt to taste
2 large onions, sliced into thick rings
3 ripe tomatoes, sliced into thick rounds
1 green bell pepper, sliced into thick rings
1 bunch fresh cilantro, roughly chopped
200 ml coconut milk
½ cup azeite de dendê
Where to find ingredients
You can find fresh fish at local wet markets (palengke) or the seafood section of any major supermarket. Coconut milk is widely available in cans or cartons in the baking or international aisles. Azeite de dendê, while unique to Brazilian cuisine, may be sourced from specialized gourmet importers or ethnic food suppliers if not available in general stores.
Preparation method
- Season the fish portions with the lemon juice, crushed garlic, and salt.
- Allow the fish to marinate for at least 20 minutes.
- In a clay pot or a deep skillet, arrange half of the onion, tomato, and bell pepper rings to form an even base.
- Place the seasoned fish pieces on top of the layer of vegetables.
- Cover the fish with the remaining rings of onion, tomato, and bell pepper.
- Sprinkle half of the chopped cilantro over the vegetables and fish.
- Drizzle the azeite de dendê evenly over the contents, 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 not to let it break 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
The moqueca baiana stands as one of the most celebrated dishes in Brazilian cuisine, deeply rooted in the Afro-Brazilian heritage of Bahia. This rich, aromatic stew artfully combines the delicate texture of fresh fish with the mellow sweetness of coconut milk and the unmistakable, earthy character of azeite de dendê (red palm oil). It makes for a comforting and festive meal, perfectly suited for sharing with family and friends, and is traditionally enjoyed with sides like steamed white rice, toasted cassava flour (farofa), and a savory fish-stock thickened porridge known as pirão.
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